Catherine Celebrates airs RTE One on Monday XXst December at 7.30pm

Catherine Celebrates Christmas on RTE ONE this December as Catherine Fulvio serves up her favourite Christmas recipes, treats and hints & tips with Carpaccio, Duck and Cocktails.

Joins us for a very special Christmas show, with recipe ideas 

Irish Manhattan Cocktail

Makes 1

75ml whiskey
25ml sweet vermouth
7 dashes Marmalade Citrus Bitters
1 tsp cherry syrup (from jar of cherries)
Ice
Orange twist

Place all the ingredients into a drinking glass with ice, give it a stir and then strain into a chilled coupe glass. Place the orange twist on the side and enjoy

Manhattan Mocktail

Makes 1

100ml cranberry juice
100ml orange juice
1 – 2 tbsp lemon juice (to taste)
7 dashes Marmalade Citrus Bitters
Orange twist, to decorate
Cranberry ice cubes, to decorate

Place all the ingredients into a drinking glass with ice, give it a stir and then strain into a chilled coupe glass.

Add the cranberries into the glass and place the orange twist on the side.

Beef Carpaccio with Mustard Balsamic Dressing

300g fillet of beef, trimmed and cut into wafer-thin slices (ask your butcher to do this)
For the mustard balsamic dressing
1 tsp wholegrain Irish mustard
½ medium lemon, juice only
3 tbsp rapeseed oil (or extra virgin olive oil

½ tsp Irish honey
Salt and freshly ground black pepper
50g watercress and rocket leaves, washed
Pitted olives, to garnish
Parmesan shavings, to garnish
1 tbsp balsamic vinegar

To prepare the dressing, place the mustard, lemon juice, balsamic vinegar. rapeseed oil and honey in a jar.  Add a little salt and freshly ground black pepper.  Place a lid on tightly and shake very well.  Check the dressing for seasoning, adjusting to taste.

To assemble, place watercress and rocket

leaves on serving plates. Arrange the carpaccio of beef on top. Drizzle some dressing over. Arrange the pitted olives and parmesan shavings on top. Serve immediately with extra dressing on the side. 

 

Roast Duck with Apple Walnut and Chestnut Stuffing and Port & Redcurrant Sauce

1 large whole duck
2 tsp salt
2 tsp orange zest
1 tsp chopped thyme

For the glaze
3 tbsp honey
½ large orange, juice only

 For the cavity
1 orange, sliced in half
A sprig of bay leaves

For the stuffing balls (makes 15- 18)

70g melted butter 
50g pancetta slices, minced
2 medium onions, finely chopped
2 garlic cloves, finely chopped
½ celery stalk, finely chopped
2 tsp chopped sage
1 tsp chopped rosemary

2 tbsp chopped parsley
1 large red apple, cored and diced small
3 tbsp chopped walnuts
3 tbsp chopped roasted chestnuts
200g fresh breadcrumbs
2 eggs, beaten 
Salt and freshly ground black pepper 

 

2 tsp Irish wholegrain mustard
3 tsp chopped crystalised ginger
2 tsp chopped thyme
4 tsp cornflour (or arrowroot) loosened in 5 tbsp cold water
Orange slices, to garnish
Bay leaves, to garnish

Preheat the oven to 180°C/fan 160°C/gas 4.Place the duck (breast side) up on a rack / trivet in a roasting pan and place the orange halves and bay leaves in the cavity of the duck.

With a sharp knife, make shallow incisions along the skin of the breast, scatter over the orange zest, salt and thyme and then rub the seasoning over the skin of the duck.Tie the legs together if you wish with some thin but strong string.Pour enough water below the trivet so that it thinly covers the base of the pan.

Roast uncovered, until a thermometer reads between 83°C to 85°C in the thickest part of the thigh – this will be about 21 ¼ hours doe a 1.6kg duck, rotate the pan halfway through the cooking time. Place a piece of foil over the duck to prevent it from over browning.

.

