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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
23-07-2025
- Entertainment
- Daily Mail
Jennifer Lopez makes X-rated sex confession on stage at concert… as Megyn Kelly blasts star's raunchy new tour
Jenner Lopez scandalized audience members at her latest concert with an X-rated confession. The 55-year-old actress and singer admitted at her show on Monday at the Lucca Summer Festival in Italy that she has shifting desires when she's getting naughty in the bedroom. 'I have to be honest with you, sometimes I get in different moods at night. I don't know about you, but I do — and sometimes I like it hard,' she said, according to The US Sun. But on the same day that she opened up about her most intimate details on stage, the Hustlers star was blasted on social media by the conservative political commentator Megyn Kelly, who accused her of devolving into an adult film star thanks to a series of raunchy concerts in recent weeks. But on the same day that she opened up about her most intimate details on stage, the Hustlers star was blasted on social media by the conservative political commentator Megyn Kelly, who accused her of devolving into an adult film star
Daily Mail
22-07-2025
- Entertainment
- Daily Mail
Jennifer Lopez, 55, flaunts her jaw-dropping physique in a busty silver leotard as she continues to put on a raunchy display during her tour
She recently hit the headlines for simulating sex on stage during her Up All Night Live Tour which is currently in Europe. And Jennifer Lopez continued to turn up the heat as she once again put on a raunchy display as her tour hit Mura Storiche, Lucca in Italy on Monday. The singer, 55, looked incredible as she slipped her jaw-dropping figure into a busty silver leotard as she performed alongside her scantily-clad dancers. The risqué high-cut ensemble featured padded shoulders and a plunging neckline, perfectly showcasing the star's gym-honed body. JLo added fishnet stockings and thigh-high silver boots to her racy look and looked on fine form as she strutted about the stage. At one point, the stunner added to her look with a fringed jacket and bejewelled hat, before the two were removed as the hitmaker pulled off her energetic dance moves. It comes shortly after JLo shocked with her X-rated performance that saw her simulate sex positions on stage at the Cook Music Fest in Tenerife. She once again left little to the imagination, this time in a thong bodysuit complete with racy cut outs. Jennifer sung on all fours in front of one shirtless dancer, before another lifted her off her feet and she sat on his shoulder with her crotch in his face. Another eye-popping moments saw her straddling one dancer while placing her hands between the legs of another two. The hunky men showcased their gym honed physiques in only trousers and white corsets. The sizzling show comes after she debuted her Ben Affleck revenge song, saying earlier this week: 'This is a song that is a new song that I want to sing for the first time tonight that came to me when I was up all night one night. Shall we sing this one for the people?'. JLO —who first sang the song at a private fan event July 2—said she's 'better' now. 'The love I want, the love I need, it starts in me,' she sang. The star looked incredible in her skimpy silver bodysuit as she took to the stage in Italy At one point, the stunner added to her look with a fringed jacket and bejewelled hat She then added, 'Now I found my way here I'm gonna stay there. Thank you for the scars you left on my heart, was showing me that stars shine brighter in the dark. I won't fall apart because of who we are, but your broken parts.' And she said the heartbreak made her 'wiser.' 'Because of you, I am stronger, wiser,' Lopez belted out. 'Better than I've ever been.' Then Jennifer made it very clear she would never reunite with Ben: 'I won't let you no longer, longer, ever say goodbye to me. It was perfect while you made me believe, really got only greater for me, and it made me stronger, stronger, bulletproof. Now watch me climb out of the wreckage of you.' She then thanked the unnamed ex for 'the pain that you caused.' In May Jennifer told El Pais that the split was a 'difficult time' but she would be stronger for it. 'I'm proud of myself for that and I'm proud that I was able to navigate my children through difficult times, that they're stronger and better because of it.' Jennifer and Ben tied the knot in 2022 after rekindling their romance. But in August 2024, she filed for divorce on their second wedding anniversary. A statement obtained by at the time read: 'Representatives for Live Nation announced today that the Jennifer Lopez US Summer 2024 Tour THIS IS is canceled. 'Jennifer is taking time off to be with her children, family and close friends,' it was added. Lopez herself also said she was 'heartsick and devastated' over the cancellation but added it was 'absolutely necessary.' An insider also told 'She's taking time off to be with family and close friends. This was a very difficult decision made by Jennifer this week and she's sorry to her fans.'
Vogue
21-07-2025
- Entertainment
- Vogue
Jennifer Lopez Finds a Fresh Summer Maxi Skirt
Jennifer Lopez is living La Dolce Vita this summer. (Well, she is busy living her best life in Italy at least.) The star was spotted touching down in Pisa this morning, where she is set to perform nearby in Lucca. And while it may be a full-on work trip for her, Lopez couldn't help but embrace easy-breezy vacation style while exiting the airport. Complete with a classic white dress shirt and flip-flops, it was her choice of statement skirt that especially caught our eye. Lopez is no stranger to a good maxi skirt (both on and off the red carpet) and it's no wonder why, given the piece is an easy, flowy summer staple. But her latest choice proved to be quite chic. Lopez opted for a khaki Christian Dior style that features an asymmetric hemline, smart pleating, and a thick laced-up waistline. It's like half skirt, half corset: Do we call it a skorset? has always loved a good maxi skirt Whatever we name the hybrid, one thing is for sure: It certainly strikes the right balance of dressy and structured, yet effortless. Still, this being a outfit, some diva-worthy accessories were in order, like a giant pair of aviator shades and stacks of expensive-looking gold jewelry. She also gets bonus points for her 'Jennifer' plaque necklace—we love a custom piece!—and matching gold flip-flops. Sure, she could have rocked the skorset and called it a day, but why stop there?
Al-Ahram Weekly
18-07-2025
- Sport
- Al-Ahram Weekly
Napoli sign Udinese forward Lorenzo Lucca - World
Italian champions Napoli completed their latest signing on Friday with the arrival of Udinese forward Lorenzo Lucca. Lucca's move to the Stadio Diego Armando Maradona comes 24 hours after the Serie A club secured Dutch attacker Noa Lang from PSV Eindhoven. "Napoli announces that it has loaned Lorenzo Lucca with a purchase obligation," the club confirmed. Local media report that the deal is costing Napoli 35 million euros including nine million for the initial loan, for the forward who earned the first of his five caps for Italy last October. Lucca, 24, the scorer of 12 league goals for Udinese last season, will be competing for a place alongside Romelu Lukaku, Matteo Politano, Giacomo Raspadori, Giovanni Simeone, and Noa. He joined Udinese in 2023 after spells with Palermo and Pisa in Italy and Ajax in the Netherlands. (For more sports news and updates, follow Ahram Online Sports on Twitter at @AO_Sports and on Facebook at AhramOnlineSports.) Follow us on: Facebook Instagram Whatsapp Short link:
