Catherine Fulvio shares recipes that are sure to make Irish eyes smile!

Catherine will be on NBC America’s Today Show this

Friday March 16th between 8am – 9am (EDT)

Catherine’s cooking Fillet of Beef with Whiskey Glaze Sauce,

Irish Oatmeal Risotto & Sauteed Garlic Spinach Puree

RECIPE:

Fillet of beef with whiskey glaze sauce Catherine Fulvio

• 4 fillet beef steaks, about 5-6 ounces each
• 1 clove of garlic
• Salt and pepper
• 1/4 cup whiskey
• 1/4 cup beef stock
• 1/4 cup cream
• A little rapeseed (canola) oil

Preparation

Serving Size

Lá Fhéile Pádraig Sona Duit

Catherine in this weeks RTE Guide

 
This week’s RTE Guide is accompanied with a
FREE spring recipe booklet featuring recipes from
Catherine Fulvio, Gordon Ramsay, Neven Maguire Sophie Dahl among others.

Warm Tarragon Chicken Salad with Sesame Dressing
Serves 4

Get yourself organized with easy to seal, “spillproof” containers. There is a wonderful range of fabulous containers and thermos to take to the office.

2 chicken breasts, trimmed
4 scallions, trimmed and sliced in half
A few sprigs of tarragon
1 lemon, juice only
1 x 50g bag rocket or any other favourite salad leaves
250g “ready to eat” couscous
8 olives, sliced in half
4 sundried tomato halves, sliced
1 roasted red pepper, sliced
1 tbsp hazelnuts, toasted
Salt and pepper to taste

For the tahini dressing
120ml natural low fat yoghurt
1 tbsp olive oil
2 tsp tahini paste (sesame seed paste)
2 tsp red wine vinegar
½ tsp honey
Salt and pepper to taste

1. To prepare the dressing, combine all ingredients together in a jar and shake.
2. To prepare the chicken, make an incision / or a “pouch” in the side of the chicken breast and place a few tarragon leaves or a small sprig into the middle.
3. Preheat the oven to 190C / Gas 5.
4. Place the shallots and chicken in a roasting pan, drizzle with a little olive oil, salt and pepper.
5. Roast for about 18 – 20 minutes until the chicken is cooked – the juices must run clear.
6. Slice the chicken.
7. To assemble, add the couscous, scallions, peppers, sundried tomatoes, hazelnuts and olives to the salad leaves in a container. Place the chicken slices on top and drizzle over some tahini dressing.

Tip: This is also delicious with trout or even tuna

Prawn Noodle Salad
Serves 4

This salad will be a very pleasant surprise after a busy morning, giving you way more energy than the sambo!!

200g cooked soba noodles
1 large carrot, thinly sliced
1 cucumber, sliced into ribbons
200g cooked, peeled prawns
8 florets broccoli, blanched
4 mint leaves, chopped
3 basil leaves, torn
2 tbsp peanuts, roughly chopped

Dressing
2 tbsp brown sugar
2 tbsp nam pla (Thai fish sauce)
1 tsp water
2 tsp oil
Juice and zest of 1 lime
½ chilli, finely chopped
1 small garlic clove, finely chopped

1. For the dressing, place the brown sugar, water, fish sauce, oil and lime juice in a bowl. Add the chilli and garlic, whisk and set aside.
2. Place the noodles in a bowl, add the carrots, cucumber, prawns, broccoli, lime zest, mint and basil leaves.
2. Pour the dressing over and toss lightly.
3. Sprinkle with peanuts and this is ready to be packed.

Tip: Keep the dressing separate in a little container or even make a large quantity for the office fridge and just pour a few minutes before you enjoy your lunch.
Pea and Broad Bean Hummus
Makes about 200ml

Pack with a slice of seed bread, grapes or even olives, fresh cherry tomatoes and celery.

