Ballykissangel Traditional Irish Recipe Cookbook


Ballykissangel Cookbook

Ballykissangel - Irish Recipe Cookbook by Aidan Dempsey

Traditional Irish Recipes from County Wicklow
The Home Of Ballykissangel

An evocative collection of traditional and modern Irish recipes, created by Aidan Dempsey who owned and cooked at the 'Old Coach House' restaurant in the Vale of Avoca. The restaurant was the base for the TV crew during the filming of Ballykissangel and Aidan's memories of that.

In this book, Aidan has researched and brought up to date many Wicklow and southern Irish recipes, all of which use the wonderful ingredients available locally.

Salmon and brown trout caught in the Avoca rivers, dabs and codling off the coastline, yearling sheep which graze off the mountain heather, and the fattened pigs on the farms and backyard sty's.

Then there are the apples, blackberries, chestnuts and hazelnuts which grow in the orchards and hedgerows.

The famous Irish Potato isn't forgotten either, with details of the many different ways of cooking them, along with the traditional COLCANNON.


  • Poached Eggs on Toasted Soda Bread
  • Roast Leg of Mutton with Stuffed Onions
  • Marinated Rabbit with Baby Roast Potatoes
  • Venison Steak with Sweetened Berries
  • Venison Sausages
  • Woodcock with Blackberry Juice
  • Fraughan Pie
  • Orange Marmalade with Heather Flowers
  • Colcannon
  • Stuffed Potatoes and Baked Tomatoes
  • New Season Potatoes
  • Windfall Soup
  • Cucumber and Apple Soup
  • Buttered Hare with Rosemary and Tarragon Sauce
  • Stuffed Baked Apples
  • Apple and Plum Suet Pudding
  • Vanilla Custard
  • Cucumber Chutney
  • Pike Baked in Newspaper
  • Steamed Perch with Lemon and Cream Sauce
  • Marinated Trout with Mustard and Dill
  • Stuffed Baked Salmon with Green Sauce
  • Salmon in a Basket
  • Wild Duck with Game Chips
  • Wild Duck Poached in Red Wine
  • Corned Pickled Beef and Cabbage
  • Corned Beef in Guinness
  • Stuffed Fillet of Beef
  • Oxtail Soup with Dumplings
  • Lying Tongue with Sherry Gravy
  • Stuffed Flat Mushrooms with Shallots and Spinach
  • Rack of Wicklow Lamb with Rosemary Cream
  • Traditional Irish Stew
  • Morels with Sherry and Cream
  • Forest Mushrooms with Sauteed Potatoes
  • Chicken Breast Stuffed with Chestnut
  • Pigeon Breast with Crispy Bacon
  • Pheasant with Garlic Crumble and Coach House Potatoes
  • Soda Bread with Hazelnuts
  • Pan Fried Puffballs
  • Blackberry (or Gooseberry) Crumble
  • Hazelnut Biscuits
  • Hedgerow Pudding
  • Apple and Blackberry Pie
  • Oysters and Mussels in Guinness
  • Cockles with Mushrooms
  • Whiting and Scallops with Lemon and Dill Sauce
  • Cod Steak with Tarragon, Prawns and Garlic Sauce
  • Pan Fried Dabs with Spinach and Onion
  • Poached Conger Eel with Onions and Garlic
  • Crab Cakes with Parsley Sauce
  • 'Walnuts' and Fried Bread
  • Cod's Roe with Bacon
  • The Irish Omelette
  • Vegetable Soup
  • Baked Eggs
  • Bacon and Cabbage in Cider
  • Savoury Snow Eggs
  • Rasher Chops with Onion and Mushroom Sauce
  • Pork Kidneys and Potatoes
  • Traditional Buttermilk Brown Bread
  • Pork Scratchlings
  • Smoked Cod and Onions
  • Steamed Trotters
  • Honeycomb Tripe with Cows Heel
  • Steak Sandwich
  • Black Pudding
  • Brown Yeast Bread
  • Irish Porter Cake
  • Irish Mist Mousse
  • Chocolate Sauce
  • PP (Parish Priest) Porridge
  • Sunday Breakfast
  • Roast Rib of Beef
  • Curate Casserole
  • Honey Baked Ham with Brussel Sprouts
  • Pancakes
  • Brown Bread Ice Cream
  • Baileys Chocolate Mousse Cake
  • Includes colour photographs from Ballykissangel throughout
  • Hardback Edition - 245 x 185mm - 128 Pages.