#ballymaloe

[nerosunero]

24 November 2024, Ballymaloe, East Cork. Sunday

[chevreamour]

Minis from Ballymaloe Cookery School

[rotzaprachim]

Just found out that the Irish tv chef lady Darina allen with the expensive cooking school and fancy cookbooks has a husband who was arrested for possession of over 1000 images of child pornogrpahy on 13 computers. Genuinely what the fuck.

[kermitheefrog]

this day was a roller costa....

[thejoyofseax]

Tart de ffruyte

Casting about for something to cook at Dun in Mara's January Arts & Sciences Day (because one should never pass up a chance to experiment on an audience, I feel), I found a recipe from Harleian MS. 4016 (an English cookery book from about 1450). It goes: Tart de ffruyte. Take figges, and seth hem in wyne, and grinde hem smale, And take hem vppe into a vessell; And take pouder peper, Canell, Clowes, Maces, pouder ginger, pynes, grete reysouns of couraunce, saffroñ, and salte, and cast thereto; and þeñ make faire lowe coffyns, and couche þis stuff there-iñ, and plonte pynes aboue; and kut dates and fressh salmoñ in faire peces, or elles fressh eles, and parboyle hem a litull in wyne, and couche thereoñ; And couche the coffyns faire with þe same paaste, and endore the coffyñ withoute with saffron & almond mylke; and set hem in þe oveñ and lete bake.

So the overall gist here is a pie of figs and raisins, salmon (or eel) and dates, pre-cooked in wine, with a layer of pine nuts, and flavoured with a set of sweet spices. The combination of fish, fruit and pine nuts was unusual enough that I couldn't quite guess at what it would be like (I'm usually good at this).

I cooked down about 600g of dried figs in half a bottle of white wine, and mashed them into not-quite-a-paste, along with the spices (black pepper, cinnamon, cloves, mace, and ginger and salt). I left out the pine nuts from that mix, since I'd be putting in more on top, and those things are _expensive_, and saffron, since it'd almost certainly be drowned out by the other spices, and I don't care about the colour there.

That went into a (bought) pastry case, and then the layer of pine nuts on top (after some debated, untoasted), and salmon and dates (poached in the other half of the bottle of white wine) on top of that. The salmon flakes nicely so that it's almost spreadable, the dates not so much. That got capped off with a pastry crust, which I glazed with milk (not having almond milk to hand, and again not being bothered about the saffron colour). The whole thing got a little over half an hour in the oven at 200C. It came out of the oven coherent, and not overflowing anywhere, which is frankly unusual in my pies.

It was fine. The tastes didn't integrate worth speaking of; it was fish alongside fruit, and the pine nuts kind-of vanished (I might toast them next time). Thinking about it, it needs something else to bring it together, and I reckon a sauce to apply over the whole lot is the way to go. What my palate wants with it is a sharp fruit sauce - raspberry, say - but the only raspberry sauce I can find around the same period is German, and noted by foreigners there as being unusual (thank you, Maestro Giano).

It is slightly more coherent, taste-wise, when re-heated, but applying grated cheddar cheese or a modern chutney-ish relish (Ballymaloe) was definitely the thing to make it work properly.

A few people at the A&S Day had suggestions - lemon, a white-ish sauce, probably not garlic considering the fruit - and I poked around a bit in godecookery.com to see what I could find. There were a couple of possibilities - a walnut and garlic sauce, a ginger and mustard (from the same manuscript, even) suggested for roast heron, a Lumbard mustard from the Forme of Cury, and slightly more exotically, a blackberry sauce from Martino.

However, there's a recipe for "breney" in the the Noble Boke off Cookery, which has a sauce: "put wyne in a pot and clarified hony saunders canelle peper clowes maces pynes dates mynced raissins of corans put ther to vinegar and sett it on the fyer. and let it boile then sethe fegges in wyne grind them and draw them through a strener and cast ther to and let them boile to gedur" - and that has basically all the same ingredients, so would work perfectly as a sauce for this pie. So next time (possibly with eels, for variety, if I can get hold of them), I'll try that. (There are two different versions of the breney in Two Fifteenth Century Cookery-Books, too.)

[nizynskis]

I can’t stand it I was deep cleaning my dad’s fridge and I found a bottle of ballymaloe relish that expired in 2015

[theaologies]

Today on figure shipping out: four jars of marmalade, a jar of Ballymaloe, 3kg of brown bread flour, and THIRTY (30!!!!!!!) bags of taytos

[avmedia11]

Ballymaloe house - Film

[tempchefs]

How to become a Chef Ireland?

Chef Ireland has witnessed a remarkable evolution in its culinary scene in recent years, with renowned chefs and food festivals playing a pivotal role in promoting Irish cuisine both domestically and internationally. From the rich history of Irish food to the contemporary culinary trends, there is much to explore. In this response, I will discuss the rise of modern Irish food, highlight some of Ireland's greatest chefs, and shed light on their contributions to Irish cuisine.

