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    Catherine Fulvio

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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.

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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More recipes...

Diary, Blog & News

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#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

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.

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