• Fine Food

    Catherine Fulvio

    Good Living

  •  
  •  
  • Catherine Fulvio

    Cookery Demonstrations

    .

catherine frontpage
Catherine Fulvio is known in Ireland and beyond for her many Cookery TV series, her food writing for national and international media and for her many cookbooks. At home she runs Ballyknocken house and Cookery School in County Wicklow, is married to Sicilian, Claudio and has two children, Charlotte and Rowan.
When not at home teaching her classes, she travels the country giving cookery demonstrations.
• TV – NBC, BBC Saturday Kitchen – own TV and Lords and Ladles
• Cookbooks – won cookbook of the year and gourmand
• Works with companies developing bespoke recipes
• And is brand ambassador for Whirlpool Ireland and VW.

Read more


 

catherine frontpage
Catherine Fulvio is known in Ireland and beyond for her many Cookery TV series, her food writing for national and international media and for her many cookbooks. At home she runs Ballyknocken house and Cookery School in County Wicklow, is married to Sicilian, Claudio and has two children, Charlotte and Rowan.
When not at home teaching her classes, she travels the country giving cookery demonstrations.
• TV – NBC, BBC Saturday Kitchen – own TV and Lords and Ladles
• Cookbooks – won cookbook of the year and gourmand
• Works with companies developing bespoke recipes
• And is brand ambassador for Whirlpool Ireland and VW.

Read more

Catherine Fulvio’s Cookery School

If you share our passion for good food and would like to develop new skills in the kitchen then our popular cookery classes are a must.

Book Ballyknocken / class

Guest Demos

A cookery demonstration is a great way to engage and educate an audience or simply entertainment as part of a corporate or teambuilding event.

Book Catherine for a Demo

Recipe Development

Making everyday in the kitchen exceptional, Catherine believes that all recipes should be both doable and delicious!

Contact for recipe development

Accommodation

Ballyknocken Houseis an award winning 19th Century Victorian farmhouse offering unique 4 star Bed & Breakfast accommodation.

Book Ballyknocken House Accommodation

Catherine's Books

Cookbooks make excellent gifts and you can purchase signed copies of Catherine’s book directly and we will ship them anywhere in the world.

Buy Catherine Fulvio's Books

Catherine & Siúcra's Shamrock Cake

Shamrock St Patrick’s Day Cake Serves 10 to 12For the lemon lime curd 2 limes, juice and zest 2 lemons, juice only 180g Siucra caster sugar 120g butter 4 egg yolks For the cake 180g Siucra caster...

Read more

Catherine's Sweet Scones

Sweet Scones There is nothing more mouthwatering than scones straight from the oven, butter melting onto them, a good dollop of homemade raspberry or strawberry jam and topped with freshly whipped...

Read more

Catherine's Curried Mussel Soup

Curried Mussel Soup This is an elegant dinner-party-style soup – it’s quite filling, though, so it’s good to opt for a lighter main course to follow. We have an abundance of...

Read more

Catherine's Sesame Pork Meatballs with Pappardelle

The Italian side of my family might well tut tut for suggesting pappardelle with Asian-influenced meatballs, but they’re a cracking good combination. Sesame Pork Meatballs with Pappardelle Pasta Serves 4 For the pork...

Read more

Catherine's Rhubarb Orange & Ginger Cheesecake

Rhubarb Orange and Ginger Cheesecake Serves 12  For the rhubarb 150g fresh rhubarb, trimmed and sliced into 5cm lengths 80g Suicra caster sugar ½ tsp ground ginger 70ml water  For the base 20 digestive biscuits, crushed finely ½ orange...

Read more

Catherine's Orange Caramel Drip Cake

Orange Caramel Chocolate Drip CakeServes 12  For the cake 260g softened butter 300g caster sugar 8 eggs 420g plain flour, sifted 2½ tsp baking powder 60g cocoa powder 120ml milk For the caramel 150ml caster sugar 75ml cream For the filling cream...

Read more

Mary's Brown Bread

This is a ‘fond memory’ bread which my mother made very often – and in two minutes flat we’d demolish it! It’s made in a Pyrex bowl. Something simple .... but...

Read more

Catherine's Chocolate Roman Numeral Tart

Chocolate Roman Numeral Tart Makes 23cm This is a delicious rich chocolate tart. If you have a sweeter tooth than me (though I’m hard to beat), add some runny honey to...

Read more

Catherine's Christmas Berry Tiramisu

Christmas Berry Tiramisu   Serves 10 This take on trifle is from the BBC's 'The Best Christnas Food Ever' and what a luxurious dessert it is and pretty impressive to present at the...

Read more
More recipes...

Diary, Blog & News

  • Recently added
  • Most views
  Catherine Fulvio was amongst those announced yesterday in the 46th Annual  ...
We had such a great day here last week at Ballyknocken House & Cookery School filming with Gabe ...
Well January was certainly a fast month for us here at Ballyknocken House & Cookery School!We ...
We opened our doors for 2019 in the Cookery School last weekend to a full class.  Our Fab ...

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.  

 

 

Fine foodCatherine FilvioGood living

Contact

Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Follow us

Catherine on Twitter

Location