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


My herby scones

I shared on facebook recently an image of one of my herb scones dripping with good old fashioned Irish butter – can’t be beaten! A real comfort food for the cold weather right now and a great snack for when the kids get in from school and are famished and dinner is not quite ready!


Herb Scones

Serves 12 – 18 scones

450g plain flour

½ tsp salt

1 tsp baking (bread) soda

50 g butter

1 tsp sugar

4 heaped tbsp chopped herbs (e.g. parsley, chives, thyme)

1 egg

300ml buttermilk (approx.)

Preheat oven to 200˚C / Gas 7

Grease a large baking tray.

Sieve the flour, salt and baking soda into a bowl.  Cut the butter into small pieces and rub into the flour mixture until it resembles fine breadcrumbs.  Add in the sugar and chopped herbs.  Make a well in the centre and add the beaten egg.  Pour in enough buttermilk to form a soft dough.

Turn out onto a floured work surface and lightly knead.  Roll out to approx. 2.5 cm high.

Using a scone cutter, cut out 18 small or 12 large scones.  Spread the scones out on a baking tray and bake for approximately 15 minutes until golden in colour.

Cool on a wire rack.

Serve with butter.

Christmas All Wrapped Up

Halloween is over only a few days and now it is all about Christmas!

Here at Ballyknocken House & Cookery School we have Christmas all wrapped up…

Our Christmas Best Seller is a half day cookery class plus a signed copy of my latest cookbook,  “Bake Like an Italian”, for €145 plus P&P, order online before November 30th and receive free package & postage within Ireland!

Now I’m just spoiling you all, here is an example of some of the lovely Christmas recipes from ‘Bake Like An Italian’ and what you can learn here at Ballyknocken Cookery School, My Italian Snowballs !!

Christmas Cookery



These little biscuits are usually made with almonds, but I have made mine here with pecans.

These are really delicate and are a good gift to take to a dinner party during the festive season

– if you have any left after tasting them! They look so classy when they are gift wrapped in an

elegant Christmas box.

250g plain flour

220g pecans, finely chopped

200g butter, softened

60g caster sugar

1 tsp vanilla bean paste

icing sugar, for dusting

1 Preheat the oven to 160°C/gas 140°C/gas 3. Line 2 baking trays with baking parchment.

2 Place the flour, pecans, butter, sugar and vanilla paste into a mixing bowl and beat

together until combined. Roll the dough into 3cm balls and place on the lined trays. Bake

for 18–20 minutes, until lightly golden brown.

3 Sift the icing sugar into a shallow bowl. Remove the biscuits from the oven and leave for

5 minutes before rolling in the icing sugar while still warm. Dust again when cool.

  • Mix a little edible golden shimmer powder into the icing sugar to catch a glimmer from the twinkle lights.

Catherine’s Chicken Pasta Bake

Hi Everybody

Great fun at Newstalk yesterday October 28th with Ivan Yates and Chris Donoghue. Talking about all ways to keep the kids fed and entertained at Halloween.

Remember Halloween is just one day and when it comes to children’s diets it is not about what they do or eat on one day; it’s what they do every day of the year.

Teaching children how to cook is a fun way to change their attitude to food. Check out my calendar of cookery classes here for details on our Head Chef Junior Chef classes, perfect for your budding little chef!

Here is my Chicken Pasta Bake recipe to help you fill those kiddies up before trick or treating and all that junk food ! For more recipes like this, my latest cookbook Bake Like An Italian has all you need!

Catherine’s Chicken Pasta Bake

Il pasticcio al pollo di Catherine / Serves 4 hungry adults or 6 children

I ask what would you like for dinner and the reply is chicken pasta bake all the time, so I hope that your family enjoys this recipe as much as mine. It’s so easy to whizz it up, especially during term time, when everything is very hectic.

extra virgin olive oil

400g penne

3 chicken fillets, poached and roughly diced or shredded

120g frozen peas

100g tinned or frozen sweetcorn

5 tbsp breadcrumbs

4 tbsp grated Parmesan

1 tbsp chopped fresh flat-leaf parsley

For the sauce:

75g butter

75g plain flour

1 litre milk

75g grated mature white Cheddar

salt and freshly ground black pepper

1 Preheat the oven to 180°C/fan 160°C/gas 4. Grease a medium gratin or lasagne dish with a little olive oil.

2 Cook the penne according to the instructions on the packet. Once cooked, retain 100ml of the pasta cooking water and drain the pasta.

3 To make the sauce, combine the butter, flour and milk in a medium saucepan over a medium heat and just bring to the boil while whisking all the time to form a loose sauce.