For the glaze, combine the honey and orange juice and brush over the duck, 15 – 20 minutes before the end of the cooking time. Brush the glaze on twice and return to the oven uncovered.  Keep an eye on it as they honey can burn.  As soon as the duck is ready, remove it from the oven and let it stand to rest for 15 minutes.

 

To prepare the stuffing balls, melt the butter in a large pan and add the onions, pancetta, garlic and diced celery and sauté for 6 minutes without browning them. Add all the rest of the stuffing ingredients. Season with salt and freshly ground black pepper.

Tip:  shape one small ball (this will be your tasting tester for seasoning). Heat a little oil in a frying pan and cook the stuffing tester. Cool and taste.  You may like to adjust the seasoning to your taste and this can be done at this stage.Then shape the mix into neat golf ball size stuffing balls.Place them on a lined baking tray and drizzle with a little oil and bake them for 25 minutes, turning once.   

 To make the sauce, to prepare the orange and lemon, use a peeler to peel the citrus (½ of a lemon and ½ of an orange) without the pith. Slice them very finely into strips and add them to a saucepan of boiling water and simmer for 4-5 minutes.Drain the water and set aside.Juice the lemon and the oranges together.

In another saucepan, heat the redcurrant jelly and port and simmer for 5 minutes, whisking well to loosen the jelly. Mix in the mustard, crystalised ginger and thyme, the juice of the orange and lemon as well as the lemon and orange strips and bring to the boil. Whisk in the cornflour (or arrowroot) / water mix and still on a low heat, whisk gently till the sauce thickens slightly.  Remove from the heat. Transfer to a serving bowl or jug.

To serve, untie the duck legs if you have them secured. Arrange some fresh bay leaves in the cavity. Place the duck on a serving platter. Arrange the stuffing balls around the side.  Serve with the port and redcurrant sauce and glazed baby carrots and brussels sprouts with hazelnuts.

Glazed Baby Carrots & Brussels Sprouts with Hazelnuts

400g baby carrots
1 tbsp olive oil     
 4 small sprigs of thyme
300g brussels sprouts, trimmed and halved  
60g butter
2 tbsp Irish honey
100g chopped, toasted hazelnuts
Salt and freshly ground black pepper

Preheat the oven to 180°C/fan 160°C/gas 4. Place the baby carrots in a large bowl, pour over the oil and add the thyme. Toss well and then transfer to a roasting tray to cook for about 20 to 25 minutes or until the carrots are golden and cooked. Place the Brussels sprout halves into a steamer and cook for about 15 minutes or until just cooked.  To retain their

green colour, plunge them directly into iced water. Drain and pat dry. Melt the butter, honey and nuts in a large frying pan. Add the brussels sprouts and toss well to heat through before adding the carrots and finally season to taste. Spoon into a serving bowl or around the duck to serve. 

White Chocolate and Gingerbread Yule Log

For the sponge

4 large eggs
100g caster sugar
3 tbsp treacle
1 tsp vanilla extract
100g flour
¾ tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
pinch salt
¼ tsp ground cloves

 

For the filling
120ml double cream, whipped
4 tbsp icing sugar
½ lemon, zest and juice
2 cubes crystalised ginger, minced
30g white chocolate chips, finely chopped (or grated if using a bar of white chocolate)  

For the white chocolate buttercream
80g softened butter
80g white chocolate
350g sifted icing sugar
Ground cinnamon, for dusting
2 tbsp icing sugar, to dust
Holly, to decorate

Preheat the oven to 200°C/Fan 180°C/ Gas 5.Line a 35cm x24cm swiss roll tin with baking parchment.To make the sponge, whisk the eggs, treacle and sugar until ribbon stage. Sieve the flour, cinnamon, ginger, nutmeg, salt and ground cloves together in a bowl. Carefully fold the dry ingredients into the egg mixture with a large spatula Pour the cake mixture into 

the swiss roll tin and bake for about 8 to 9 minutes until the sides start shrinking from the edge slightly. Place a piece of parchment paper larger than the swiss roll on a clean surface. Invert the cake onto the paper and carefully remove the parchment lining. Trim the edges with a sharp knife and score a line along the length of the sponge about 2cm in but not cutting through the sponge.  This will help with rolling the sponge.

