Ballymaloe Recipes

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BBQ BTN  

Ballymaloe Beef Burger with Ballymaloe Relish

The heart of every BBQ is a great Burger, and this patty lives up to expectations, serve with a dollop of Ballymaloe relish for BBQ heaven.

Ingredients:

(Serves 4 – 6 people)

  • 15g butter
  • 450g minced beef
  • 110g chopped onions
  • 2 tbsp Ballymaloe Country Relish
  •  Salt and freshly ground pepper
  • 1 tsp fresh thyme leaves, chopped 
  • 1 egg, beaten (ideally free range) 
  • 55g flour, seasoned

Method:

Melt the butter in a pan, add the onions, cover and sweat until soft. Allow to cool and then mix in a bowl with all the other ingredients. Cook a little of the mixture in a pan and taste to check seasoning. Shape into burgers and toss in seasoned flour, patting off excess. BBQ at a medium heat, turning as required until fully cooked.

Serve on a toasted bun with cheese shavings, lettuce and a dollop of Ballymaloe Country Relish. Delicious!

Ballymaloe Beef Burger with Ballymaloe Relish


 

Ballymaloe Potato Salad

Every good BBQ needs good sides. This potato salad is delicious when made with new season potatoes, even better, you don’t have to peel them.

Ingredients
(Serves 4—6 )


  • 4.5 cups freshly-cooked, diced, potatoes

  • 1 tbsp chopped parsley

  • 1 tbsp chopped chives and spring onion

  • 120ml Ballymaloe French Dressing

  • 120ml mayonnaise
 Salt and pepper

Method:
Boil the potatoes in their skins. Peel (not necessary with new potatoes) and chop into cubes while they are still nice and warm. Toss with Ballymaloe French Dressing, mayonnaise, spring onion and parsley. Season with salt and pepper to taste.


 

BBQ Rainbow Skewers with Jalapeno Chicken

Chicken skewers are a BBQ staple. These ones have lots of colourful veg creating a rainbow effect, you could add button mushrooms or cherry tomatoes if you like.

Ingredients:

(Serves 6-8)

  • 4 chicken breasts cut into cubes
  • 4 tbsp of Ballymaloe Jalapeno
  • 2 red peppers cubed
  • 2 green peppers cubed
  • 2 yellow peppers cubed
  • 2 red onions cubed

Method:

Marinate the chicken in Ballymaloe Jalapeno sauce for at least 1 hour (overnight if possible). To assemble the skewers tread the chicken, peppers and onion onto the skewer, alternating the colours to create a rainbow effect. Cook on a griddle pan or hot BBQ for 7 minutes per side or until the chicken is cooked through. You can baste the skewers with extra Ballymaloe Jalapeno sauce during the final moments of cooking, turning the skewers frequently as you baste.


 

Tortilla chips with Ballymaloe Jalapeno

Sometimes the cook needs a little snack! Try mixing Ballymaloe Jalapeno with crème fraiche for a bit of extra indulgence. This is a handy welcoming snack for your BBQ guests.

Ingredients:

  • Ballymaloe Jalapeno 
  • Tortilla chips

Method:

Ballymaloe Jalapeno Pepper Relish makes a delicious dipping sauce. We recommend using the jar of Jalapeno Relish rather than the squeeze bottle as the chunky consistency works better for this.


 

BBQ Ribs with Ballymaloe Glaze

Sticky yummy BBQ ribs to start the party. These ribs are par-boiled before the BBQ’ing so you won’t have to wait long!

Ingredients:

(Serves 4)

  • I kg pork ribs
  • Ballymaloe Relish

Method:

Boil the ribs in a large pot of boiling water for ten minutes, this helps to reduce the fat and insure that they’re fully cooked. Cool and leave in the fridge until you’re ready.  BBQ the ribs for 6- 7 minutes, on each side, on a hot BBQ, baste the ribs with Ballymaloe Relish for the final few moments of cooking time.


 

BBQ Peach, Parma ham and Buffalo Mozzarella Balsamic Salad

This salad is a blast of summer, full of Italian flavours. BBQ’ing the peach caramelises its juices giving you gorgeous chewy sticky edges.

