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New Sunday Lunch Menu at Ballymaloe House

Sunday Lunch at Ballymaloe House has changed from a buffet style of service to a three course menu.

As always, our philosophy is to serve the best of what local producers have to offer and our Sunday lunch menu changes weekly according to what is available.

No Doubting Thomasina

This article was publish in the Sunday Business Post

No Doubting Thomasina

For TV chef and author Thomasina Miers, it all started with a visit to the Ballymaloe cookery school in Co Cork

Words: Alex Meehan

Former Masterchef UK winner Thomasina Miers is very far from typical of her peers.

Jill Norman to Attend Kerrygold Ballymaloe Litfest of Food & Wine

Jill Norman has spoken several times about Elizabeth David and her writing, at food festivals in Australia and the US, as well as in the UK.

Don't miss these wonderful events with Jill Norman:

Celebrating The Writing of Elizabeth David

Jill will be in conversation with Tom Doorley and John McKenna.
Buy Tickets

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.

Honey Comb

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.

Place the saucepan on a medium heat and stir until the sugar has dissolved.

Ballymaloe Fudge

Line a swiss roll tin 9 x 13 inch (23 x 33cm) with parchment paper.

Melt the butter on a low heat in a wide heavy bottomed saucepan. Stir in the evaporated milk, water and sugar. Bring to a gentle simmer.

Cook on a very low heat, stirring constantly, until it reaches the soft ball stage, approx. 45 minutes. To test, drop a teaspoon of the liquid fudge into cold water, it is ready when a smooth soft ball forms.

Allow the fudge to cool in the pan for 3 minutes before whisking in vanilla. Immediately pour into the prepared tin and smooth the surface.

French Chocolate Cake

Preheat oven to 160C (350F/gas4). Melt chocolate with 2 tablespoons rum. Cream butter and sugar until pale and fluffy. Beat in 3 egg yolks. Whisk 3 egg whites with a pinch of salt and 1 tablespoon of castor sugar until very stiff.

Rhubarb Tartlets

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.

Simnel Cake

Simnel Cake is a traditional Easter cake. It has a layer of almond paste baked into the centre and a thick layer of almond icing on top. The 11 balls represent 11 of the 12 apostles - Judas is missing because he betrayed Jesus.

Line the base and sides of a 9 inch (23cm) round, or a 8 inch (20.5cm) square tin with brown paper and greaseproof paper.

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