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

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

Pfizer Healthy Towns & Recipes

Hi everyone,

Well this was a busy and exciting week for us all here at Ballyknocken Cookery School and I for one am looking forward to our Southern Italian class taking place tomorrow the 19th of September. We will have the lovely winner of our latest competition joining us which will be great. Well done Emer McCudden !!

Another highlight of this week was the fantastic Pfizer Healthy Towns cookery demonstration I did in Athlone’s Sheraton Hotel which I was really delighted to be a part of .

This was the second week of the Irish Times and Pfizer Healthy Town programme ‘Eat Well, Live Well’ that launched on Monday 14 September. On Tuesday, 15th September, I along with the Irish Heart Foundation, hosted a free public nutrition event in Athlone. I was delighted to do a cookery demonstration with Janis Morrissey, dietitian with the Irish Heart Foundation who gave a talk on nutrition and how you can make positive changes to your diet. We hoped we shared plenty of tips and techniques for cooking healthy and nutritious food.

Recipes I prepared on the night include chargrilled summer courgettes and aubergines on a bed of Leaves with orange and radish salad, drizzled with a Lemon Thyme Dressing, Chicken and Spinach Lasagne made with healthier choices than traditional lasagne, fish parcels with oven baked sesame sweet potato chips, a healthier option than the traditional fish and chips and berry parfaits to demonstrate how easy it is to make a healthy dessert.

If you’re unsure where to start with healthy eating, the following 5 simple tips will put you on the right track[1]:

  • Shake the salt habit. Eighty per cent of the salt we eat is hidden in processed foods. Taste your food first before you add salt. Choose fresh meat, fish, fruit and vegetables over processed foods whenever possible.
  • The food pyramid. To eat a balanced diet you need to combine several different types of foods – from each of the main food groups – in the right amounts so your body gets all the nutrients it needs while maintaining a healthy weight.
  • Portion sizes. Eating an extra 100 calories a day can lead to weight gain of 4.5kg (10lb) a year. Keep portion sizes healthy by eating from a smaller plate or filling a third of your dinner plate with vegetables or salad.
  • Drink water. Get into the habit of always serving water, whether it’s with meals or as a daily thirst quencher. Carry a bottle of water with you to work. Remember that fizzy drinks contain a lot of sugar and can be very harmful to teeth so try not to drink them too often.
  • Eat together. Eating together as a family is both social and a great way to have some quality time as a family. There is also a strong and relationship between eating in front of the screen and an unhealthy diet and weight so try to eat at the table.

 A dedicated microsite and all the recipes I prepared for Healthy Town can be viewed at www.irishtimes.com/healthytown. The site will be regularly updated with details of local events and activities taking place in Athlone Town. To register for any of the free public talks please email: healthy.town@ogilvy.com or phone 01 669 0165

Chargrilled Summer Courgettes and Aubergines on a bed of Leaves, Orange and Radish salad drizzled with a Lemon Thyme Dressing

[1] http://www.safefood.eu/Healthy-Eating

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

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.

Lovely Braised Bacon AND a the chance of a 6K Kitchen Makeover ! Yes Please

Well, another busy week and in the run up to St. Patrick’s Day I am delighted once again to be on ‘board’ with Bord Bia promoting quality assured Irish Ham and Bacon. I got the chance to cook that gorgeous Irish classic Bacon & Cabbage for fantastic Irish rugby hero Sean O’ Brien,……… well he does need all his energy for those all important matches !!!

Bord Bia Ham with Sean

So, on to the most exciting part we are looking for Ireland’s most HAMbitious cook – someone who can dish up something really special using Bord Bia Quality Mark, Ham and Bacon…the  grand prize is a €6,000 kitchen makeover – plus an iPad for all of the finalists

The competition is in association with Today FM and Bord Bia, we are advising  that you don’t restrict yourself because it could be terrines, soufflés, pasta bakes, remoulades, tortillas – or anything else you can think of to do with Bord Bia Assured Quality Ham & Bacon…

Bord Bia Ham

All finalists will take part in a Grand Final Live Cook-Off, on the Today FM show on Friday 6th March.  All four finalists will go home with an iPad BUT the overall winner gets the €6,000 kitchen makeover…I will be a judge along with Anton Savage, pig farmer Pat O’Flaherty, and Bord Bia’s Lochlainn O’Mearain.  It is going to be great fun  so visit TodayFm for details on how to enter.

Please see,try and enjoy delicious recipe below for Braised Bacon with Salsa Verde, a perfect winter warmer.

braised-bacon-with-salsa-verde

Ingredients

  • 1 x small shoulder or eye fillet joint of bacon, approx. 650g, soaked for a few hours or overnight
  • 1 tablesp. olive oil
  • 1 onion, peeled and finely chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • 3 springs fresh thyme
  • 1 bay leaf
  • 500ml cider/stock
  • 500g potatoes, peeled and roughly chopped
  • 50g kale, stalks removed, green leaves finely chopped

Salsa Verde

  • 2 tablesp. each of parsley, mint and basil
  • 2 garlic cloves, peeled
  • 2 anchovy fillets
  • Juice of half a lemon
  • 1 tablesp. whole grain or Dijon style mustard
  • 8 tablesp. olive oil
  • Freshly ground black pepper

Heat the oil in a large saucepan. Add the onion, celery and carrots and cook over a medium heat for 8-10 minutes until they are just soft. Add in the garlic, thyme and bay leaf. Remove the bacon from the soaking water and place in the saucepan with the vegetables. Pour in the cider or stock and enough water to cover the bacon. Place the lid on the saucepan and bring to the boil. Reduce to a simmer and cook for 45 minutes. Then add the potatoes into the saucepan and cook until the potatoes are tender, approximately another 15-20 minutes. Remove the bacon to a chopping board. Trim off the skin and fat and discard. Roughly chop the meat. Add it back to the saucepan along with the kale.

While the bacon is cooking make the Salsa Verde. Place the herbs, garlic, anchovy fillets, lemon juice and mustard in a blender. Slowly add in the oil and blend until the mixture forms a thickish sauce. Taste and season. Pour into a bowl and set aside.

To serve: Spoon or ladle into serving bowls and drizzle over the Salsa Verde. Serve with wholemeal bread. Any leftover Salsa Verde will keep in the fridge for 3-4 days.