Chocolate Ravioli with Orange Mascarpone Filling

Serves 4

For the pasta.

175g “00” flour or strong white flour
3 tbsp cocoa
Pinch of salt
2 large eggs, free range or organic if possible
1 tbsp extra virgin olive oil

Flour and cocoa for dusting

Orange Filling

300g mascarpone

125g white chocolate drops, chopped

1 orange, zest and juice

Poaching Syrup  

350g sugar

1 l water

1 orange, zest

2 cinnamon sticks

Dark and White Chocolate shavings for decorating

Orange zest

Mint leaves

Traditional method of making pasta dough

1. Sieve the flour, cocoa and salt onto a clean work surface and make a well in the centre with your fist. Beat the eggs and oil together and pour them into the well.

2. Gradually mix the liquid ingredients into the flour using the fingers of one hand. Knead the pasta until smooth. Wrap in cling film and allow to rest for at least 30 minutes before rolling it out, as the pasta will be much more elastic after resting.

Making pasta dough in a food processor

1. Add the flour and salt into the bowl of a food processor. Pour in the beaten eggs and oil and process until the dough begins to come together (this will only take a few seconds). Turn out and knead until smooth. Wrap in cling film and rest for at least 30 minutes.

1. Prepare the poaching liquid, by adding the sugar, zest and cinnamon to the water, bring to the boil and simmering until a light syrup is formed.
2. Combine the filling ingredients in a bowl and set aside.
3. To make the ravioli, place the setting on the pasta machine onto widest and roll the pasta until the 2nd to last setting. Cut the length of pasta to a manageable length, ensuring that you have a 2nd length of pasta for the top.
4. Place one length on a floured surface, spoon small amounts of the filling into the pasta, leaving about 2 – 3cm on each side of the filling.
5. Using a pastry brush dipped into water, brush the edges and around the filling and place the other length of pasta on top, gently firming around the filling. Cut the pasta with a pastry cutter in between the filling. Place on a floured tray until ready to cook.
6. To cook, poach in the syrup for about 3 – 4 minutes. Carefully lift out with a spotted spoon and place on the serving plate. Drizzle with white chocolate sauce and decorate with chocolate shavings, orange zest and mint leaves. Serve immediately.

Chocolate Sauce
180ml cream
160g white chocolate
2 tbsp butter
1 tbsp syrup (optional)
1 tbsp cointreau

To prepare the sauce, melt all the ingredients in a bowl over hot water (bain marie) and keep stirring until smooth. Keep sauce warm.

Delicious Raspberry Marshmallows

Makes about 30

These make a great gift for a foodie friend, just ensure that you have sufficient cornflour and icing sugar around the marshmallows so that are nottoo sticky. 

450g caster sugar
200ml water
2 large egg whites
9 sheets gelatine, soaked in 150ml water
1 tsp vanilla extract
100ml raspberry puree (seeded removed)

Cornflour for dusting
Icing sugar for dusting
 
1.      Prepare a 20cm x 30cm baking tray with baking parchment and dust with cornflour and icing sugar.
2.      Place the sugar and water in a saucepan.  Bring to the boil and continue cooking over a high heat until it reached 115°C on a sugar thermometer – taking care as this is very hot.
3.      In the meantime, whisk the eggs whites with an electric whisk, using a metal bowl.
4.      Add the gelatine sheets, just be very careful and swirl them around in the very hot sugar syrup.
5.      Pour the syrup into a metal jug
6.      Continuing to whisk, slowly pour the syrup until the mixture becomes shiny and starts to thicken.  Add the vanilla extract, and continue to whisk for about 6 to 7 minutes until the mixture becomes thick enough to hold its shape on the whisk.
7.      Fold in the raspberry leaving a marbling effect.
8.      Spread the marshmallow mixture into the tray, using a spatula spread the mixture out even.
9.      Allow to cool and set overnight.  Dust with cornflour and icing sugar before covering with plastic wrap. Store in a cool place – do not place in fridge.

Gingerbread Loaf with Ginger and Orange Drizzle

Make 2 loaves   (900g loaf tins)

If you are baking ... you may as well make 2 – give one loaf to a friend or freeze it!

