Recipe | Page 5 | Ballymaloe House
This is a Ballymaloe Recipe from our Restaurant in Cork

Dragoncello Sauce


  • 1/2 ciabatta loaf
  • 65ml (2 1/2fl oz/generous 1/4 cup) red wine vinegar
  • The yolks of 2 hard-boiled eggs
  • 100g (3 1/2oz) fresh tarragon, stalk removed and finely chopped
  • 10 salted anchovy fillets, chopped finely
  • 50g (2oz) salted capers, chopped
  • 110-175ml (4-6fl oz/1/2 – 3/4 cup) extra virgin olive oil

Dragoncello Sauce is delicious served with roast chicken, lamb chops and Bollito Misto.


Honey Comb


  • 400g caster sugar
  • 100ml honey (use local honey where possible)
  • 2 tablespoon liquid glucose (I use the same amount of powdered glucose if liquid is not available)
  • 11/2 teaspoon bicarbonate of soda (sieved)

Home-made honeycomb is a real treat. Break into bite size pieces and dip in you favourite dark chocolate for the ultimate treat!

Line a large baking tray with parchment paper.

Place the sugar, glucose and honey in a heavy bottom saucepan with 100ml water.


Ballymaloe Fudge


Makes 96 pieces (2cm x 2cm) approx.


French Chocolate Cake


  • 4 ozs (110g) best quality dark chocolate
  • 2 tablespoons Red Jamaica Rum
  • 4 ozs (110g) butter, preferably unsalted
  • 4 ozs (110g) castor sugar
  • 3 free-range eggs
  • 1 tablespoon castor sugar
  • 2 ozs (55g) plain white flour
  • 2 ozs (55g) whole almonds or best quality ground almonds

toasted flaked almonds for decoration. 


Rhubarb Tartlets

Makes 36 tartlets


  • 1 quantity cold cream pastry
  • I lb red rhubarb
  • caster sugar
  • Cream Pastry
  • 4oz cold salted butter
  • 4oz plain flour
  • ½ pint cold cream

Preheat oven to 190C.

Using plenty of flour roll the cold pastry to a thickness of 2mm. Cut the pastry with a 7.5cm round cutter and use the disks of pastry to line a standard flat based bun tray.


Ballymaloe Irish Stew


  • Approximately 1200 grams of Gigot Chops
  • 4 medium onions
  • 4 medium carrots
  • teasp butter
  • Salt and Pepper
  • 2 ½ cups stock (lamb, veg or chicken)
  • 4 potatoes (floury)
  • 1 tablesp Roux
  • Some fresh Parsley and Chives, chopped

Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot. Peel onions, carrots and potatoes. Trim off any excess fat from the chops. Do not remove bones. Cut carrots and onions into quarters.


Jane's Biscuits

Makes about 24 biscuits depending on size they are cut.


White Soda Bread

Preheat the oven to 250deg C

Makes 1 loaf

450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 - 1 pint, 1 1/4 - 2 1/2 cups) sour milk or buttermilk

Get in Touch

All the fields are required