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

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)


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


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.


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. 


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.

Sundried Tomato Delicious Gluten Free Loaf

Hi everyone and hope you are all enjoying this lovely non summer we are having.  I did manage to get a gorgeous photo of a beautiful red sky that I posted on my Facebook this week but sadly I had to leave the BBQ in the cookery school as the promised ‘red sky at night shepherds delight ‘did not materialise for us here at Ballyknocken.

But despite rain, wind and cold we are still managing to keep happy and busy in the cookery school with some fabulous classes every weekend, our wonderful corporate groups during the week for team building and those all important private parties that we love hosting for special occasions.

As you know I have been really looking at healthy food and healthy living the past few months so this week I would like to share a gorgeous recipe for Sundried tomato loaf that is gluten free and suitable for those with celiac disease and all those who favour a gluten free lifestyle.

Gluten is a protein found in wheat that gives elasticity to dough, helping it to rise and keep its shape. it is a combination of gliadin and glutenin, which is joined with starch in various grains. Gliadin is what caues bread to rise and glutenin is the major protein in wheat flour, so when people with Celiac Disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine.

This recipe therefore is a perfect alternative for those bread lovers who can’t eat the everyday bake products. It really does taste delicious too, straight from the oven with some lovely melted butter.

Enjoy !!!




The holy grail of recipes is one that is versatile, and t is ticks that box nicely. I transform this

into a sweet loaf, depending on my mood, by reducing the salt to a pinch and leaving out the sundried

tomatoes, rosemary and celery salt. Add chopped apricots that have been soaked in water

or a drop of brandy, dried cranberries, white chocolate drops and 1 teaspoon of sugar, and you

instantly have a wonderful breakfast loaf.


1 tbsp caster sugar

11/2 tsp fast action dried yeast

250ml warm water


220g good-quality gluten-free flour

100g mashed potatoes

60g coconut flour

1 egg, beaten

2 tbsp rapeseed oil

2 tbsp finely chopped sun-dried


11/2 tsp finely chopped fresh rosemary

1 tsp salt

1/2 tsp celery salt

1 tbsp melted butter

1 Pour the sugar and yeast into a small bowl and stir in the warm water. Let it stand for 10

minutes. When the yeast is frothy, it’s ready to use.

2 Place the gluten-free flour, mashed potatoes, coconut flour, the beaten egg, rapeseed oil,

sun-dried tomatoes, rosemary, salt and celery salt into the bowl of a mixer fitted with a

dough hook. Turn the mixer on to low and add the activated yeast. Mix to form a soft,

pliable dough, adding a little more flour or water if necessary. Increase the speed to

medium and knead for 3 minutes.

3 Line a 900g (2lb) loaf tin with parchment. Using a spatula, transfer the dough into the

prepared tin and carefully level the top. Brush the top with the melted butter. Cover

loosely with plastic wrap and leave to rise in a warm place for 25–30 minutes.

4 Preheat the oven to 200°C/fan 180°C/gas 6.

5 Remove the plastic wrap and bake in the oven for 35–40 minutes. To check that it’s

cooked, tap the base of the loaf – it should sound hollow. Remove from the loaf tin to cool

on a rack.

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.


 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.

Recipes for Easy Entertaining

A Taste of Home – the nostalgic memory of your favourite meal.
According to a study by Checkout magazine, in association with Behaviour & Attitudes, Tayto crisps, Cadbury chocolate and Kerrygold are the most missed brands missed by Irish emigrants when abroad. Now I would like to know your most missed meals, this can be a dish or recipe that reminds you of home.  In a short survey I invite you to share your most memorable meals and missed moments from around the kitchen table.

Whether you are living abroad, going on holidays or simply reminiscing back to childhood, we want to know what triggers food memories for you.  Is it Aunt Mary’s Brown Bread, your mother’s Sunday Roast or a midweek special of Bangers and Mash. Please take a moment to complete the short survey, open until Monday 20th  April, and you will automatically be entered into a draw to win a place on cookery class of your choice at Ballyknocken Cookery School.

