Ballymaloe Cookery School
[Demonstration Copy]
Cookery Demonstration
by
Darina Allen
of
Ballymaloe Cookery School
at
Abergavenny Food Festival
Saturday, 19th September
Page
Ballymaloe Brown Yeast Bread
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Spiced Pumpkin Soup with Thai Basil
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Smoked Wild Irish Salmon with Horseradish Cream, Arjard
and Pickled Red Onions
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Almond Tart or Tartlets with Raspberries or Grapes
11
Upcoming Short Courses at Ballymaloe Cookery School
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Darina Allen
of
Ballymaloe Cookery School
Owner of Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland, teacher, food
writer, newspaper columnist, cookbook author and television presenter. The
Ballymaloe Cookery School is situated in the midst of a 100 acre organic farm.
Graduate in Hotel Management, Dublin Institute of Technology. Member of the
International SLOW FOOD Movement
Darina Allen is Ireland’s most famous cook and a best-selling author who has
presented eight series of her cookery programmes Simply Delicious on television in
Ireland. A tireless ambassador for Irish food both at home and abroad, Darina is also
a passionate and committed teacher and students come away from Ballymaloe
inspired by her energy and ideas and the enthusiasm she and her team bring to their
work. She has been instrumental in setting up the Farmers Market movement in
Ireland. Darina chairs the Artisan Food Forum which liases with the FSAI to
articulate the difficulties and challenges experienced by the Artisan and Speciality
food sector. She is vehemently opposed to the growing of GM crops in Ireland
The Ballymaloe Cookery School was established in 1983, operates all year round and
attracts students from all over the world. The school’s culinary philosophy is based on
enhancing the natural flavours of the best and freshest local ingredients. It offers a
wide range of courses from 12 Week professional courses for students who wish to
pursue a career in catering, to short courses ranging from a day to a week long on a
variety of subjects Simply Delicious Food Fast, Bread Baking, Seafood, Entertaining,
Vegetarian, Introductory, How to Keep Bees and Have your own Honey, How to
Keep a few Chickens in the Garden, How to Build a Smoker and Smoke your own
Food…..
Darina Allen is a member of Taste Council of Bord Bia, Chair of Artisan Food Forum
of Food Safety Authority of Ireland
Member of the Advisory Board of Safefood
Trustee of Irish Organic Centre, Patron of Irish Seedsavers.
Member of Euro-Toques (European Association of Chefs),
Guild of Foodwriters both in UK and Ireland
Farmers Association of Ireland
The Organic Trust
IACP (International Association of Culinary Professionals - Darina Allen is a
Certified Culinary Professional and Teacher and the school is accredited by IACP).
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Founder of first Farmers Markets in Ireland and involved on an ongoing basis in
helping set up new markets.
Councillor for Ireland in Slow Food Movement and President of East Cork Slow Food
Convivium.
Awards
2014
In June 2014, The Ballymaloe Cookery School won the Restaurant Association of
Ireland award for ‘Best Cookery School in Ireland’.
In February 2014, Darina won the ‘Best Professional Author & Chef’ category of the
WORLD GOURMANDS for the UK for ’30 Years at Ballymaloe’
2014
In June 2014, The Ballymaloe Cookery School won the Restaurant Association of
Ireland award for ‘Best Cookery School in Ireland’.
2013
In November 2013, ’30 Years at Ballymaloe’ won the Bord Gáis Avonmore
Cookbook of the Year 2013
In May 2013, Darina won The Guild of Food Writers (UK) top accolade, the
‘Lifetime Achievement Award’, for her incalculable contribution to culinary
education.
2012
The Ballymaloe Cookery School was awarded the Good Food Ireland Cookery
School of the Year for 2012/2013
2010
“Forgotten Skills” won the André Simon Food Book of the Year and Listowel Food
Fair Book of the Year Award 2010
Gardens are open to the public from April to October, 10.00am-6.00pm
daily, and guided tours can be pre-booked for groups.
Afternoon cookery demonstrations and Farm Shop
open to the public
For further details please write or telephone the school.
Ballymaloe Cookery School, Shanagarry, Co. Cork, Ireland
Tel. 00 353 (0) 21 4646 785, Fax 00 353 (0) 21 4646 909
E-mail: [email protected]
Web site: www.cookingisfun.ie
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Ballymaloe Brown Yeast Bread
When making Ballymaloe brown yeast bread, remember that yeast is a living
organism. In order to grow, it requires warmth, moisture and nourishment. The yeast
feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to
rise. Heat of over 50˚C will kill yeast. Have the ingredients and equipment at blood
heat. White or brown sugar, honey golden syrup, treacle or molasses may be used.
Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle.
The dough rises more rapidly with 30g (1oz) yeast than with 25g (3/4oz) yeast.
We use a stone ground wholemeal. Different flours produce breads of different
textures and flavour. The amount of natural moisture in the flour varies according to
atmospheric conditions. The quantity of water should be altered accordingly. The
dough should be just too wet to knead - in fact it does not require kneading. The main
ingredients - wholemeal flour, treacle and yeast are highly nutritious.
