This is a Ballymaloe Recipe from our Restaurant in Cork

Almond Tart or Tartlets with Raspberries

You Will Need

  • 110g (4ozs/1 stick) butter
  • 100g (31/2ozs/scant 1/2 cup) castor sugar
  • 110g (4ozs/generous 1 cup) ground almonds


  • Fresh raspberries or loganberries1/2 pint (300 ml/1 1/4 cups) whipped cream
  • Makes 24 tartlets or 2 x 7 inch (5 x 17.5 cm) tarts or 1 tart and 12 tartlets

Cream the butter well and then just stir in the sugar and ground almonds. (Don’t over beat or the oil will come out of the ground almonds as it cooks.)


Yoghurt and Cardamom Cream with Sugared Strawberries


  • 425ml (15 fl ozs/scant 2 cups) natural yoghurt
  • 225ml (8 fl ozs/1 cup) milk
  • 150g (5 ozs/generous 1/2 cup) castor sugar
  • 200ml (7 fl ozs/scant 1 cup) cream
  • 1/4 teaspoon cardamom seeds, freshly ground - you’ll need about 8-10 green cardamom pods depending on size
  • 3 rounded teaspoons powdered gelatine


  • 450g (1lb) strawberries, castor sugar and mint leaves

Put the milk, sugar and cream into a stainless steel saucepan with the ground cardamom, stir unti


Ballymaloe Brown Yeast Bread

Makes 1 loaf

  • 400g (14oz/3 1/2 cups) strong (stone-ground) wholemeal flour plus 50g (2oz/1/2 cup) strong white flour
  • 425ml (15floz/ scant 2 cups) water at blood heat
  • 1 teaspoon black treacle or molasses
  • 1 teaspoon salt
  • 20g – 30g (3/4oz – 1oz) fresh non-GM yeast
  • sesame seeds – optional
  • 1 loaf tin 13x20cm (5x8inch) approx.
  • sunflower oil

When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment.


Dragoncello Sauce


  • 1/2 ciabatta loaf
  • 65ml (2 1/2fl oz/generous 1/4 cup) red wine vinegar
  • The yolks of 2 hard-boiled eggs
  • 100g (3 1/2oz) fresh tarragon, stalk removed and finely chopped
  • 10 salted anchovy fillets, chopped finely
  • 50g (2oz) salted capers, chopped
  • 110-175ml (4-6fl oz/1/2 – 3/4 cup) extra virgin olive oil

Dragoncello Sauce is delicious served with roast chicken, lamb chops and Bollito Misto.


Honey Comb


  • 400g caster sugar
  • 100ml honey (use local honey where possible)
  • 2 tablespoon liquid glucose (I use the same amount of powdered glucose if liquid is not available)
  • 11/2 teaspoon bicarbonate of soda (sieved)

Home-made honeycomb is a real treat. Break into bite size pieces and dip in you favourite dark chocolate for the ultimate treat!

Line a large baking tray with parchment paper.

Place the sugar, glucose and honey in a heavy bottom saucepan with 100ml water.


Ballymaloe Fudge


Makes 96 pieces (2cm x 2cm) approx.


French Chocolate Cake


  • 4 ozs (110g) best quality dark chocolate
  • 2 tablespoons Red Jamaica Rum
  • 4 ozs (110g) butter, preferably unsalted
  • 4 ozs (110g) castor sugar
  • 3 free-range eggs
  • 1 tablespoon castor sugar
  • 2 ozs (55g) plain white flour
  • 2 ozs (55g) whole almonds or best quality ground almonds

toasted flaked almonds for decoration. 


Rhubarb Tartlets

Makes 36 tartlets


  • 1 quantity cold cream pastry
  • I lb red rhubarb
  • caster sugar
  • Cream Pastry
  • 4oz cold salted butter
  • 4oz plain flour
  • ½ pint cold cream

Preheat oven to 190C.

Using plenty of flour roll the cold pastry to a thickness of 2mm. Cut the pastry with a 7.5cm round cutter and use the disks of pastry to line a standard flat based bun tray.


Ballymaloe Irish Stew


  • Approximately 1200 grams of Gigot Chops
  • 4 medium onions
  • 4 medium carrots
  • teasp butter
  • Salt and Pepper
  • 2 ½ cups stock (lamb, veg or chicken)
  • 4 potatoes (floury)
  • 1 tablesp Roux
  • Some fresh Parsley and Chives, chopped

Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot. Peel onions, carrots and potatoes. Trim off any excess fat from the chops. Do not remove bones. Cut carrots and onions into quarters.

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