Latest news with #Ambrosia
Irish Examiner
5 days ago
- Entertainment
- Irish Examiner
Darina Allen: Three recipes from my newest students' Ballymaloe pop-up dinner
The Ballymaloe Cookery School was rocking last week, with great excitement when the 12-Week students cooked their Pop-Up Dinner. This is a highlight of every term, they plot and plan and have many get-togethers to choose a theme: this year, it was Ambrosia. They divide responsibilities, create a menu, allocate different jobs and do everything from scratch. It's a brilliant learning experience for them, they have so much fun planning every single aspect of the event; from the welcome cocktails, to the little goodie bags of homemade treats for guests to take home. We've been doing these pop-ups for a number of years now. They sell out like a U2 concert. It's a fantastic learning experience for the students, and gives them an understanding of just how much thought and hard work goes into planning an event. Tabby from London took on the role of head chef. Five canapés were chosen to reflect what was in season in the gardens and on the farm and the produce they could source in the local area. Sorrel and mead glazed pork meatballs used mead from the Fermentation HQ, made from a recipe in the Forgotten Skills book. Crunchy new-season cucumber coins with fresh herb labneh; hot smoked mackerel and pickle sea fennel. The wild fennel was foraged along the seashore in Shanagarry, then pickled for the perky garnish. Nettle, green onion and goat's cheese croquettes with saffron honey and whipped lemon ricotta and a sedum leaf with ricotta, mint and peas. The succulent sedum leaves came from the borders in the flower garden. Ricotta was made in the dairy from the milk of the little Jersey herd on the farm. In the interest of full disclosure, the peas were a well-known frozen brand, but the end result was absolutely delicious, and has become one of our favourite bites. They had hoped to catch the mackerel themselves, but there has scarcely been a mackerel caught in Ballycotton so far this summer — so they bought the fish from Ballycotton Seafood, and hot-smoked it themselves. The students love making bread, and of the many types they learned, they chose to make little loaves of Guinness bread and sourdough focaccia from the organic heirloom wheat variety grown on the farm last year, to serve with the hand-churned Jersey butter. I adore crudo, but one must have super-fresh fish, which it has to be said is more and more of a challenge these days, but Lucca managed to get some spanking fresh haddock to make the whitefish crudo with golden beetroot, nasturtium and a lemon honey reduction. He put little dots of homemade nasturtium oil from the herb garden on top, a deliciously fresh-tasting combination. Eve butchered and boned the lamb for the roast loin of lamb with saffron mashed potatoes, salsa verde, dukkah and roast vegetable crisps. The vegetarian option was spiced aubergines with St. Tola goat's cheese, rocket and dukkah and of course there was a Ballymaloe Cookery School garden salad, with lots of edible flower petals sprinkled on top. They had fun digging the potatoes, picking and harvesting the organic vegetables from the kitchen garden and tunnel. For dessert, there was cultured panna cotta, nougatine, poached apricots, lemon verbena and a little glass of Sauternes. For those who had a little space left, a whole array of delicious, irresistible petit fours. A phenomenal amount of work went into the meal and the guests seemed to love every mouthful. The students were thrilled with the response and gained considerable experience and confidence from the exercise. Rory O'Connell guided the kitchen on the night, while senior tutor Richard Healy headed up the ace team in the dining room. Money raised was divided between three charities: The Slow Food educational project; Mustard Seed Communities Ireland, a charity dedicated to caring for the most vulnerable members of society in Jamaica, Nicaragua, Dominican Republic, Zimbabwe, and Malawi; and Ripple Effect, an inspirational NGO working with subsistence farmers in Kenya, Uganda, Rwanda, Zambia, Ethiopia and Burundi. Special thanks to the students for sharing their recipes. Hope you'll enjoy them as much as we did. Sedum Leaf with a Whipped Lemon Ricotta & Peas recipe by:Darina Allen 70 fresh sedum leaves will make 70 canapés. Preparation Time 15 mins Cooking Time 1 mins Total Time 16 mins Course Main Ingredients 70 fresh sedum leaves For the whipped ricotta: 450g approx. of ricotta cheese 4 - 5 tbsp cream drizzle of olive oil zest of 1 lemon salt and pepper to taste a1 