Using the parchment paper, roll up the sponge with the paper inside. Set aside to cool.While the sponge is cooling, make the filling, whisk all the ingredients together until firm and leave in the fridge until required.

To make the buttercream, melt the white chocolate in a bain marie (bowl over a saucepan of simmering water), the chocolate should not be too hot.

Using a whisk, cream the butter for 2 minutes, then add the chocolate and the icing sugar and cream until fluffy. 

To assemble, uncurl the swiss roll, remove the parchment paper.

Spread the cream filling and re-roll firmly.  Cover with parchment paper and refrigerate for about and hour. Cut a ¼ of the cake off at one end on the diagonal. Transfer the larger piece of yule log cake to a serving platter and angle the ¼ cut end to the side of the large cake to form a branch. Spoon the buttercream into a piping bag fitted with a 1 cm nozzle and pipe along the cake or you can spread with a palette knife and use a fork to form the bark. Dust the top with a cinnamon and icing sugar and decorate with holly.

 

Our Suppliers

Food pairing with whiskey

Food pairing with whiskey- where we meet their in-house Food Historian & Food and Beverage specialist Santina Kennedy. As she guides us on different flavours that are enhanced by having with differnt types of Whisket from the Powerscourt Estate Distillery.

Powerscourt Distillery Whiskey

Formerly the hub of all farming activity on the Estate, the Old Mill House is being faithfully restored andextended to help accommodate the distillery’s development. Steeped in history and built using local Wicklowgranite, the bell that adorns the northern west wall was originally used to herald the daily lunch break to workers in distant fields.

The Powerscourt Distillery Visitor Centre includes six individual tasting rooms, gift shop and café facilities. they make 3 types of whiskey -Fercullen 14-Year-Old – Single Malt Irish Whiskey, Fercullen 10-Year-Old – Single Grain Irish Whiskey and Fercullen Premium Blend – Irish Whiskey.

 Cathal Regan – Nut Farmer

While the main focus of the workshop is on cobnuts (cultivars of the common hazelnut) and walnuts, othernuts covered in the workshop include chestnut, heartnut, monkey puzzle and edible oak, all of which have potential in Ireland. The workshop will take place at the Regan Nut Farm ( the venue for the very 

successful 2015, 2016, 2017, 2018 and 2019 workshops), home to over 900 cobnut, walnut and heartnut trees. The Regan Nut Farm contains Ireland’s only commercial-size walnut orchard. The outdoor part of the workshop will comprise a guided tour of the cobnut, walnut and heartnut orchards.

30g dried porcini mushrooms, soaked in 200ml boiling water for 20 minutes
1 tbsp butter
1 tbsp olive oil  
1 onion, finely diced
2 garlic cloves, diced 
1 tsp chopped thyme
300g risotto rice
200g selection of wild mushrooms, sliced
120ml medium dry white wine
800ml vegetable stock, heated to simmering

3 tbsp grated parmesan
1 tbsp chopped parsley
Salt and freshly ground black pepper
A drizzle of truffle oil
4 chestnut mushrooms, sliced (you need 12 slices), to garnish  
2 tbsp roughly chopped walnuts, to garnish
Chopped parsley, to garnish
Parmesan shavings, to garnish 

Drain the porcini liquid into the heated vegetable stock and roughly chop the soaked porcini.  

