Welcome to Ballyknocken
Welcome to our state of the art award winning Ballyknocken Cookery School Wicklow is owned and managed by Irish Celebrity Chef Catherine Fulvio.
Catherine, herself a Wicklow native, learned her cooking skills from her mother and then trained professionally. Her naturally vivacious personality and pure infectious enthusiasm for food is apparent in every class she teaches. Catherine hosts a variety of classes all year round offering mouth-watering dishes while at the same time they dispense helpful advice.
Catherine is highly acclaimed for her hands on, no- fuss style of cookery, using the freshest ingredients possible. She believes that cooking should fun and her easy approach together with recipes that encourage those who normally shy away from cookery is a winning combination.
Ballyknocken House, Farm and Cookery School is scenically located on 280 acres only 47 km south of Dublin City Centre in County Wicklow, Ireland. Our charming 4* Victorian style farm guesthouse offers welcoming Bed and Breakfast accommodation. Home to celebrity chef and award winning food writer, we pride ourselves on continuing the family tradition of providing B&B accommodation for over fifty years here in County Wicklow. We offer an intimate, warm, friendly & atmosphere, welcoming, bed and breakfast experience. Named in McKenna Guide’s top 100 Best Places to Stay in Ireland. In the garden of Ireland, Wicklow. Video produced by VMIProductions Video Marketing Ireland
Potato Flatbreads with Garlic Butter, Cheese and Baby Kale | Ooni Pizza Ovens
We asked Greg Spring, founder and creative director of Hen’s Teeth Dublin and Head Chef Killian Walsh to create a unique recipe fit for St. Patrick’s Day celebrations. They landed on this cheesy potato farl (an Irish savoury pancake of sorts made with flour and potato).
Like the classic potato farl, Killian’s recipe uses grated potato and flour. It includes buttermilk for an extra-creamy texture and is topped with wild garlic butter, baby kale, smoked scamorza, and local Irish cheddar before getting fired in the oven. Killian recommends Coolattin cheddar, a local, clover-fed cow’s cheese from West Wicklow, but you can use your favourite aged cheddar if none is available near you. The garlicky butter, crisp kale, and melty cheese work together to create layers of irresistible flavour and texture. The resulting flatbreads are larger than a dough ball but smaller than a pizza, making them an ideal party food. These require no resting or fermentation, so they can be whipped up day-of and served to hungry guests within hours.
Find the full recipe here:
Hen’s Teeth is a café, store, gallery and creative studio in Dublin where love for great food, art, music and culture all come together. There, head chef Killian “Killer” Walsh (formerly of the Michelin-starred L’Enclume and Pied à Terre) creates contemporary Irish food with influences from his time spent in kitchens around the globe.
Find out more about Hen's Teeth here:
Ciaran Harte - DOP
Charlie Doran - Edit
--------Video content----------
00:00 - Introduction
00:24 - Make the dough
00:36 - Knead the dough
00:42 - Roll out and shape the dough
00:45 - Add toppings
01:05 - Cook in Ooni pizza oven
01:14 - Final touches and serve!
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How authentic Irish stew is made
Irish stew is Ireland's hearty national dish and a symbol of Irish comfort food, cherished for its simplicity and wholesome flavors. In this video, we'll show you how this slow-cooked dish is made, how to choose the right ingredients and which kind of meat you should use. Dave Power, head Chef at The Boxty House, will show you his tricks.
CHAPTERS
00:00 Intro
00:21 The ingredients
01:12 The meat
01:45 The cooking process part 1
03:00 A little bit of history
03:19 Finishing the stew
03:47 Outro
CREDITS
Report: Meggin Leigh
Camera: Florian Mettke
Edit: Nicola Tietz
Supervising editor: Ruben Kalus
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