Get Celeb Chef Catherine Fulvio’s Top Recipes From Her Harvey Norman Live Cooking Event


On Saturday the 6th of September, celeb chef Catherine Fulvio stopped into the Swords branch of Harvey Norman Ireland for a special cooking demonstration.

On the day, Fulvio cooked up a culinary storm, putting together delicious Pesto Spiral Scones a North Indian Prawn Curry and a Mango and Apple Crumble live in front of customers using the top of the range Whirlpool equipment stocked by Harvey Norman.

If you missed the special event, don’t worry as there will plenty more live cooking demonstrations coming in the near future. And we’ve also got a full list of the recipes used to help you recreate Catherine’s delicious treats.

For these recipes –Vegetables: Ballyknocken Garden, Dominican Convent Farm.Soft Fruits & Herbs: Ballyknocken Cookery School Garden.Meat: Local – direct from Cullens Butchers, Wicklow

Pesto Spiral Scones

450g plain white flour1 level tsp sugar1 level tsp bread soda (baking soda)1 level tsp salt350 – 420 ml approximately sour milk or buttermilk3 tbsp sundried tomatoes, chopped3 tbsp olives, chopped1 tbsp chopped parsley and thymeJar of pesto

“I’m using the Whirlpool 6th Sense microwave to bake these scones- it’s great, it does everything that a conventional oven can do! You can bake, steam, crisp & grill, and even do a roast in it – it’s marvellous!”

Sieve all the dry ingredients. Mix in the sundried tomatoes, chopped olives and chopped parsley and / or thyme. Making a well in the centre, pour in most of the sour milk and mix to a soft dough. If more milk is needed, add now. When mixed, turn out on to a floured surface and knead lightly. Flatten to 1½ cm in height. Lightly spread the pesto on the dough and working from the longer side roll up the dough (like a roulade swiss roll). Seal the edges by pinching them together and then cut slices of about 2 ½ cm. Lay the scones flat on the baking tray and bake for 10 minutes approximately “using the unique Crisp plate function”. Baking time depends on the size of scones cut.

Classic Basil PestoMakes 1 cup, enough to sauce 450g dried pasta2 cloves garlic, peeled3 tbsp raw pine nuts1/4 tsp salt90 g basil leaves150ml extra virgin olive oil80g freshly grated Parmigiano-Reggiano

Process the garlic, pine nuts, and salt until finely ground, about 15 seconds. Add the basil leaves and process in spurts just until no whole leaves remain. With the machine running, pour the oil through the feed tube in a steady stream. Stop and scrape down the sides, then process for several more seconds. The mixture should be ground to a paste like consistency but a little bit of the texture should remain. If necessary, quickly pulse the mixture again. Add the cheese and pulse until just blended.

North Indian Prawn CurryServes 4

2 tbsp vegetable oil½ tsp fenugreek seeds1 small red onion, finely chopped1 green chilli, whole but pierced 2 or 3 times1 x 4cm piece of fresh ginger, half peeled andjulienned and half grated3 small tomatoes, roughly chopped3 garlic cloves1 tsp ground cumin1 tsp ground coriander¾ tsp garam masala¼ tsp turmericsalt400g large raw prawns, shelled, deveinedand rinsed4 tbsp double creamjuice of ½ lemon1 tbsp roughly chopped fresh coriander leaves,to garnishnaan bread, to serve

1 Heat the oil in a large non-stick saucepan over a medium heat on the induction hob. Add the fenugreek seeds and heat for about 30 seconds to release the aromatics. Add a little more oil to the fenugreek seeds and stir in the red onion, green chilli and the sliced ginger. Gently cook for about 5 minutes, until the onions are lightly golden and just softened.

2 Place the tomatoes, garlic and the grated ginger into a food processor and blend to a fine purée. Stir this purée into the onions along with the ground cumin, ground coriander, garam masala and turmeric and season with a little salt. Cook over a medium-low heat for 8–10 minutes, stirring from time to time, until it thickens. 3 Add the prawns and enough water to cover them by half. Increase the heat and bring to the boil, then reduce the heat and simmer gently for about 3 minutes, or until the prawns are cooked. “The beauty of cooking with an Induction hob is that it’s so fast to heat & control the temperature, and it stops when you remove the saucepan, so also saves you energy”. The sauce should be light but not watery. Turn off the heat and stir in the cream. Add half the lemon juice and then taste the sauce, adjusting the seasoning and adding more lemon juice if necessary. Sprinkle over the chopped coriander and serve with naan bread.

Saffron Cinnamon Basmati RiceServes 4

280g basmati rice650ml cold water4 strands of saffron, soaked in 3 tbsp water1 cinnamon stick, bruisedpinch of salt1.Rinse the rice three times in cold water, then soak for 10 minutes and drain.

2.Place the rice and water into a medium saucepan. Add the saffron and its soaking water and the cinnamon stick.

3. Cover the pan with a lid. Bring to the boil, “making sure it doesn’t boil over as the induction hob reaches boiling point so quickly”, then reduce to a low heat and cook for 8–10 minutes. Check a grain of rice for doneness.

4. When it’s ready, remove the cinnamon stick. Fluff up the rice with a fork and season with a little salt.

Apple and Mango CrumbleServes 4-6

For the base3 large Golden Delicious apples, peeled, cored and diced2 mangos, peeled and diced3 tbsp brown sugar2 tbsp water

For the crumble65g plain flour65g wholemeal flour90g butter65g brown sugar5 walnuts, roughly chopped65g oatmealNatural yoghurt or ice cream, to serve

1. Pre-heat the oven to 190°C (or fan 170°C/gas 5). In this Whirlpool oven you can also cook 3 different dishes at the same time without any flavours mixing”.

2. Grease an ovenproof pie dish.

3. Place the apples, mangoes, brown sugar and 2 tablespoons of water in a saucepan, cover and cook for 5-10 minutes until the fruit has softened.

4. To make the crumble topping, place the plain and wholemeal flour in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, walnuts and oatmeal.

5. Spoon the fruit into the ovenproof dish.

6. Sprinkle the crumble topping over the fruit.

7. Bake for 20 minutes until golden brown.

8. “The Whirlpool 6th Sense oven also has 30 built in recipes which do all the work for you- it’s like having your very own Masterchef in the kitchen!!”

9. Serve warm with a spoon of yoghurt or your favourite ice cream.

Shop for the Whirlpool 6th Sense Oven here.

In Short: Cathering Fulvio was in the Harvey Norman branch at Airside in Swords, Co. Dublin for a live cooking lesson and you can catch her recipes here

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