whole bag of frozen petit pois 2 tbsp extra virgin olive oil Rind and a little freshly squeezed lemon juice from 1 lemon a few fresh mint leaves, finely sliced flaky sea salt and freshly cracked pepper to taste Method Whip ricotta in food processor with cream and a little olive oil. Season with flaky sea salt and freshly cracked pepper to taste. Fold in the lemon zest. Fill the mixture into a piping bag. Cook the peas in boiling water for 45 seconds. Take out and plunge into ice cold water. Dress the peas with a drizzle of extra-virgin olive oil and a few drops of lemon juice and season to taste. Careful not to put lemon juice on too early or the peas will discolour. Pipe the ricotta onto sedum leaves. Spoon 6-8 peas on top of each and garnish with mint and sprinkle with a few flakes of sea salt. White Fish & Golden Beet Crudo with Nasturtium, Lemon & Honey recipe by:Darina Allen 1 fillet of fish yields 20 slices - serves 4 with 5 slices per serving. Servings 4 Course Main Ingredients For the crudo: 1 whole fresh white fish (haddock or pollock preferred) For the golden beet: 2 golden beetroots (possibly 4, depending on size) For the lemon vinaigrette: 4 tbsp of extra virgin olive oil 6 tbsp of freshly squeezed lemon juice a generous pinch of caster sugar a generous pinch of salt a generous pinch of chilli powder For the golden beet water and honey reduction: 100ml of reserved golden beet cooking water 1 dsp of honey zest of ½ lemon 2 tbsp of freshly squeezed lemon juice For the nasturtium oil: 150g of nasturtium leaves 325ml of a neutral oil such as sunflower 2 level tsp of salt muslin cloth Method For the crudo: Keep the fish as chilled as possible and descale if necessary. Filet the fish keeping skin attached, place skin side down on a chopping board. Cut 1cm thick slices straight down until you are about to touch the skin, slide the slice off the skin towards the tail. Continue until there is no fish left on the skin. Arrange slices on parchment paper on a tray in the fridge till ready to serve. For the golden beet: Boil the beets in boiling water from 30-50 minutes (small beets 30 minutes; medium 40 minutes; large 50 minutes) – reserve the cooking water for the reduction. Remove the beetroot from the water, allow to cool and rub off the skin. Allow to come to room temp then chill. On a mandolin, cut to a 3mm thickness. Lay out on a tray and refrigerate until ready to serve. For the lemon vinaigrette: In a bowl, whisk all the ingredients until combined. For the golden beet water and honey reduction: Combine the beet water with honey then reduce on a high heat until it becomes syrupy, 8-15 minutes approx. Add the lemon zest and juice to the reduction. For the nasturtium oil: In a blender add 150g of Nasturtium and add three-quarters of oil, blitz till combined. If it is not running fluidly add the rest of the oil 'til it is running without interruption. Blend until fully combined (1-2 minutes). Line a glass bowl with muslin. Pour the oil mixture into the muslin/bowl. Pull four corners together and tie then hang muslin over the glass bowl in a fridge for at least 3 hours (best overnight). Put the strained mixture into the freezer and freeze until the water has separated from the oil. Pour this mixture into a container and refrigerate until you are ready to garnish. To plate: Place five slices of beetroot on the serving plate. Place five slices of fish on top of each beetroot slice. Pour one tablespoon of the lemon vinaigrette on top of the plate (avoiding covering the fish so that it doesn't cook). Drizzle the honey reduction around the plate, a dab near each piece. To garnish: Green Oil - dot the green oil around the plate making sure to put some near the fish. Leaves - take 3 small Nasturtium leaves and scatter around the plate. Flowers - take 3 petals off a flower and scatter on top of the plate. Maldon salt - sprinkle a sparse amount of Maldon salt on top of each fish (around 3 flakes of possible). Serve immediately, once plated. Raspberry Pistachio Macarons recipe by:Darina Allen A dessert highlight from the Ballymaloe Cookery School Servings 30 Preparation Time 2 hours 0 mins Cooking Time 11 mins Total Time 2 hours 11 mins Course Dessert Ingredients 175g icing sugar 115g ground almonds 60g green pistachios 50g egg whites 100g egg white at room temperature 200g caster sugar For the buttercream: 110g butter 225g icing sugar ¼ tsp pure vanilla extract 2 punnets of raspberries Method Draw 5cm circles on the back of the baking parchment. Mix the icing sugar, ground almonds and pistachios in the Magimix until fully blended, add to a bowl with the 50g egg white and