Ingredients:

(Serves 2-3)

  • Extra virgin olive oil
  • 3 peaches
  • 6 slices of Parma ham
  • 1 125g (5oz) ball of buffalo mozzarella
  • 4 handfuls of mixed leaves (rocket, baby spinach, chard, lamb’s lettuce or leaves of your choice)
  • 4-5 tbsp Ballymaloe Balsamic Dressing

Method:

Half and destone the peaches, toss in olive oil, place cut side down on the BBQ and cook until sticky and lightly charred. Toss the leaves in Ballymaloe Balsamic dressing, separate onto plates and top with BBQ’d peach, torn pieces of buffalo mozzarella and Parma ham.


 

Rueben Hotdog with Ballymaloe Relish

A classic Rueben sandwich has corned beef on rye bread with sauerkraut and swiss cheese, we’ve created a Ruben hot dog, adding all the best bits including a Ballymaloe relish mayo.

Ingredients:

(Serves 4)

  • 4 sausages or hotdogs
  • 4 hotdog buns or crusty rolls
  • 75g Sauerkraut
  • 60g Swiss cheese grated
  • 4 tbsp Mayonnaise
  • 2 tbsp Ballymaloe Relish

Method:

Mix the mayonnaise and Ballymaloe Relish to create your hotdog sauce. BBQ the sausages, this takes 10-15minutes on the BBQ depending on their thickness. When cooked through put each sausage in a bun, you may want to toast these. Top with Sauerkraut, Swiss cheese and the Ballymaloe Relish mayo.


 

Spicy summer ice pops with Ballymaloe Jalapeño

A few years ago at a festival a famous cocktail bar asked for some Ballymaloe Jalapeño relish, they used it to create the Ballymaloe Bloody Mary. Inspired by this we've created a spicy savoury ice pop perfect for BBQ season.

Ingredients:

( makes 12 mini ice pops)

  • 1 litre tomato juice
  • 3 heaped tbsp of Ballymaloe Jalapeño
  • Juice of 1 lemon
  • 1 tbsp Worcestershire sauce
  • Salt and pepper
  • 1 head of celery

(you can add 3/4 tbsp of vodka if your creating a cocktail ice pop for adults, but no more as vodka does not freeze and you could be left with ice slushy!)

 

Method:

Add the lemon juice, Ballymaloe Jalapeño and Worcestershire sauce to the tomato juice.(Add the vodka if using). Check for seasoning. Pour the mix into an ice pop mould. Cut the celery to measure and place one stick into each slot, this way you have an edible ice pop handle. Place in freezer for 4 hours or until frozen through.


 

Chicken Drumsticks with Jalapeño Mayo

You can also use Ballymaloe Jalapeño here as a marinade for the drumsticks. Chicken can be cooked ahead in the oven and finished on BBQ if you prefer.

 

Ingredients:

(Serves 4)

  • 16 chicken drumsticks
  • 4 tbsp mayonnaise
  • 4tbsp Ballymaloe Jalapeno

 

Method:

Mix Ballymaloe Jalapeno and mayonnaise to create your BBQ dip. Cook the drumsticks on a hot BBQ for 25minutes, turning regularly to ensure the chicken cooks evenly on all sides. To check that the chicken is cooked through you can cut into the thickest piece and ensure juices run clear. Serve a platter of drumsticks with Jalapeno Mayo dipping sauce.


 

Ballymaloe Beetroot, rocket and blood orange tower

A few years ago at a festival a famous cocktail bar asked for some Ballymaloe Jalapeño relish, they used it to create the Ballymaloe Bloody Mary. Inspired by this we've created a spicy savoury ice pop perfect for BBQ season.

Ingredients:

( makes 12 mini ice pops)

  • 1 litre tomato juice
  • 3 heaped tbsp of Ballymaloe Jalapeño
  • Juice of 1 lemon
  • 1 tbsp Worcestershire sauce
  • Salt and pepper
  • 1 head of celery

(you can add 3/4 tbsp of vodka if your creating a cocktail ice pop for adults, but no more as vodka does not freeze and you could be left with ice slushy!)

 

Method:

Add the lemon juice, Ballymaloe Jalapeño and Worcestershire sauce to the tomato juice.(Add the vodka if using). Check for seasoning. Pour the mix into an ice pop mould. Cut the celery to measure and place one stick into each slot, this way you have an edible ice pop handle. Place in freezer for 4 hours or until frozen through.


 

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