Tag: Co.Cork

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At Glenilen Farm, our Co-Owner Valerie Kingston loves starting her morning with a generous dollop of live natural yoghurt, a drizzle of honey, and a handful of fresh berries on her porridge 🍓🍯

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This morning on the homesteading course at Ballymaloe Organic Farm School 🐄🐓

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Ballymaloe Cookery School

  • This morning on the homesteading course at Ballymaloe Organic Farm School 🐄🐓

    Milking the Jersey cows, learning how to milk by hand, tasting the warm fresh milk and cream straight from the dairy, and spending the morning learning all about keeping hens.

    We covered breeds, feeding, laying, raising chicks and keeping chickens for both eggs and the table. A good laying hen can produce around 250 eggs a year, and hens will often lay for several years with proper care.

    Darina always says that if people can keep hens at home, they should. They turn kitchen scraps into eggs, provide excellent compost material for the garden, and are one of the best ways to connect with where food comes from. 🥚
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Calendulas brightening the garden now 🌼🧡 @rachelallencooks #potmarigold

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Original audio

  • Calendulas brightening the garden now 🌼🧡

    Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. Their bright orange and yellow petals attract pollinators, bring colour to borders, and are completely edible too.

    The petals have a light peppery flavour and can be scattered through salads, baked into cakes, infused into oils or used to naturally colour rice, butter and broths.

    🌱 Fun facts
    • Calendula, Calendula officinalis, has been grown for centuries in kitchen and medicinal gardens
    • The petals were once known as “poor man’s saffron” for the colour they bring to food
    • Calendulas will often self-seed happily around the garden each year

    🧡 Nutrition notes
    • Rich in naturally occurring plant compounds called flavonoids
    • Traditionally used in balms, teas and infused oils
    • Loved by pollinators, especially bees and hoverflies 🐝

    A flower that earns its place in both the garden and the kitchen.18h
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Hot Lemon Pudding from Ballymaloe House

Myrtle Allen had been making this old-fashioned pudding long before she opened the restaurant at Ballymaloe. The recipe first came into her family in the 1930s. It is a really lovely dish and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: the top is a light lemon sponge, and the bottom is a creamy lemon sauce. I like to serve every spoonful of the pudding with a generous amount of softly whipped cream.

Serves 4

Ingredients

  • 15 g/½ oz (generous 1 tablespoon) soft salted butter
  • 225 g/8 oz (1 cup plus 2 tablespoons) caster (superfine) sugar
  • 3 large eggs
  • 30 g/1 oz (¼ cup) plain flour
    grated zest and juice of 2 lemons
  • 250 ml/8 fl oz (1 cup) milk
  • icing (confectioners) sugar, for sprinkling
  • softly whipped cream, to serve.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Have a 1.2 litre/2 pint (5 cups) pie dish to hand.

Place the butter in a mixing bowl, cream it with a wooden spoon and gradually add the sugar. It will seem odd trying to cream so much sugar into so little butter and the mixture will have a similar texture to damp sand. Separate the eggs place the whites in a spotlessly clean bowl and set to one side. Mix the egg yolks into the butter and sugar mixture followed by the flour. Blend in the lemon zest and juice followed by the milk.

Whisk the egg whites to stiff peaks and gently fold them into the wet mixture. Pour into the pie dish and bake for about 40 minutes, or until set. The top of the pudding should be golden. Sprinkle with icing sugar and serve hot from the oven with softly whipped cream.

This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:

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We reopen today and are delighted to welcome guests back to Ballymaloe House Hotel 😍🥰 🇮🇪

We reopen today and are delighted to welcome guests back to Ballymaloe House Hotel, with a wonderful new addition at the heart of the house, a brand-new, purpose-built kitchen.

For over sixty years, we have cooked with the seasons, using produce grown in our gardens, on the farm, and from local producers and with a deep respect for the ingredients. Now, that philosophy is matched by a kitchen designed to the highest modern standards, created to support our team and the next generation of chefs.

Custom-designed by Trevor O’Sullivan Cork Bar & Catering Equipment Ltd and manufactured in Italy by Marrone Custom Cooking the new space brings chefs, pastry, prep, and wash-up together in one open, beautifully organised layout, built for calm creativity and seamless service.

“My team and I are very excited to reopen today and to begin cooking in our newly rebuilt kitchen,” says Executive Head Chef Dervilla O’Flynn. “After years of reimagining the space, we have created a calm, beautifully organised kitchen that supports both chefs and front of house. It is the heart of the house, and a real milestone for our team.”

We look forward to welcoming you back. Book your table or stay: ballymaloe.ie