Cooking Demo news & Low Fat Lemon Rosemary Chicken Recipe

Hi everyone, well it is coming into that time of year again and I am excited to be taking to the road around the country for my many festive Cookery Demonstrations. This week I enjoyed a fantastic Christmas themed demo in Joyces Wexford for Whirlpool Ireland. I use all Whirlpool state of the art ovens in the cookery school, and they really are amazing.

Cath demo November

Here is my upcoming schedule for cooking demonstrations and events and I really would love you pop along and chat to me if they are local to you.

November 19th – Thursday

Get into the Christmas Spirit with an evening of Cookery & Chat at the Bridge House Hotel in Tullamore – in aid of Coolanarney National School Mulled Wine and Artisan and Craft Fair starts at 6.30pm followed by Cookery Demonstration by Catheirne Fulvio at 7.45pm

Friday 20th November –  Friday Food Forum in conjunction with the Irish Times Food Month

Send the Irish Times your queries and have your culinary conundrums answered by Catherine Fulvio as part of  The Irish Times food month on Friday between 1pm and 2pm

http://www.irishtimes.com/life-and-style/food-and-drink/friday-food-forum-ask-us-your-questions-now-1.1585612

European Week for Waste reduction is 21-29 Nov – Cookery demos Wed 25th & Thurs 26th d)

In conjunction with European Week for Waste Reduction Catherine Fulvio is working hard with Laois and Westmeath County Council to create awareness around this important topic.  Catherine is an advocate of the Stop Food Waste programme in Ireland and will host two Cookery Demonstrations as follows:  The Killeshin Hotel, Dublin Road, Portlaoise on Wednesday 25th November and in the Radisson Blu Hotel in Athlone on Thursday 26th November at 7pm sharp.

So they are the events and other happenings from me and Ballyknocken Cookery School, don’t forget we still have some spaces left on our Cracking Christmas and Head Chef Junior Chef classes this coming December so visit the site to see all the details.

I leave you with this simple healty recipe for your Sunday Roast and will check in with you all again next week.

Easy low-fat Lemon Rosemary Chicken

2 Skinless, boneless, chicken breasts split
2 cloves garlic minced
1/4 c white wine
1 tbs butter or spray product
1 lemon
1 Tbs rosemary (fresh is best)

Instructions

Grease frying pan use either butter or reduced fat sprays. Brown chicken on both sides. Remove chicken and place in casserole pan. Add garlic to frying pan and cook until you smell garlic then remove to casserole pan.

Add wine to deglaze the pan and add to casserole pan.

Slice lemon and top each piece of chicken with a slice of lemon and rosemary.

Cover with foil and cook in a 350 degree oven for 45 min or until chicken is tender

Autumn Warmer Carrot, Cumin & Lentil Soup

Hi everyone, this week I would like to share one of my favourite soup recipes for these Autumn evenings when it’s getting chilly. After a busy day in the Cookery School, there is nothing nicer than a hot steaming bowl of soup and some fresh baked bread from the oven.

I hope you all have a lovely Halloween and it won’t be long before we all start planning for Christmas and this week we are all so excited here in Ballyknocken as we launched our brand new website, we would really love to hear how you are finding it, we  hope that is is easy to navigate and you can book everything online now including those all important Christmas Gift Vouchers with ease and comfort.

If you have any problems at all please do call the lovely Sharon Kelly or Debbie Gartland in the office and they will be delighted to help you out. 0404 44627

Take care and hopefully see you at one of our cookery classes soon, the full Winter calendar is on the website

C

soup pic

Carrot, Cumin and Lentil Soup

Serves 4 -5

 

2 tbsp butter

5 medium carrots, chopped

1 onion, finely chopped

3 potatoes, chopped

1tsp ground cumin or to taste

Salt and freshly ground pepper and sugar (good pinch)

1.2l chicken stock

4 tbsp red lentils

50ml milk

Cream for garnishing

  1. Melt the butter in a saucepan and add the chopped vegetables, cumin, salt, pepper and sugar. Cover with parchment paper to retain the steam and cover with saucepan lid.
  2. Leave to simmer for approximately 10 minutes. Remove lid, add the stock and simmer until the vegetables are soft.  Add the lentils and simmer for a further 6 minutes.
  3. Place the vegetables and liquid in a food processor and puree / blend until smooth. Check for seasoning and stir in the milk.
  4. Garnish with a swirl of cream and serve immediately.

 

 

Halloween is fast approaching… Creepy Spider Cupcakes

Hi all, I hope you are all well and enjoying all the beautiful colours of autumn. Here at Ballyknocken Cookery School we are getting very excited about our Head Chef Junior Chef Halloween special class. It is always a hit every year with grown ups and kids alike.  All the classes I teach here at the school are great, but the Head Chef  Junior Chef is always extra special to us.

