BALLYMALOE FOODS TO INVEST IN THE IRISH PASTA SAUCE MARKET

 BALLYMALOE FOODS TO INVEST IN THE IRISH PASTA SAUCE MARKET

Yasmin Hyde with daughters Rose Callaghan and Maxine Hyde (right)

 

Cork food company focused on reducing plastic by 40% this year

 

Ballymaloe Foods is planning to increase its focus on the pasta sauce market this year with a significant investment.

 

Figures show that the branded pasta sauce market in Ireland is worth €24.6 million (up to end of October 2020). Also pasta with sauce is the most popular meal eaten by children and the third most popular adult meal in Ireland according to - “What Ireland Ate Last Night” (Bord Bia 2020). Figures also show that 80% of households in Ireland are buying pasta sauces so it is an essential category for so many people when they are shopping.

Just one in 20 branded pasta sauces sold in Ireland is an Irish pasta sauce. Ballymaloe Foods has big ambitions to double this by the end of 2021. Ballymaloe Foods pasta sauces are the fastest growing pasta sauces in the Irish market. (Kantar 2020)

 

Ballymaloe Foods is also focused on reducing their use of soft plastic. In 2020 they reduced the amount of soft plastic they use in their supply chain by 1.3 tonnes - the equivalent of a blue whale. They have plans to reduce this further in 2021 and have changed from plastic packaging for their pasta sauces to glass jars. 

 

General Manager at Ballymaloe Foods, Maxine Hyde said: “The Irish pasta sauce market is heavily influenced by international brands but we want to see more people reaching for an Irish product when they find themselves in front of the shelf in supermarkets. We are very excited to significantly invest in this market in 2021. Our pasta sauces are Irish made with all natural ingredients. We also have the fastest growing pasta sauce brand in Ireland and it is amazing to see this level of support in the market from consumers. Over the last year we have seen so many new consumers starting to use some of our products and pasta sauces have proved a huge hit.”

 

Ballymaloe Foods is also planning to expand its online shop this year. In 2020 they launched an online shop as they had received lots of queries from people who had family who couldn’t make it home for Christmas but wanted to have a taste of home. 

 

Maxine added: “Even though this is currently a small side of the business for us, it is exciting to be expanding how we are reaching our consumers.”

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Tip Top Tapas and a lovely experience at Vikki's in Sunday's Well

 Tip Top Tapas and a lovely experience at Vikki's in Sunday's Well

Camembert 

“Wild mushroom and truffle arancini” 

“Tempura prawn, wasabi mayo” 

“Burrata, tomatoes, olives and sour dough”

“Mackerel Pate and watercress salad”

 “Wild mushroom bruschetta”

“Miso glazed tofu, sesame and smoked almond crumbs”

All and more chalked on the tempting Tapas Board at Vikki’s (which comes under the Blue Haven wing) in Sunday’s Well. 

Add in the Charcuterie board (Ballinwillin goat salami, bresaola, Serrano ham, Ummera smoked duck, salami, olives and croutons). Plus the Cheeseboard of Cashel Blue cheese, Hegarty's cheddar, Macroom mozzarella, Taleggio, Knockanore vintage red cheddar, sundried tomatoes, Ballymaloe relish, grapes, crackers, apple chutney. I could see I was in for a tapas treat.

Yakitori

And that it would be enhanced by some excellent wines. Quite a few whites by the glass including the Blue Haven Collection Sauvignon Blanc by Better Half in Marlborough, New Zealand, and reds too such as the Johnny Q Shiraz-Viognier (South Australia). Fancy a full bottle? No bother. I can rarely resist a Gruner Veltliner and they have the Peter Scheiger Kogelberg among their whites, while the red list includes Chateau Maucoil Chateauneuf-du-Pape (Rhone, France).

No shortage of sparkling or rosé either. And they also offer local drinks in bottle such as Blacks of Kinsale KPA and Stonewell Cider Medium Dry, each a favourite of mine. As we started making tapas decisions, we sipped two terrific whites, the Abadia de Seixo Albariño and the Marlborough Sauvignon Blanc. The Marlborough has been created in partnership between The Blue Haven Collection and Better Half Wines Marlborough, a small family winery sourcing premium grapes from thirteen hard-working, local growers in the Wairau and Awatere Valleys. Each was impressive in its own way.

Cauliflower

Soon our opening tapas were on the table and the sharing began. The cauliflower pakora with its mint yogurt was a pleasant opener but it was the Chicken Yakitori that came with its crunchy slaw and spicy dip that stole the opening act of a very pleasant and satisfactory meal.  All part of an easy-going evening with pleasant and good humoured staff who knew the menu and had time for a chat and a laugh or two.

I often feel that local chefs can better display their talents through smaller dishes and indeed we often agree that we would sometimes prefer to eat nothing but starters on certain occasions. And this is more or less what we were doing here because the tapas portions are equal in quantity to many starters.

Quantity and quality came together again in our next double. First up was the Baked Camembert with chutney and sourdough. Another superb dish, another highlight of the evening, the experience enhanced no end by the stunning plum chutney.

Cauliflower

We had now moved on to a couple of red wines. One was Organic “Authentico” Bobal Tempranillo, an excellent tapas wine, a rounded, fruity and persistent blend of Bobal and Tempranillo organic vines by Covinas. Bobal is a relatively unknown grape despite being widely planted in Spain. As it turned out, we both leaned towards our other red, the  “Original” Malbec by Rigal, from the South of France, a smooth fruity and harmonious wine.

The Bobal Tempranillo really came into its own with the Wild boar and Gubbeen cheese croquettes, perhaps the least photogenic of our tapas, but packed full of robust flavours and a delight to dispatch, especially with the lively sauce on which they were laid.

Would we like dessert? Reluctantly, we shook our heads, even though earlier we had put an eye on the Tunisian almond and orange cake in the short selection. We had enjoyed our tapas and the wine and the evening in Vikki’s and decided to call a halt!

You’ll find all the details, opening times and menus, on their website here and stay up to date with last minute changes by checking their Facebook page.  By the way, their Covid 19 precautions are some of the most impressive around. Delighted to take up an invite to visit this comfortable venue.

Tapas are served here from Wednesday to Sunday. They also do lunch and brunch - see social media. Below is a screenshot of their Christmas opening times (subject to Covid changes).

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/

 

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. 

 

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!

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