Despite the popularity it enjoys today, Ballymaloe Relish came into existence by some sort of beautiful accident. When the co-founder of Ballymaloe hotel and restaurant, Ivan Allen, began growing tomatoes that wouldn’t sell at the local market, his wife, Myrtle Allen was then left with a glut of tomatoes sitting in her kitchen. In an attempt to put them to good use, Ballymaloe Relish was born.
In 1990, keeping the family tradition alive, Yasmin Hyde began producing Ballymaloe Relish in her kitchen, using her mother’s original recipe. Since then Yasmin Hyde’s company, Ballymaloe Foods has continued on a path of impressive growth with the iconic Ballymaloe Relish becoming a national treasure.
Of all of the sauces near and dear to the Irish people’s hearts, Ballymaloe relish is the only one that evokes real emotion and true passion among the nation.
Now that summer is fast approaching, we’re ready to introduce the relish to every meal we can. Starting with these recipes.
Brioche Breakfast Bun with Ballymaloe Original Relish
- 1 brioche bun
- 1 piece of crispy bacon, cooked
- 1 piece of black pudding, cooked
- 1 sausage, cooked
- 1 fried egg/ scrambled egg
- 1 handful of rocket
- 1 tbsp Ballymaloe relish
For delicious brioche breakfast buns use good quality bacon, sausages and pudding and free range eggs. Half and toast the brioche bun, spread with Ballymaloe Original Relish and start assembly.
Fill the bun with grilled black pudding, sizzling sausage, crispy bacon, either a soft fried egg or luxurious scrambled egg topped with a handful of fresh rocket, add a dollop of Ballymaloe relish for the perfect breakfast bite.
Minted Lamb Burgers with Ballymaloe Mint Jelly
- ( Serves 4)
- 4 baking potatoes cut into wedges
- 2 tbsp olive oil
- 1 x 500g pack lamb mince
- 4 tbsp Ballymaloe Mint Jelly
- 2 tsp cumin seeds, crushed
- 1 medium free-range egg, beaten
- 50g fresh breadcrumbs
- 100ml Greek-style natural yoghurt
- 2 tbsp chopped fresh mint
- 4 white floury batch rolls
- 1 handful of Salad Leaves
- 1 tomato, sliced
Preheat the oven to 200°C, fan 180°C, gas 6. Put the potato wedges on a baking tray, drizzle over 1 tablespoon of the oil and bake for 35 minutes, until crisp and golden. Meanwhile, combine the lamb mince, 3 tbsp of Mint Jelly, cumin seeds, egg and breadcrumbs in a large bowl, season with freshly ground black pepper and shape into 4 burgers.
Chill in the fridge for 10 minutes. Spoon the yoghurt into a small bowl and mix in the chopped fresh mint. Season with freshly ground black pepper and set aside. Brush the burgers with the remaining oil, and then cook under the grill for 15-20minutes, turning once, until cooked through. Meanwhile, toast the burger buns. Serve the burgers in the toasted buns, smeared with the remaining Mint Jelly, with a dollop of the minty yoghurt sauce, salad and slices of tomato.
Steak Sandwich with Ballymaloe Steak Sauce
- 250g/ 8oz strip loin steak
- A little olive oil
- Salt and pepper
- ½ red onion
- 2 handfuls of salad leaves (rocket, spinach, chard, lambs leaf etc.)
- Wholegrain mustard
- 2 whole wheat rolls or your favourite sandwich bread (sourdough, ciabatta, country white, baguette etc.)
- Ballymaloe Steak Sauce
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 nice and hot and then add the steaks. For medium rare cook 3-4 minutes per side depending on thickness. When the steak is cooked, remove it from the pan and allow standing for about 10 minutes, the secret to a juicy steak is to let it rest before eating. Slice the onion into half-moons.
Spread mustard on one side of the roll and add salad leaves and sliced onion. Slice steak and place pieces on top of onions, finish with Ballymaloe Steak Sauce and enjoy!
Tip: After cooking rest your steaks! Rest your steaks onto an upturned plate placed on top of another plate and leave them for a few minutes in a warm place. The secret to a juicy steak is to let it rest.
Shredded Super food Salad with Ballymaloe Honey & Mustard Dressing
- 2 carrots, julienned
- 1 handful of Irish beetroot, shredded
- 2 handfuls of red cabbage, finely shredded
- 2 tbsp mint, chopped
- 200g of canned Chickpeas, drained
- ½ tsp ground cumin
- ½ tsp chilli powder or ground cayenne pepper
- A little olive oil
- 3 tbsp Ballymaloe Honey & Mustard Dressing
Combine the shredded beetroot, carrot, red cabbage and mint and set aside. Heat a little olive oil over a medium-high heat; add the chickpea, after a minute, add the ground spices turning until the chickpeas are fully coated.
Toss the salad with Ballymaloe honey & mustard dressing and top with the spiced chickpeas and a few extra mint leaves.