Catherine Fulvio on the Cookery Corner with Pat Kenny
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!!!
