Showing posts with label Ballymaloe Foods. Show all posts
Showing posts with label Ballymaloe Foods. Show all posts

Monday, December 14, 2020

BALLYMALOE FOODS PARTNER WITH FOOD CLOUD TO GIVE THE GIFT OF FOOD TO THOSE MOST IN NEED THIS CHRISTMAS

BALLYMALOE FOODS PARTNER WITH FOOD CLOUD TO GIVE THE GIFT OF FOOD TO THOSE MOST IN NEED THIS CHRISTMAS 


Ballymaloe Foods to donate meals to Food Cloud and jars of Ballymaloe Relish 

 

The COVID-19 pandemic poses unprecedented challenges this Christmas, and it has been exceptionally hard for individuals and charities. Christmas has historically been a critical time when it comes to fundraising and will now take on added significance this year. With this in mind, Ballymaloe Foods has partnered with Food Cloud to try help out those who are most in need this Christmas. 

 

Instead of sending gifts to thank their customers, the team at Ballymaloe will be donating 30 meals to Food Cloud in the name of each customer

 

They have also just launched their Free Christmas Recipe Booklet with 14 delicious festive recipes and ideas for tasty starters, sides and desserts. Christmas will still taste special with the Ballymaloe signature christmas sausage roll garland, vegan nut roast, white chocolate and cranberry and prosecco fudge cake and lots more! For EVERY download of this Booklet, the team will donate a jar of their world-famous Ballymaloe Relish to Food Cloud who will distribute these jars to local charities and community groups in Ireland for Christmas.

 

Maxine Hyde general manager of Ballymaloe Foods says: “It’s been such a challenging year for so many people and this Christmas is going to look and feel so different for us all. Everyone is trying their best to have the most normal Christmas they can and charitable donations seem more critical now than ever before. We wanted to give something to those people who are most in need and felt partnering with FoodCloud was a direct way we could make a small difference.

 

Download your FREE Christmas Recipes Downloadable Booklet before December 18th here - https://ballymaloefoods.ie/christmas-ballymaloe/

 

Thursday, December 10, 2020

Don't Forget to Feed the Birds. Check out this relish jar feeder!

 PRESS RELEASE 


 

MAKE YOUR OWN DIY GLASS JAR BIRD FEEDER THIS FESTIVE SEASON

  Keep our ‘beloved garden birds’ fed over the harsh winter months in six easy steps

 

To mark their continued sponsorship of the annual Birdwatch Ireland Ireland Garden Bird Survey, Ballymaloe Foods have shared how to make your own DIY Winter Jar Bird Feeder as well as some tips we can all easily do to make winter easy for birds.

 

As the weather gets colder, it's important to remember the little birds that pop into our gardens to feed during the winter. Here are some tips on looking after the birds from the BirdWatch Ireland team: 

  • Put out food & water between November and March. During these months, natural food sources (fruit, berries, nuts & seeds) are no longer available.

  • A diversity of foods will allow you to help a diversity of species. High-calorie foods like fat balls, suet blocks, peanuts, and sunflower seeds are all great.

  • One of the essential things during cold weather is to put out fresh water. The icy conditions mean natural water sources might be frozen over, so your birds will need somewhere to drink and wash.

 

Six easy steps to transform your Ballymaloe Relish Jar into a perfect DIY Winter Bird Feeder:

  1. Make sure the glass jar is empty and washed.

  2. Place two pieces of string or rope on a flat surface.

  3. Place a wooden spoon on top of the string/rope.

  4. Place a glass jar on its side on top of the wooden spoon so the pieces of string/cord are at the top and bottom of the pot.

  5. Wrap the string/rope around the spoon and jar and secure it to a sheltered branch.

  6. Fill the jar with birdseed.

 

Yasmin Hyde of Ballymaloe Foods has been using mason jars for years to keep her own garden birds fed. She says "From an early age I have been aware of the importance of extra feeding to help birds and wildlife prepare for spring. My father, Ivan Allen, was a great lover of flora and fauna, especially birdlife. As farming practices were modernised on Ballymaloe Farm, we have continued his work to ensure the wildlife on the land were protected. When birds have access to more nutrients in winter, the spring mating season will be more successful. Chicks will have healthier weights, and egg-laying will happen earlier. Ballymaloe Foods are sponsoring this year's BirdWatch Ireland Irish Garden Bird Survey, and it seemed like a great idea to upcycle our relish jars to help further our wild birds thrive during these cold months."

