Drimnagh local, Rosemary Wilson hit the spotlight tonight in episode one of the fourth series of Tastes Like Home, starring Catherine Fulvio. The show opened with Catherine spending time with Rosemary Wilson at Drimnagh Castle where they soak in the surrounding views and discussed which family member was in need of a taste of home when she shows Catherine Fulvio, how to make her daughter Una’s favourite dish, Stout Soused Herrings.
Catherine then travels to a place synonyms with good food, Paris in the hope of replicating Rosemary’s dish and bring a taste like home to Una and her French husband Jean-Christophe and their two children Alanna and Dara.
Below we have the full recipes for Stout Soused Herrings and Catherine Fulvio’s recipe for Baked Irish Coffee Cheese Cake with Cherry Sauce.
Stout Soused Herrings
12 filleted herrings
1 onion, cut into rings
¼ pint Stout
½ pint vinegar (brown)
1 dessertspoon brown sugar
White & Black peppercorns
- Wash the herrings, place a ring of onion and a piece of bay leaf at the tail end of each fillet & roll up. Secure with cocktail stick if necessary.
- Place rolled fillet in a baking tray & add the Stout & vinegar mixture and all other ingredients.
- Cover with greaseproof paper (or foil) and bake in a moderate oven for c. 30/40 mins. Allow to cool.
- Can be served hot or cold. Nice as starter with either a green salad or Potato & gherkin salad.
The Dish will be served with the following:
Buttered Baby potatoes and green beans with a sour cream, onion and apple dip on the side.
Salt & Pepper
Grated eating Apple
- Boil the potatoes until tender, drain, season and toss gently with a little butter.
- Green Beans – cook in boiling water for about 5 mins and drain.
- Mix equal quantity of sour cream and Greek yoghurt together. Add finely chopped onion and grated apple. Season to taste.
Catherine Fulvio’s Recipe: Baked Irish Coffee Cheese Cake with Cherry Sauce
Makes 1 x 23cm
For the base
300g digestive biscuits
½ tsp ground ginger
150g butter, melted
For the filling
300g soft cream cheese
100g crème fraiche
50g soft dark brown sugar
3 tbsp espresso coffee
3 tbsp Irish whiskey
For the cherry sauce
1 tbsp arrowroot
4 tbsp water
350g jar pitted morello cherries (retaining juice too)
3 tsp caster sugar
2 star anise
150g cherries with stems attached, to decorate
Small sprigs of lemon balm or mint, to decorate
Preheat the oven to 170°C/fan 150°C/gas 3. To prepare the tin, generously brush a 26cm loose base tart tin with melted butter.
To make the base, place the biscuits in a food processor and crush until fine crumbs form.
Transfer the biscuit crumbs to a bowl, add the ginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated.
Tip them into the prepared tin and press firmly down into the base and up the sides. Set in the fridge for 30 minutes.
To make the filling, mix the cream cheese, crème fraiche, dark brown sugar, eggs, espresso coffee and whiskey together in a large jug.
Pour the mixture into the biscuit base and smooth evenly. Place in the oven to bake for about 30 to 35 minutes or until just set.
Carefully remove from the oven and cool completely before removing from the tin.
For the cherry sauce: Drain the cherries, reserving the juice. Mix the arrowroot and the water together in a small bowl. Add the reserved juice, sugar, arrowroot mix and star anise in a saucepan over medium heat for 5 minutes or until the mixture boils and thickens. Stir in the cherries and set aside to cool slightly. Remove the star anise before serving.
To decorate, arrange the cherries with stems attached as well as some sprigs of lemon balm or mint in a quarter moon shape on the one side and serve with the cherry sauce.