CATHERINE ON RTE TODAY SHOW CHRISTMAS SPECIAL TODAY

Catherine on RTE Today Show Christmas Special

This year Catherine takes charge of the Christmas Ham on the RTE Today Show Christmas Special with Maura Derrane and Daithi ÓSé.  Here she share all the recipes she prepared in the RTE Today Show Studio from a delicious recipe for your festive ham to a lovely light starter of savoury panacotta to begin preceedings and all the trimmings for the perfect Cheese Board to end the perfect Christmas dinner.  All recipes are from Catherine Fulvio, Ballyknocken Cookery School.

 

Smoked Salmon, Pink Grapefruit Goats Cheese Pots (Serves 4)

 

  • 200g soft goat’s cheese
  • ½ pink grapefruit, juice and zest
  • ¼ tsp paprika
  • 150ml cream
  • 1½ gelatine leaves

For the dressing

  • 4tbsp olive oil
  • ½ lemon, juice only
  • 2 tbsp chopped chives
  • ½ tsp sugar
  • Salt and freshly ground black pepper
  • 100g diced smoked salmon, for the top
  • Sprigs of dill, to garnish
  • Thin slices of toasted sourdough, to serve
  • 4 small glasses or ramekins

Combine the goat’s cheese, grapefruit juice and zest, paprika, a little salt and freshly ground black pepper in a bowl and stir well until smooth. Heat the cream in a saucepan over a medium low heat.

Soak the gelatine leaves in 100ml cold water until just softened. Squeeze out the excess water and add the softened gelatine into a warm cream and whisk until the gelatine is dissolved.

Mix the cream into the grapefruit goats cheese mix and stir well. Spoon / pour into the jars or ramekins and place them in the fridge to set for at least 4 hours.

When ready to serve, blend all the ingredients for the dressing and check the seasoning adding salt and freshly ground black pepper to taste.

To finish the pots, spoon a thin layer of the dressing over the goats cheese mic, followed by the smoked salmon on the top of each pot, spoon over some caper dressing and garnish with sprigs of dill and grapefruit.

Serve with the toasted sourdough.

CATHERINE'S CHRISTMAS FESTIVE HAM

Whiskey, Mustard and Orange Glazed Ham with Cucumber, Orange and Pomegranate Salsa            (Serves 6 to 8)

 

 

 

For the ham

  • 3kg ham, soaked overnight in cold water
  • 1 onion, peeled and halved
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 bay leaves
  • 8 cloves
  • 10 black peppercorns
  • 1 cinnamon stick
  • 700ml cider
  • 2 litres water (you may need more)

For the glaze

  • 4 tbsp orange marmalade
  • 3 tbsp maple syrup
  • 3 tbsp muscovado sugar
  • 3 tbsp Whiskey
  • 2 tbsp Dijon mustard
  • 1 lemon, zest only
  • 2 tsp ground ginger

For the salsa

  • 1 cucumber, seeds removed and diced
  • 4 shallots, finely diced
  • 100g pomegranate seeds
  • 3 oranges, peeled and segmented
  • 1 tbsp extra virgin olive oil

To decorate

  • 2 oranges, sliced thinly
  • Cloves, to insert

To prepare the ham, weigh the ham before you begin to cook. The cooking time for ham is 20 minutes for every 500g plus an additional 20 minutes.

Place the onion, carrots, celery, bay leaves, cloves, peppercorns, cinnamon stick and add the cider and enough cold water to cover the ham, bring to the boil and simmer according to the calculated cooking time. Keep topping up the water level and scoop the foam off the top.

In the meantime, mix all the ingredients for the glaze together and set aside.

Carefully remove the ham from the liquid (keep the liquid for making soup).

Preheat the oven to 190°C/fan 170°C/gas 5. Lift the ham onto a large roasting pan. Cut away the skin leaving a thin even layer of fat.

Score the layer of fat in a diamond pattern and spread some of the glaze over the top.

Insert the cloves and orange slices roast in the oven for 30 to 35 minutes until golden. Keep an eye on the ham and spread more glaze after 10 minutes of roasting. Allow the ham to rest for 20 minutes before carving, keeping warm.

To prepare the salsa, combine the cucumber, diced shallot, pomegranate seeds, orange segments and olive oil together and mix well, set aside, ready to serve.

Place the ham on a carving platter and spoon the salsa around.

