LEAN RECIPES WITH BALLYMALOE FOODS

Ballymakenny Potato Cakes

with beet hollandaise butter, wilted spinach, smoked salmon, capers and Ballymaloe Diced Irish Beetroot

Ingredients (Serves 6)

For the potato cakes:

• 900g Ballymakenny cooked potatoes, peeled

• 50g butter

• 6 tbsp plain flour

• 1 large egg, beaten

• 2 tsp salt

• Clarified butter to fry

For the beet hollandaise butter:

• 2 egg yolks

• 2 tsp cold water

• 110g butter, cubed

• 1–2 tsp Ballymaloe Diced Irish Beetroot pickling juices

For the wilted spinach:

• 900g fresh spinach, stalks removed

• 50–100g butter or extra virgin olive oil

• Salt and freshly ground black pepper

• A little freshly grated nutmeg

To serve (per portion):

• 40g Irish smoked salmon

• 2 tbsp Ballymaloe Diced Irish Beetroot

• 6 capers

• Chopped fresh parsley or chives

Method

1. To make the potato cakes, mash the cooked, peeled potatoes in a large bowl until smooth. Add the melted butter, flour and beaten egg to the mash. Mix until fully combined.

2. Fry off a small piece of mash to taste and adjust the seasoning accordingly.

3. Tip the mash out onto a floured work surface and flatten. Using a cutter, shape the potato cakes into 7.5cm rounds.

4. Melt some clarified butter in a non-stick frying pan over a medium heat. Fry off two or three potato cakes at a time (don’t overcrowd the pan). Keep a careful eye on the heat, as you want to achieve a crisp and goldenbrown appearance on all sides while also heating it through to the centre. This can take 5 minutes per side. Keep warm in the oven as you finish frying off the remaining potato cakes.

5. To make the beet hollandaise butter, put the egg yolks in a heavy stainless steel saucepan on a low heat. Add the cold water and whisk thoroughly.

6. Add the butter cubes one at a time, whisking all the time. As soon as one cube melts, add the next one. The mixture will gradually thicken, but if it shows signs of slightly scrambling or becoming too thick, remove the pan from the heat immediately and add a little cold water. Do not leave the pan or stop whisking until the sauce is made.

7. Finally, add 1–2 teaspoons of Ballymaloe Diced Irish Beetroot pickling juice to taste. If the sauce is too runny, increase the heat slightly and continue to whisk until the sauce thickens to a coating consistency.

8. Pour into a container to set at room temperature. This then becomes your beet hollandaise butter.

9. To make the wilted spinach, wash the prepared spinach and drain. Use while still wet.

10. Melt most of the butter or heat the oil in a wide frying pan. Toss in as much spinach as will fit easily in the pan. Season with salt and pepper.

11. As soon as the spinach wilts and becomes tender, strain off all the liquid. Increase the heat and add the remaining butter and a little freshly grated nutmeg. Taste and adjust the seasoning if needed.

12. To serve, put two cooked potato cakes on a warm plate, stacked to one side. Top the potato cakes with 1 tablespoon of the hot wilted spinach.

13. Using a warm dessertspoon, create a quenelle of the beet hollandaise butter. Carefully place it on top of the wilted spinach.

14. Put the sliced smoked salmon alongside the potato cakes and dot with drained cubes of Ballymaloe Diced Irish Beetroot. Lastly, sprinkle over the capers and chopped fresh parsley or chives.

TIP: Toss the cooked potato peels in oil, season and bake in the oven preheated to 220°C until crisp. Use as crisps with dips.

Breakfast Pie

With sourdough crumble and Ballymaloe Irish Stout Sauce

Ingredients (Serves 4)

For the breakfast pie:

• 1 sheet of ready-rolled frozen puff pastry, thawed

• 1 egg, beaten (use as egg wash)

• 80g sour cream

• 70g grated Gruyère cheese

• 2 slices of black pudding, cooked and crumbled

• A few sprigs of fresh thyme

• 4 slices of streaky bacon, cooked

• 4 large eggs

• Salt and freshly ground black pepper

• Ballymaloe Irish Stout Sauce to serve

For the sourdough crumble:

• 1–2 slices of stale sourdough bread

• Olive oil, to drizzle

Method

1. Preheat the oven to 180°C.

2. To make the sourdough crumble, blitz the stale bread into chunky crumbs. Put the crumbs in a bowl and drizzle over just enough olive oil to barely coat. Tip out onto a baking tray and spread out in an even layer.

