Tag: Ballymaloe

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Rachel’s Banana Butterscotch Pudding @kerrygoldusa

ban butterscotch pudding 15816

I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.

Ingredients:

FOR THE PUDDING:

1 cup (4 oz) all-purpose flour

3 tbsp baking powder

1/2 cup (4 oz) superfine sugar

1 egg, beaten

1 banana, mashed

1 cup milk

1 tsp vanilla extract

6 tbsp (3/4 stick) Kerrygold Butter, melted

FOR THE TOPPING:

1/2 cup (4 oz) light brown sugar

2 tbsp corn syrup

2/3 cup boiling water

Softly whipped cream or vanilla ice cream

Directions:

TO SERVE:

Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.

 http://kerrygoldusa.com/recipes/banana-butterscotch-pudding/
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A great big thank you to Marina Azevedo @ballymaloecookeryschool

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A great big thank you to Marina Azevedo @marinamorenah2o for coming to my rescue yesterday, and shaping all the sourdough. Thank you Lucy Stocks @lucy_makes_stock for getting up early this morning with Marina to bake it off in the #ballymaloebreadshed , ( I hope you had a beautiful sunrise,) sorry about the oven, then shaping, making, and feeding more sourdough, before rushing off to class. Thank you Marina and Lucy, for keeping the show on the road! #learnatballymaloe #12weekcertificatecourse #ballymaloecookeryschool
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“Cooking with ingredients from a farm has made all the difference” @ballymaloecookeryschool @grated_food #rhubarb

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  • IT’S IN SEASON 💖

    Still obsessed with rhubarb. It’s in peak season now—tart, sturdy, and showing up in everything. We made a classic rhubarb tart today, no frills, just letting the fruit do its thing & omg it was delish!!

    Also practiced French omelettes (the kind where one second too long ruins everything) and made a fresh chicken stock that’s going to carry half the meals this week.

    #ballymaloe #rhubarb #culinaryschool
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Camilla Japonica also known as the winter rose @rachelallencooks #ballymaloe

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  • Camellia japonica 🌸 Also known as the winter rose, this evergreen shrub flowers in late winter and early spring, adding colour when little else is in bloom.

    Freshly picked for a natural, seasonal touch on cakes and desserts.
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Rachel Allen’s Spaghetti with Anchovies, Garlic and Chilli #Ballymaloe

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Ingredients

Serves 4

Salt and freshly ground black pepper

350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle

4 tablespoons olive oil

6-8 cloves of garlic, peeled and sliced

10 tinned anchovies, chopped

1-2 pinches of dried chilli flakes

2 tablespoons chopped parsley

Good squeeze of lemon juice

 

Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.

As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.

Drain the spaghetti, reserving some of the liquid, then add the spaghetti to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley and the squeeze of lemon juice and stir to mix. Taste, adding some more lemon juice if you like. Grind over some black pepper and serve immediately.

 Anchovy Recipes:

http://rachelallen.com/post/spaghetti-anchovies-garlic-and-chilli

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Blackberries are such a delicious fruit and well worth freezing, to use all year round @rorysfood #learnatballymaloe

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Rachel Allen’s Irish Gingerbread @RTEfood

 
 
 
 

There’s no better accompaniment for a hot pot of tea than this gingerbread from Rachel Allen.

Ingredients

  • 60 g (2½oz) butter
  • 75 g (3oz) treacle
  • 50 g (2oz) golden syrup
  • 140 g (4¾oz) plain flour
  • 1 tsp bicarbonate of soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 100 g (3½oz) caster sugar
  • pinch of salt
  • 1 egg
  • 125 ml (4½fl oz) milk
  • for the syrup
  • 75 g (3oz) caster sugar
  • 2 tsp finely grated root ginger, or finely chopped crystallised ginger

Method

  1. Preheat the oven to 170°C (325°F), Gas mark 3. Line the base and sides of a 900g (2lb) loaf tin with baking parchment.
  2. Melt the butter, treacle and golden syrup in a small saucepan on a low heat, then set aside.
  3. Sift the flour, bicarbonate of soda and baking powder into a bowl and stir in the spices, sugar and salt. In another bowl, whisk the egg, then add the milk and the melted butter mixture and pour into the dry ingredients. Mix until smooth – it will have a wet sloppy consistency.
  4. Pour into the prepared loaf tin and bake in the oven for 50–55 minutes until risen and firm to the touch and a skewer inserted into the centre comes out clean. (Wait for at least 45 minutes before opening the oven to check whether the gingerbread has cooked, otherwise it can collapse in the centre.)
  5. While the gingerbread is cooking, make the syrup. Place the sugar and ginger in a small saucepan with 75ml (3fl oz) water, bring to the boil over a medium heat and boil, uncovered, for 5 minutes or until slightly thickened and syrupy.
  6. Once the gingerbread is cooked, take it out of the oven and, leaving it in the tin, pierce it all over the top with a fine skewer, then pour the syrup over and leave to cool completely.
  7. When the gingerbread is cold, take it out of the tin and serve.