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NewsletterFounder of Ballymaloe Cookery School at Shanagarry and a doyenne of Irish food, Darina Allen has been influencing the way we cook for decades. With a strong connection to the land and a passion for fresh, seasonal and local foods, Darina continues working to keep traditional Irish foods and associated skills alive. The Ballymaloe Cookery […]
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How to: make your dips healthier
At a party, it doesn’t matter if you serve crudités, chips, crackers, or crostini—the real stars are the dips. We promise, the following tips will help you to make your favourite dips healthier but still tasty to get the wow of your guests! Swap sour cream for plain Greek yoghurt, or replace one-third of cream cheese […]
Top tips for cooking with citrus fruits
Citrus are amazing seasonal fruits, rich in Vitamin C and many benefits for our body functions. We’ve gathered below our top tips for cooking with citrus fruits and taking the most out of all the great benefits these fruits can provide. Cooking with citrus A squeeze of fresh citrus is often just what you need […]
Sweet potato burrito bowl
Heat half a tablespoon of oil in a large pan over a medium-high heat and cook the sweet potato chunks for 8-10 minutes or until just tender. Add another tablespoon of oil and the rice. Cook over a medium heat for 2-3 minutes, stirring constantly. Add the tomatoes, black beans, sweetcorn, garlic, chili powder, cumin […]
6 ways with parsnips
Creamy parsnip and cashew soup Serves 4 Heat 2 tbsp olive oil in a large pot over a medium-high heat. Add 1 chopped onion and cook for 5-6 minutes. Peel and chop 4 large parsnips and add to the pot along with 3 crushed garlic cloves and some salt and pepper. Cook for 5-6 minutes, […]
Chocolate hazelnut drip cake
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease three 15cm cake tins and line with parchment paper. Beat the butter and sugar in a large mixing bowl until light and fluffy. Gradually stream in the beaten eggs, mixing well between each addition. Stir in the vanilla extract. Gently fold in the flour, cocoa powder […]
Indulgent venison stew
Soak the dried chillies in a bowl of cold water. Remove the bone from the venison and dice the meat into 2cm cubes (or ask your butcher to do this for you). In a heavy, large dry casserole, roast the cumin seeds on high heat until they give off a strong, toasty aroma. Use a […]
Chocolate swirl cookies
Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a bowl set over a pan of simmering water, melt the chocolate, condensed milk and butter. Stir together and set aside to cool slightly while you make the biscuit. In large bowl, cream together the butter, salt, vanilla and sugar. Blend in the flour and mix […]
Italian trifle
For the pastry cream, use an electric whisk or a stand mixer to whisk together the egg yolks and sugar until smooth. Add the flour slowly, bit by bit, until fully incorporated. Meanwhile, in a small pan, heat the milk over a medium heat until bubbles are just beginning to form around the edges. Remove […]
Classic roast turkey
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lift the loose skin at the tail end of a 6.5kg Lidl Deluxe fresh Irish turkey and remove the bag of giblets. Season the cavity generously with Kania salt and pepper and fill the cavity with aromatic flavourings like halved lemons, garlic cloves, fresh herbs and quartered […]