3. Bake in the preheated oven until light golden, stirring the crumbs every now and then to get an even bake. Remove from the oven and allow to cool.

4. Increase the oven temperature to 200°C. Line a large baking tray with non-stick baking paper.

5. To make the breakfast pie, cut the puff pastry sheet into four squares. Brush each square with egg wash, then roll up the sides on each one to create a barrier wall.

6. Put the four pieces of puff pastry on the lined baking tray, spaced well apart. Using a fork, seal the rim gently and poke holes all over the pastry.

7. Bake in the preheated oven for 20 minutes, until light golden brown. Remove from the oven and allow to cool while you prepare the topping.

8. Combine the sour cream, Gruyère cheese, crumbled black pudding and a sprinkle of fresh thyme leaves in a small bowl. Spread this onto each tart, creating a well in the centre for an egg.

9. Arrange a cooked bacon strip over the topping on each square. Crack an egg into each well and sprinkle with salt and freshly ground black pepper.

10. Bake in the oven for 8–10 minutes, until the egg whites are set but the yolks are still runny.

11. Garnish each square with a sprig of thyme and a sprinkle of sourdough crumble. Serve with lots of Ballymaloe Irish Stout Sauce.

‘Fiery’ pasta

With pangrattato and wilted garlicky green stalks with Ballymaloe Fiery Relish

Ingredients (Serves 6)

For the pasta:

• 1 heaped tbsp smoked sea salt

• 500g penne

• 1 tbsp extra virgin olive oil

• 200g chorizo, finely diced

• 1 x 400g tin of chopped tomatoes

• 1 tsp finely chopped fresh rosemary

• Salt and freshly ground black pepper

• A pinch of sugar

• 300ml cream

• 1 tsp Ballymaloe Fiery Relish (add more depending on your taste)

• Chopped fresh flat-leaf parsley

• 50g Parmesan cheese, grated

For the pangrattato:

• 50ml extra virgin olive oil

• 2 large garlic cloves, peeled

• 75g sourdough breadcrumbs (blitzed from whole slices)

For the wilted garlicky green stalks:

• 1½ tsp salt

• 600g spinach stalks, cut to similar sizes

• Extra virgin olive oil

• 2 garlic cloves, finely chopped

Method

1. To make the pangrattato, heat the oil in a pan over a medium heat. Add the whole garlic cloves and cook just until the garlic starts to brown slightly, then remove the garlic from the pan.

2. Add the sourdough crumbs and stir continuously until they start to crisp and turn richly golden. Remove to a plate. (Add herbs or even nuts, seeds or dried fruits to amplify this delicious crispy topping.)

3. To make the wilted garlicky green stalks, bring 2 litres of water to the boil in a large saucepan. Add the salt and bring back to the boil, then add the spinach stalks and cook for 4 minutes. Drain.

4. Heat a splash of extra virgin olive oil in a non-stick frying pan over a low heat. Add the chopped garlic and cook gently for 1 minute, just until fragrant.

5. Add the drained stalks. Turn up the heat and cook just until the garlic is golden and the stalks are coated with the garlicky oil. Taste and add a pinch of salt if necessary. Set aside and keep warm.

6. To cook the pasta, bring 4 litres of water to the boil in a large saucepan. Add the smoked sea salt, then add the penne and stir well. Bring back to the boil and cook for 4 minutes, then cover the pan with a lid, turn off the heat and allow the pasta to continue to cook in the covered saucepan for 9–12 minutes, until al dente.

7. Meanwhile, heat the extra virgin olive oil in a large sauté pan on a low heat. Add the diced chorizo and cook gently to draw out the flavour. Add the tinned tomatoes and chopped rosemary, then season with salt, pepper and a pinch of sugar. Increase the heat to medium and cook for about 5 minutes, until the tomatoes have just begun to soften into a sauce.

8. Add the cream, Ballymaloe Fiery Relish and most of the chopped parsley. Cook, stirring frequently, until the cream comes to the boil. Simmer for 7 minutes, until slightly reduced. Remove the pan from the heat and set aside.

9. When the pasta is cooked, drain and toss it in the sauce. Add the grated Parmesan and toss again. Taste and adjust the seasoning if necessary.

10. To serve, divide the pasta between six wide, shallow bowls. Sprinkle with the remaining chopped parsley and the pangrattato. Add a side of wilted garlicky green stalks.