CATHERINE'S FESTIVE CHEESEBOARD WITH ALL THE TRIMMINGS 

The perfect way to end the Christmas Dinner is with a fabulous Cheese Board complete with all the trimmings...  See below Catherine's take on an Irish Artisan Cheeseboard with 

4-5 Irish artisan cheeses, choose your favourites, this should served 6-8 people.  Mine include Wicklow Ban, Wicklow Blue, Bellingham Blue, St. Gall and Gubbeen Farmhouse cheese.

 

For the Apple crisps

  • 4 Pink Lady apples, washed sliced very thinly
  • 1½ tsp cinnamon

For the sherry grapes

  • 300g seedless red grapes, divided into small bunches
  • 3 tbsp sherry

For the candied pistachios

  • 100g pistachios
  • 100g caster sugar
  • Sesame Biscuits  (see recipe)

Thyme, bay leaves and rosemary, to garnish

To prepare the apple crisps, preheat the oven to 160°C/fan 140°C/gas 2. Line a baking tray with parchment paper. Place the thinly sliced apples on the tray, sprinkle over the cinnamon and bake for about 40 to 45 minutes or until crisp and golden brown. Allow to cool completely before serving or seal in an airtight container.

To prepare the sherry grapes, preheat the oven to 200°C/fan 180°C/gas 6. Line a baking sheet with parchment.  Place the grapes on the tray, drizzle with the sherry and roast for about 10 minutes on one side and turn them and roast for about 8 minutes on the other. The cooking time depends on the sweetness of the grapes – sweet grapes will burst open if left too long in the oven. Baste the grapes from time to time until softened and caramelized.

To make the candied pistachios, line a baking tray with parchment and brush lightly with a little oil. Place the pistachios onto the parchment paper. Pour the sugar into a non stick saucepan and heat until just amber in colour. Pour the caramelised sugar over the nuts and leave to set, then break into shards.

When ready to serve, choose a sturdy board, arrange cheeses on the board with the biscuits, apple crisps, sherry grapes and candied pistachios in between the cheeses.  Garnish with thyme, rosemary and bay leaves and you are ready to serve. 

SESAME BISCUITS    Makes about 20 depending on size

  • 150g plain flour
  • ½ tsp salt
  • ½ tsp paprika
  • 100g softened butter
  • 2 tbsp ground almonds
  • 1 tsp very finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 3 tbsp sesame seeds
  • 3 to 4 tbsp water

To make the biscuits, preheat the oven to 180°C/fan 160°C/gas 4. Line 2 baking trays with parchment paper.

Place the flour, salt and paprika into a bowl and rub in the butter to resemble fine breadcrumbs.

Add the ground almonds, chopped rosemary and thyme, sesame seeds and enough cold water to form a biscuit dough. Wrap up and place in the fridge for at least 30 minutes.

Roll the dough out thinly, using a cutter, shape biscuits and place onto the parchment lined baking trays.

Bake for about 15 minutes depending on the size of the biscuits. When cooked, leave to set on the tray for about 10 minutes before moving them to a cooling rack to cool completely. Store in an airtight container until ready to use. 

We wish all our valued customers and friends a very happy and healthy Christmas & New Year and hope you enjoy some of these delicious recipes with friends and family.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Festive Cheeseboard

Recipe: Catherine Fulvio, Ballyknocken Cookery School

 

Serves 6 to 8

4-5 Irish artisan cheeses, choose your favourites

(I used Wicklow Ban, Wicklow Blue, Bellingham Blue, St. Gall and Gubbeen Farmhouse cheese)

For the Apple crisps

4 Pink Lady apples, washed sliced very thinly

1½ tsp cinnamon

For the sherry grapes

300g seedless red grapes, divided into small bunches

3 tbsp sherry

For the candied pistachios

100g pistachios

100g caster sugar

Sesame Biscuits

(see separate recipe)

Thyme, bay leaves and rosemary, to garnish

To prepare the apple crisps, preheat the oven to 160°C/fan 140°C/gas 2. Line a baking tray with parchment paper. Place the thinly sliced apples on the tray, sprinkle over the cinnamon and bake for about 40 to 45 minutes or until crisp and golden brown. Allow to cool completely before serving or seal in an airtight container.

To prepare the sherry grapes, preheat the oven to 200°C/fan 180°C/gas 6. Line a baking sheet with parchment.

Place the grapes on the tray, drizzle with the sherry and roast for about 10 minutes on one side and turn them and roast for about 8 minutes on the other. The cooking time depends on the sweetness of the grapes – sweet grapes will burst open if left too long in the oven.