To celebrate fast approaching Halloween this week in my recipe blog, I would like to share a firm favourite of mine that I worked on as Brand Ambassador for Whirlpool Ireland. This is a recipe that is great fun to make with the kids at this time of year. I hope you all enjoy the class and remember we still have some availability in the house for anyone who would like to take a well deserved break that weekend.

In other news, I am delighted to see the videos I worked on with my friends in Mummy Pages, go live this week on their amazing site. Be sure to keep an eye out on my Facebook and Twitter for all the links to recipes such as, Slow Roasted Pork, or a healthy alternative to Fish & Chips, Coconut Fish Goujons & Lime Wedges with Mushy Peas.

Finally, I really do hope you are all enjoying The Taste of Success, Tuesday nights on RTE1 at 8.30, I know I am loving every minute and excited for the winner announcement and just to end on a high note I was absolutely thrilled to find out that Lords and Ladles, the series I worked on this year with Paul Clarke and Derry Quinn has been nominated for an IFTA award. I may get red carpet ready and soon.

So have a fantastic weekend and I will speak to you all very soon.

Catherine

Spider Cupcakes

The children will love to make these and it will keep them busy for a good while, measuring, mixing and decorating. 

Creepy Spider Cupcakes

Makes 12 small cupcakes

 

For the cupcakes:

100g caster sugar

100g unsalted butter, softened

3 eggs, lightly beaten

100g self raising flour

3 tbsp cocoa powder

4 tbsp milk

 

For the vanilla butter cream:

90g butter, softened

180g icing sugar

4 tbsp cocoa, sifted

2 tbsp milk

12 cupcake cases

Black licorice strings or wheels

24 “smarties” for eyes

Preheat the oven to 180°C/fan 160°C/Gas 4. Line a muffin tray with cupcake cases.

To make the cupcakes, cream the sugar and butter until pale and fluffy. Whisk in the beaten eggs.

Fold in the flour, add the cocoa powder and carefully stir in the milk.

Spoon the mixture into the cases and bake for about 12 to 15 minutes or when a skewer is inserted into the centre it should come out clean. Allow to cool completely before decorating.

To make the butter cream, cream the butter, icing sugar and cocoa together until smooth.

When the cupcakes are cool, spread the cupcakes or pipe the chocolate butter cream over the top.

To decorate, cut the licorice into 8 x 4cm equal lengths and place 4 on each side and place 2smarties for “eyes”.

 

Tip: Add 2 tbsp chopped walnuts and 1 tbsp of white chocolate drops into the cupcake mixture. 

Have

Chicken & Carrot Salad Baps…for kids lunch

Hi everyone, here is as promised my recipe from The Weekend Chef for all those healthy kids out there. These are so easy to make and delicious, the kids can get hands on with you with preparing them

Enjoy and have a great weekend

Chicken Carrot Baps

Chicken and Carrot salad Baps

Recipes form Catherine Fulvio’s “The Weekend Chef” book

 

1 tbsp. extra virgin olive oil, plus extra for frying

1 tsp ground cumin

1 tsp chopped fresh rosemary

2 chicken fillets, sliced into strips

Salt and freshly ground black pepper

 

For the salad:

2 medium carrots, peeled and sliced into ribbons

½ cucumber, peeled and sliced into ribbons

¼ tsp caraway seeds, toasted and crushed (optional)

Juice of 1 lemon (reserve a little to drizzle over the avocado, as this prevents it from browning)

4 tbsp. extra virgin olive oil

1 tsp honey

Salt and freshly ground black pepper

 

To serve:

1 ripe avocado, peeled, stone removed, thinly sliced and drizzled with lemon juice

4 bap rolls, sliced in half and toasted

75g rocket or any of your favourite salad leaves

Sour cream (optional)

To prepare the salad, place the carrot and cucumber ribbons into a bowl and add the caraway seeds. Whisk the lemon juice, oil and honey together and add in some salt and pepper. Pour over the salad and mix well.

Mix the oil, cumin and rosemary together and brush over the chicken, then season with salt and pepper. Allow to marinate for about 15 minutes. Heat some oil in a large frying pan or chargrill

pan over a medium heat. Add the chicken strips and cook for 2–3 minutes on each side, depending on their size, until cooked through. Remove the chicken from the pan and set aside.

Arrange a few avocado slices in the bap rolls. Pack the chicken strips on top along with the carrot, cucumber salad and rocket leaves. Drizzle over a little sour cream if you are using it.

 

 

Back to School Healthy Lunches

Hi everyone,

It’s been a busy day for me, firstly I was delighted to go on Newstalk this morning to chat to the lovely Pat Kenny about healthy school lunches. For those of you that missed it, I had a number of suggestions that I believe work very well and with my own two children I have tried and tested many methods to get them to include some goodness into those lunchboxes.

Here are my top tips.

