Bloom and other news

Well it’s been another hectic couple of weeks here at Ballyknocken House & Cookery School. I have had some fantastic experiences, cooking on the Seven O Clock show on TV3 and meeting the legend that is Bosco, attending the wonderful Wexford Food Festival, doing a highly enjoyable cookery demonstration at Feile na Tuaithe, Mayo Country Life Expo and getting all set for the new series Lords & Ladles that comes to your screens on the 7th of June on RTE. So as you can imagine it’s been pretty full on around here.

One of the highlights of the month was the fabulous Bloom in the Park, Ireland’s largest garden festival, Bloom in the Park is Ireland’s leading horticulture and food festival which takes place each year over the June Bank Holiday. Bloom, which is organised by Bord Bia, is now in it’s 9th year  promoting the high standards found within the Irish food and horticultural sectors and is hugely popular nationally and internationally. It really was a fun packed day and I got to meet so many interesting people and see so much.

Bloom

 For all those who didn’t get a chance to pop over to me and say hi and see the cookery demonstration I have included one of my lovely Bloom recipes here for you to try, a tasty pork dish with that signature Italian twist . I hope you enjoy and I will keep you posted on the latest goings on at Ballyknocken House & Cookery School.

Saltimbocca alla Romana

Serves 4

4 prosciutto slices

4 Bord Bia Quality Assured Pork escalopes, about 1 cm thick

12 small sage leaves

200ml white wine

40g butter

Salt & pepper to taste

Olive oil, extra virgin, for frying

Place 3 sage leaves on the top side of each piece of pork then wrap 2 slices of prosciutto on each escalope.

Heat a frying pan and add some olive oil. Cook the pork over a high heat on both sides until golden.

Remove from the pan and season with salt and pepper and keep warm.

Pour the white wine into the pan and cook until the alcohol has evaporated. Then melt the butter and remove the pan from the heat.

Remove the cocktail sticks from the escalopes and serve with the sauce, roast butternut and parmesan mash potatoes.

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