To prepare the risotto, heat a large saucepan and add 1 tbsp oil and 1 tbsp of butter. When the butter is foaming, add the onion and cook on a low heat for about 7 minutes until it softensbut does not brown. Add the garlic,

thyme and mushrooms and cook on a high heat until the mushrooms have cooked through (about 4 minutes) then stir in the rice, and cook for a few minutes until the rice is shiny and opaque. Increase the heat, add the chopped porcini and pour in the wine, cook for 1 to 2 minutes, stirring from time to time. Reduce the heat and add a ladleful of stock at a time, stirring constantly until each ladleful is absorbed. The rice should be creamy but firm to the bite. (al dente)

Stir in grated parmesan and parsley and check the seasoning, adding salt and freshly ground black pepper if needed. Separately, heat a frying pan with some butter and oil and, add the sliced chestnut mushrooms and fry on both slides. Season with salt and freshly ground black pepper. 

Serve in bowls, spoon in the risotto, garnish with the fried chestnut mushrooms, sprinkle over the chopped walnuts. Finish with parmesan shavings and chopped parsley and serve immediately.  

Serves 4 to 6
1.4kg leg of lamb, butterflied (ask your craft butcher to debone it for you)
For the dry rub
1 lemon, zest only
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground black pepper
2 tsp chopped fresh rosemary
1 tsp sea salt

For the chimichurri sauce
40g parsley, roughly chopped
40g coriander leaves and stalks, roughly chopped
5 medium size mint leaves
3 medium garlic cloves
2 tsp fresh oregano
3 medium shallots, peeled and halved
½ medium red chilli
80ml rapeseed oil
Juice of 1 lemon
1 tbsp red wine vinegar
½ tsp caster sugar
½ to ¾ tsp sea salt

For the salad
1 tbsp oil
60g pistachios
1 tsp za’atar
60g rocket leaves
50g Lambs leaf lettuce 
head of red chicory
1 head frisee lettuce, washed and trimmed
3 small to medium carrots, peeled and ribboned with a peeler
120g seedless red grapes or green grapes, sliced in half
100g Local cheese, sliced
10 mint sprigs, for the salad
Rosemary sprigs, to garnish the lamb

For the dressing
2 medium shallots, very finely sliced
½ tsp salt
60ml lemon juice
2 tsp honey
1 garlic clove, very finely chopped  
2 tsp za’atar
100ml rapeseed oil

To prepare the lamb, place all the ingredients for the rub together in a bowl, mix well.  Drizzle some oil on the lamb and massage the rub onto the lamb, cover and leave in the fridge for up to 6 hours if you wish. 

Preheat the oven to 200C/fan 180C/gas 6.  Transfer the lamb into a roasting pan on a trivet of onions, garlic and carrots and roast for 15 minutes and then reduce the temperature to 180C/fan 160C/gas 4 and cook for a further 18 to 20 minutes if you prefer your lamb medium rare, add on a further 10 to 12 minutes longer if you like it more cooked. Alternatively, as a general guideline to test for doneness to your preference, allow for a core temperature whilst cooking of 55/59C for medium rare and 60/66C for medium. 67/71C for well done and note that the core temperature increases whilst the lamb is resting in a warm place.Set aside the meat, covered, to rest, covered, for 20 minutes.

To prepare the chimichurri, place all the ingredients in a food processor and pulse blend to give a lightly textured sauce. Check the seasoning, adding if needed. Spoon into a bowl to serve.

To prepare the dressing, place the shallots, lemon, honey and salt into a bowl and leave for 10 minutes. Stir in the garlic and za’atar.  Pour in the oil in a slow steady stream while whisking. Check the seasoning, adding salt, freshly ground black pepper and honey if needed. Set aside.  

To prepare the salad, heat a little oil in a frying pan, add the za’atar and the pistachios, toast lightly. Add a little salt if needed. Transfer to a bowl to cool.Place the salad leaves and carrot ribbons in a bowl, toss with some dressing. Transfer to a platter or shallow bowl. Add the grapes and sprinkle over the seasoned pistachio on top.   Spoon small amounts of the goat’s cheese all over the top. Serve the extra dressing separately. 

Place the roasted butterflied lamb on a platter, garnish with rosemary sprigs. Serve with the chimichurri and the salad.  

