Recipes
- Catherine has written hundreds of mouth-watering recipes and menus for use both at home in Ballyknocken House and also in the Cookery School as well as for many publications both at home and abroad
- “Catherine’s Italian Kitchen”, her first book is a fusion of Italian food with an Irish twist which has been shortlisted for the Irish Book Awards 2010
- She is inspired by flavours from around the globe just as much as those on her doorstep. All recipes and menus focus on using the best of local and artisan ingredients with a highlight on seasonality.
- Catherine can accommodate many dietary requirements and restrictions upon request.
Coming Soon.. Sample recipes from Catherine’s Italian Kitchen…
Catherine’s seasonal recipes from her home and cookery school at Ballyknocken Co Wicklow
Recipes from the Pat Kenny Show (Nov-2011)
Delicious Raspberry Marshmallows
Makes about 30
These make a great gift for a foodie friend, just ensure that you have sufficient cornflour and icing sugar around the marshmallows so that are nottoo sticky.
450g caster sugar
200ml water
2 large egg whites
9 sheets gelatine, soaked in 150ml water
1 tsp vanilla extract
100ml raspberry puree (seeded removed)
Cornflour for dusting
Icing sugar for dusting
1. Prepare a 20cm x 30cm baking tray with baking parchment and dust with cornflour and icing sugar.
2. Place the sugar and water in a saucepan. Bring to the boil and continue cooking over a high heat until it reached 115°C on a sugar thermometer – taking care as this is very hot.
3. In the meantime, whisk the eggs whites with an electric whisk, using a metal bowl.
4. Add the gelatine sheets, just be very careful and swirl them around in the very hot sugar syrup.
5. Pour the syrup into a metal jug
6. Continuing to whisk, slowly pour the syrup until the mixture becomes shiny and starts to thicken. Add the vanilla extract, and continue to whisk for about 6 to 7 minutes until the mixture becomes thick enough to hold its shape on the whisk.
7. Fold in the raspberry leaving a marbling effect.
8. Spread the marshmallow mixture into the tray, using a spatula spread the mixture out even.
9. Allow to cool and set overnight. Dust with cornflour and icing sugar before covering with plastic wrap. Store in a cool place – do not place in fridge.
Gingerbread Loaf with Ginger and Orange Drizzle
Make 2 loaves (900g loaf tins)
If you are baking … you may as well make 2 – give one loaf to a friend or freeze it!
500g plain flour
2 tsp ground ginger
2 tsp baking powder
½ tsp bread soda (bicarbonate of soda)
4 large pieces of stem ginger, roughly chopped
Gingerbread Loaf with Ginger and Orange Drizzle
Make 2 loaves (900g loaf tins)
If you are baking … you may as well make 2 – give one loaf to a friend or freeze it!
500g plain flour
2 tsp ground ginger
2 tsp baking powder
½ tsp bread soda (bicarbonate of soda)
4 large pieces of stem ginger, roughly chopped
½ orange, zest
250g golden syrup
220g golden caster sugar
180g butter
120ml milk
2 eggs, beaten
200g icing sugar
1 orange, juice and zest
A few slices of ginger
1. Preheat the oven to 180C/Fan160C/Gas 4.
2. Line and butter the 2 loaf tins with baking parchment.
3. Sieve the flour, ginger, baking powder and bread soda into a bowl.
4. Place the stem ginger, orange zest, syrup, caster sugar and butter into a saucepan and gently melt, stirring from time to time. Allow to cool until warm to the touch.
5. Stir the beaten eggs into the melted butter and sugar, ensuring that they are well incorporated.
6. Pure the melted butter, sugar and egg mixture into the bowl of flour, ground ginger, baking powder and bread soda and fold in. Stir in the milk.
7. Divide the mix between 2 x 900g lined loaf tins.
8. Bake for about 45 – 50 minutes until golden and that the skewer comes out clean.
9. Place on a cooling rack.
10. In the meantime, combine the icing sugar and orange juice, whisk until smooth.
Catherine’s Light Bites
Individual Tomato and Parmesan Bake
Makes 6
300g cherry tomatoes, lightly roasted
2 tbsp chopped chives
1 tsp chopped thyme
¼ tsp Dijon mustard
40g grated parmesan, reserving a little for the top
4 eggs
2 egg whites, beaten
45g flour
4 tbsp low fat crème fraiche
100ml low fat milk
Salt and pepper
1. Preheat the oven to 190C / Gas 5.
2. Lightly grease 4 ovenproof individual baking dishes.
3. Divide the cherry tomatoes between 6 individual baking tins/ ramekins.
4. Whisk the eggs together together with the egg whites and gradually add the flour until smooth.
5. Fold in the crème fraiche and the milk to make a thin smooth batter.
6. Add the herbs, mustard and parmesan. Season with salt and pepper.
7. Pour the batter over the tomatoes. Sprinkle a little parmesan over the top and place in the oven. Bake for 20 ? 25 minutes until set, puffed and golden.
9. Remove from the oven, allow to cool for a few minutes and serve immediately. Be careful as tomatoes retain their heat.
10. Serve with a spinach and rocket salad.
Catherine’s Signature Dish
Every chef has a Signature Dish which is his or her own creation and encapsulates their influences and philosophy. With many strings to her bow Catherine has many signature dishes for which she is known… And here she shares one that is a firm favourite and lasts through the seasons.
Seared Scallops with Fennel Salad and Orange Basil Dressing
Serves 6
2 medium fennel bulbs, thinly sliced
1 medium-size head of radicchio, quartered, thinly sliced
4 oranges approximately skinned and sliced, ½ cm thick
18 large scallops
2 tbsp butter, divided
1 lemon
Dressing
250ml olive oil
Grated zest and juice of 1 orange
1 tbsp chopped basil
25ml white wine vinegar
1 tsp Dijon mustard
1 tbsp honey (or more to suit your state)
Salt & pepper to taste
Puree all the dressing ingredients in a food processor (or whisk by hand, but chop the basil very finely in this case). Season the vinaigrette with salt and pepper. Add more honey as required (some oranges are sweeter than others and so the quantity of honey will depend on this)
Combine the fennel, radicchio and orange slices in large bowl. Add about 175ml of the vinaigrette and toss to combine.
Separate the corals from the main body of the scallops. Pat dry and season all with salt and pepper. Melt 1 tbsp of butter in heavy large non stick frying pan over high heat. Add the scallops and sauté until golden on both sides and just opaque in middle. This should take about 4-5 minutes in total. Transfer to a warm plate and cover with foil to keep warm. Put the remaining butter in the pan and add the corals, which will cook faster. When ready, add to the plate with the scallops and squeeze over some fresh lemon juice.
Divide the salad among 6 plates. Place 3 scallops on top of the salad on each plate, with the corals beside them. Drizzle with the remaining vinaigrette and serve.