100g peas
100g broad beans
2 tbsp olive oil
2 – 3 mint leaves
1 lemon, zest and juice
Salt and freshly ground pepper1. Cook the peas and beans together for 2 – 3 minutes.
2. Drain and cool.
3. Place all the ingredients in a food processor and blend until fairly smooth.
4. Check the seasoning.
5. Spoon into a bowl. Tip: Use soya beans instead of the broad beans.
Cabbage, Apple and Bacon Salad with a Creamy Horseradish Dressing
Serves 4A often like to add nuts to my salad for the office as it is great to have a healthy energy boost. ½ red cabbage, thinly sliced
½ savoy cabbage, thinly sliced
2 celery stalks, diced
2 apples, sliced into juliennes
4 rashers cooked bacon, chopped
1 tbsp walnuts, chopped
2 tbsp chopped dillFor the dressing
100ml natural yoghurt
1 tbsp horseradish sauce
2 tbsp mayonnaise
¼ tsp paprika
½ lemon, zest and juice
1 tsp chopped dill
1 tbsp olive oil
Salt and fresh ground black pepper1. To make the dressing, stir in the yoghurt, paprika, horseradish sauce, mayonnaise, lemon zest and juice. Season with salt and pepper.
2. Toss the shredded cabbages, bacon, walnuts, apple, celery and dill with some dressing. Check the seasoning.Tip: Add honey roasted beetroot slices for an extra sweetness.

http://bit.ly/DiningalDesko 

http://www.rte.ie/radio1/todaywithpatkenny/recipes.html

When it comes to family cooking, Catherine Fulvio does it with ease as she demonstrates her doable and delicious recipes in her brand latest series “Catherine’s Family Kitchen”.

Here Catherine returns from her Italian travels to her Wicklow roots to reinvent Irish family cooking. She’s combining her two favourite passions – cooking and teaching – at her beautiful country home, Ballyknocken House in Co. Wicklow, Ireland.

Catherine knows how good food brings family and friends together and she’ll be using the best of Irish ingredients to create great food for dinners, picnics, barbecues and birthday parties.

From a sumptuous Sunday lunch to tasty meals in minutes, glamorous dinner parties to handy freezer food, Catherine’s Family Kitchen will give every Irish family ideas and tips on how to create easy, tasty recipes that still impress.

“I know exactly what it’s like to juggle family and work commitments,” explains Catherine. “None of us have the time to be slaving in the kitchen so all of these recipes are designed to be easy and tasty but still have the wow factor.”

Catherine’s Family Kitchen on Good Food Channel from Tuesday 21^st February at 6pm and runs daily on weekdays to the 1^st March 2012.

Catch it on Sky 249 or Virgin 260

It’s still only January, but with the early arrivals of daffodils and the ‘grand stretch in the evening’ there is a sense of Spring in the air … and we are only too happy to banish the winter blues.

So, putting a bit of sunshine into our food, Catherine Fulvio of Ballyknocken House & Cookery School in Wicklow was on the Pat Kenny Show in to talk about the lighter side of the kitchen.

The two delicious dishes featured on the Cookery Corner on Friday 20th January are:

Paprika Fillet of Chicken with Lemon and Rosemary Sauce        AND

Warm Roasted Butternut Squash, Bacon, Spinach and Parmesan Salad

See recipes below from the Cookery Corner on Today with PK and do let us know on Facebook how you enjoy the lighter side of Catherine’s Kitchen.

Paprika Chicken with Goats Cheese served with a Lemon Rosemary Sauce  (Serves 4)

A great light way to serve chicken without the oil and fat and it remains moist and juicy! Add olives and root vegetables for an “all in one” dinner option.

