30 Years at Ballymaloe: A Celebration of the World-Renowned Cooking School with Over 100 New Recipes by Darina Allen

  • French peasant soup

    from 30 Years at Ballymaloe: A Celebration of the World-Renowned Cookery School with Over 100 New Recipes 30 Years at Ballymaloe by Darina Allen

    • Categories: Soups; French
    • Ingredients: unsmoked bacon; potatoes; onions; tomatoes; canned diced tomatoes; chicken stock; Savoy cabbage
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Notes about this book

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Notes about Recipes in this book

  • Rose blossom panna cotta with crystallized rose petals

    • Melanie on May 17, 2015

      Absolutely divine, this silky smooth panna cotta has a lovely flavour. Instead of the suggested crystallised rose petals, I set these in individual glasses and topped with raspberry coulis and rose pashmak to serve. An incredibly simple show stopper dessert, perfect for a dinner party. This produced six smallish servings.

  • Slow roast shoulder of lamb with aioli and salsa verde

    • Melanie on November 05, 2014

      Great recipe - both the lamb and the salsa verde (with the aioli on the soon to try list). I was a bit apprehensive at first that there would be too much salsa verde based on the ingredient quantities, however the sauce does end up being about the right quantity (although I used less oil than suggested).

  • Persian zucchini omelet (Kuku kadoo)

    • Melanie on March 08, 2015

      This dish was ok - good but not great. Unfortunately it collapsed all over the place and wouldn't slice neatly when i was trying to serve it (it looked cook through but it is possible it was slightly underdone). Tasted best when fresh and warm rather than as cold leftovers.

    • Melanie on March 08, 2015

      This dish was ok - good but not great. Unfortunately it collapsed all over the place and wouldn't slice neatly when i was trying to serve it (it looked cook through but it is possible it was slightly underdone). Tasted best when fresh and warm rather than as cold leftovers.

  • Autumn peach, blueberry, and raspberry crumble tart

    • valbe on August 10, 2020

      Delicious even without the pastry crust. Quick and easy using the weight measurements for the crumble topping.

  • Blackberry vodka

  • Cherry scones

    • Beth891 on July 23, 2024

      Decent cherry scones but not the favourite I've made or eaten. I made 2/3 quantities but full amount of cherry and that was about right. I cut them into triangles as I was baking with my son and had already started when I realised I'd forgotten the cutters! It made 16 decent sized scones. I did a milk wash with Demerara on top as didn't want to use an egg just for the wash. I gave them 11 mins at 220 fan swapping the trays over a min or so before the end but could have swapped them a little before then. A good solid recipe which was nice and speedy, easy to make and simple to do 1/3, 2/3 quantities but it's not my favourite recipe taste wise. That said, some of the other variations sound delicious!

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Reviews about this book

  • Oregonian

    There are plenty of ambitious recipes to challenge serious home cooks; the book is filled with photos that capture the school's history – the images of Allen's ever-changing eyeglasses are a hoot.

    Full review
  • ISBN 10 1909487139
  • ISBN 13 9781909487130
  • Published Mar 01 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Kyle Cathie Limited
  • Imprint Kyle Cathie Limited

Publishers Text

When Ballymaloe’s doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina’s championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more vegetables and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years—from a time when Darina couldn’t get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.

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