In other news and speaking of home I recently had an article in The Irish Times called Key Ingredients for Special Meals

A lovely guest in my cookery school recently bemoaned the fact that in all her life she had learned only three good recipes. This meant that every time she had a gathering in her house, she couldn’t change her recipes, so she had to keep changing her friends.

Entertaining for groups can be a bit stressful, but there are key points to bear in mind: know your guests; engage others; know your recipes; and keep it simple.

I’m not quite sure whether it’s our Irish roots or our Italian connections that make entertaining so enjoyable for us as a family. It’s the best way to mark occasions among family and friends, in a relaxed homely environment.

I really believe that the most memorable days are the ones spent with family and friends in the intimacy of your own home, and through the cookery school at Bally- knocken I see more and more people opting to celebrate special events with parties at home.

For some of us, it’s a major step outside our comfort zone, but with the proper planning, it’s a rewarding opportunity to bring people together under one roof. Know your guests Think of the different personality types and look for the common denominator; that’s what will guide your planning. You may then decide to set it up as either formal, with table service, or informal, with a buffet. That will determine whether you decide to offer a mix of hot and cold foods, so much of the food can be prepared in advance.

Remember, when planning the menu for these events, there always tend to be three generations present with various tastes and needs. Cooking for the generations needn’t mean having three different menus. In fact, I am delighted to have found that children’s tastebuds have become more sophisticated and there is a move towards children eating the same as adults but, to be on the safe side, include a homemade pizza for the few fussy eaters.

It’s also important to bear in mind the dietary requirements of guests, especially gluten-free, vegetarian, pescetarian and the likes. And again, rather than preparing special meals for the dietary requirement, incorporate these dishes into the main offering.

Engage other people Do accept help – and even ask for help – and allocate jobs to a handful of close family members. They will enjoy the community spirit and be glad to help out. There’s bound to be a dessert queen or a bread king in your family. And children love to help out, so they can set the tables, fold napkins and help with some of the cooking, depending on their age. Know your recipes Whatever you decide to cook, it’s important that you have tried the recipes in advance.

This will not only give you confidence in the finished meal but also give you a full understanding of the time and workload involved in preparing the dishes.

Think a good mix of tasty treats to suit all ages, from kids on the move to grandparents: try an antipasti platter for starters that can be prepared in advance and will be appreciated by all ages. Then for mains I am suggesting a very mild north Indian curry, as the flavours of north Indian cuisine are subtle and sweet and acceptable to most palates.

Most households have their own version of korma, which is a great crowd-pleaser, but I am opting for a prawn curry (and of course prawns can be replaced with diced chicken breast). You can dress it up by using raitas, fruity pickles and chutneys on the table, which will really impress, and for a filler, a plate of piled up naan bread and salad with mango dressing are always winners.

Desserts are always anticipated and it is easy to impress with my DIY dessert bar, and add your own signature desserts.

Here is one of my lovely recipes for simple versatile breadsticks that always go down a treat at any gathering


Grissini Three Ways/Tris Di Grissini

What’s the first thing you nibble in an Italian restaurant? For me, it’s always the breadsticks. They are delicious with Parma ham wrapped around them or dipped in pesto. I love these three different breadstick versions – sesame, thyme and Trapini style, which has sea salt sprinkled on – as they nicely complement each other. Makes about 20 breadsticks.

To activate the yeast:

  • 1 tbsp light brown sugar
  • 11/2 tsp fast action dried yeast
  • 280ml warm water

For the dough:

  • 3 tbsp extra virgin olive oil
  • 250g ‘00’ flour
  • 90g semolina flour, plus extra for dusting
  • 1 tsp salt
  • egg wash (1 egg beaten with 2 tbsp water)
  • 3 tbsp sesame seeds
  • 1 tbsp finely chopped fresh thyme
  • 2 tsp sea salt