Baste the grapes from time to time until softened and caramelized.

To make the candied pistachios, line a baking tray with parchment and brush lightly with a little oil. Place the pistachios onto the parchment paper. Pour the sugar into a non stick saucepan and heat until just amber in colour. Pour the caramelised sugar over the nuts and leave to set, then break into shards.

When ready to serve, choose a sturdy board, arrange cheeses on the board with the biscuits, apple crisps, sherry grapes and candied pistachios in between the cheeses.

Garnish with thyme, rosemary and bay leaves and you are ready to serve.

 

Sesame Biscuits

Recipe: Catherine Fulvio, Ballyknocken Cookery School

 

Makes about 20 depending on size

150g plain flour

½ tsp salt

½ tsp paprika

100g softened butter

2 tbsp ground almonds

1 tsp very finely chopped rosemary

1 tsp finely chopped thyme

3 tbsp sesame seeds

3 to 4 tbsp water

To make the biscuits, preheat the oven to 180°C/fan 160°C/gas 4. Line 2 baking trays with parchment paper.

Place the flour, salt and paprika into a bowl and rub in the butter to resemble fine breadcrumbs.

Add the ground almonds, chopped rosemary and thyme, sesame seeds and enough cold water to form a biscuit dough. Wrap up and place in the fridge for at least 30 minutes.

Roll the dough out thinly, using a cutter, shape biscuits and place onto the parchment lined baking trays.

Bake for about 15 minutes depending on the size of the biscuits. When cooked, leave to set on the tray for about 10 minutes before moving them to a cooling rack to cool completely. Store in an airtight container until ready to use.  

 

 

Catherine's debut on BBC in NEW series "Best Christmas Food Ever"

Catherine Fulvio of Ballyknocken House & Cookery School debuted as presenter in a brand new Christmas food show on BBC1

Best Christmas Food Ever broadcast on BBC One afternoons every weekday from Monday December 3 to Friday 14th December with Catherine Fulvio joins Paul Ainsworth, Michelin star chef, presenting an entertaining and energetic new series.  Together they showcased 60 plus recipes over 10 episodes bringing culinary expertise and warmth the duo brought a fun tone to the show.  In each episode,  Catherine and Paul prepared seasonal dishes and their accompaniments worthy of the Christmas table. 

The first dish a show-stopping tasty recipe for last minute festive entertaining, the second dish inspired by an ingredient which epitomises the 12 tastes of Christmas for the hosts and the final dish a recipe close to the heart of the celebrity guest who appears on each episode.   If you missed the series or are looking for any recipes from the show please check Catherine's Recipe page for daily updates.

Memorable sweet recipes include Martine McCutcheon’s Stout Sticky Toffee Pudding which Catherine created to show her how easy it is to make from scratch, a seasonal Mincemeat Cheesecake and Chocolate Roman Numeral Tart for New Year’s Eve. 

Happy Christmas and enjoy the "best Christmas food ever" this Christmas.

 

NEW series of Tastes Like Home with Catherine Fulvio

Popular Cooking and Travel Show Tastes Like Home Returns for a Third Series

Six incredible cities, twelve emotive families and food cooked with a passion is the recipe for this year’s third season of Tastes Like Home with Catherine Fulvio.

The popular TV series, sponsored for the third successive season by Londis, returns to RTE ONE on Monday 5th November for six consecutive weeks, promising a serving of delicious recipes steeped in tradition and a flavour of incredible culture and sights from locations right across the world.

 

Hosted by well-loved Chef Catherine Fulvio, the Tastes Like Home team travelled down under to New Zealand and Australia, as well as closer to home by going across Europe to Sweden, Cyprus and Gran Canaria, to capture six (6 episodes) individual stories, from contestants who refuse to let the physical distance from home curb their appetite for a home-cooked meal, a taste of home.

As well as re-creating familiar, hearty recipes for loved ones living abroad, the show introduces a series of national dishes and traditional favourites from right across the globe, from the flat white coffee claimed by the Kiwis, to the sweet potato Kumaras found in Maori cooking.

 “Highlights from this year’s show include the taste of reindeer, bear and moose in Stockholm, learning about “wrinkly potatoes” in Gran Canaria as well as eating in one of the highest regarded restaurants in the whole world in Melbourne,” commented presenter Catherine Fulvio.

 Apart from the buffet of culinary delights, viewers will also receive a flavour of the culture of many of the contestants’ foreign homes and the traditions of their friends and families.