500g plain flour
2 tsp ground ginger
2 tsp baking powder
½ tsp bread soda (bicarbonate of soda)
4 large pieces of stem ginger, roughly chopped
½ orange, zest
250g golden syrup
220g golden caster sugar
180g butter
120ml milk
2 eggs, beaten

200g icing sugar
1 orange, juice and zest
A few slices of ginger

 
1.      Preheat the oven to 180C/Fan160C/Gas 4.
2.      Line and butter the 2 loaf tins with baking parchment.
3.      Sieve the flour, ginger, baking powder and bread soda into a bowl.
4.      Place the stem ginger, orange zest, syrup, caster sugar and butter into a saucepan and gently melt, stirring from time to time.  Allow to cool until warm to the touch.
5.      Stir the beaten eggs into the melted butter and sugar, ensuring that they are well incorporated.
6.      Pure the melted butter, sugar and egg mixture into the bowl of flour, ground ginger, baking powder and bread soda and fold in. Stir in the milk. 
7.      Divide the mix between 2 x 900g lined loaf tins.
8.      Bake for about 45 - 50 minutes until golden and that the skewer comes out clean.
9.      Place on a cooling rack.
10.  In the meantime, combine the icing sugar and orange juice, whisk until smooth.

Hot, Sweet and Sticky Chicken Drumsticks

Serves 6 to 8

For the marinade
½ cup ketchup
¼ cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons finely chopped garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chilli powder

16 chicken drumsticks
Extra-virgin olive oil

In a medium bowl whisk together the marinade ingredients.
Rinse the chicken drumsticks under cold water and pat dry with paper towels.
Place in a large bowl and pour over the marinade. Refrigerate for 4 to 6 hours, turning occasionally.

Preheat the oven to 180C / Gas 4
Remove the drumsticks from the bowl and discard the marinade. Lightly brush or spray the drumsticks with olive oil.

Part cook the drumsticks in the preheated oven to 20 minutes before placing on the BBQ.

To BBQ, grill over direct medium heat until well marked, 4 to 6 minutes, turning once halfway through searing time. Continue grilling over indirect medium heat until the meat is no longer pink at the bone. Serve warm.

Vanilla Roasted Strawberries with Yoghurt and Granola

Serves 6 (There will be extra granola for more delicious breakfasts!)

For the Strawberries
250g strawberries, hulled and quartered
100g vanilla sugar (or 100g caster sugar and 1 tsp vanilla extract, mixed)

For the Granola
2 tbsp sunflower oil
60ml maple syrup
2 tbsp honey
250g rolled oats
60g sunflower seeds
2 tbsp sesame seeds
20g pumpkin seeds
100g flaked almonds
40g desiccated coconut

250ml natural yoghurt
Edible pansy flowers for decorating
A few extra strawberries for decorating

METHOD
1. Heat the oven to 180C / Gas 4.
2. Combine the strawberries and vanilla sugar in a bowl.
3. Put on a baking tray, lined with baking parchment and bake for about 20 minutes until roasted.
4. In the meanwhile mix the oil, maple syrup and honey in a large bowl. Add in all the remaining ingredients, except the coconut, and mix well.
5. Pour the granola mix onto two baking trays and spread evenly. Bake for 20 ? 25 minutes, then mix in the coconut and bake for a further 10 minutes. Keep an eye on this mixture and stir from time to time, as it can burn around the edges.
6. Remove from the oven and allow to cool completely.
7.  To serve, layer some granola, a few spoons of natural yoghurt and some roasted strawberries into glass bowls or pretty glasses. Repeat this process, ending with a layer of yoghurt. Decorate with a few strawberries and pansies.

Tip: You can store the granola in an airtight container for up to 1 month.

Blondies with Strawberry Topping

Makes 9

100g white chocolate, broken into small pieces
100g butter
180g golden caster sugar
3 eggs
1 tsp vanilla extract
120g plain flour
½ tsp baking powder
100g hazelnuts, roughly chopped
80g white chocolate drops
18 strawberries, washed
White chocolate for decorating

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Line a baking tray 20cm x 20cm with baking parchment.
3. Place the broken chocolate and butter in a bowl over a bain maire  Allow to cool slightly. Add the sugar.
4. Whisk the eggs and sugar together in a bowl.  Add the vanilla extra.
5. Fold in the sieved flour and the baking powder into the egg and sugar mixture.
6. Fold in the melted chocolate and butter.
7. Stir in the chocolate drops and hazelnuts.
8. Pour into tin and bake for about 30 ? 35 minutes depending on your oven.
9. Allow to cool slightly and cut into squares
10. To decorate, spread a little chocolate over the brownies and place a few       strawberries on top.

