Greek Pizza with Ballymaloe Italian Pasta Sauce
Ingredients for the topping:
- − 1 x180g Italian tomato pasta sauce
- − 50g mozzarella
- − 50g Feta cheese
- − 1⁄4 red onion cut into strips
- − 8 kalamata black olives (remember to take out the stone)
- − 10 pieces of Ballymaloe Irish BeetrootFor the base: Makes 8 bases
(Ballymaloe Cookery school Garden Cafe Pizza Dough)
- − 680g strong white flour
- − 50 g butter
- − 1 packet fast acting yeast
- − 2 level tsp salt
- − 15g sugar
- − 4 tbsp olive oil
- − 450-500g luke warm water
- To make the dough, sieve all the dry ingredients into a large mixing bowl and add the dried yeast. Rub in the butter and mix thoroughly. Make a well in the middle of the ingredients and add the olive oil and most of the water. Add more if needed. Make loose dough.
- Turn it out onto a floured countertop and cover with an upturned bowl for about 5 minutes. Then knead the dough for about 10 minutes. Leave the dough to relax again for 10 minutes. Cut into 8 equal parts (about 150g each). Brush each one with olive oil. If you have time, pop them in a plastic bag and chill as they are easier to handle.
- Preheat the oven to 250C. Heat the Italian tomato pasta sauce in a saucepan until bubbling. Flour your work surface and roll out one of the pizza bases. (The rest can be rolled out and frozen if you’re not using them).
- Place the pizza base on a flat baking sheet, preferably without edges/rim and top with the Italian tomato pasta sauce and then the Greek toppings. Bake in the oven until the edges are golden brown. This can be between 8-12 minutes.
Sri Lankan Beetroot Curry with Lamb Koftas and Turmeric Rice
- − 500g lean lamb mince
- − 1 tbsp mild, medium or hot curry paste
- − 1 spring onion, finely chopped
- − 1 garlic clove, crushed
- − Large handful mint leaves, half finely chopped
- − 1 tbsp sunflower oilSAUCE
- − 400g can chopped tomatoes
- − 2 tablespoons mild, medium or hot curry paste
- − 415g jar Ballymaloe Irish Beetroot
- − 150ml natural yoghurtRICE
- − 300g basmati rice
- − 1 tsp turmeric powder
- − 75g baby spinach
- − Sea salt and freshly ground black pepper
- Pour the rice into a jug, note it’s volume and pour into a wide pan. Pour double it’s volume of boiled water over and add the turmeric and a little salt. Bring to the boil, pop a lid on and reduce to simmer very gently for 10-12 minutes, or according to pack instructions, until the rice is tender and the water absorbed.
- For the koftas, mix the curry paste, spring onion, garlic and the chopped mint really well into the lamb mince. Season and shape into 12 even sized cigar shapes before sliding each one onto a wooden skewer. These can be prepared the day before. Heat the oil in a large frying pan on a medium heat and fry the koftas for 6-8 minutes, turning regularly, until golden and cooked through.
- Meanwhile, pour the canned tomatoes into a wide pan and add the curry paste. Drain the liquid from the beetroot into a small pan and stir the beetroot into the tomato sauce. Bring to the boil and then reduce to simmer for 3-4 minutes until thickened. Add all but a couple of tablespoons of the yoghurt and simmer for a further minute.
- Simmer the beetroot juice for 2-3 minutes until reduced and thickened to a syrup. Once the rice is cooked, leave it in the pan and sit the spinach on top. Pop the lid back on and leave to wilt for a minute or two before stirring through.
- Spoon the rice onto each serving plate. Top with three koftas and spoon the sauce over. Drizzle with the reserved yoghurt and beetroot syrup. Scatter the mint leaves over and serve at once.
Use beef mince instead of lamb mince or a mix of pork and beef would work really well too.
Make extra koftas to have as lunch box fillers the next day. They are delicious served with a mint yoghurt dip or stuffed in a pitta pocket with Ballymaloe Irish Beetroot and salad.
Use brown rice if preferred but it will take longer (and more water) to cook; about 25 minutes for easy cook rice. Alternatively, serve this with flat breads instead of rice.
Steak Tacos with Crunchy Coriander Salad and Ballymaloe Jalapeno
- − 250g/ 8oz striploin steak
- − 4 soft corn tortillas
- − 180g shredded savoy or purple cabbage
- − 2 scallions halved and cut finely lengthwise
- − 1/2 small red onion cut finely into half moons
- − 4 radishes cut thinly
- − 20g coriander
- − 1 lime
- − 2 tbsp of Ballymaloe Jalapeno Relish
- − salt and pepper
- Marinate the steak in advance with some olive oil, salt and pepper and refrigerate. When ready allow the steaks to come to room temperature before cooking. Heat a griddle pan until hot and then add the steaks.
- Cook 3-4 minutes per side depending on thickness for medium rare. When cooked remove from the pan and allow to stand for about 10 minutes. Prepare your salad by mixing the shredded cabbage, scallion, red onion and coriander and radish together. Heat the corn tortilla in the oven or on a pan.
- Squeeze lime juice over the salad and a little salt and pepper to taste. To assemble the tacos, add the crunchy coriander salad, slices of steak and top with Ballymaloe Jalapeno Relish. Some crème fraiche and Guacamole on the side would be great additions for these tasty tacos!
Chilli Sin Carne Enchiladas with Ballymaloe Jalapeno Pepper Relish
- − 126 g puy lentils
- − 1 red Onion
- − 1 tbsp olive oil
- − 2 garlic cloves
- − 1 tsp ground cumin
- − 1/2 tsp coriander
- − 1/2 tsp ground cinnamon
- − 100 ml red wine
- − 280 g Ballymaloe Jalapeno Pepper Relish
- − 400 g can of kidney beans drained & rinsed
- − 4 flour tortillas
- − 50 g sour cream grated
- − 1 ripe avocado peeled & sliced
- − 200 g sour cream
- − 1 lime quartered
- − handful of fresh coriander
- − sea salt and freshly ground black pepper
- Put the Puy lentils in a medium pan with 375ml of cold water. Pop the lid on, bring to the boil and then reduce to a gentle simmer for 20 minutes until tender and all the water has been absorbed.
- Meanwhile, finely chop the red onion. Heat the oil in a sauté pan over a medium heat and fry the onion for 5-6 minutes until softened. Finely chop the garlic and add along with the spices and cook for a further minute. Increase the heat to high, add the wine and allow to bubble down for 3-4 minutes. Then stir in half of the Ballymaloe Jalapeño sauce, kidney beans and lentils. Bring to the boil and then reduce to simmer for 10 minutes.
- Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4.
- Lay the flour tortillas out on a clean surface. Divide the lentil mixture evenly between them, spooning it in a sausage shape near the side closest to you. Roll this side over to the mixture and continue rolling to completely enclose. Arrange, seam side down in a large baking dish as you go. Spoon the remaining Ballymaloe Jalapeño Pepper Relish over the enchiladas, scatter with cheese and bake for 10 minutes until warmed through and the cheese is bubbling.
- Serve with dollops of sour cream, avocado slices, fresh lime wedges, a scattering of freshly ground black pepper and coriander leaves.