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Ballymaloe Irish Stew

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 . Toss meat in the rendered fat until browned then remove.

Do the same with the carrots and onions, then add back in the meat. Add stock if you have it or water will do. Season nicely with salt and pepper remembering that it will reduce.Allow to simmer for half an hour with the lid on, then add potatoes on top.

Huffingtonpost Article: 22 Places In Ireland To Celebrate The Emerald Isle

Cork got a mention in a recent article by Lisa Miller on the Huffongton post website. Cork was listed as the number 1 destination in Ireland to visit this St.Patricks Day.

The article says:

People love Cork. And it's not hard to see why. Some even refer to Cork as "the real capital of Ireland." Whether it's chatting with locals and enjoying the laid-back vibe at a pub, dining at one of the "foodie" restaurants, or catching a show at the Cork Opera House, everyone will find something lovable about this River Lee town.

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.

Port with Cheese, and Port with Chocolate talk and tasting with the producers

Chris Forbes from Taylors Port, and Dan Hegarty, Hegarty's Cheddar and Niall Daly, The Chocolate Shop, English Market, for a Port with Cheese, and Port with Chocolate talk & tasting in The Grainstore at Ballymaloe, on Thursday 13th March, 7pm. €15

Ballymaloe still has recipe for success fifty years later

Joe McNamee wrote a really nice article about Ballymaloe House, Ballymaloe Cookery School and The Ballymaloe Litfest of Food and Wine in the Irish Examiner this weekend.

The article starts:

When Myrtle Allen opened a restaurant in her dining room, the self-taught chef would cook for guests on her Aga range. Today, 50 years on, the Ballymaloe brand is world-renowned.

50 Years of memories at Ballymaloe

To celebrate our 50th birthday we are inviting guests and ex-staff who have photos or memories of their time at Ballymaloe over the years to share them with us.

It would be great to hear about the time you were here, what you did during your stay, funny stories, who you were here with, etc.

Each week we will share the photos and stories on Facebook and our website.

There will be a prize of Dinner for Two at Ballymaloe for the best photo or story.

TLC India To Show ‘Rachel Allen’s Easy Meals’

Rachel Allen’s Easy Meals’ will air every Monday to Friday only on TLC India from 3 March 2014.

About the Series

Rachel Allen 'returns to her roots' back home in Ireland, taking on a looser and more relaxed presentational style in delivering her no-nonsense vision of achievable and delicious family food, in Rachel Allen's Easy Meals.

Mother's Day at Ballymaloe

Not sure what to get for your mother for Mother’s Day? A Ballymaloe Gift Voucher may be the answer.

Vouchers can be tailored to cover a wide range of special treats:

A Relaxing Getaway

Treat your mother to a relaxing few days away to completely unwind at Ballymaloe. Have breakfast in bed, read a book by the fire, take walks through the woods and gardens or book a massage with Eilish our masseuse. Accommodation and breakfast rates start at €95 per night per person sharing. To book click here.

Ballymaloe Supper Club

To celebrate Ballymaloe’s 50th Birthday we will continue our very successful winter Supper Clubs with a series of Spring Supper Clubs.

The Supper Club evenings start with an aperitif at 7.30pm followed by a 4 course set meal. Wines recommended to suit each dish, as well as wines from our wine cellar, will be available to buy.

Wild and Foraged Food.

Tuesday 25th March
A delicious supper foraged from the grounds of Ballymaloe and surrounding area.

Pat Scott Paintings leave Ballymaloe for the IMMA, Dublin

The Deserted Race Course and Killiney Bay From A Railway Carriage are now included in the exhibition of Pat Scott's work at the IMMA in Dublin. This is the first time Killiney Bay has left Ballymaloe since Ivan Allen bought it from Pat Scott in the 60's. It is one of our favourites from the art collection at Ballymaloe House.

We were very saddened to hear of Pat Scott’s recent passing and send our condolences to his family.

Event Deatils

The Garden Galley
Irish Museum for Modern Art
Dublin
16 Feb - 18 May

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