Chicken with Vegetable Stir Fry

Serves 4

4 tbsp soy sauce
1 garlic clove, finely chopped
3cm piece fresh ginger root, finely sliced
2 chicken breasts, sliced into strips

Vegetable Stir Fry:

2 tbsp sunflower oil
1 tsp soy sauce
½ lemon, juice
½ tsp honey
1 onion, finely chopped
100g mange tout, thinly sliced
1 courgette, finely sliced
3 carrots, thinly sliced diagonally
1 yellow pepper, cut into julienne
½ savoy cabbage, thinly sliced
100g mushrooms, thinly sliced
2 tbsp fresh coriander, optional
1 tbsp macadamia nuts, roughly chopped

1. Place half the soy sauce, garlic and half the ginger into a large bowl and mix together thoroughly.
2. Add the diced chicken. Cover with cling film and leave to marinade for about ½ an hour.
3. In the meanwhile prepare the vegetables.
   Heat the wok with a little oil and stir fry the chicken. Lift the chicken out with a slotted spoon and set aside on a plate.
4. Add a little more oil and place the remaining soy sauce, ginger, honey and   lemon into the wok and stir-fry the onions, followed by the rest of the vegetables, carrots, peppers, mange tout, cabbage, courgettes and mushrooms. This should take about 2 - 3 minutes.
5. Return the chicken to the wok and heat through quickly.
6. Sprinkle with coriander (optional) and macadamia nuts.
7. Serve immediately with rice.

Quick Minestrone Soup

Serves 4

1 onion, finely diced
2 cloves garlic, finely sliced
1.2 litres chicken stock
425g can butter beans, rinsed & drained
425g can tomatoes
2 carrots, washed and diced
100g uncooked macaroni
½ tsp oregano, chopped
1 tbsp parsley, chopped
250g fresh spinach
2 tbsp olive oil
Salt & pepper to taste
Grated parmesan, to serve

1. Saute the onion in 2 tbsp olive oil for about 5 minutes until softened.
2. Add the garlic and sauté for a further 2 minutes.
3. Add chicken stock, butter beans, tomatoes, carrots, macaroni and oregano and simmer for 15 minutes or until the macaroni is cooked.
4. Stir in the spinach and parsley, cook about 3 minutes. Season with salt and pepper. Add a little sugar if the tomatoes are sharp.
5. Sprinkle over the grated parmesan and serve immediately.

Cassata

Makes 1 cake, serves 12
 
Cake
5 large eggs, separated
½ tsp salt
375g caster sugar (separate into 100g for egg whites and 275g for yolks)
Zest of 1 lemon

325g flour
1 tsp baking powder

Filling
350g ricotta
150g icing sugar
¼ tsp cinnamon
60g dark chocolate chips
60g candied fruits - e.g. cherries, pineapple, apricot and papaya
50g pinenuts, toasted
100ml Marsala

For the cake
100ml orange juice
100ml Marsala 

Icing for decorating
200g ricotta
500g icing sugar
Flaked almonds, toasted
Candied fruits (we used candied slices of oranges and lemons for decoration)

1. Preheat the oven to 180C / Gas 4. Line, butter and flour 1 x 23cm spring form cake tin.
2. To make the cake, beat the egg whites until stiff peaks form, then fold in the salt and 100g of caster sugar.
3. In a separate bowl, beat the egg yolks with the remaining 275g sugar and the lemon zest. Carefully fold the yolk and sugar mixture into the whites.
4. Sieve the flour with the baking powder and fold into the egg mixture. Pour the mixture into the prepared cake tin and bake for approximately 55 minutes. Until a skewer inserted into the middle comes out clean. Allow to cool.
5. Meanwhile, to make the filling, combine all the ingredients together and set aside.
6. To make the syrup, combine the orange juice and marsala and set aside.
7. To assemble the cake once it has cooled, using a serrated knife, cut across the cake twice to form 3 layers. Sprinkle the cut half of each layer with the marsala and orange syrup. Lay out some cling film and put the base of the cake in the centre. Spread the filling between each layer. Wrap cling film over the cake and place the cake back in the spring form tin, pressing down to compress lightly. Chill for 6 hours.
8. Meanwhile, to make the icing, whisk the ricotta and icing sugar together and set aside.
9. To complete the cassata, unmould the cake and place on a platter. Ice the top and sides of the cake with the ricotta icing. Decorate the sides with the toasted almond flakes and the top with the candied fruit.

 

Tip:To candy fruit, simply put some sugar and water in a saucepan and simmer until the mixture is quite syrupy. Then add in thinly sliced orange and lemon segments, with rind on, and simmer for about 15 minutes. Remove (careful, as they will be hot) and cool and set on baking parchment.

February Recipe - Chocolate Chilli Fondue :

Love is in the air and this month's recipe is sure to get your taste buds tingling and perfect to enjoy with your loved one on Valentine's Day!

Buon Appetito!

Chocolate Chilli Fondue
Serves 4-6

150ml double cream
225g dark chocolate, roughly chopped
1 fresh red chilli, finely chopped
½ tsp chilli powder
1 tbsp rum

Strawberries, raspberries, cherries and marshmallows for dipping.

Place the cream into a saucepan and bring to simmering point. Remove from the heat, immediately adding the chocolate, fresh chilli and chilli powder. Stir until melted and add the rum.

