BALLYMALOE HOUSE CHEF LAUNCHES SWEET BOOK WITH CREATIONS FROM THE DESSERT TROLLEY

BALLYMALOE HOUSE CHEF LAUNCHES SWEET BOOK

 WITH CREATIONS FROM THE DESSERT TROLLEY

“Ballymaloe Desserts” is filled with stories and delicious recipes using local ingredients and tips 

The historic Ballymaloe House in County Cork, renowned for top quality Irish food, has launched a book with a collection of its famous desserts from its dessert trolley. Ballymaloe Desserts is a celebration of sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them. Throughout the book, award winning pastry chef JR Ryall who’s based at the much-loved foodie destination, shares recipes currently used in the pastry kitchen at Ballymaloe House throughout the year.

Chapters feature recipes for an array of eye-catching sweet treats made with the finest of local and seasonal ingredients. JR’s methods are easy to follow and will help the home baker create 140 recipes from frozen desserts to biscuits to old-fashioned puddings. The style of the book will make it possible to perfect some Ballymaloe House favourites, such as a delightfully retro Ice-cream Bomb, Rhubarb and Custard Tart, or for the ultimate indulgence, Almond Meringue Gateau with Chocolate and Rum Cream. 

JR said: "I’m absolutely thrilled to share the  repertoire of recipes behind the Ballymaloe dessert trolley in this book. The idea for the project came about almost 10 years ago when Hazel Allen asked if I’d be interested in writing a little book to sell from the hall table in Ballymaloe House. I waited a few years, until I felt the time was right and I was ready, and now the idea for that little book has become something a bit bigger, and I’m very excited to share it with the world. Working with Phaidon as publisher and Cliodhna Prendergast as photographer has been a dream come true for me. I hope you all enjoy using this book as much as I enjoyed writing it."

JR joined Myrtle Allen in the kitchen at Ballymaloe House when he was still at school and has been there ever since he was 15 years old. In 2010 took the reins to oversee the dessert menu. Each year, he travels for two months in search of new culinary ideas around the world. He has also staged at The River Cafe, Ottolenghi, Chez Panisse, and Tartine Bakery, among other esteemed restaurants. Now an internationally acclaimed pastry chef, he has been working on Ballymaloe Desserts since the start of Lockdown. 

Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to JR’s daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major and 'wow' factor, and more.

Ballymaloe Desserts comes with a forward from world-renowned American Chef and writer David Tanis, and is available on pre-order at Phaidon.com

Ballymaloe House is situated on 300 acres of farmland and country house gardens in East Cork. It is still owned by the Allen family and Myrtle’s daughter offers residents complimentary house and family history tours. Ballymaloe House continues to offer the very best of Irish hospitality and seasonal locally sourced food and retains its reputation as an original Irish country house experience. 

press release

May He Rest In Peace

The death has occurred of Thomas (Tom) Lyons
8 Norwood Court, Cobh, Cork / Glounthaune, Cork

Late of Rougrane, Glanmire (Glounthaune), Eircom and Leeside AFC Peacefully, at home surrounded by his loving wife and family. Beloved husband of Marie (née Twomey) much loved father of Mike, Tomás, Niamh and Liam and dear brother of Billy, Ann, Helen, Josephine and Mary. Sadly, missed and lovingly remembered by his wife, sons, daughter, grandchildren Oisín, Muireann, Tomás, Joe and Billy, daughters-in-law Kate, Lucy-Jane and Aoibhin, son-in-law Patrick, brothers-in-law, sisters-in-law, nephews, nieces, relatives and a wide circle of friends. May Tom Rest In Peace Tom will repose at his home 8 Norwood Court, Cobh,Co.Cork on Thursday 7thJuly from 5pm with prayers at 7pm. Reception into St. Colman’s Cathedral on Friday July 8th at 10.45am for 11am Requiem Mass followed by cremation at The Island Crematorium Ringaskiddy. Tom’s Requiem Mass will be livestreamed on www.cobhcathedralparish.ie Family flowers only, please. Donations in lieu, if desired, to Marymount University Hospital and Hospice. Messages of comfort and support can be left for Tom’s family in the condolence section below.