mix completely. Using an electric hand mixer, whisk the 100g egg whites until soft peaks form. Place this over a saucepan of simmering water, making sure the bowl is not touching the bottom, add the caster sugar, and whisk continuously until the mixture thickens and almost doubles in volume. Remove from the heat and whisk until cool. Mix one quarter of this meringue mixture into the ground almond paste, folding until it is completely mixed. Then add the remaining meringue, folding gently until combined. DO NOT overmix at this stage. Put half the mixture into the piping bag and quickly pipe onto the prepared baking trays keeping within the 5cm outlines. Repeat with the rest of the mixture onto the other tray. Leave at room temperature (not too hot as heat is the enemy) to form a skin for 30-60 minutes depending on temperature. Preheat the oven to a fan 150°C/Gas Mark 2. Bake the macarons for 11 minutes. Remove from the oven and leave to cool on the tray. Next make the buttercream filling. In a bowl, cream the soft butter and icing sugar together, add a very small drop of pure vanilla extract and mix thoroughly. To finish, spread a little buttercream on each macaron, pop 1-2 fresh raspberries on top and sandwich together. Seasonal Journal Wildwood Vinegars Love how many entrepreneurs and innovators find a way to create a business from their local environment. Wildwood Vinegars, based in Rathlackin, near Ballina in Co. Mayo is a brilliant example. Seek out their barrel-aged balsamic raspberry vinegar, hibiscus and elderflower balsamic and wildflower and lemon dressing to mention just a few… I have no connection with the company, but am a fan. Head Gardeners' Symposium on Friday, 26th September 2025 This September, the third annual symposium for head gardeners and professional gardeners will take place at Coollattin House in Co. Wicklow. The symposium has an impressive lineup of inspirational speakers, each with their own experience as professionals in some of Ireland's and Britain's most iconic gardens and estates. The theme of the symposium this year is "Reviving Tradition: Exploring Sustainable Crafts and Methods for a Greener Future". Tickets can be purchased via Eventbrite
Daily Mail
17-07-2025
- Business
- Daily Mail
Premier Foods shares sink as heatwaves put shoppers off gravy and soup
Premier Foods shares fell on Thursday after warmer weather kept shoppers away from the group's gravy, stock, and soup brands in the first quarter. The company, which owns Ambrosia, Bisto, and Oxo, reported sales of £240million at constant currency for the quarter to 28 June, up 0.3 per cent from a year ago. Branded sales rose 1.2 per cent compared to a year ago. 'First-quarter trading was as expected given the weather and tough comparables,' Peel Hunt analysts said in a note. 'The first quarter is the smallest in revenue terms and we make no changes to our full-year forecasts.' The update drove Premier Foods shares down 4.14 per cent or 8.00p to 185.40p on Thursday. The group left its annual trading profit forecast unchanged. Analysts expect full-year earnings of £195million. Rising inflation, higher employer costs, and economic uncertainty have forced Premier Foods to navigate a challenging environment by focusing on expanding into new categories across its markets to drive growth. It expects to drive branded revenue growth this year with new launches, including FUEL10K yogurt and granola pots. The company said new product ranges such as Mr Kipling birthday cake tarts performed strongly in Britain in the period. Sales across the group's sweet treats arm rose 11 per cent, offsetting a 2.7 per cent drop in grocery revenue in the quarter. The firm continued to grow volume and value market share overall, despite the impact of recent warmer weather on some grocery products. Non-branded grocery revenue fell 8.8 per cent due to consumers switching brands and Premier's decision to exit some lower margin contracts. Overseas revenue rose by five per cent at constant currency, with 'good sales growth' in Australia. The second half of the year will see an acceleration in new product development launches, the business said. Alex Whitehouse, the group's chief executive, said: 'We continued to grow volume and value market share overall, despite the impact of recent warmer weather on some grocery categories. 'We expect branded revenue growth to build through the year, as we launch further new products, such as FUEL10K yogurt and granola pots.' He added: 'Our profit expectations for the full year are unchanged, underpinned by our proven branded growth model and ongoing cost efficiency programmes.'