Pour into the fondue dish.

Arrange the fresh fruit and marshmallows on a serving plate ready for dipping. Serve immediately.

Top Tip: For a really unusual alternative to the chocolate chilli mix, replace the chilli with wasabi (in moderation of course!)

Top chef & proprietor of Ballyknocken House & Cookery School, Catherine Fulvio returns to celebrate and share with us the food and food ethos of one of the world's great gastronomical centres in Catherine's Roman holiday.

Coinciding with her new TV series she is also delighted to announce the launch of her cook book "Catherine's Italian Kitchen".  This book is a personal collection of recipes, gathered through Catherine's Italian friends, her husband's family in Sicily and of course Ballyknocken Cookery School.

If you would like to purchase a signed copy of Catherine Fulvio's first book sign up here...

 

Learn to cook Italian food online with celebrity chef Catherine Fulvio, presenter of RTE's 'Catherine's Italian Kitchen' sponsored by Roma.

 

             

Starter: Roasted Yellow Pepper Soup and Roasted Tomato Soup
                        Serves 6
For the Pepper Soup
1 onion, finely diced
1/2 teaspoon dried thyme, crumbled
4 yellow peppers, diced
250 ml vegetable or chicken stock, plus extra to thin soup if required
50ml cream
Olive oil
Salt & pepper, to season
For the tomato soup
2 cloves garlic, sliced
2 tsp chopped basil leaves
2 sundried tomatoes, chopped
1 canned chopped tomatoes
1 x potato, peeled & diced
300 ml vegetable or chicken stock, plus extra to thin soup if required
Salt & pepper, to season
To make the Pepper Soup
Preheat the oven to 180C. Place the peppers on a roasting try, rub with olive oil and roast until the skin is browned. Remove immediately from the oven, place in a plastic bag and seal. After 30 minutes, remove the peppers and peel the skin
In a large saucepan, cook the onions in olive oil until soft. Add the peppers, thyme, stock and heat through. Then blend the soup (careful, it will be hot), add the cream and taste for seasoning, adding salt and pepper as required.
To make the tomato soup
In a large saucepan, heat some olive oil over a medium heat. Add the garlic and sun dried tomatoes can sauté for 1 minute. Stir in the tomatoes, potato and stock, bring to a boil and simmer until the potato is cooked through. Add in the basil, then blend the soup (careful, it will be hot) and taste for seasoning, adding salt and pepper as required.

To serve, using two ladles, pour one each of yellow pepper and tomato soup into a bowl at the same time and they will stay separate for an amazing looking and even better tasting yellow pepper and tomato soup

Main Course:          Penne with Prawns and Pernod
                                   Serves 4
200ml cream
250ml fish stock
350g dried penne pasta
30ml Pernod
225g peeled cooked prawns
30ml chopped fresh dill plus extra for garnish
Salt and pepper to taste

Place the cream and fish stock in a saucepan and bring to the boil.
Lower the heat and simmer, stirring occasionally, for 10 – 15 minutes until reduced by about half.
Cook the pasta in a saucepan according to the instruction on the packet.
Add the Pernod and prawns to the cream sauce.
Season with salt and pepper.
Heat the prawns through very gently.
Drain the pasta and tip into a warm bowl.
Pour the sauce over the pasta, add the dill and toss well.
Sprinkle with chopped dill.
Serve immediately.

Dessert:                   Apple Upside Down Cake or Tarte Tatin
                                   Serves 6

For the Pastry
250g plain flour
100g butter, diced
75g icing sugar
1 medium egg, lightly beaten
¼ tsp cinnamon

For the Filling
100g salted butter
175 g caster sugar
5-6 dessert apples peeled, cored, thickly sliced

For the pastry: Rub the butter in with the flour, cinnamon and icing sugar until it resembles breadcrumbs. Bind with the egg, adding more water if necessary. Wrap the pastry in cling film and refrigerate for about 30 minutes.

Preheat the oven to 200C/gas 6

For the filling: melt the butter and sugar together in a medium oven proof frying pan (or a special tarte tatin tin) over a medium heat, cook for a few minutes until a light brown colour, stirring occasionally. Lay the apples in the pan, following the roundness of the pan to form a pretty circular shape. Place a lid on the pan and gently simmer for around 15 minutes, until the apples have softened. Remove from the heat and allow to cool slightly.

Roll the pastry into a circle, which is a little larger than the pan and place it over the apples, tucking the excess pastry well down along the sides. Prick the pastry a few times with a fork and bake for 20-25 minutes, until golden brown. Remove from the oven, cool slightly and then invert onto a plate of serving platter, so that the apples are facing upwards. Serve with softly whipped cream or ice cream.