 

Makes 36 to 40 depending on the size of the cutters
For the biscuits
220g plain flour
2 tbsp cornflour
140g chilled butter, diced
60g caster sugar
½ tsp lemon extract
1 egg yolk, lightly whisked with a fork
40ml cold water

For the icing
350g icing sugar
2 egg whites, whisked lightly
1 tsp lemon juice  
Yellow, green, pink colour paste or any pale colour you would like to use.

You will need Easter cookie cutter/s, 4 disposable piping bags or 4 fabric bags fitted with fine nozzles

To prepare the biscuits, place the plain flour and cornflour into a food processer, add the diced butter and blend until fine breadcrumbs.

Add the sugar and lemon extract. Add the water to the egg yolk, mix lightly and then add to the flour mix. Then mix well to form a firm dough.Place on a floured surface and knead it together well. Wrap up in parchment and place in the fridge for at least 30 minutes.

When ready to bake, preheat the oven to 180°C/fan 160°C/gas 4. Line 2 baking trays with parchment paper.Roll the biscuit dough out to 3mm on a floured surface. Stamp out the biscuit shapes and place on the lined baking trays. Bake for 12-15 minutes but check them at 12 minutes. As all ovens vary slightly. Leave on the trays for 10 minutes to cool slightly before transferring to a cooling rack. The biscuits must be completely cooled before icing them. 

To prepare the icing, place the icing sugar into a large bowl. Add ¾ of the egg white and whisk well and pour in the lemon juice.  The icing should be a thick, smooth and glossy paste. Add more egg white if needed.  

Divide between into 3 additional bowls for the colour and keep 4 tbsp of white royal icing for the dots. Colour each bowl of icing and cover so it does not dry out.

Spoon coloured icing and the plain white icing into each piping bag and using scissors make a very fine snip at the tip.  Pipe around the edge of the biscuits and then

pipe in the centre of the biscuits with icing. (use a skewer or the tip of the piping bag to move the icing lightly into place). Leave to dry.  This will take 2 hours depending on the size. 

When dry, select your preferred colours and decorate the biscuits. Leave to dry completely then enjoy. 

Catherine with Freda Wolfe – Intelligent Teas & Clever Honey 

Freda - Tea and Honey

Chef, bee keeper and herbalist, Freda Wolfe, combined her culinary talents and herbal medicine training to create a range of tasty therapeutic Intelligent Teas and her hard working bees give an annual seasonal small batch of Clever Honey. 

Inspired by the aroma’s, tastes and intelligent curative properties of hedgerow plants, Intelligent Teas are carefully crafted blends of loose leaf, organic and chemical free herbs.

The single estate range are grown organically in Ireland, naturally dried and carefully blended by Freda into blends including ‘Digest,” “Revive“ and “ Elevate.” Freda makes no medicinal claims on any of her products, but for those who connect with plants and old wives tales, a hot cuppa can offer relief for many ailments. Intelligent stuff.

www: intelligenttea.ie  & CleverHoney.ie

email: cleverhoneyireland@gmail.com 

instagram: @cleverhoneyireland  

Email: hello@intelligenttea.ie

clever honey
intelligent tea

Aoife Patterson and Pat Reid  –  Wicklow Willow

Wicklow Willow is a small company based in Glendalough offering a broad range of Traditional Basketry products and services, from baskets and courses to playground installations and sculptures. They also provide professional heritage services to many Local Authorities and State Agencies. Aoife and Pat are a husband & wife team working hard to build their business in the beautiful valley of Glendalough. They have three little boys that help keep them busy when not weaving!

www.wicklowwillow.ie info@wicklowwillow.ie

Glendalough, County Wicklow

Marta O’Kelly and Adrienn Eber – FLORAL ART

Established in 2014, Floral Art is co-owned by Marta O’Kelly and Adrienn Eber and is a hive of activity, full of flowers, colours, scents and creativity.

Adrienn and Marta are passionate about all things floral and they have grown their business to 3 stores, they’re now in Churchtown, Dublin 14 and in Knocklyon, Dublin 16 as well as their original store in Greystones.