Perth Now
09-07-2025
- Business
- Perth Now
Maylands cafe to be run by Rockingham company
A Rockingham-based company has won the contract to operate a City of Bayswater-owned cafe in Maylands. Ambrosia Catering & Event Hire was awarded the deal to run The Rise recreation centre cafe at the city's July 1 council meeting. It was one of three groups that put their hands up for the work. The others were Grow & Grind, which is based in Maylands, and KBD Pty Ltd, which runs a cafe in Bayswater. The Rise cafe has been vacant since 2021. A city assessment panel scored Ambrosia's submission 92 out of 100, well ahead of the others. A city report said Ambrosia had been operating since 2002 and provided cafe and canteen services for high schools, industrial sites, small home parties, corporate events and weddings. KBD runs a cafe on Beechboro Road South. Grow & Grind is a social enterprise that said it had outgrown its current coffee van. The council was questioned at its meeting by Cale Black, who is intending to run for council in the October elections, over why local operators were not preferenced. Mayor Filomena Piffaretti said the city considered local business for procurements but it did not apply to commercial leases and local weighting was not part of the selection criteria. Cr Nat Latter said the city could look at giving weighting to local businesses in the future. She said the community had been waiting a long time for The Rise cafe to be open. 'This particular applicant was extremely strong on the criteria and what we really need in that place is an extremely strong business that we know can succeed,' Cr Latter said. Deputy mayor Elli Petersen-Pik said the city had missed an earlier opportunity to make the most of the space. 'I used to see people coming to the gym, staying, read the newspaper, have coffee and lunch; it's gone,' he said. 'Hopefully we will bring some people to stay there and also provide more safety for that location which is also a concern for some residents, so it's a win-win.' Ambrosia operations manager Jason Floyd said they wanted to transform it into something 'stylish yet approachable'. 'We're going to bring the concept of Ambrosia through but embrace the gorgeous location by incorporating more native tones and colours to complement it,' he said. 'I'm doing a little bit of research about the clientele that use that recreational space but we're aiming for nourishment; good coffee, great options for pre and post workouts, something appropriate for the library attached too. 'We're not chasing to break the mould; we're just chasing to be a good space to catch up with somebody before or after an event.'
Wales Online
06-07-2025
- Health
- Wales Online
'I'm 106 years old - this sweet treat every day is the secret to my long life'
'I'm 106 years old - this sweet treat every day is the secret to my long life' Great-great grandfather Leslie Lemon was born in 1919 106-year-old Leslie Lemon eats custard every single day (Image: SWNS ) A Second World War veteran who has just celebrated his 106th birthday revealed the secret to his long life - eating custard every single day. Great-great grandfather Leslie Lemon favours Bird's but says he always has a tin of Ambrosia's ready made in the pantry for emergencies. His preferred pudding is rhubarb with custard, but he doesn't turn down a good trifle either, enjoying his custard cold. Born July 1, 1919, Mr Lemon said: "The secret to a long life is custard. Rhubarb from the garden and custard." Custard isn't just an occasional treat for him; it's a daily indulgence. He said: "I eat it every day. I prefer it cold. It's nice in a trifle. You can't beat it." Even in moments when preparation time is scarce, he's prepared. "I usually have the powder but I've got a ready made Ambrosia in the pantry for emergencies," he continued. "You should always have a pudding." Leslie celebrated his 106th birthday on July 1 this year (Image: Lemon Family© SWNS ) Leslie, from from Aylesbury in Buckinghamshire, has now been retired for longer than he worked - having worked as an office boy for Inland Revenue, now HM Revenue & Customs until he was 60 in 1979. Article continues below Throughout the Second World War he served as a corporal and he received the Légion d'honneur medal from the French government five years ago. But Mr Lemon said he remains youthful at heart despite his centenarian status. "I don't feel older at all,' he said. Remarkably independent for his age, he said: "I've got no aches and pains. I don't take any tablets or medications. I never see a doctor." With eight grandchildren and nine great-grandchildren, the veteran also has a soft spot for Britain's favourite takeaway, considering fish and chips his second choice after desserts. However, Mr Lemon's he added: "Everything in moderation." For his 100th birthday, Mr Lemon was gifted a special Bird's custard jug. He also received a card from Queen Elizabeth II. Leslie received the Légion d'honneur medal from the French government five years ago (Image: © SWNS ) Since then he has also been recognised by King Charles and Camilla for his 105th and 106th birthdays, with the cards displayed on his mantelpiece. He noted the biggest change in his lifetime as video calls, admitting, "The thing that has changed the most is video calls. I can't work it myself. I'm a bit old fashioned." Mr Lemon and his late wife Doreen were married in 1944 and shared their lives until her passing in 1999. Their family included three children, Michael, Mary, and Richard; although Mary passed away at 10 due to hepatitis from polluted seawater. Leslie Lemon married Doreen in 1944 (Image: Lemon Family© SWNS ) Richard, now 73, reminisced about their childhood: "When we were growing up, we always had fresh fruit and veg - no one froze things in the 50s." He added that his father has always been an advocate for dessert, especially custard, which has been a staple for as long as he can remember. Supermarket Asda has celebrated Mr Lemon's love for custard by awarding him a year's supply free of charge. An Asda representative commented: "We'll all be taking a leaf out of Mr Lemon's book and enjoying more custard going forward, we hope he enjoys a free year's supply on us." Article continues below "When life gives you lemons add custard!". The Lemon family said: "He's absolutely delighted. He'll probably put it all under his bed."
