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Catherine Celebrates Valentine’s

Beetroot and Goats Cheese Ravioli with Lemon Cream Sauce and Walnuts

Serves 2 

For the beetroot pasta

150g strong white flour

Pinch of salt

1 egg

1 tsp olive oil 

2 tbsp cooked beetroot puree and well strained (leave in a sieve for the liquid to drain out)


For the filling

60g goat’s cheese

50g ricotta cheese

2 tbsp grated parmesan

1 tsp marjoram (or thyme), chopped

¼ roasted red pepper, finely chopped

½ lemon, zest only 

Salt and freshly ground black pepper 


For the lemon cream sauce

100ml cream

½ lemon, lemon juice and zest 

1 tbsp chopped chives

Salt and white pepper

Walnuts, roughly chopped, to garnish

Lemon zest, to garnish 

Chives, to garnish

Grated parmesan, to serve (optional)


To make pasta the traditional way, sift the strong flour and salt onto a clean work surface and make a well in the centre. whisk the egg, oil and beetroot puree together with a fork and gently pour into the well.

Gradually mix the liquid ingredients into the flour, using the fingers of one hand.  Knead the pasta until smooth.  Wrap up in parchment and leave to rest for at least 30 minutes before rolling out. 

To use the food processor, sift the flour and salt into the bowl.  Pour in the beaten egg, oil and beetroot puree and process until the dough begins to come together.  Turn out and knead until smooth.  Wrap and rest for at least 30 minutes. 

To roll out, using a pasta machine, feed the dough through the widest setting several times.  Feed the pasta through the machine, narrowing the setting by one notch each time, until the required the finest setting for ravioli. 

When ready to assemble, mix all the ingredients for the filling together.  

Bring 2 litres of water to the boil and add ¾ tsp salt.  

Find the halfway point in the length of pasta, and spoon the filling at intervals on one half.  Lightly egg wash around and lay the remaining pasta half over, pressing firmly down and ensuring no air is trapped.

To make the sauce, add the cream, lemon zest, juice, chives and seasoning to a saucepan and heat through. Cook until slightly thickened

Once the water is at rolling boil, carefully lower the ravioli in and cook for 3 to 4 minutes. To check that they are cooked, slice a little pasta and taste. It should be al dente. 

To serve, arrange 3-5 ravioli (depending on the size made) on a plate. Spoon over the lemon cream sauce, add the lemon zest and sprinkle over a few walnuts and chives to garnish.  

Serve immediately, adding grated parmesan as desired. 

Grilled Dublin Bay Prawns with Roasted Asparagus

Serves 2 

For the asparagus

6 asparagus spears, 

½ red pepper, sliced 

1 tbsp olive oil 

½ tsp sesame oil 

½ lime, zest only 


For the prawns 

1 garlic clove, peeled 

1 small shallot 

½ red pepper 

½ red chilli, deseeded

4cm chopped lemongrass

½ medium lemon, zest only

1 tbsp lemon juice

40ml rapeseed oil 


A small bunch coriander leaves and the stalks, 

Small sprig of parsley 

2 mint leaves 

Salt and pepper

300g shelled Dublin Bay Prawns

Zest of lime, to serve

Basmati & wild rice, to serve

Fresh coriander, micro greens or baby watercress, to garnish 

For the asparagus and red pepper, preheat the oven to 180°C/fan 160°C/gas 4.  Place the oils, lime zest and seasoning in a bowl and add the asparagus and red pepper.  Mix well and then tip out on to a baking tray. Roast for 12 to 15 minutes, turning the spears over from time to time. 

For the prawns, place the garlic, shallot, red pepper, chilli, lemongrass, lemon zest and juice, oil, coriander leaves and stalks, parsley and the mint leaves into a food processor and blend, keeping a little texture in the peppers. Season with salt. Pour this over the prawns and leave for 10 minutes.

Preheat a chargrill pan, place the marinaded prawns (leaving the marinade in the bowl) onto the grill pan at a high heat and cook for 1 minute depending on the size before turning over. The prawns will be pink when cooked. Set aside, then add the marinade to the pan, bring to the boil and cook for 2 minutes.