Taste of the Week. From Malay Kitchen

Taste of the Week. 

From Malay Kitchen

A few weeks back, I bought a "kit" from the ladies behind the Malay Kitchen whose main outlet is in Kinsale and who also have one in Cork at the junction of South Main St and Liberty Street. That kit provides our Taste of the Week, and not just one taste!

The kit contains enough to feed four people twice. There are two types of curry paste in it: the delicious Thai Massaman and the rich, fragrant and mildly spicy Rendang. Add your choice of meat or tofu plus the supplied Coconut milk, and rice of course, and you're on your way to a very satisfying meal indeed, something that bit different. And with the Malay Kitchen kit, you're getting the real deal, original Malay & Southeast Asian flavours! The kit also includes a Sambal, a bright and spicy sauce. Use this sparingly as it is HOT!

Rendang

If you can't find the kit, be sure and visit their bases in Kinsale at Short Quay and in the city at 5 Paradise Place, South Main Street. More at Malay Kitchen.

Oliver Plunkett Meal Brightens Dull Day In Cork City

Oliver Plunkett Meal 

Brightens Dull Day In Cork City

It’s a dull evening in a dull summer as we enter the Oliver Plunkett in the Cork street of the same name. There are quite a few dining outside but inside there are many, the bar tables almost full already with diners. At 6.00pm, we are among the first in the ground floor restaurant but soon it is packed. Not bad going for a Tuesday evening, Obviously, a very popular place.

And I could see why as I got my teeth into my main course:. The Seared Steak Sandwich was worth every cent of the €18.95. Four generous slices of beef wrapped in Garlic Ciabatta, with a red onion and Smoky Bacon Jam, Pepper Jack Chips, Brandy Pepper Sauce and a Little Salad.

I wasn’t letting go of this, clinging on until the last bite. It was sensual, an enthralling mix of textures and flavours. The steak was ace,  cooked to perfection and so easy to slice. And then the enhancement, that garlic ciabatta, the onion and the bacon jam. The Brandy Pepper Sauce was another major player on the palate, deeply enticingly enhancing everything else. The salad too was perfect and somewhat more than little. And then those Pepper Jack Chips, cheesy, tasty, delicious. Ten out of ten for sure or, since the chef is French, dix sur dix.

Another fine dish: Middle Eastern Spiced Corse Minced Lamb

There’s a burger on the mains list, not just any old burger mind you. This is the Beef Marrow Fat Smash Burger. Perhaps you’d prefer the Roast Half Chicken on the Bone (for extra flavour). Maybe the Twist on Bacon and Cabbage. And then there’s the Posh Style Fish & Chips. Lots to explore here, including Fresh Rigatoni Pasta, the Warm Salad of Marinated Chicken Skewers seem popular. Then there’s the Homemade Falafel and also the Middle Eastern Spiced Corse Minced Lamb.

The list of starters is just as varied and as impressive. But I went for one of the “smaller” ones, the Chicken Wings, picking the BBQ version from a choice of three styles. Served with a thick Blue Cheese Sauce and celery sticks, the wings vanished very quickly indeed. A bit of a mess ensued but we had enough tissues and lemon scented hand-wipes on hand (they were already in a little jar on the table).

Wings

Oh, I almost forgot. The regular menu also has a selection of sides plus a bunch of specials - do keep an eye out for these as they can indeed be special as we found out in an earlier visit to this very popular spot. Details here.

With a drinking assignment ahead, we stuck with the water on this occasion. Of course, there is a full bar for beers and spirits and more but they do have a list of cocktails and regular wines for diners. The servers were really busy as the number of customers increased but our corner of the restaurant, also busy (especially so when a group of nine gents arrived), continued to operate as smoothly as it had at the start and our server even managed to take time out to check with us every now and then. Well done indeed.