  1. Stir the sugar and yeast into the warm water in a small bowl and let it stand for 10 minutes. When the yeast is frothy, it’s ready to use.
  2. Add the olive oil and stir in the ‘00’ flour, the semolina and the salt until it just comes together, adding a little more flour or warm water if necessary. Turn the dough out onto a floured surface and knead for about 8 minutes, until it’s smooth and soft.
  3. Brush a large bowl for proving the dough with olive oil. Shape the dough into a ball and place it in the oiled bowl. Cover with oiled plastic wrap and leave to rise in a warm place for about 2 hours, until it has doubled in size.
  4. Preheat the oven to 220°C/fan 200°C/gas 7. Line 2 large baking trays with baking parchment and dust with semolina.
  5. Sprinkle a little semolina over a clean surface. Knock back the dough and knead it on the floured surface for about 3 minutes, until smooth.
  6. Roll out the dough into a rectangle. Cut about 20 thin strips and roll into breadstick shapes. This is how I do it: one hand moves forward and the other hand moves backwards. Keep rolling until a fairly even length is reached. Brush on a little egg wash and sprinkle over the sesame seeds on some of the breadsticks, the thyme on others and the sea salt on the rest. Carefully lift onto the baking tray.
  7. Bake in the oven for about 20 minutes, until crisp. Leave on the baking tray to set for 5 minutes.

Have a lovely weekend entertaining and enjoy

Photo by Joanne Murphy from The Weekend Chef by Catherine Fulvio, published by Gill and MacMillan

Guinness Slices with Guinness Cream Sauce for St Patricks Day

Well Mother’s Day and St Patrick’s Day are just around the corner so this week I have included my take on traditional sticky toffee pudding recipe, adding a truly Irish dimension with the addition of Guinness. We make this in the cookery school all the time to great applause although sometimes we find that measurements of Guinness can be quite heavy handed. !

This week I am very excited to announce that I will be appearing to cook on the NBC Today show again as I have in the past for St Patrick’s day. I am delighted for the opportunity to visit New York again and see how they celebrate our holiday in style stateside.

I was also thrilled this week that Ballyknocken House and Cookery School was voted in the McKennas’ Guide in the Irish Independent top 100 places to stay in Ireland. We all work so hard here to ensure we create lasting memories for all our visitors and guests and I was so pleased to be included in the list along with so many fabulous hotels and resorts.

In final news I am currently having so much fun filming a new TV series, and travelling around the country trying out all sorts of new adventures but I won’t give too much away …… and of course cooking up a storm in the school as always.  I’d like you all to treat those lovely Mum’s of yours this weekend and relax and have a fabulous time.

Chat soon

C x

apricot date  guinness slices

Apricot, Date and Guinness Slices with Guinness Cream Sauce

(thanks to Gill & MacMillan)

Image Joanne Murphy

This is my take on the traditional sticky toffee pudding recipe, adding a truly Irish dimension with the addition of the Guinness. We make this in our cookery school to great applause, though we find that the measurements of Guinness can be a bit heavy handed!
Makes 9 squares

For the slices:

150g stoned dates

120g dried apricots, chopped

150ml Guinness

120ml water

75ml whiskey

1 tsp bread soda

(bicarbonate of soda)

175g Demerara sugar

85g butter, softened

3 medium eggs, beaten

180g self-raising flour

100g chopped walnuts
For the sauce:

75g butter

75ml Guinness

75ml double cream

2 tbsp runny honey

1. Preheat the oven to 200°C/fan 180°C/gas 6. Line a 21cm square brownie tin with parchment paper.

  1. Put the dates, apricots, Guinness, water, whiskey and bread soda in a saucepan. Place over a gentle heat until the dates soften and break down, stirring occasionally. This should take about 4–5 minutes. Leave to cool.
  2. Using an electric mixer, cream the sugar and butter until light and fluffy. Gradually beat in the eggs.
  3. Fold the flour, walnuts and the cooled date mixture into the egg mix and transfer to the prepared tin. Bake for 35–40 minutes, until firm to the touch. Leave to cool in the tin for 5 minutes before turning out on a cooling rack. Cut into 9 squares.
  4. To make the sauce, place the butter, Guinness, cream and honey in a saucepan and simmer over a low heat until the honey has dissolved and the sauce has thickened. Serve warm drizzled over the slices.

This sauce is delicious with ice cream and it freezes well too.