Stir in the cheese and add some of the pasta cooking liquid if the sauce is too thick. Season with salt and freshly ground black pepper.

4 Place the cooked pasta, cooked chicken, peas and sweetcorn in a large bowl. Pour over the sauce and mix well. Spoon the pasta into the gratin dish and sprinkle over the breadcrumbs, Parmesan and parsley. Bake for 20 minutes, until the top is golden.

I add 1 teaspoon of Dijon mustard for a little extra zing, but I don’t tell the children!

Baked Pear Halves with a Cinnamon Coconut Crumble

Its harvest time for our pears here at Ballyknocken! And what a lovely and juicy harvest we have had with them.

photo (20)

A favourite in our Cookery School and our many hen parties here is my Baked Pear Halves with a Cinnamon Coconut Crumble. I like to think of it as one of the healthier desserts but with a little bit of boldness if you like 😉 !!

A little goes a long way for this recipe and the crumble can be frozen as well.  

Catherine x

Pear Halves 01

Baked Pear Halves with a Cinnamon Coconut Crumble

2 ripe pears, halved and cored

3 tbsp plain flour

3 tbsp wholemeal flour

50g butter

2 tbsp brown sugar

3 tbsp coconut

½ tsp cinnamon

1 tbsp maple syrup

1 tbsp butter, melted

  1. Preheat the oven to 180C/Fan 160C / Gas 4.
  2. Combine the flours, butter, brown sugar, coconut and cinnamon together to form a crumble.
  3. Coat the pears with the melted butter and place on a baking trays lined with parchment.
  4. Drizzle with maple syrup and pile the crumble on top of the pears.
  5. Place in the oven and bake for about 20 – 25 minutes until the pears are soft and the crumble crisp. The time depends on the size of the pears. Serve with vanilla ice cream.

Baking as an upskill

Hi All,

Really want to share with you some little treats from our Techniques of Baking Classes running now in its 3rd week and next week been the last for this year. Tutors and students alike are having a great time.


It seems from what I have read, that baking is the latest trend in up skilling and I am only delighted to hear this. Especially when day in and day out here at Ballyknocken Cookery School we experience the benefits so much. The therapeutic and almost trancelike motion in kneading alone many have commented on as having an almost calming soothing affect. I always find it the most enjoyable way to leave the worries of the day behind.


Reading recipes, improvising on various ingredients, feeling out variations on flavours, and the general baseline ideas on the various tasks for baking I find carry on to everyday life and work. In our various Cookery Classes, many students, now friends have reflected similar. In particular many of our corporate guests who come to us as part of a team building activity have commented on the various everyday life benefits the baking skills give them, and have readily admitted to never before having even considered baking as a notion. I get such joy when I hear how just one class can change peoples perspective on one of my greatest passions.


I have shared with you now some images of the beautiful creations our Techniques of Baking students have created over the past weeks. Breads, Pastries, Desserts galore! If baking is your passion, don’t miss your opportunity to join us here in the Cookery School at our next Techniques of Baking course.


Happy Baking

Catherine x


Quick Soups & How To Do! – Butternut Squash, Sage & Apple Soup –

5 quick soups

Quick and tasty soups, are always a winner! Here is a quick and tasty soup recipe for the chilly days ahead with a little guide on how to also!

As with all soups, first heat the saucepan over a high heat, add the oil and onions, shallots and/or leeks, reduce the heat to low and sauté for 7-8 minutes until soft. Then add the harder vegetables, which are generally the root vegetables, in our case this time it is Butternut Squash, with the liquid, which is usually chicken or vegetable stock. When softened, add the leaf vegetables, e.g. sorrel or watercress. Then puree, season, garnish and serve

Catherine x

Butternut Squash, Sage & Apple Soup

Serves 6

2 medium onions

1 medium butternut squash

1 large cooking apple

1 tablespoon of chopped fresh sage

1.6ml / 3 pints chicken stock

Butter & sunflower oil

Cream and sage leaves to decorate

Peel and chop the onions.  Melt the butter and oil in a saucepan and add the onions.  Cook over a very low heat until the onions are softened.

In the meantime, chop and peel the butternut squash, removing all the seeds. Dice and add to the softened onions.

Add the chicken stock and bring to the boil.

Meantime, peel, core and dice the cooking apple and add along with the chopped sage leaves.

Simmer until the squash and apple are soft.  Remove from the heat and allow to cool.

When cooled, blitz in batches in a blender and return to the saucepan. Dilute with more chicken stock if required. Test for seasoning and add more salt or pepper as required.

Warm through just before serving

Decorate with a dollop of cream and some sage leaves.