* Once upon a time, this building housed the Palm Court dancehall. In the early 60s, the city had ballrooms for various interests; one (the Grafton?) was known for attracting nurses, another (The Rest) for students, another (The Cavern) for pioneer beat aficionados (your white shirt collar turning blue as the lights twirled around the floor) but the Palm Court was a little racier as patrons here were always (almost always) guaranteed a clinger. The self explanatory clingers was a pleasurable way to spend an hour or two. The advert below was on the money.

 

Favourite Beer of the Year. Contenders 2022. And Brewdog Cork opening.

2022

Favourite Beer of the Year 

(Brewdog's Cork opening less than 3 weeks away - see below)

Confirmed to date

June: Wicklow Wolf Mescan Wit or Without You Belgian Wit

May: Wicklow Wolf Locavore Spring 2022 Barrel Aged Farmhouse Ale

April: Whiplash True Love Waits Dry Hopped Pils

March: Lineman Schadenfreude Schwarzbier

February: Wicklow Wolf  “Apex Cherry” Black Cherry Oatmeal Stout.

January: Whiplash Dry the Rain Double Decoction Dunkel

December: Lough Gill Mac Nutty Macadamia Nut

June Short List

Wit: 

Wicklow Wolf Mescan Wit or Without You Belgian Wit
Pale Ale: 

Whitefield “Eastwood” 

Third Barrel Some Dance To Remember

Gose: 

Kinnegar Brewers at Play 23 Mango Gose

IPA: 

West Coast IPA: Lineman Green Light;
Stout:

Cotton Ball Lynch’s Stout 4.3%
Session: 

Lough Gill Mo Chara Hazy Seisiún IPA 4.8%

May Short List

Barrel Aged: Wicklow Wolf Locavore Spring 2022 Barrel Aged Farmhouse Ale with Brettanomyces 11.9% 

Amber Lager: Hope Limited Edition 26 Born To Be Free. 

NZ IPA: Wicklow Wolf Far Far Away. 

Rye Lager: Whiplash Melted Roggenbier. 

DIPA: Rye River Dam Buster Double IPA 

American Pale Ale: Otterbank Middle Lane American Pale Ale 

Single Hop Pale Ale: O Brother You’ll Pay With Your Souls Single Hop (Simcoe) Pale Ale - 

Vienna Lager: Wide Street Vienna Lager

Pale Ale: Whiplash Got To Keep On 

IPA: Rye River Big Bangin’ IPA 

American Wheat: Rye River Backwaters American Wheat 

Brewdog's Cork opening, on Friday 22nd July, is less than 3 weeks away. "We’ll have Brewdog’s finest alongside of a selection Corks local craft." It will be interesting to see what Cork beers make to their list!

Harper's Island Wetlands

Harper's Island Wetlands

Pics taken 25.06.2022

The thorny Teasel

The Ringlet Butterfly. There were three or four together.
Saw another one the following day in Glen River Park.

In the middle ground, a flock of Med. Gulls take a rest

A "black" snail

Look closely and you'll see Sandmartin chicks waiting for a returning parent to
feed them,

Bird on the Briar. Not sure what this friendly bird is, anyone know?

The wetlands' northern boundary is the Cork-Midleton railway.
Here, a commuter train, having left Cobh Junction, heads east.

Annes Grove Gardens Are Now Open

Annes Grove Gardens Are Now Open

Since 2015, the Office of Public Works has carried out extensive works to the house, outbuildings and gardens and re-opened the site to the public in June 2022. There is still much work to be done but, even so, there is quite a lot to enjoy in your walks.
And more facilities will open up in the months and years ahead.

 

Close to Castletownroche (and Doneraile), Anne’s Grove is an historic estate, the home of the Annesley family from the 1600s until 2015 when it was gifted to the Irish state and entered the care of the OPW.

All pics taken 20.06.2022

The Woodlands Garden holds some of the earliest rhododendrons introduced to Ireland.

A work in progress.

In the walled garden.

Richard Arthur Grove Annesley inherited Anne’s Grove in 1892 and developed the landscape in the Robinsonian style in the early 1900s. 

