Neven meets Mrs Myrtle Allen, an inspiration to him and to so many Irish chefs and widely regarded as the person responsible for the renaissance of Irish food. Now in her 80s, Mrs Allen tells Neven how Ballymaloe Country Relish started, and admits that the recipe remains a secret. The relish is made commercially by Mrs Allen’s daughter Yasmin and Neven visits the factory in Co Cork to learn just a little about how it’s made.
Neven also heads to Co Kilkenny this week to see where Ireland’s best selling cheddar cheese is made. Kilmeaden has been made using the same recipe for over 40 years and Neven speaks to the production manager who’s made cheese with the company for all that time. The cheese is only made in the summer, to take advantage of the summer grass, and once made, it’s then stored for 12 to 18 months. Each batch is checked by the chief cheese taster, who has worked at Kilmeaden for 30 years, and Neven joins him to taste some cheese.
This week Neven prepares Ryefield goat’s cheese and potato filo tartlets with Ballymaloe Relish as well as sausage and red onion soda farls with Ballymaloe Relish.
Neven also makes a delicious roasted tomato and red pepper soup and a twice baked cheese soufflé.