Note: Dried yeast may be used instead of baker's yeast. Follow the same method but
use only half the weight given for fresh yeast. Allow longer to rise. Fast acting yeast
may also be used, follow the instructions on the packet.
Makes 1 loaf
400g (14oz) strong (stone-ground) wholemeal flour plus 50g (2oz) strong white flour
425ml (15fl oz) 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
Preheat the oven to 230C/450F/Gas Mark 8.
Mix the flour with the salt. The ingredients should all be at room temperature. In a
small bowl or Pyrex jug, mix the treacle with some of the water, 150ml (5floz) for 1
loaf and crumble in the yeast.
Sit the bowl for a few minutes in a warm place to allow the yeast to start to work.
Meanwhile check to see if the yeast is rising. After about 4 or 5 minutes it will have a
creamy and slightly frothy appearance on top.
When ready, stir and pour it, with all the remaining water (10fl oz/275ml), into the
flour to make a loose-wet dough. The mixture should be too wet to knead. Allow to
sit in the bowl for 7-10 minutes (time varies depending on room temperature).
Meanwhile, brush the base and sides of the bread tins with a good sunflower oil.
Scoop the mixture into the greased tin. Sprinkle the top of the loaves with sesame
seeds if you like. Put the tin in a warm place somewhere close to the cooker or near a
radiator perhaps. Cover the tin with a tea towel to prevent a skin from forming. Just as
the bread comes to the top of the tin, remove the tea towel and pop the loaves in the
oven 230C/450F/Gas Mark 8 for 20 minutes, then turn the oven down to
200ºC/400ºF/Gas Mark 6 for another 40-50 minutes or until it looks nicely browned
and sound hollow when tapped. The bread will rise a little further in the oven. This is
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called “oven spring”. If however the bread rises to the top of the tin before it goes into
the oven it will continue to rise and flow over the edges.
We usually remove the loaf from the tin about 10 minutes before the end of cooking
and put them back into the oven to crisp all round, but if you like a softer crust there's
no need to do this.
Makes 5-6 large loaves
2.2 kg (5lb) strong stone-ground wholemeal flour
OR
1.8 kg (4lb) strong stone-ground wholemeal flour plus
450g (1lb) strong white flour
2.4 – 2.7 litres (4 – 4 1/2 pints) approx. water at blood heat – use 900ml (1 1/2 pint) of
the lukewarm water to mix with the yeast
1 1/2 tablespoons salt
1 tablespoon black treacle
80g (3 1/4oz) non-GM yeast (the yeast must be fresh)
sesame seeds (optional)
4 or 5 loaf tins 13x20 (5x8inch) approx.
Ballymaloe Sour Dough Bread
Make five loaves of bread as above. Fill four tins, save the rest of the dough and keep
in a Kilner Jar and add to the next batch of bread. Save the dough once more and soon. The dough will sour and produce a loaf reminiscent of Pumpernickel bread.
Optional
You may also use 400g (14oz) strong stone-ground wholemeal plus 50g (2oz) rye
OR
450g (16oz) strong (stone-ground) wholemeal flour
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Spiced Pumpkin Soup with Thai Basil
Serves 6
2 tablespoons sunflower oil
1 onion, finely chopped
1 tablespoon Thai green curry paste
900g (2lb) prepared pumpkin ( peeled, seeded and cut into 2cm (3/4 inch) chunks) - a
medium pumpkin weighing about 1.6kg (3 1/2lb) will yield approx. 900g (2lb)
prepared pumpkin
600ml (1 pint) homemade chicken stock
1 x 400ml (14fl oz) can coconut milk (we like Chaokah brand)
salt and freshly ground pepper
palm sugar, lime juice and fish sauce to taste
50-75ml (2-3fl oz) cream
2 tablespoons Thai basil, shredded or fresh coriander leaves
Garnish
crème fraîche
Thai basil or fresh coriander leaves
Sweat the onion slowly in the oil until soft but not coloured, about 10 minutes. Add
the Thai curry paste and continue to cook over a low heat for 2 minutes. Add the
chunks of pumpkin, chicken stock and coconut milk, bring to a simmer, season with
salt and pepper and simmer until the pumpkin is tender, about 20 minutes.
Remove from the heat. Taste and correct seasoning. Balance the sweet, sour and
salty flavours by the judicious additions of palm sugar, lime juice and fish sauce.
Reheat the soup and add the cream, Thai basil or fresh coriander just before serving.
Ladle into warm soup bowls and serve with a spoonful of crème fraîche and some
Thai basil or fresh coriander leaves.
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Smoked Wild Irish Salmon with Horseradish Cream, Arjard and
Pickled Red Onions
Serves 4
175-225g (6-8oz) smoked wild Irish salmon cut into 1cm (1/2 inch) cubes
Arjard (see recipe)
Pickled Red Onions (see recipe)
Horseradish Cream (see recipe)
chervil sprigs and wild garlic or chive blossom in season
First make the Arjard, Pickled Red Onions and Horseradish Sauce (see recipe).
