Day 3 – 30^th May 2007

Recipes:

• Kinoith Garden Salad with Mustard and Honey Dressing

The herb and vergtable gardens beside the Ballymaloe Cookery School are bursting with myriad of lettuce and salad leaves and edible flowers.

A selection of fresh lettuces and salad leaves:
Eg. Butterhead lettuce
Oakleaf lettuce
Iceberg lettuce
Lollo lettuce
Frisee
Mesclum or Saladisi
Red Orah
Rocket
Edible chrysanthemum leaves
Wild sorrel leaves or buckler leaf sorrel
Salad Burnet
Borage or Hyssop flowers
Young Nasturtium leaves and flowers
Marigold Petals
Chive or wild garlic flowers
Herb leaves eg. lemon balm, mint, flat parsley, golden marjoram, annual marjoram, tiny sprigs of dill, tarragon and mint.
Green Pea shoots or Broad bean tips
Tiny Chard & Beetroot leaves

Mustard and Honey Dressing
150ml/generous 2 cups of olive oil or a mixture of olive oil and other oils eg. sunflower and arachide
50ml/3cups of wine vinegar
Salt and freshly ground pepper
2 teasp. Honey
2 heaped teasp. Wholegrain honey mustard
2 gloves garlic

First make the dressing: mix all the ingredients together and whisk well before use. Wash and dry the lettuce and salad leaves. If large, tear into bite sized bits. Put in a deep salad bowl, add the herb sprigs and edible flowers. Toss, cover and chill in a refrigerator until needed. Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day.

• Green Gooseberry and Elderflower Compote

900g of green gooseberries
2 or 3 elderflower heads
600ml/2 ½ cups) cold water
450g/2 cups sugar

First top and tail the gooseberries. Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enameled saucepan, add the sugar and cover with cold water. Bring slowly to the boil and continue to boil for 2 minutes. Add the gooseberries and simmer just until the fruit bursts. Allow to get cold. Serve in a pretty bowl and decorate with fresh elderflowers.
Wine Suggestion: France, glass of Muscat de Fontignan

Green Grooseberry and Elderflower Fool
Liquidise the complete, mix with softly whipped cream to taste – about ½ volume of whipped cream to fruit puree. Serve chilled with shortbread biscuits.


For your chance to win one of three books by Darina Allen visit the Competition HERE, follow the links and answer a simple question to be in the draw.

For more information on Ballymaloe House visit – Ballymaloe.ie
Ballymaloe House
Shanagarry
Co. Cork
Ireland
Tel + 353 (0)21 4652 531
F: +353 (0)21 4652 021

For more information on Darina’s courses visit www.cookingisfun.ie
Ballymaloe Cookery School
Shanagarry
Co. Cork
Ireland
Tel: +353 (0) 21 4646 785
Fax: +353 (0) 21 4646 090
Email: info@cookingisfun.ie
www.cookingisfun.ie