New York Post
03-07-2025
- General
- New York Post
106-year-old WWII veteran shares his secret to long life: ‘You can't beat it'
A WWII veteran celebrating his 106th birthday has revealed the secret to his long life — eating custard every single day. Great-great grandfather Leslie Lemon, from Aylesbury, Bucks., favors Bird's but always has a tin of Ambrosia's ready made in the pantry for emergencies. Advertisement His current favourite treat is rhubarb and custard — but is also partial to trifle and custard — and prefers his sweet treat cold. He celebrated his 106th birthday this week — having been born on July 1, 1919. 9 WWII veteran Leslie Lemon is celebrating his 106th birthday, and credits eating custard as the secret to his long life. James Linsell Clark / SWNS 9 Lemon was born on July 1, 1919. Lemon Family / SWNS Advertisement 9 'The secret to a long life is custard. Rhubarb from the garden and custard,' Lemon said. 'I eat it every day. I prefer it cold. It's nice in a trifle. You can't beat it.' James Linsell Clark / SWNS Lemon, a corporal in WWII, said: 'The secret to a long life is custard. Rhubarb from the garden and custard. 'I eat it every day. I prefer it cold. It's nice in a trifle. You can't beat it. 'I usually have the powder but I've got a ready made Ambrosia in the pantry for emergencies. Advertisement 'You should always have a pudding.' 9 Lemon served as a corporal from 1939 to 1946 throughout WWII. Lemon Family / SWNS 9 The veteran received the Légion d'honneur medal from the French government five years ago. James Linsell Clark / SWNS Lemon has now been retired for longer than he worked — having worked as an 'office boy' for Inland Revenue, now HM Revenue & Customs until he was 60 in 1979. Advertisement He served as a corporal, from 1939 to 1946, throughout WWII and received the Légion d'honneur medal from the French government five years ago. The great-great-grandfather-of-two said, despite turning 106: 'I don't feel older at all. 9 Lemon with a custard ice cream, and members of his family. James Linsell Clark / SWNS 'I've got no aches and pains. I don't take any tablets or medications. I never see a doctor.' Lemon, who has eight grandchildren and nine great-grandchildren, said his second favorite food was fish and fries. He added: 'You can put custard with apples, gooseberries, any fruit from the garden.' For his 100th birthday, he was given his own Bird's custard jug. Advertisement He has received three cards from royalty which sit on his mantle — a letter from Queen Elizabeth II on his 100th birthday and two from King Charles and Camilla for his 105th and 106th birthdays. As for his advice for growing older, Lemon, originally from Ealing, London, said: 'Everything in moderation. 'I'm so lucky and I'm quite happy. 'The thing that has changed the most is video calls. I can't work it myself. I'm a bit old fashioned.' Advertisement Lemon married his wife Doreen in 1944 and remained together until her death in 1999. They had three children — Michael, Mary and Richard — but Mary sadly died from hepatitis caused by polluted seawater when she was ten. Youngest son Richard, 73, said: 'When we were growing up, we always had fresh fruit and veg — no one froze things in the 50s. 'Dad is a believer in that you should always have pudding and he's had custard as long as I can remember.' Advertisement 9 Lemon married his wife Doreen in 1944. Lemon Family / SWNS 9 The couple had three children, Michael, Mary and Richard. Lemon Family / SWNS 9 Lemon has been honored with a year's supply of free custard from Asda. James Linsell Clark / SWNS Lemon has also been honored with a year's supply of free custard from Asda. Advertisement An Asda spokesperson said: 'We'll all be taking a leaf out of Mr Lemon's book and enjoying more custard going forward, we hope he enjoys a free year's supply on us. 'When life gives you lemons add custard!' Lemon's family said: 'He's absolutely delighted. He'll probably put it all under his bed.'
