I tapped the sourdough’s bottom and listened to the hollow sound. Alfred was ready. A busy day in the kitchen, on the menu today was a Ballymaloe Irish Stew, as well as buttered cabbage. There’s a big difference between making a stew at home and making one in Ballymaloe – with a million different steps,…
Ballymaloe Day 49: You stay classy, Ireland
The sun fell through the curtains and hit the side of my face. It was time to get up. Feeling refreshed and almost back to being 100% – I got up and ate breakfast. Last night I had a wonderfully long Skype session with my other half while people were out partying, and it was…
Part Nine: Irish food and drink producers worth getting to know
Celebrating the best of what we grow, create and produce here in Ireland – this ongoing series looks at some of the many things we create here. Here are five more producers that stood out for me this week: Ballycotton Seafood I recently bought a huge plaice from the folks at Ballycotton Seafood, and not…
Ballymaloe Day 48: “Is binn béal ina thost”
After a turbulent sleep – I woke up feeling more shattered than I had in weeks. Yesterday I had been battling with sickness and though I had been taking regular medication and attempting to take it easy, it didn’t seem to plan on leaving any time soon. In a bid to get some fresh air…
Ballymaloe Day 47: “You’re highly contagious”
I’m afraid this blogpost will be short a sweet. I woke up this morning with awful cramps in my stomach, that fed through my body, into my chest and legs. With other bodily symptoms niggling at me, I brushed it off as a slight head cold and started the day looking forward to making panna…
Ballymaloe Day 46: “It’s all about the wobble, not the bass”
The Rioja slid across my tongue and left a tingling sensation around my cheeks. With hints of spice capturing the senses, it was a perfect way to finish a long day! Today was very much about burgers, but since they were something that I could do close to serving, I decided that it was a…
Ballymaloe Day 45: Sweet dreams are made of sourdough…
Alfred churned around the bowl, licking up the sides and claiming the dough hook with gloopy glee. He was ready! As our usual theory day commenced, myself and Sophie fed our sourdough starter and plonked him down in between the rows of seats. Today Darina was prepping a Thanksgiving feast and assisted by Tracie and…
Ballymaloe Day 44: Stuffed to the brim
“What am I doing to my body?!” I exclaimed in amused exasperation as I gave my dishes up for washing, “I think I’m going to explode”. Back in the kitchen in Ballymaloe, and into the normal routine of living in a culinary bubble, I was tired but happy to be back. As well as cooking…
Ballymaloe Day 43: The joys of adulthood
The smell of sausages and bacon took over the kitchen and spread into the dining area It was my final day catering for the folks in Knockadoon Camp and as a farewell feast, I was rustling up a fry! Along with my trusty sous-chef Pádhraic and the help of Orlaith, we managed to get everything…
Ballymaloe Day 42: Curry house!
Waking up after a bad dream is never easy, and starting off with a feeling of gloom is not a good start! Perhaps reflected in the weather, I woke up today in slightly low spirits. Still in Knockadoon, and slightly confused by the clocks going back, I hauled myself out of bed and forced myself…
