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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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

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.