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Tastes Like Home with Catherine Fulvio – Recipes from Episode 4

chris@vmiproductions.ie

Londis helps bring the Taste of Home to Wexford Native now living in St. John’s 

Newfoundland, Canada.

Fethard-on-Sea local, Claire Auld is one of twelve Irish contestants to feature in the returning popular RTE ONE series, Taste Like Home, with Catherine Fulvio and sponsored by Londis.

Jan is in need of a taste of home as she emigrated Ireland back in the 80’s so Claire teaches Catherine Fulvio, how to make Jan’s favourite dishes, Smoked Mackerel Pate & Snowy Mountain Apples. All recipes from tonights show are listed below.

Contestants Recipes: 

SMOKED MACKEREL PATE 

300g Smoked Mackerel

1 x small lemon

280g creme fraiche/ mascarpone cheese

Ground pepper

To serve with Sourdough Bread

Method

  1. Remove the skin off the mackerel
  2. Put the cheese or creme fraiche into the blender/processor
  3. Add in desired amount of lemon juice
  4. Flake the fish into pieces with hands, add into blender
  5. Season with pepper
  6. Blitz for a few seconds, check for desired texture, blitz again if needed
  7. Spoon into dish or individual ramekins
  8. Chill for a few hours or overnight
  9. Serve with toasted sourdough bread
  10. Salad leaves optional

SNOWY MOUNTAIN APPLE

7 Bramley Apples – 200g each Approx.

6 tsp soft brown sugar

6 tsp golden raisins

Chopped pecan nuts

3 egg whites

190 g caster sugar

Method 

  1. Peel and core the apples
  2. Place sugar, raisins and pecans in the hollow
  3. Place apples in a baking dish, add a small amount of water to the bottom
  4. Bake in oven 160 degrees 25/30 mins Approx.
  5. Whisk egg whites on own until stiff
  6. Gradually add the sugar, continue beating
  7. Allow apples to cool slightly then coat with egg white and bake in oven 170 degrees for 10 to 15mins until golden. 

N.B. – Instead of raisins and sugar you could fill the apples with Apple Jelly.

 

 

Catherine’s Recipe: Rack of Lamb with Yoghurt Salsa & Heirloom Tomato Salad

Serves 4 (3 x 4 cutlets racks of lamb, allow 3 cutlets per person)

For the marinade

2 tbsp chopped parsley

4 cloves garlic, chopped finely

3 tsp Dijon mustard

100ml olive oil

2 tbsp honey

1 lemon zest only

Salt and freshly ground black pepper

For the salsa

2 tbsp chopped coriander

2 tbsp chopped parsley

2 tbsp chopped mint

75ml olive oil

1⁄2 cucumber, deseeded, diced and drained of excess juice

1 small red onion, diced

1 large (or 2 small) tomatoes, desseded and skinned, diced

1 tbsp lemon juice

2 garlic cloves, finely chopped

2 tsp Dijon mustard

500g Greek natural yoghurt

Rocket and sprigs of flat leaf parsley and coriander, to garnish Baby potatoes, to serve

To prepare the marinade, mix the parsley, garlic, mustard, oil, honey, salt, pepper and lemon zest in a bowl. Then spread over the racks of lamb. Refrigerate for an hour at least for the flavours to infuse.

To make the salsa, separately blitz 1 tbsp chopped coriander, 1 tbsp chopped parsley, 1 tbsp chopped mint and the olive oil and set aside Then combine all other ingredients, season to taste and put in a serving bowl. Drizzle the flavoured oil over the top and set aside.

To finish the lamb, preheat oven to 200C/fan 180C/gas 6. Then heat a large frying pan with a little oil on a medium to high heat, add the lamb to the pan and sear until brown and caramelised.

Transfer the racks of lamb to a roasting tin and place in the oven for about 12 minutes for medium, basting with the glaze from time to time. 16 to 18 minutes for well done.

Allow the racks to rest in a warmer for 10 minutes.

To serve, scatter some rocket on a serving board or platter, arrange the lamb on top and serve with yoghurt salsa, baby potatoes and a salad, garnishing with the remaining herbs.

Heirloom Tomato Salad with Peach Dressing 

 

Serves 4-6 

1kg assorted heirloom tomatoes – cherry and beefsteak

1 medium red onion, thinly sliced

1 cucumber, partially skinned and seeds removed

2 tbsp flat leaf parsley, chopped

2 tbsp basil or coriander, torn

2 tsp mint, chopped

100g hard goat’s cheese, crumbled / shaved

2 tbsp baby capers

Salt and pepper to season

For the peach salad dressing

1 large ripe peach, peeled, stoned and chopped 

100ml extra virgin olive oil 

50ml cider vinegar

1 tsp honey (to taste)

1 tsp parsley and mint

Salt and pepper to season

For the salad: Soak the red onion in hot water for about 5 minutes, then remove and pat dry. Slice the beefsteak tomatoes and halve the cherry tomatoes. Slice the cucumber.

To make the peach dressing: blitz together all ingredients and check for seasoning, adjusting as necessary.

To serve: arrange the tomatoes, onion and cucumber on a large serving platter.

Scatter over the herbs, capers and crumbled cheese. Drizzle some of the dressing over and serve with the remaining dressing on the side.

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