 

The Irish Garden Bird Survey is BirdWatch Ireland's most famous citizen science survey. Now in its 32nd year, the survey is a strong winter tradition in many households across the country. Information gathered will help provide Birdwatch Ireland with vital information on how our garden and countryside bird populations are faring during the harsh winter months each year.

 

It is open to everyone and begins on Monday 30th November 2020 and runs until February 2021. 

 

Take part here - 

https://birdwatchireland.ie/our-work/surveys-research/research-surveys/irish-garden-bird-survey/taking-part-in-the-irish-garden-bird-survey/. 

Kindly sponsored by Ballymaloe Foods, Ballymaloe House & Shop & Ballymaloe Cookery School. 

 


Tuesday, November 17, 2020

Quartet of Fabulous Recipes from Ballymaloe Foods, celebrating 30 years in business!

Quartet of Fabulous Recipes from Ballymaloe Foods, celebrating 30 years in business!




Ballymaloe Foods has compiled some very special Christmas recipes for you to enjoy.


This has been a very special year for Ballymaloe Foods as they celebrated 30 years in business. 


Ballymaloe Foods was established by Yasmin Hyde, the daughter of Myrtle Allen 30 years this year. Myrtle established a country house hotel and restaurant at Ballymaloe in the 1960s and it was here she developed her now famous, Original Relish recipe. In 1990, Yasmin decided to start Ballymaloe Foods from her kitchen. 


Today the company has 33 staff and 18 products and exports into the UK, Germany, the Netherlands, Australia and the US and its products include relishes, mayonnaise, pasta sauces and dressings. 

 

Christmas Recipes:


Sausage Roll Garland



Ingredients

-  For the sausage mix:

-  225g Lean pork, minced

-  225g Pork fat, minced

-  1 Clove garlic, crushed

-  2 Teaspoons thyme, marjoram, basil and rosemary, mixed and chopped

-  1 egg, beaten

-  1 ½ cups soft breadcrumbs

-  Salt and pepper to taste

-  For the pastry:

-  350g all butter puff pastry

-  Ballymaloe Original Relish

-  1 egg, beaten

-  A little milk

Recipe:

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Combine all the ingredients for the sausages together and mix well. Fry a little of the mixture on a frying pan to check the seasoning, adjust if necessary.

3. On a floured work surface, if using homemade puff pastry: roll the pastry out into a big rectangle, a little thicker than a one euro coin. Roll the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle.

4. Spread Ballymaloe Original Relish over the pastry, leaving the last ¼ free for sealing.  Roll the sausage and pastry into tube, pressing the seam together. Join both ends together forming a circle, pressing to seal tightly. 

5. Place on a parchment lined baking sheet. Mix the egg and milk and brush the pastry with the mixture. Using a sharp knife, score through the garland to within 1cm of the inside, at 2.5cm intervals.

6. Bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with more Ballymaloe Original Relish on the side.

 

Chicken and Camembert Crostini with Ballymaloe Cranberry Sauce


Ingredients

-  Half a baguette, cut into 1/2 inch slices

-  A clove of garlic, cut in half

-  Some good quality extra virgin olive oil

-  A chicken breast

-  Salt and pepper

-  A round of camembert (Cooleeney make a delicious Irish camembert)

-  Ballymaloe Cranberry Sauce

Recipe:

1. Season the chicken with salt and pepper. Heat a frying pan, add some olive oil and fry the chicken breast on a medium heat until it is golden on the outside and cooked through. Slice the chicken breast into 1/2 inch slices and keep warm.

