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

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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.

 

 

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

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

Spicy Chicken Tacos for those FRIDAY FOODIE’S

Well hi everyone and I hope you all had a fantastic week, I came back to earth with a bang after a wonderful trip to Sicily, Italy where I certainly did EAT like an Italian. I am really  really enjoying the comments and conversations about all my foodie pics on my Instagram, Facebook and Twitter. Social media certainly keeps us all busy but it is such a fantastic way to share gorgeous photos to encourage some fun cyber conversation, I know I’m a bit late to the Instagram party but I now have joined so please do follow me and I will upload as many photos and tips as I can to say thank you .:-)

The funniest social media post this week was my pizza with chips topping photo, I came across this popular pizza in Sicily and just had to see what the reaction to it would be back home. Somehow I don’t think I will be putting it on the cookery class plan anytime soon but it certainly got you all talking.

I have also started my latest competition for  free place on my 30 mins mains class this month so go to my Facebook page to find out how you can win that fab prize …….

So on a healthier and wiser note, this week I would like to share a delicious Friday foodie recipe with you for this evening. It really has been four seasons in one day here at Ballyknocken and after a busy day in my cookery school I really do plan to get cozy soon and start preparing this gorgeous classic that is so full of goodness and flavour. I really feel like  a bit of chilli this evening and these spicy tacos have just that perfect kick that is not too overpowering and all can enjoy…even the kids !!!!! Here they are and don’t they look so tasty……………………..

ENJOY

C

TACOS

Spicy Chicken Tacos with Lime and Avocado Salsa

Guests can assemble these.

The chicken, bean and onion mix can be made ahead of time. Wrap them in funky napkins, as they do tend to be messy, and serve in a basket –less tidying up for you to do!

Makes 4 large or 8 small tacos

2 tbsp sunflower oil

3 chicken breasts, trimmed and sliced

1 tsp ground cumin

1 onion, finely chopped

1 red chilli, finely chopped

1 garlic clove, finely chopped

300g tinned kidney beans, drained

4 large or 8 small corn tacos, warmed

1 tbsp chopped fresh parsley, to garnish

2 tbsp cream cheese, to serve

for the lime and avocado salsa:

2 tomatoes, deseeded and diced

1 ripe avocado, diced

1 mild chilli, deseeded and finely sliced

1 small bunch fresh coriander, chopped

zest and juice of 1 lime

salt and freshly ground black pepper

1 To make the salsa, combine all the ingredients in a bowl and mix together.

2 Preheat the oven to 180°C/fan 160°C/gas 4.

3 Heat the oil in a saucepan over a medium heat. Sauté the chicken slices with the cumin for 3 minutes, until cooked through and lightly browned. Using a slotted spoon, remove the chicken from the pan. Add the onion to the pan and sauté for about 5 minutes. Add the chilli and garlic and cook for a further 2 minutes. Add the kidney beans and return the chicken to the pan and cook for 4–5 minutes, until fully heated through.

4 Place the tacos on a baking tray and heat in the oven for 2 minutes, until warm. Spoon the chicken filling into the tacos and return to the oven for about 2 minutes.

5 Sprinkle with parsley, spoon over a little cream cheese and serve with the lime and avocado salsa.

Healthy Summer Recipe with Whirlpool Ireland

Hi everyone and I hope you all had a fantastic week, as you know I enjoy my role as brand ambassador working alongside some excellent Irish companies. I really believe in the products I endorse and working with Whirlpool Ireland is just a wonderful experience for me. I would have no hesitation in recommending any of the  Whirlpool appliances  I have had the fortune to work with both in my cookery school and off site at one of my cookery demonstrations around the country.

I love how good food brings family and friends together and I believe the long evenings should be enjoyed. My Whirlpool’s 6th Sense Induction cooking appliances help me save time and energy allowing more time to enjoy deliciously cooked food and the fine summer weather…. to me it’s the intelligent way of cooking”

Courgettes are a perfect summer veg and are coming along in the garden and in abundance in the local fruit and veg shop  Please enjoy this delicious and healthy summer recipe for one of those lazy family  summer evenings. A mouth watering Courgette, Feta and Chive Tart.

Whirlpool Recipe Courgette Tart (2)

Courgette, Feta and Chive Tart

At this time of the year Courgettes are coming along in the veg garden here at Ballyknocken and what better way to use them than with this delicious tart for a light lunch or starter.

For the roasted vegetables

2 medium red onions, sliced

2 medium courgettes, sliced diagonally

1 red pepper, sliced

2 tbsp rape seed oil

½ tsp smoked paprika

2 tbsp chives, chopped

Salt and freshly ground black pepper

375g pack ready rolled puff pastry

4 tbsp basil pesto

180g ricotta

Egg wash, 1 egg and 2 tbsp water

60g feta, crumbled

Chive lengths, to garnish

Preheat the oven to 180°C/fan 160°C/fan 4. Place the onions, courgettes and red pepper slices into a roasted pan and drizzle with oil, sprinkle over the paprika as well as the chives. Roast for about 15 minutes until just tender. Season with salt and freshly ground black pepper and set aside.

Increase the temperature of the oven to 190°C/fan 170°C/fan 3. Place the pastry on a piece of baking parchment onto a baking tray.  Measure a 1½cm edge around the pastry, using a sharp knife cut out the edge, carefully not to slice all the way through.  Using a fork, prick the inner rectangle of pastry and brush with egg wash. Bake for 20 minutes until golden.

Remove from the oven and press the inner pastry rectangle down slightly.

Combine the basil pesto and ricotta and spread over the pastry leave the edge.

Arrange the roasted vegetables on top and season with salt and freshly ground black pepper. Drizzle over a little rapeseed oil.

Sprinkle over the feta and bake for about 7 to 8 minutes until the feta is slightly golden.

Arrange the chive lengths on top and serve immediately.

Tip: out of courgette season, any vegetables can be used like roasted sweet potatoes, cherry tomatoes and artichokes and sprinkle over chopped rosemary. 

Smooth Operator for Fathers Day

Hi everyone, well another hectic week at Ballyknocken Cookery School but I am going to take some time out here to talk Father’s Day and share a fabulous recipe for this extra special weekend.  I don’t know about you but what better than to show our Dad’s we are thinking of them than preparing a tasty drink packed full of goodness and flavor especially designed to boost energy and well-being.

The recipe I am delighted to share this week is so simple and perfect for the kids to pitch in and prepare for those lovely deserving Dads. My gorgeous recipe for Melon, Mango and Lemongrass Smoothie’s will be just ideal for Dad sitting out enjoying the sunshine, relaxing while the whole family wait on him hand and foot !( OR like me you might get him involved and make it a real family occasion )

How delicious does this look?

Melon Mango and Lemongrass Smoothie (2)

Melon, Mango and Lemongrass Smoothie  is just sunshine in a glass. You could try it without the melon and add strawberries instead, but I don’t think I would change it at all. It’s lovely after a long hike with the family into the countryside, as the lemongrass is very energising.

Serves 4

2 mangos, peeled and roughly diced

1 cantaloupe melon, peeled and diced

1 lemongrass stalk, roughly chopped

1 tbsp honey (optional)

ice, to serve

1 Place the mangos, melon and lemongrass in a blender or

smoothie maker and process until smooth. Check for sweetness

and add the honey to taste. Pour into tall glasses with ice.

I wish you all the best for the weekend and Happy Father’s Day

C x