Place the rice on serving plates, top with the roasted asparagus and red pepper, grate the zest of some lime over and then add the chargrilled prawns on top. Spoon over the cooked marinade.  Garnish with fresh coriander or micro greens or baby watercress. Serve immediately. 

Strawberry Custard Cream Pots

Makes 3, size depending (3 x 180 ml jars)

For the custard pots

200ml double cream 

100ml milk 

2 egg yolks

3 tbsp caster sugar 

1 vanilla pod, seeds extracted

100g white chocolate, melted


For the strawberry compote

170g strawberries, hulled & quartered 

50g caster sugar 

Juice and zest of ½ lemon

1star anise

3 tbsp cold water 


To serve:

Lemon whipped cream, to pipe on top

100ml double cream

¼ lemon, zest 

1 tsp lemon juice

1 tbsp icing sugar 


Strawberries, to decorate 

1 tsp hazelnuts, roughly chopped & toasted hazelnuts 

Mint or sweet geranium leaves, to garnish

Preheat the oven to 170°C/fan 150°C / gas 3. To make the custard pots, pour the cream and milk into a saucepan and heat gently. Add the egg yolks, sugar and vanilla seeds into a bowl and whisk well until light and fluffy. Pour the hot cream over the egg yolks, whisking very well, a little at a time so that the yolks will cook.  Fold in the melted chocolate.

Transfer the mixture into pretty cups, ramekins or glass jars and place them into a bain marie (This is an oven tray. Half fill the tray with boiling water once in the oven). Bake for 30 minutes or until just set. Take them out of the bain marie and leave to cool before placing in the fridge. 

To prepare the strawberry compote, place the berries, sugar, star anise, lemon zest and juice and water a saucepan and bring to the boil, reduce the heat to a simmer for 6 to 8 minutes until a syrupy compote forms. Leave to cool completely. Remove the star anise

For the lemon whipped cream, whip together the double cream, lemon zest and juice and icing sugar.  Taste and adjust to your liking.

When ready to serve, spoon the berry compote over the cream custards and pipe a swirl of the lemon cream on top. Scatter over the toasted hazelnuts and finish with some mint or sweet geranium leaves.

Raspberry Lemon Cocktail 

Makes 2 

6 raspberries

90ml Limoncello

100ml ginger flavoured stock syrup 

Moinéir Raspberry Wine (Wicklow Way Wines) 

To decorate the glasses

Lemon & caster sugar

Ice, optional

Raspberries & swizzle sticks, to decorate

2 x flute glasses

Place the raspberries and limoncello in a jug or glass to infuse for 5 minutes. To decorate the flute glasses, rub half a cut lemon over the rim of the glass and then dip the rim in caster sugar.  Set aside to dry. Add ice to the glasses to chill, then discard the ice. Muddle the raspberries lightly and sieve the mix well, dividing the liquid between each of the two glasses. 

Pour the stock syrup into the glasses and top up with Moinéir Raspberry Wine and give a stir. Finish each glass with a swizzle stick and ice (optional) and serve

Raspberry Lime Mocktail

Makes 2 -3 

For the raspberry lime syrup 

130g raspberries, hulled and chopped in quarters

120g sugar 

150ml water

Sparkling or tonic water, to top up (about 500ml or to taste)

½ lime, chopped into wedges

Some fresh raspberries to decorate

2 slices of lime, to decorate

Mint ice cubes

2 x flute glasses

For the mint ice cubes, lay fresh mint leaves in an ice cube tray, top with water and freeze.

To prepare the syrup, place the raspberries, sugar and water into a saucepan over a high heat, bring to the boil and then turn the heat on low and leave to simmer for 8 minutes. Stirring from time to time.  Leave to cool completely, then sieve the syrup into a serving carafe or jug. (The raspberry pulp can be set aside and used for baking later).  Add the chopped lime, fresh raspberries and mint ice cubes followed by the sparkling or tonic water. Serve in flute glasses, decorated with lime slices


Geoffrey Healy Pottery

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. 

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

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

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

Facebook: Wicklow Way Wines | Facebook

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.