The oldest part of the gardens is this Walled Garden,
originally laid out in the 18th century.

This is a country garden site featuring rough terrain, uneven surfaces, steep drops and open water. Appropriate footwear and clothing  required.

Annes Grove is a 190 acre historic estate with 30 acres of renowned gardens.
The Awbeg river flows through; work on the island has been completed
and that should lead to expanded access shortly. Much of the estate is situated above the river and glen, the landscape reminiscent of poet Edmund Spencer's The Fairie Queen which
was written nearby in Kilcolman Castle (OPW booklet)

The front of the house.

Wildflowers too, of course, like these foxgloves

A tearooms has been mentioned but at the moment
there is a food truck called The Little Farm. Just as well 
as most of the local restaurants were closed on the
Monday we visited. We enjoyed a toasted sandwich (ham and cheese is
the only choice) and that came with an excellent relish and handfuls
of O'Donnell's Potato Crisps. They had a choice of three cakes
plus lots of hot and cold drinks, along with a selection of
Leahy's Farm ice cream. Plus these two cool and refreshing drinks.
No shortage of outdoor seating (unshaded).

The walled garden, not yet fully restored but open, is a highlight especially
this border.

Rear of the house.

Mayo Food and Drink Showcase is a fitting finale

Mayo Food and Drink Showcase is a fitting finale

 

Beer vobiscum. Killian O'Morain the Mescan Monk!

The hugely successful final event of the Mayo Food and Drink Programme, a Showcase and Meet the Buyer event, exceeded all expectations of both producers and buyers. Both were there to do business and it was clear from the outset that this event was exactly what was needed to make the vital connections between artisan producers and both distributors and retailers as well as agencies offering essential support. Enthusiastic networking was interspersed with relevant and interesting panel discussions and a keynote speech from Blás na hÉireann founder Artie Clifford. The event took place at Breaffy House Hotel on Thursday 23 June 2022 and was attended by 75 producers and buyers.

Artie Clifford Blas na hEireann

 

Programme Manager Oonagh Monahan acted as MC and first introduced Artie Clifford who had travelled from Dingle for the event. His engaging presentation covered his own chequered history as a small food producer, not hiding the pitfalls nor glossing over the challenges of the business. He wryly recalled falling into the trap of retail buyers early in his business life, embarrassed to admit he didn’t understand the terminology and accidently agreeing to impossible discounts. Perhaps because of this, his main message for fledgling producers is to have belief in themselves and their products. He urged artisans not to be afraid to admit when they don’t know acronyms or how the system works but to be confident enough to speak out. The Blás awards grew from his surprise that there was no formal awards system recognising quality in food and drink. He founded it 14 years ago and it has increased exponentially in both scope and size every year since.

 

Padraig Gannon Croagh Patrick Seafoods (left), Dean Diplock Exec Chef Breaffy Resort

“This is a fitting finale to a busy year of training and networking”, said Oonagh Monahan, “The Mayo Food and Drink Programme is all about helping producers to do business and it was rewarding to see that in action today. The feedback has been overwhelmingly good”.

 

Four lively and informative discussion panels consisted of chefs, distributors/wholesalers, retailers and food tourism representatives. The common thread carrying through every discussion was the importance of communicating clearly and regularly. Suppliers must talk to chefs, distributors and retailers keeping them informed of what’s happening and potential issues which arise. In this arena silence is most definitely not golden.

 

The Mayo Food and Drink Programme is a LEADER funded response to the challenges and opportunities identified in the Mayo Food & Drink Strategy 2025. It puts into action the specific priorities identified by producers and is totally food and drink focused. This was the final networking event but training continues for another month with some online classes and one-to-one specialised training and mentoring all of which is free of charge and available exclusively to Mayo food and drink businesses. Booking for these free courses is through the website www.mayofood.ie or Eventbrite and links on social media (@mayofoodanddrink).

The Mayo Food and Drink Networking and Training Programme is supported by South West Mayo Development Company and Local Enterprise Office Mayo.