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Anyone with even a passing interest in good food will own a copy of Georgina Campbell's Ireland Guide. The county by county bible, updated every 2 years, details Ireland's hospitality hotspots offering readers a comprehensive guide to the best restaurants, hotels, bars, cafes, guest houses and spas in the country. All anonymously and independently reviewed, every establishment has to earn its entry through excellent standards. With each new edition Ms Campbell hands out a few select awards. The 2007 F�ile Bia award was presented to The Ballymore Inn in Ballymore Eustace to acknowledge the impeccably sourced ingredients in this gastro-gem. Run by Barry and Georgina O'Sullivan, The Ballymore Inn's commitment to the F�ile Bia programme offers a diners top quality local ingredients, careful cooking and a relaxed ambience. Good Taste recommends a trip to County Kildare to indulge.
Whet your appetite at www. ballymoreinn. com.
Pick up a copy of Georgina Campbell's Ireland Guide 2007 from all good bookshops or online at www. ireland-guide. com (Euro20, free P&P).
Ballymore Inn's lemon tart For the pastry 180g butter 75g icing sugar 2 egg yolks 225g plain flour For the filling 300g sugar 9 eggs 5 lemons, juice and zest 350mls cream, lightly whipped You will need a tart tin of 28cm diameter by 3cm deep.
To make the pastry mix the butter, icing sugar and egg yolks together in a food processor, then add in the flour and combine. Gather up the pastry in a ball and chill for an hour. Heat the oven to180�C, roll out the pastry as thinly as possible and line the tin. Bake blind for 25 minutes.
To make the filling lightly beat the sugar and eggs together. Add in the lemon juice and zest. Fold in the cream and mix well.
Pour the filling into the pastry case, reduce the heat to 150�C and bake for 45 minutes, or until just set. Cool before slicing. Serve with sliced figs in caramel or any seasonal fruit.
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YOU ARE HERE: 11 November 2007 / tribune.ie / 2007 / 03 / 11
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