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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

Pear and Ginger Scones

This recipe is from my Emmy nominated show A Taste of Ireland for Recipe.tv Makes about 17 depending on the size 16 oz plain flour 2 tbsp superfine sugar, plus extra to decorate 2...

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Catherine & Siucra's Sunday Savoury Family Meal

Greek Style Butterflied Leg of Lamb with Chimichurri   Serves 6 to 8For the butterflied lamb 2 tsp chopped fresh oregano 2 garlic cloves, finely chopped 2 tbsp Siucra rich brown sugar 4 tbsp olive oil 2...

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Catherine & Siúcra's Carrot & Orange Bunny Tail Cupc…

Carrot and Orange Bunny Tail Cupcakes   Makes 12 medium cupcakes  For the cupcakes 120g caster sugar 100g unsalted butter, softened ½ tsp cinnamon Pinch nutmeg 2 eggs, lightly beaten 70g grated carrots 1 medium orange, zest and...

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Catherine & Siúcra's Savoury Easter Breakfast/Brunch

Savoury Easter Breakfast /Brunch  Asparagus Brie Tart Serves 4For the pastry 250g plain flour 3 tbsp fine polenta ½ tsp salt 2 tsp Siucra caster sugar 120g chilled butter, diced ½ lemon, zest only 1 egg Chilled water, to...

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More recipes...

Diary, Blog & News

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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 ...

#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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