2. Grill the slices of bread until they are just golden on both sides. While they’re still hot, rub them gently with the cut side of the garlic and drizzle with good quality extra virgin olive oil.

3. Slice the Camembert into small wedges. On a serving plate arrange on the crostini, with a slice of chicken, camembert and a teaspoon of Ballymaloe Cranberry Sauce.

 

Loin of Bacon with Ballymaloe Ham Glaze

Ingredients

4-5lbs (1.8-2.25kg) streaky or loin of bacon, either smoked or unsmoked

whole cloves 20-30 approx.

Ballymaloe Ham Glaze

 

Method

1. Cover the bacon in cold water and bring slowly to the boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is, finally cover with hot water and simmer until almost cooked, allow 25-30 minutes approx. to the lb. Remove the rind, cut the fat into a diamond pattern, and stud with cloves.

 

2. Spoon Ballymaloe Ham Glaze Spread all over the bacon. Bake in a fully preheated hot oven 250°C/475°F/Gas Mark 9 for 20-30 minutes approx. or until the top has caramelized – baste the bacon 3-4 times during this time.

 

3.Remove to a carving dish. Carve in thick slices lengthwise so each slice includes some of the eye of the loin and streaky bacon.



Bread and Butter Budding with Ballymaloe Cranberry and Prosecco Sauce

Ingredients

25g softened butter

100g white chocolate chopped/ broken into pieces

150ml cream

150ml milk

2 large eggs

1 oz cater sugar

1 tsp vanilla extract

1 small jar Ballymaloe Cranberry and Prosecco sauce

7 thick slices of bread (use 9 slices if regular sliced pan)

1 tblsp sugar to sprinkle

 

Whiskey Cream

250 ml cream

25ml whiskey

 

Enamel dish (28cm) or similar oven proof dish.

Serves 4 (this recipe multiplies beautifully).

 

Method

1) In a medium saucepan gently warm (do not boil or simmer) the milk, cream, sugar and white chocolate. Stir until the chocolate dissolves then set aside.

2) In a separate bowl beat the eggs with the vanilla extract.

3) Combine the egg and chocolate cream mixture, stir well, then pass it through a nylon sieve to remove any lumps and place in a jug. Pour 100ml of the white chocolate mixture into a clean bowl, cover and refrigerate (this will become the white chocolate custard tomorrow).

4) Using a serrated knife cut off all of the crusts and use for breadcrumbs in stuffing.

5) Now butter each slice of bread all the way to the edges

6) Generously slather each slice of buttered bread with Ballymaloe Cranberry Sauce

7) Butter the serving dish then start to assemble by placing two slices of bread cranberry side facing down.

8) Place another layer of bread on top again cranberry side down

9) The remaining three slices- cut each slice in half to create 2 triangles, do the same with the remaining two slices. Take these triangles cranberry side facing down and overlap each one to cover the top layer fully.

10)  Take the remaining chocolate cream and egg mixture and pour it over the bread ensuring full coverage.

11)  Carefully sprinkle the sugar over the triangles then wrap and refrigerate for 24hrs.

12)  After 24 hrs… preheat your oven to 180* Conventional.

13)  Place a bain-marie in the oven half filled with hot water. (you can use a roasting tray for this).

14)  Remove the pudding from the fridge. Discard the foil and place CAREFULLY in the bain-marie and bake for 1 hr until deliciously golden brown and fully cooked.

15)  Just as the pudding is baked, put the remaining custard into a small saucepan and place on a gentle heat. Stirring continuously allow the custard to thicken slightly. This can take up to 10mins. Remove immediately from the heat and place into a warm jug to serve over the pudding.

16)  The whiskey cream- lightly whip the cream then fold in the whiskey. Jameson is delicious but it will work with whatever your favourite is. Don’t be shy with the measure- adjust according to your taste.

17)  Once the Ballymaloe Cranberry and white chocolate Bread and Butter Pudding is out of the oven, bring it straight to the table.

18)  On warm dessert plates serve each portion of delicious pudding with a great big dollop of whiskey cream and lashings of white chocolate custard. Enjoy every mouthful!

press release