Welcome & Overview
Here’s a little look into the window of my farmhouse cuisine, having grown up on this wonderful farm here in County Wicklow, I learned early on to appreciate the delicious bounty that we produce in the Irish countryside. From farm to fork, is very important to us – the freshness of produce and sourcing locally or home grown is something we celebrate here.
In this course, there’s traditional baking in the form of a classic Guinness Soda Bread, great tips on making the best Champ working with the potato ricer of course! I wanted to teach you my delicious Beef and Stout Cobbler and for desert were indulging in a delicious Irish Cream Liqueur Truffle Torte. There is plenty of information, some stories and lots of advice and tips for you to Cook with Curiosity with me, Catherine Fulvio
There is an old and general perception of Irish food, especially around St Patrick’s Day of dishes like Corned Beef and Cabbage, potatoes and more potatoes. As a general rule, corned beef and cabbage is more Irish-American than Irish. The story goes that when the Irish emigrated to the US and in particular New York, they went in search of their beloved ham, as ham and cabbage would have been a wholesome farmhouse staple. But they struggled to find affordable ham in New York and so settled on corned beef. Now don’t get me wrong, I would eat corned beef and cabbage but I also enjoy lots of other good quality Irish ingredients.
We really do aim high in Ireland when it comes to our ingredients. Take a look at the weather for example. When I was growing up my grandmother used to always refer to the “40 shades of green”. Well, that might be seen as something the older generation refer to, but it actually is our trump card when it comes to food production. We have this beautiful mix of weather. We enjoy sunshine and rain in the one day – think about all the rainbows we love to photograph here. But it is this mild weather with very little snow and not so many nights of temperatures below freezing., coupled with dapplings of sunshine and mists of rain, that leads to the perfect growing conditions.
That’s why in Ireland we are famous for our grass-fed animals. The result is not only delicious beef and delicious lamb – by the way the lamb from my County in Wicklow grazes up around the heather covered hills in the summer and we call our lamb heather honey lamb!
But think of the dairy industry here in Ireland, the beautiful grass-fed cows produce milk that results in outstanding butter, cheeses and cream. Sure, we even managed to mix the cream with whiskey and call it Baileys!
And what we think of in Ireland as “big production farms” for example a 250-acre farm is actually a small production farm in comparison to other countries around the world. There is plenty of farmers that know the names of all of the cows individually!
But it is the care and attention with which we farm our land, the open space for the animals to roam and graze in and a beautiful mild climate that results in the optimum food production.
And then let’s look at all our fruit and vegetables that we produce here. We’re not just a nation of potatoes! Although we would admit that we do those well! But we grow the most beautiful herbs the most delicious fruits from tayberries to rhubarb and wonderful vegetables that I even grow bok choy my own garden, yes here in Ireland!
Let’s not forget our amazing seafood. We are an island nation. We have the most amazing fish, salmon and smoked Irish salmon of course. But we also produce the most delicious oysters and mussels and those Dublin Bay prawns are to die for!
And then we have all of these really interesting artisanal products, that small farmers and foodies are producing which really adds to the tapestry of our delicious food. You can get everything from single origin chocolates to hand roast coffee, from small productions of organically milled flour to the most outstanding farm cheeses, from delicious little pots of relishes and jams to the tastiest of artisanal beverages.
You won’t be disappointed when you do visit Ireland, but this course is a little taste of the more traditional Ireland that I grew up in in my farm house here in County Wicklow. I look forward to welcoming you to Ballyknocken House & Cookery School very soon
In this course you will learn how to prepare these delicious dishes:
- Guinness Irish Soda Bread
- Smoked Salmon Roll Salad
- Catherine’s Seafood Chowder
- Beef and Stout Cobbler
- Herby Champ
- Irish Cream Liqueur Truffle Torte with Pistachio Praline and Flavoured Cream
- Individual Guinness Sticky Toffee Puddings
- Irish Coffee
In this course you will learn:
- The flavours that make Irish food so tasty – the wonderful fresh farm ingredients, the delicious seafood and why cooking does not have to be complicated when working with the best of freshness.
- The art of baking with soda – a classic Irish farmhouse soda loaf
- Learn how to make the best mash – smooth and dotted with scallions – the classic champ
- No ordinary beef stew! This is a Beef and Stout Cobbler with Caramelised Leek and Cheddar Scones atop
- A delicious gluten free light truffle torte with Irish Cream Liquer – one of my favourite desserts
- How to brown meat properly and why
- Working with chocolate
- Knife skills
- Lots of tips
- And bonus: how to make the perfect Irish coffee
- And much much more…
How to get the most out of this course
The course is structured as follows:
- A series of video instructions for each recipe
- A printable recipe with a tip sheet and photograph of the finished dish for each recipe
- Audio instruction, brief chat and tips for each recipe
- A Cook with Curiosity section, where there are more printable sheets with lots of detailed information regarding the cooking processes and much more. So do make sure you check that section out.
I would encourage you to start at the beginning and take each recipe one by one. At the end of each recipe, make some notes with regards to how you did. What was your feedback on the recipe?
We all have different tastes, maybe you added more sweetness into the dish or maybe you added more seasoning, or changed some ingredients to suit your tastes. I would encourage you to make notes to this effect so that when you are repeating the recipe you have a perfect recipe for your taste.
And do share photographs of your finished dish, tag me, Catherine Fulvio, and don’t forget to use the hashtag #CatherineFulvioOnlineCooking and #cookwithcuriosity
Do you have any questions, need support?
You will find lots of tips to company each recipe both on the recipe sheet and in the audio.
If you have any specific questions, complete the “Ask one of our tutors” form and we will get back to you.