The first episode introduces contestant Liz from Cabinteely, whose son James lives in Wellington, and dreams of the flavours of Fish Molee curry, which Liz lovingly prepares from ingredients sourced at her local Londis store in Cornelscourt. 

The second episode begins overseas in Stockholm, where we meet Anders who teaches us how to cook a Swedish Smörgåsbord with meatballs, lingonberry jelly and pickled cucumbers for his daughter Marie who now lives in the Gap of Dunloe in Kerry. Anders shows Catherine the old town and encourages her to eat some very unique foods before checking in to a hotel that used to be an airplane.

Episode three features mother and daughter Kate and Sarah, Catherine gets a tour of "the Rocks" goes backstage in the Sydney Opera House, meets an Irish Sydney Swan and gets to eat at 12-Micron.

Episode four is centered around sisters Niki and Jill who live in Bray and Gran Canaria respectively and their love of a family favourite dish pork stuffed with prunes. In Gran Canaria, Catherine visits Europe’s only coffee plantation, and samples “wrinkly potatoes”, before visiting a rum distillery.

Father and daughter Lorcan and Colleen are the stars of the second last episode, when viewers are treated to the Cypriot national dish, Kleftiko, and Catherine learns the secrets to making halloumi cheese.

The final episode sees Catherine visit Felicity in Cavan before traveling to Melbourne, to see Eoin & Jultz and they all visit the real Ramsey Street and hang out with the cast on the set of Neighbours television show, before lunching on a colonial tramcar and eating some of the best dumplings ever.

Tastes Like Home is proudly sponsored by Londis, for the third year running. Commenting, Conor Hayes, Londis Sales Director, said, “The Irish are no strangers to the emotional relationship between food and family, and it’s this local connection that inspires our commitment to the sponsorship of the show year on year. Much like Londis, Catherine values quality, local produce and bringing fresh contemporary ideas to the table, so it’s a perfect match for us to partner with.”

Tastes Like Home Series III Running Order

19.30pm RTE 1 Ep1 Nov 05th  Cabinteely / New Zealand

19.30pm RTE 1 Ep2 Nov 12th  Stockholm / Kerry

19.30pm RTE 1 Ep3 Nov 19th  Lusk / Sydney

19.30pm RTE 1 Ep4 Nov 26th  Wicklow / Gran Canaria

19.30pm RTE 1 Ep5 Dec 03rd  Mayo / Cyprus 

19.30pm RTE 1 Ep6 Dec 10th  Cavan / Melbourne 

 

Back 2 School Lunch Box Hacks for a smooth start to the school year

It’s that time of the year again and although I thoroughly enjoy the freedom that the summer brings, especially as the children get older and become more independent, I have to admit I look forward to the routine that back to school brings.

Remember (or perhaps it’s your first time round) it does take a week or two to get into the swing of it; making lunches, having dinner on the table every evening, school runs, play dates and of course homework.  All in all it’s a busy time.

It is worth the effort of getting that routine in place as soon as possible and believe it or not children thrive on routine and what's more it is good for them apparently!  They say an organised home and predictable environment helps children feel safe and secure and allows them to learn more. 

With this in mind I would like to share some of my tips to help in achieving a smooth transition from summertime to the back-to-school routine by sharing some fail-safe recipes and ideas to take the chore out of healthy lunch boxes for you and your kids.  Having a great tasty lunch box will make your child's entire lunch experience so much better so ask them what they want and what they don't want (it will save money, waste and time). 

  • Plan in advance, and where possible get organised the night before – for example make up ham or cheese sandwiches and freeze them. By the time your child is ready to eat them at lunch the next day they are perfectly defrosted and totally FRESH!
  • Variety is the spice of life – so vary your child's lunch box menu from day to day.  Think pitta one day, crackers another, wholemeal bread, bagel or a wrap and that’s the week covered.
  • For snacks and sides think fruit – fresh or dried, veg - cucumber and carrot sticks are always a winner and of course rice cakes or yoghurt.
  • Be mindful of nut allergies - a lot of schools have a no nut policy these days.
  • Get your children involved in preparing their own snacks and drinks in the morning it is good training and will help relieve some of the pressure from you.

Be sure to check in on the website next week for my midweek back 2 school meal recipe!

Try these delicious courgette and corn muffins, one of my archived recipes from the RTE Guide that I often use, always goes down a treat!  The Cucumber Sailboats are a great after school snack for younger kids.   

back to school

Fresh Garden Produce

Having grown up on a farm, I can really appreciate the source of our daily ingredients and actively think about the way our food is produced.