4 medium size chicken fillets, trimmed
3 medium lemons, juice and zest of 1

For the filling
4 tbsp soft goats cheese
2 tsp chopped rosemary

4 tbsp plain flour
1 tbsp paprika (a little less if you don’t like it too hot)
½ tsp salt
Freshly ground black pepper

For the sauce
400ml chicken stock
4 to 5 small rosemary sprigs

Salt and Pepper to tasting

1. Marinade the chicken fillets in lemon juice for at least 6 hours.
2. Preheat the oven to 180°C/160°C/Gas 4.
3. Combine the goats cheese and rosemary in a bowl.
4. To stuff the chicken, drain the fillets, retain the marinade, pat dry and place on a clean chopping board. Make an incision to form a “pocket” along the side of the fillet and spoon some filling in, secure with a sprig of rosemary or a cocktail stick.
5. Combine the flour and paprika, salt and pepper on a plate or in a plastic bag. Dust the chicken in the paprika flour.
6. Mix the reserved lemon juice, rosemary and chicken stock, salt and pepper and pour into a roasting pan.
7. Place the chicken fillets into the pan and bake for about 30 to 35 minutes, gently basting from time to time, until the chicken is golden and the juices run clear.
8. Slice and serve with roasted cherry tomatoes, steamed asparagus and mustard mash.

Top Tip: Try a feta cheese and tarragon filling using tarragon in the sauce.

AND

Warm Smoked Bacon, Butternut Squash, Spinach and Parmesan Salad  (Serves 4)

Butternut squash is a great source of vitamin C as well as fibre and the spinach is loaded with iron and vitamin C so this salad is just to beat the winter colds.

1 small butternut squash, peeled and diced
½ tsp chopped thyme
5 smoked bacon rashers, chopped into lardons
150g baby spinach leaves
1 tbsp olive oil

For the dressing
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 garlic clove, crushed
½ tsp honey
Salt and pepper to season

Parmesan shavings (or about 12 -14 shavings for the top)
2 tbsp flaked almonds, toasted (optional)

1. Preheat the oven to 18°C/Fan 160°C/Gas 4.
2. Combine all the ingredients for the dressing, check the seasoning and pour into a bottle, shake and set aside.
3. Place the diced butternut squash on a roasting pan, brush with a little olive oil and sprinkle over the thyme. Roast for about 15 ? 20 minutes or until golden.
4. In the meantime, fry the lardons in a non stick pan with ½ tsp oil until crispy.
5. Once the diced butternut squash is ready, arrange the spinach on a serving platter, spoon over the butternut squash, sprinkle over the bacon lardons and the flaked almonds if you are using them.
6. Gently warm the dressing in a small saucepan, drizzle over and finish with parmesan shavings.
7. Serve immediately.

Top Tip: Add herb croutons, if you are not counting the calories!!!

Turkey, Pancetta and Pesto Risotto

Serves 4-6

This is a favourite in the Fulvio household.  If there is leftover cranberry sauce, I stir this into the risotto instead of the pesto.  It sounds a bit crazy, but it works

• 1 tbsp olive oil, extra virgin
• 1 tbsp butter
• 1 leek, finely sliced
• 1 large clove garlic
• 400g risotto rice
• 150ml white wine
• 1.2 l chicken stock, heated to simmering
• 4 slices pancetta, thinly sliced
• 150g cooked turkey, shredded
• 4 tbsp of classic basil pesto
• 2 tbsp parmesan, freshly grated

Fresh basil leaves for garnishing

1. Heat a large heavy saucepan and add 2 tbsp oil and a knob of butter. When the butter is foaming, add the leek and cook for 5 minutes until beginning to soften.
2. Add the pancetta and cook for 2 minutes.  
3. Add the garlic and rice, and cook for a few minutes until the rice is shiny and opaque. Add the wine and boil for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed, adding the turkey with the last ladle.
4. The rice should be creamy but firm to the bite. Stir in the pesto.
5. Remove from heat and stir in the parmesan cheese and garnish with basil leaves. Season with salt & pepper to taste.

 Top Tip: Replace the pancetta with some diced leftover ham.  Add it with the turkey.

