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Gillian Hegarty's blog

Gillian Hegarty’s Braised Pork Shoulder

This is real Italian comfort food. The saucepan you use for this dish is very important. If it is too big the dish dries out too much and if it is too small it tends to boil and will taste like an average stew. The ingredients are very basic but there is a lot of skill required for this dish. The idea is to end up with a wonderful glossy concentrated sauce that coats the meat and keeps it moist.

It is served in this photo with Swiss chard.

Dragoncello Sauce

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

Tear the bread into small pieces and soak in the vinegar for 20 minutes. Remove the bread, squeeze dry and chop finely.

Mash the egg yolks with a fork.

Very gently combine the bread, tarragon, anchovies, capers and egg in a bowl. Stir in the oil and serve.

Supper Club: Wild and Foraged Food

A delicious supper foraged from the grounds of Ballymaloe and surrounding area.

The evening begins at 7.30pm and includes a set 4 course meal for €45 per person.

There will be wines recommended to suit each course. These, as well as wines from our cellar, will be available to buy.

We are also offering a special Supper Club rate of €75 per person sharing, for accommodation on Tuesday night and a full Ballymaloe breakfast the following morning.

Recipe For Chocolate Mousse

Chop the chocolate finely. Bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts in the cream. Add in the alcohol, if using, and whisk in the egg yolks. Whisk the egg whites until just stiff, then stir in a quarter of the egg white, fold in the rest, gently, being careful not to knock all the air out. Pour the mousse into a glass or cup and pop into the fridge for an hour or two to set. Serve with pouring or softly whipped cream.

Beautiful Romanesco

This week we will pick the first of our beautiful Romanesco from the Ballymaloe Garden. It is a very impressive looking Vegetable from the Brassica Oleracea Species. It grows in a logarithmic Spiral and has a delicate nutty flavour. Look out for it on the menu

The ethos of Ballymaloe in front of me

Runner Beans, Heritage Tomatoes, perfectly formed Cabbages are a few of the many delights we have in the Ballymaloe garden at the moment.

Everyday when I walk through the Garden I can see the ethos of Ballymaloe in front of me. Growing & serving the Best Vegetables to inspire us and create a menu full of our own seasonal produce.

Keeping up with the abundance of produce and doing it justice is a challenge in itself. What a fantastic way to cook

Gillian

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