You really get a sense of being back to nature when growing your own garden produce and it’s so lovely to be able to make family meals knowing that you have grown and picked your ingredients yourself.

Summer is such a great time of year for producing, light, juicy fruit and vegetables such as yellow and green beans, beetroots, peppers, butternut squash, melons, tomatoes and many more!

Here at Ballyknocken Cookery School we have a large vegetable garden and an exotic herb garden which supplies seasonal home grown ingredients to the guesthouse and cookery school.

We also have a new polytunnel, which is doing wonders especially with this exceptionally warm weather we’ve been having , Mark our head gardener has been kept very busy in there and only has good things to report back!BLOG CAT

#LambTryItLoveIt

 lamb cat

Having grown up on a sheep farm here in Wicklow, I can vouch for the benefits of the weather, which produces the ultimate grazing conditions for sheep.  Our lambs head to the hills in the summer where they enjoy all the hardy wild herbs and hedgerows before returning to the lowlands for early autumn to enjoy the rich grass and this is the case for much of the lamb farmed in Europe.  In fact it is one of the most naturally reared animals available and the results are appreciated by all in cuisines across the Continent. The tenderness, sweetness and subtle flavours are second to none and translate so well to so many preparations and styles.

What I love about lamb is that cooked simply, it’s always so tasty but it also takes additional flavours so well.  Here I wanted to share a delicious and easy meal in minutes of Lamb Cutlets served with Tzatziki. It’s prepared with some Mediterranean flavours of oregano, thyme and lemon and served with mint and rosemary.  All of these herbs grow very successfully in our herb garden here at the cookery school but I suggest that you use the herbs that you have – for example rosemary and fennel work well here too.  Try these cutlets midweek on the grill or BBQ.  Serve them accompanied with steamed or boiled new season potatoes – served hot or cold or an Italian Panzanella Salad for something different.

 

Buon appetito

Catherine

   #LambTryItLoveIt #europeanlamb #bordbia

 

Lamb Cutlets with Tzatziki

Serves 4

Oregano grows very successfully in our herb garden here at the cookery school, as does thyme, so there is no reason why they won't grow in yours. These flavourful European cutlets grill fabulously on the BBQ and go beautifully with an Italian Panzanella Salad for something different this summer.

3–4 sprigs fresh oregano, chopped

2–3 sprigs fresh thyme, chopped

Juice of 1 lemon

Irish rapeseed oil

100g feta, crumbled

12 small to medium lamb cutlets or 8 large cutlets, French trimmed

2 medium courgettes, sliced lengthways into ribbons

Fresh rosemary sprigs, to garnish

Fresh mint sprigs, to garnish

For the tzatziki:

3 fresh mint leaves, finely chopped

½ cucumber, diced

4 tbsp natural yogurt

Salt and freshly ground black pepper

Mix together the oregano and thyme with the lemon juice and 2 tablespoons of rapeseed oil. Mix 2 teaspoons of this herby oil with the feta cheese and spread the rest over the lamb cutlets.

Heat a chargrill pan. Brush the courgette ribbons with rapeseed oil on both sides. Once the pan is hot, place the courgettes in the pan and cook for about 1 minute on each side. Set aside and keep warm.

Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.

Combine all the ingredients for the tzatziki in a small bowl.

This is a sponsored post in conjunction with Bord Bia to help promote #lambtryitloveit, a campaign highlighting the benefits of cooking with European lamb. For more recipe inspiration, follow @trylamb on Facebook and Instagram.

bord bia 4

Lords and Ladles on Netflix

BLOG PIC 2

Netflix and grill? Fry? Saute, bake, boil, poach, roast or toast? How about all of the above! Lords and Ladles Season 1 is available on popular streaming service Netflix in the USA.

Join Derry Clarke, Paul Flynn and I as we recreate succulent foods in stunning locations. We visit some of Irelands iconic country manors, like the jaw dropping Castle Leslie in Co.Monaghan. The show will excite with a host of exquisite banquets from times gone by and the simply sensational scenery on offer from the opulent country manors in which they are re-created!

If you want to catch up with the adventure so far Season 1, 2 and 3 are available on the RTE player! The final Episode of Season 3 aired on RTE One last night. 

We’ve had such fun making this programme and hope you enjoy it as much as we do!

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Fine foodCatherine FilvioGood living

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Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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