 Catherine’s Chocolate Ravioli with Orange Mascarpone Filling

Serves 4

 For the pasta

175g “00” flour or strong white flour

3 tbsp cocoa

Pinch of salt

2 large eggs, free range or organic if possible

1 tbsp extra virgin olive oil

 Flour and cocoa for dusting

Orange Filling

300g mascarpone

125g white chocolate drops, chopped

1 orange, zest and juice

Poaching Syrup  

350g sugar

1 l water

1 orange, zest

2 cinnamon sticks

Dark and White Chocolate shavings for decorating

Orange zest

Mint leaves

Traditional method of making pasta dough

1. Sieve the flour, cocoa and salt onto a clean work surface and make a well in the centre with your fist. Beat the eggs and oil together and pour them into the well.

2. Gradually mix the liquid ingredients into the flour using the fingers of one hand. Knead the pasta until smooth. Wrap in cling film and allow to rest for at least 30 minutes before rolling it out, as the pasta will be much more elastic after resting.

Making pasta dough in a food processor

1. Add the flour and salt into the bowl of a food processor. Pour in the beaten eggs and oil and process until the dough begins to come together (this will only take a few seconds). Turn out and knead until smooth. Wrap in cling film and rest for at least 30 minutes.

1. Prepare the poaching liquid, by adding the sugar, zest and cinnamon to the water, bring to the boil and simmering until a light syrup is formed.
2. Combine the filling ingredients in a bowl and set aside.
3. To make the ravioli, place the setting on the pasta machine onto widest and roll the pasta until the 2^nd to last setting.  Cut the length of pasta to a manageable length, ensuring that you have a 2^nd length of pasta for the top.
4. Place one length on a floured surface, spoon small amounts of the filling into the pasta, leaving about 2 – 3cm on each side of the filling. 
5. Using a pastry brush dipped into water, brush the edges and around the filling and place the other length of pasta on top, gently firming around the filling.  Cut the pasta with a pastry cutter in between the filling.  Place on a floured tray until ready to cook.
6. To cook, poach in the syrup for about 3 – 4 minutes. Carefully lift out with a spotted spoon and place on the serving plate. Drizzle with white chocolate sauce and decorate with chocolate shavings, orange zest and mint leaves. Serve immediately.  

Chocolate Sauce

180ml cream

160g white chocolate  

2 tbsp butter

1 tbsp syrup (optional)

1 tbsp cointreau

To prepare the sauce, melt all the ingredients in a bowl over hot water (bain marie) and keep stirringuntil smooth.  Keep sauce warm.

Nov/Dec Cover
This issue’s cover star is Catherine Fulvio giving her “prudent” tips.

• Catherine Fulvio, award-winning author, TV Chef and proprietor of Ballyknocken House & Cookery School returns from her Italian travels to her Wicklow roots to reinvent Irish family cooking in “Catherine’s Family Kitchen” her third series with RTE. 
• In her new eight part series Catherine combines her two favourite passions – cooking and teaching – from her beautiful coutry home, Ballyknocken House.  Catherine is now a household name and one of Ireland’s top television culinary stars and a wonderful ambassador for Irish food abroad. 

• Airs in Ireland on RTE 1 Friday nights at 8.30p.m. from 9th September
• Due to air in early 2012 on the Good Food Channel in the UK

Catherine's Family Kitchen cookbook shortlisted for Irish Book Awards 2011

• Catherine is on a high as she wraps up her third TV series, Catherine’s Family Kitchen,  and her her second cookbook of the same name, being nominated for a a Bord Gáis Energy Irish Book Award.

• TO VOTE for Catherine’s Family Kitchen in the Irish Book Awards visit www.irishbookawards.ie voting is open to the public until November 13^th.

• Delighted at the news that her second cookbook has been shortlisted for an award Catherine Fulvio of Ballyknocken House & Cookery School believes that recipes should be doable, uncomplicated, interesting and, most importantly, very tasty!