The rise of modern Irish food has been a captivating journey, shaped by a combination of historical factors and contemporary influences. Chef JP McMahon, a Michelin-starred chef and the founder of Food on the Edge, has been instrumental in bringing global attention to Irish food. Food on the Edge, an annual festival held in Galway and Dublin, serves as a platform for leading culinary figures to discuss and debate the future of food. The festival has played a significant role in challenging the perception and reality of modern Irish cuisine. McMahon emphasizes that Irish food culture is integrated, honest, politically engaged, forward-looking, inventive, and modest [1]. Organizations such as Good Food Ireland and events like Taste the Island, hosted by Fáilte Ireland, are also contributing to the changing perception of Irish food.

To delve deeper into the world of Irish chefs, it is worth exploring the insights provided by chef Mark Moriarty, who has been highlighting the incredible food and the stories of determination and resilience behind Ireland's culinary talents. Through the television series "Beyond the Menu," Moriarty aims to showcase the chefs as people, sharing their experiences and creative journeys. By humanizing the chefs and presenting their dedication and passion, the series provides a glimpse into the vibrant culinary landscape of Ireland. The show not only celebrates the exceptional kitchens but also inspires the next generation of chefs.

In Ireland's culinary history, certain chefs have made significant contributions that have shaped the country's cuisine and promoted its unique flavors. Darina Allen, a prominent Irish chef and advocate of Irish food culture, has played a pivotal role in preserving traditional recipes and promoting the use of local, sustainable ingredients. Allen established the Ballymaloe Cooking School in County Cork, which has trained numerous Irish chefs and emphasizes the importance of fresh, locally sourced ingredients. Her cookbooks, such as "Irish Traditional Cooking" and "Forgotten Skills of Cooking," have become essential references in Irish kitchens, ensuring the legacy of traditional Irish dishes for future generations. Allen's work as a chef, cookbook author, and advocate for Irish food has elevated the country's culinary reputation both at home and abroad.

Another notable figure in Irish cuisine is Kevin Dundon, an accomplished chef, TV host, and author. Born and raised in County Wexford, Dundon hails from a family with a strong culinary background. After gaining experience in renowned kitchens worldwide, he returned to his hometown and opened Dunbrody Country House Hotel and Restaurant. Dundon's expertise, combined with his passion for Irish cuisine, has contributed to the revitalization of traditional dishes and the integration of contemporary flavors and techniques. Through his television appearances and bestselling cookbooks, Dundon has inspired aspiring chefs and food enthusiasts to explore and appreciate Irish cuisine.

In conclusion, the world of Irish cuisine has experienced a remarkable transformation, thanks to the efforts of visionary chefs, food festivals, and organizations dedicated to promoting the richness of Irish food culture. The rise of modern Irish food has challenged preconceived notions, highlighting the integration, inventiveness, and modesty of the Irish culinary scene. Chefs like JP McMahon, Darina Allen, and Kevin Dundon have been at the forefront, driving this culinary renaissance. By emphasizing the use of local ingredients, preserving traditional recipes, and showcasing the talent and creativity of Irish chefs, they have made significant contributions to Irish cuisine and elevated its global reputation.

[stylewithsubstance]

A tale of two “Irish” breads. The loaf is ballymaloe irish brown bread from @davidlebovitz and the scones are Irish soda bread scones from @smittenkitchen I can’t wait to cut into the brown bread. I tried one of the scones, which have no raisins due to family preferences, and it was fluffy and delicious. These were both really easy recipes that were fun to make. #sodabread #brownbread #scones #baking #homebaking #food #delicious #tasty #yum (at Oakland, California) https://www.instagram.com/p/Cp5_a1XSd8Q/?igshid=NGJjMDIxMWI=

[fullcravings]

Ballymaloe No Churn Vanilla Ice Cream

[chalmersr]

Chocolate tart

[marcial071410]

#nyc #dinner #homecooking #lambchops #ballymaloe #mintsauce #mangosorbet from #eatalynyc #vanillaicecream #pistachio #raspberrydessert #dessert #raspberry #nywcamember (at New York, New York) https://www.instagram.com/p/CHB5isZjR3C/?igshid=1kddi4hmoy6db

[sleepyclare]

[antoniohristovphotography]

#ballymaloe #house #ireland🍀💚 #nature #greenireland https://www.instagram.com/p/B1lZWd-obb7/?igshid=hdouo0i2vjc5

[effing]

Scenes from staying #Ballymaloe again in #Ireland (at Ballymaloe House) https://www.instagram.com/p/BvAaAS3Hezh/?utm_source=ig_tumblr_share&igshid=1adzxaeadjgvt