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


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 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: 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


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

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.

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. 

Healthy Food for that Friday Mood

To eat is a necessity, but to eat intelligently is an art.”  said noted French author La Rochefoucauld. Well I couldn’t agree more and I always strive to teach this to my lovely guests at my cookery school.  It seems to me that all it takes is a little imagination and creativity and you can turn much loved classic dishes into healthier more nutritious versions. The health benefits to eating well are so important to me as a busy working mum juggling career and family so  I always make sure I make time to eat foods that promote good mood while boosting my energy levels.

It’s FRIDAY so what do a lot of us just love on a Friday….some take away…..perhaps some tasty fish and chips in front of a good movie with a group of friends. Well this week I would like to share a delicious alternative Friday Fish and Chip meal that is just packed full of all those feel good nutrients. This beautiful recipe is one I truly love, it’s just so simple to prepare and so tasty and perfect for Friday night entertaining at home.  As you all know I am such a huge fan of good wholesome food that arrives straight from the farm (or sea) and on to my fork with as little complication as possible.

So this week I would like to share gorgeous :

Whole Seabream with Chilli and Lime Mojo


So yes there is such a thing as a Friday fish and chip party platter that’s also healthy? This easygoing combination of ingredients gives the seabream a delicate sour and sweet flavour, but it’s not overpowering. Serve with purple sprouting broccoli and a spinach and chickpea salad with a lime dressing. It’s one of those recipes that makes me feel happy when preparing it, though I can’t pinpoint what it is – perhaps the blend of lime, maple syrup and spice? Serves 6-8


Melted butter, for greasing

1kg new potatoes, skin on and diced into

2cm pieces

8 spring onions, sliced lengthways

2 red peppers, sliced

sunflower oil

salt and freshly ground black pepper

2 x 1.2kg whole seabream, scaled and gutted

2 limes (zest of 2 and juice of 1)

1 red chilli, finely chopped

2 tbsp chopped fresh dill

2 tsp maple syrup

1 tsp harissa

fresh dill sprigs, to garnish

lime wedges, to garnish


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

2 Place the potatoes, spring onions and red peppers in a roasting tin and drizzle with sunflower oil, then season with salt and freshly ground black pepper.

3 Place the 2 whole seabream on top of the vegetables and drizzle with a little more sunflower oil.

4 Mix the lime zest and juice, chilli, dill, maple syrup and harissa together and spoon over the fish. Cook for about 20 minutes. Check that the fish is done by carefully inserting a sharp knife and pulling away the flesh to ensure the fish flakes easily. Garnish with dill sprigs and lime wedges and serve immediately.