Jan

Star Anise Strawberry Jam

RECIPE Star Anise Strawberry Jam A Taste of Ireland: Ballyknocken Cookery School Servings: 36 Servings Author: Chef Catherine Fulvio Ingredients: 3 ¼ cups strawberries (or alpine strawberries), washed, hulled, and sliced in half 2 ¼ cups sugar 4 tbsp water 1 vanilla pod 2 star anise ½ lemon, juice and zest   Instructions: Place the...
Jan

Sticky Toffee Guinness Pudding

RECIPE Sticky Toffee Guinness Pudding A Taste of Ireland: Ballyknocken Cookery School Servings: 16 Servings Author: Chef Catherine Fulvio For the sponge pudding: Ingredients: 1 cup dates chopped (without stones) ½ cup water ½ cup Guinness 1 tsp baking soda 1 cup sugar ½ stick butter 2 eggs ¾ cup self-rising flour ½ cup raisins,...
Jan

Sautéed Kale with Garlic

RECIPE Sautéed Kale with Garlic A Taste of Ireland: Ballyknocken Cookery School Serving: 4 Servings Author: Chef Catherine Fulvio Ingredients: 2 tbsp butter 1 tsp rapeseed (or canola) oil 3 garlic cloves, sliced 3 cups (7oz) young kale leaves salt and freshly ground black pepper   Instructions: Melt the butter and oil in a large...
Jan

Raspberry, Fennel and Honey Tisane

RECIPE Raspberry, Fennel and Honey Tisane A Taste of Ireland: Ballyknocken Cookery School Servings: 3 Servings Author: Chef Catherine Fulvio Ingredients: 10 raspberries 6 fennel flowers 1 tsp fennel seeds honey, to sweeten   Instructions: Place the raspberries, fennel seeds, and flowers into a teapot. Pour over about 2 ½ cups of boiling water, stir...
Jan

Orange Cinnamon Butter

RECIPE Orange Cinnamon Butter A Taste of Ireland: Ballyknocken Cookery School Servings: 40 Servings Author: Chef Catherine Fulvio Ingredients: 2 ¼ sticks of butter ½ cup powdered sugar 2 oranges, zest only 1 tsp cinnamon A generous handful of edible flowers like rose petals, pinks, calendulas, violas   Instructions: Place the butter, sugar and orange...
Jan

Lemon-Chive Cream Cheese Smoked Salmon Bruschetta

RECIPE Lemon-Chive Cream Cheese Smoked Salmon Bruschetta A Taste of Ireland: Ballyknocken Cookery School Servings: 12 Servings Author: Chef Catherine Fulvio For the bruschetta: Ingredients: 12 artisan bread slices (ciabatta, sourdough, etc.) brushed with olive oil and toasted on both sides 1 garlic clove olive oil generous handful of arugula   Instructions: Cut the garlic...