  • Watch portion size with children, the smaller the child the smaller the portion
  • Include finger friendly food and try to pre-peel the fruit etc and chop it up into bite size pieces
  • Substitute sugar for dried fruit snacks that are tasty and healthy
  • Have a designated shelf in the fridge for school lunches making it easy to prepare in a hurry
  • Always have shredded chicken, ham or cooked meat for sandwiches available as it’s s lot easier to manage
  • Get the children involved in the decision making process by including them in preparation
  • Use brightly coloured food with nice texture that looks appealing
  • Most schools are strict on treats anyway but ensure they are getting their nutrition balance correct
  • Watch for the sugar content in processed foods and avoid this by making homemade soups or sauce for pasta to use in a thermo lunchbox

So with that mind I will leave you with the link to the recipes I covered today with Pat that can be found on Newstalk along with the video that I appeared in that aired to many millions of Chinese earlier this week that was put together to highlight Ireland and all it’s fantastic tourist attractions and beauty spots, food and culture. I was proud and happy to showcase Irish food and chat to the fabulous film crew that visited us here at Ballyknocken Cookery School.

So have a lovely weekend and I will leave you with a photo of myself and the lovely Pat Kenny, thanks for having me on the show Pat.

Catherine & pat kenny

Beef Carpaccio Recipe for the Weekend

Hi guys, hope you are all enjoying our delayed summer, here at the cookery school it is non stop with public and private classes, group bookings and hen and corporate parties, the fun never stops. !

This week I would like to share a gorgeous recipe from my Italian Kitchen Cookbook…hope you all enjoy 

Of all the delicious things to come out of Harry’s Bar in Venice, including the Bellini cocktail, Carpaccio tops the list for me. Generally, Carpaccio refers to very thinly sliced raw beef, but nowadays the term is widely used, from swordfish Carpaccio to pineapple. It is so simple to make, healthy and tastes delicious. Enjoy the weekend sunshine and perhaps at long last we will get to take out the BBQ with this gorgeous starter option that can be prepared away from the coals as a tasty starter alternative 

Beef Carpaccio

Beef Carpaccio

Carpaccio di manzo

Serves six

300g fillet steak, cut into wafer-thin slices

extra virgin olive oil

1 tbsp lemon juice

salt and freshly ground black pepper

rocket, to garnish

Parmesan shavings

  1. Spread the slices of steak on a serving platter. Drizzle with olive oil and the lemon juice. Season with salt and freshly ground black pepper.
  2. Garnish with rocket, sprinkle over the Parmesan shavings and serve.

It’s possible to buy beef carpaccio precut and prepacked, but I always buy it fresh and ask my butcher to slice the beef. That way, I’m assured of freshness and provenance.

  1. Spread the slices of steak on a serving platter. Drizzle with olive oil and the lemon juice. Season with salt and freshly ground black pepper.
  2. Garnish with rocket, sprinkle over the Parmesan shavings and serve.

It’s possible to buy beef carpaccio precut and prepacked, but I always buy it fresh and ask my butcher to slice the beef. That way, I’m assured of reshness and provenance.

BBQ Course Roll up.. Sign Up ..Get your Grill On

Summertime and the living is easy…

Get the most out of your Weber with a trip to Ballyknocken Cookery School in Co Wicklow.

On Saturday 1st August Ballyknocken Cookery School will host a Weber Grill Academy Barbecue Course.  Starting at 14.30 and running till 18.30 it’s the perfect way to start the Bank Holiday weekend.

You will start with a meet and greet, where the Weber trained chefs will run through all the exciting ingredients and sumptuous food you will be preparing.

After each stage of hands on food prep, you will go outside and get to grips with all the fun of cooking on a barbecue. As each course is ready, while the next one is cooking you get chance to sit down with your fellow barbecuers with glass of wine and enjoy the fruits, or foods, of your labour.

Suitable for all levels of experience, the Weber Essential course includes mastering Weber’s renowned “lid-on” barbecue techniques for grilling, roasting, smoking and baking; using a combination of charcoal and gas barbecues. 

Weber Food

SAMPLE MENU:

  • Garlic and Herb Flatbread
  • Bruschetta with Tomato & Mozzarella
  • Coal Roasted Sweet Potato
  • Beer Can Chicken with herb and butter paprika rub
  • Sage and Mushroom Risotto
  • Smoked Pork Loin with BBQ rub and crackling
  • Grilled Broccoli with chilli & garlic
  • Chocolate Molten Puddings

Includes a 4-course meal and a recipe booklet to take home with you.

This course is suitable for all levels, this is a fun hands-on barbecue course run by an expert team of Weber trained chefs.

You will cover everything from lighting your barbecue to temperature control as well as exploring various barbecue cooking methods including mastering Webers renowned ‘lid-on’ barbecue techniques for grilling, roasting, smoking and baking, using a combination of charcoal and gas barbecues. The course includes a 4-course meal, complimentary Weber apron and recipe card to take home with you.

*Please note your booking is handled by Weber but please do not hesitate to contact us if you have any queries.

Why not extend your class to an overnight stay with us in our beautiful farmhouse B&B

Click here to book http://www.grillacademy.ie/cookery-schools/roi

Weber Apron