Ballymaloe Original Sauce has launched into Cost Plus World Market
Ballymaloe Original Sauce is a delicious tomato relish that tastefully transforms the simplest of sandwiches, cheeses, pastries, cold meats,burgers and gourmet sausages. Our small family company produces this with 100% Natural Ingredients. We cook using traditional methods and the best quality ingredients, resulting in delicious tasting products.
Find Ballymaloe Relish in Cost Plus World Market.
Ballymaloe Foods is a second generation company of Ballymaloe House, a renowned Irish guesthouse in a sixteenth century castle. Our cousins run the world renown Cookery School delivering a first class culinary education to students from all over the world since 1983 in Shanagarry, Co. Cork.
Read more about the story of Ballymaloe below the recipes.
Hamburger with Ballymaloe Original Sauce
450g minced beef
110g chopped onions
2 tbsp Ballymaloe Original Sauce
Salt and freshly ground pepper
1 tsp fresh thyme leaves, chopped
1 egg, beaten (ideally free range)
55g flour, seasoned
1. Melt the butter in a pan, add the onions, cover and sweat until soft.
2.Allow to cool and then mix in a bowl with all the other ingredients.
3. Cook a little of the mixture in a pan and taste to check seasoning.
4.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 Original Sauce. Delicious!
The Perfect BBQ Steak with Ballymaloe Steak Sauce
4 x 6 (175g) sirloin or fillet steaks
1 garlic clove
Salt and freshly cracked pepper
Ballymaloe Steak Sauce
First you need to pick your steak. Sirloin is more textural than fillet, with lots more flavour, but you can use either.
1. About 1 hour before you want to cook your steaks, remove them from the fridge. Cut the garlic clove in half and rub it on both sides of each steak. This simple step intensifies their beefy flavour.
2. Grind some black pepper over the steaks and sprinkle with a few drops of olive oil. Turn the steaks in the oil and set aside to allow them to come to room temperature. If using sirloin steaks, score the fat at 1-inch intervals.
3. Heat the BBQ grill until very hot, season the steaks with a little salt and put them onto the grill. When cooking a sirloin steak, also turn it over onto the fat side and cook for 3-4 minutes or until the fat crisps up nicely.
4. In the final moments of cooking you can baste the steaks in Ballymaloe Steak Sauce.
Tip: Rest your steaks! Put your steaks onto an upturned plate resting, 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. Serve with Ballymaloe Steak sauce.
Rack of Lamb with Ballymaloe Mint butter
Rack of Lamb
Salt and freshly cracked black pepper
Ballymaloe Mint Sauce
This recipe can easily be multiplied making it great for a dinner party, most of the prep is done in advance. Roast rack of lamb with melting Ballymaloe butter, a perfect centrepiece!
To make the Ballymaloe Butter allow the butter to soften slightly, add the Ballymaloe Mint Sauce and mix together well. Scoop the mix into the centre of a piece of parchment paper and form a sausage shape. Place in the freezer allowing it to harden.
Rack of lamb
1. Remove the lamb from the fridge about 30 minutes before cooking to allow it to come to room temperature.
2. Marinade it with a little olive oil and freshly cracked pepper.
3. Preheat the oven to 190°C/375°F/Gas Mark 5. Just before cooking sprinkle the lamb with flaky sea salt.
4. Cook for 25 – 30 minutes. A rough guide to test is you can feel lamb rack with your finger if it feels soft, it is rare and firm is well done.
5. Allow the Lamb to rest after removing it from the oven.
6.Top a few slices of Ballymaloe butter and some freshly chopped parsley to serve.
Pork fillet with potato, onion and Ballymaloe Apple Sauce Stuffing
One medium to large pork fillet
220g (8oz) Ballymaloe Apple Sauce
220g (8oz) mashed potato
220g (8oz) sauteed onions
2 tbsp orange juice
1 tsp thyme leaves
Salt and pepper to season
1. Insert a sharp knife 3/4 way through the width of the pork and cut down the entire length of the fillet, then open it out on a chopping board.
2. Cut into 3 equal portions, season and place on an oiled roasting tray.
3. For the stuffing mix all the other ingredients together, season well and heap onto each portion of pork fillet.
4. Place in a preheated oven, 180ºC/350ºF/gas 4, for about 30 minutes or until the pork is fully cooked and the stuffing is crispy on top.
Ballymaloe Food’s has been through an exciting journey since beginning in 1990. We are an Irish, family-run business, owned by Yasmin Hyde, daughter of Myrtle
and Ivan Allen of Ballymaloe House.
Myrtle Allen and The Ballymaloe Cookbook
In the 1930′s Ivan Allen started growing tomatoes on Ballymaloe farm. However he found that when he tried to sell them at the local markets, people didn’t know what they were! This left his wife, Myrtle with a glut of tomatoes in her kitchen so she decided to start making a tomato sauce with them. This sauce went on to become a very popular and much loved part of all family meals.
Tomatoes growing in the glasshouses at Ballymaloe
In 1948 Ivan and Myrtle bought Ballymaloe Castle. With all of her children reared and Ivan busy with the farm, Myrtle decided to open a restaurant in their dining room in 1964. Using food from Ivan’s farm and fresh fish from Ballycotton – the local fishing village, Myrtle’s restaurant soon attracted huge recognition for its food and won numerous awards including a Michelin Star. In order to get a wine license, Myrtle had to open guest rooms. 5 bedrooms were transformed to welcome the first guests. Today, Ballymaloe Castle is still busy welcoming guests from all over the world!
Ballymaloe Castle, Shanagarry, Co. Cork
In 1990, Yasmin started producing Ballymaloe Original Sauce in her kitchen for local shops and restaurants. She quickly out grew this small space and moved into purposely built kitchens in Little Island, Co. Cork, Ireland.
Yasmin Hyde and family at a road show in Bandon, Co. Cork
Three generations of Ballymaloe; Yasmin Hyde, Myrtle Allen and Maxine Hyde (L-R)