Cut the salmon into 1cm (1/2 inch) dice. Sprinkle 6 or 7 pieces over the base of the
plate, add some arjard and a few pickled red onions and a few dots of horseradish
cream. Scatter a few sprigs of chervil, wild garlic or chives flowers and some cracked
pepper over the top.
Arjard (Cucumber Salad)
Serves 4-6
1 cucumber, quartered and sliced thinly
2 shallots, peeled and sliced thinly, lengthwise
1 red chilli, seeded and sliced in rings
1 green chilli, seeded and sliced in rings
Marinade
4 tablespoons sugar
6 tablespoons water
6 tablespoons white malt vinegar
1/2 teaspoon salt
Mix the ingredients for the marinade together in a saucepan. Bring to the boil.
Simmer for 3-5 minutes. When cool, pour the marinade over the cucumber.
Pickled Red Onions
450g (1lb) red onions, peeled and thinly sliced on a mandolin
225ml (8fl oz) white vinegar
110g (4oz) sugar
pinch of salt
3 whole cloves
broken cinnamon
dried chilli
Bring the white vinegar and sugar to a simmer with a pinch of salt and 3 whole
cloves, broken cinnamon bits, dried chili, etc. Add the onions to the simmering liquid
one-third at a time. As soon as the onions are pink and wilted, lift them out into a
clean jam jar. Continue until all onions have been wilted. Cover the onions in jars
with the brine. The onions should be pink and crunchy. Store in fridge when cool.
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Horseradish Sauce
This is a fairly mild sauce. If you want to really clear the sinuses, increase the amount
of horseradish! Serve with roast beef, smoked venison or smoked mackerel.
Serves 8 - 10
3 - 6 tablespoons freshly grated horseradish
2 teaspoons white wine vinegar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon mustard
1/4 teaspoon salt
lots of freshly ground pepper
1 teaspoon sugar
225ml (8fl oz) softly whipped cream
Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard powder,
salt, freshly ground pepper and sugar. Fold in the softly whipped cream but do not
over mix or it will curdle. The sauce keeps in the fridge for 2-3 days, covered, so that
it doesn’t pick up other flavours.
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Almond Tart or Tartlets with Raspberries or Grapes
Serves 12
110g (4oz) butter
75g (3oz) castor sugar
110g (4oz) ground almonds
Filling
poached rhubarb or sliced fresh peaches or nectarines
Fresh raspberries or loganberries, peeled and pipped grapes or kiwi fruit
10fl oz (300ml) 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.) Put a teaspoon of the
mixture into 24 small patty tins or divide between 2 x 7 inch sandwich tins. Bake at
180°C/350°F/Gas Mark 4 for 20-30 minutes approx. or until golden brown, 10-12
minutes for tartlets or until golden brown. The tarts or tartlets are too soft to turn out
immediately so cool in tins for about 5 minutes before turning out. Do not allow to
set hard before removing to a wire rack or the butter will solidify and they will stick
to the tins. If this happens pop the tins back into the oven for a few minutes so the
butter melts and then they will come out easily. Just before serving, arrange segments
of peach or nectarine, or whole raspberries, or peeled and pipped grapes on the base.
Glaze with redcurrant jelly (red fruit) or apricot glaze (green or yellow fruit).
Decorate with rosettes of cream.
NB: Use shallow tartlet tins.
Apricot Glaze
350g (12oz) apricot jam
juice of 1/4 lemon
1-2 tablespoons water
In a small stainless steel saucepan melt 12 ozs apricot jam with the juice of 1/4 lemon
and 1-2 tablespoons water, enough to make a glaze that can be poured. Push the hot
jam through a nylon sieve and store in a sterilized airtight jar. Reheat the glaze to
melt it before using. The quantities given make a generous 300ml (10fl oz) glaze.
Redcurrant Glaze
350g (12oz) redcurrant jelly
1 tablespoon water approximately
Melt the redcurrant jelly with 1 tablespoon water in a small stainless steel saucepan.
Stir gently, but do not whisk or it will become cloudy. Cook it just for 1-2 minutes
longer and the jelly will darken. Store any leftover glaze in an airtight jar and reheat
gently to melt it before use.
The quantities given above make a generous 300ml (10fl oz) of glaze.
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Upcoming Short Courses
at
Ballymaloe Cookery School
Guest Chef Jordan Bourke
Saturday, 10th October (1/2 Day)
€135.00
Get Blogging with Pearce
Saturday, 17th October (1/2 Day)
€70.00
Home Smoking
Friday, 30th October (1/2 Day)
€95.00
Home Butchery, Charcuterie & Sausage Making with Philip
Dennhardt
Saturday, 7th November (1 Day)
€195.00
Decorating Celebration Cakes
Saturday, 28th November (1/2 Day)
€95.00
Afternoon Demonstrations
Every Monday, Tuesday, Thursday and Friday from 2-5pm
Cost €75 per person – includes copies of recipes and tastings
Our Course Schedule for 2015 is available on-line
on our website www.cookingisfun.ie
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