Floral Arts in Wicklow celebrates the power of the flower, through floral arrangements, event planning and evening classes, whether designing for individual clients, weddings or corporates, we translate your individual style into flowers and event décor. www.floralart.ie 

Unit 1A Meridian Point Greystones Co. Wicklow

Unit 5, 96/98 Upper Churchtown Road, D14 CR33

Unit 7, Knocklyon Shopping Centre, Idrone Avenue, D16, D16 HE29

Email : info@floralart.ie

Wicklow Way Wines

Pamela Walsh and husband Brett Stephenson proudly launched Ireland’s very first Strawberry wine at Bloom in 2016 and have gone on to produce two more Berry wines since – Blackberry and Raspberry. To the surprise of many, their wines are made without grapes. They use 1kg of respective fruit per bottle resulting in a beautiful flavour-packed wine that is made in the same manner as a grape wine would be. Their small family business always keeps sustainability at the heart of their work, and ensure their wines are made with all local produce when the berries naturally taste their very best. 

They also run personalised tours and tastings in their winery in Newtownmountkennedy where the wines are paired with Irish cheese and chocolate. It is an immersive experience where one can gain a behind the scenes glimpse into the wine making process. As a result of the Covid-19 pandemic, while the winemaking can continue, the wine tours and tastings have been put on hold. They were, therefore, delighted to possess the licenses to help the national effort and create Hand Sanitiser, at a very competitive price. Wicklow Way wine, hand sanitiser and tour and tasting tickets can be purchased through www.wicklowwaywines.ie

Twitter: Wicklow Way Wines (Winery) (@WicklowWayWines) / Twitter

Instagram: 🎄 Móinéir (@wicklowwaywines) • Instagram photos and videos

Facebook: Wicklow Way Wines | Facebook

Herb Farm
O'Hanlon Herbs

O’Hanlon Herbs

O’Hanlon Herbs are fresh herb specialists since 1988. Their mainstay is producing Irish living herbs year roundon their Wicklow farm. They are passionate about producing a fresh and consistent product that their customers will enjoy the experience of using.

Today they  operate with two acres under glass and produce over three million potted herbs and over five million cut herb packets per year to all the main retailers as well as independent stores and food service, but their journey began with the same key ingredient which has kept them going over the last 30+ years, Passion.

In 1988, they started in a small suburban back garden in Co. Dublin, where they provided fresh potted herbs to markets.  Four years later and demand had increased so much the operations were moved to a greenfield site in Glenealy, Co. Wicklow and commercial herb production started to try and meet growing demands. The early 2000’s seen a rapid rise in the interest surrounding herb usage, and by 2008 they had grown to producing 1000 pots per week, remarkable considering their humble beginnings. They soon realised they were outgrowing their set-up, so in 2008 O’Hanlon Herbs invested in a state-of-the-art glasshouse on site in Glenealy, which gave them complete control over temperature, light, water etc. Since then they have expanded twice, in 2012 and 2015, with new glasshouses and a cut herb pack-house, where they pack using sustainably sourced cut herbs.

Twitter.com/ohanlonherbs

Instagram.com/ohanlonherbs

Facebook.com/ohanlonherbs

Ohanlonherbs.ie  

Geoffrey Healy

Award-winning potter Geoffrey Healy makes hand-thrown ceramic pieces in his workshop and studio in the Rocky Valley, Co. Wicklow. He makes an oven-to-tableware range, gift items and lamp bases, and also creates unique collector’s pieces.

Geoffrey studied his craft in the UK and Japan, before setting up his studio in his home county of Wicklow in 1992. He has exhibited at the Common Earth Ceramics Exhibition, The Museum Of Modern Art and is a regular exhibitor at Showcase ~ Ireland’s premier craft industry exhibition. Each collection of pottery reflects a deep felt pool of inspiration from which Geoffrey draws his designs, shapes and creativity. 

www.healy-pottery.com