Jan

Herby Potato Champ

RECIPE Herby Potato Champ A Taste of Ireland: Ballyknocken Cookery School Servings: 6 Servings Author: Chef Catherine Fulvio Ingredients: 1.75 lb good mashing potatoes (such as Yukon Gold) peeled and diced ½ stick butter 1 cup cream (or half milk, half cream) 5 scallion stalks, chopped 1 tbsp parsley, chopped 2 tsp thyme, chopped salt...
Jan

Hand Churned Butter

RECIPE Hand Churned Butter A Taste of Ireland: Ballyknocken Cookery School Servings: 24 Servings Author: Chef Catherine Fulvio Ingredients: 3 ¾ cups heavy cream   Instructions: Pour the heavy cream into the bowl of a mixer and whisk on medium speed until very thick. Then, change the whisk to the paddle attachment and whisk at...
Jan

Granola Layers

RECIPE Granola Layers A Taste of Ireland: Ballyknocken Cookery School Servings: 4 Servings Author: Chef Catherine Fulvio For the granola (makes about 5 cups so you’ll have extra to enjoy): Ingredients: 2 tbsp rapeseed (or canola) oil 4 tbsp honey 3 cups steel-cut oats 1 cup quinoa flakes 3 tbsp sunflower seeds 4 tbsp sesame...
Jan

Full Irish Breakfast

RECIPE Full Irish Breakfast A Taste of Ireland: Ballyknocken Cookery School Servings: 4 Servings Author: Chef Catherine Fulvio Ingredients: 2 medium potatoes, sliced into wedges 8 slices of black pudding 8 Irish style breakfast sausages 4 slices Irish style back bacon 12 cherry tomatoes 8 large mushrooms, wiped clean 4 free-range eggs rapeseed (or canola)...
Jan

Ballyknocken Lemon Slices

RECIPE Ballyknocken Lemon Slices A Taste of Ireland: Ballyknocken Cookery School Servings: 16 Servings For the slices: Ingredients: 1 ½ sticks of butter ¾ cup caster sugar 2 eggs ¾ cup self-rising flour   Instructions: Preheat oven to 350°F. Line a brownie baking tin with parchment. Place the butter, superfine sugar, eggs, and self-rising flour...
Jan

Ballyknocken French Toast with Roast Plums and Goat Cheese

RECIPE Ballyknocken French Toast with Roast Plums and Goat Cheese A Taste of Ireland: Ballyknocken Cookery School Servings: 2 Servings Author: Chef Catherine Fulvio For the syrup and plums: Ingredients: ½ cup caster sugar ½ cup water 10 organic rose petals 3 plums, stones removed and sliced in wedges 1 tbsp local honey 3 to...