Tastes like Home with Catherine Fulvio

Returns for a Fourth Season on Monday November 4th.

Episode One saw Catherine travel from Oulart, Wexford to Boston, USA.


Episode Two Recipes


Chicken Paprika



  • 1½ lb. chicken
  • 2 tablespoons of salad oil
  • 1 oz. butter
  • 1 onion, peeled and chopped
  • 1 level tablespoon paprika pepper
  • 1 level tablespoon flour
  • ½ pint water
  • 1 beef stock cube
  • 5 tablespoons sherry
  • 1 level teaspoon tomato purée
  • Salt and pepper
  • 6 oz. small button mushrooms
  • 1 level tablespoon cornflour
  • 5 oz. carton double cream



  1. Cut chicken in 1 ½-inch pieces.
  2. Heat oil in pan, add butter, then fry chicken pieces quickly until they are just beginning to turn brown.
  3. Remove from pan and drain on kitchen paper.
  4. Fry onion and paprika for 2 mins.
  5. Blend in flour and cook for a further minute.
  6. Remove from heat and blend in stock.
  7. Add sherry and tomato purée, return to heat and simmer until thick.
  8. Season with salt and pepper, then add the meat.
  9. Cover and simmer for 30 to 40mins or until the chicken is tender.
  10. At the end of cooking time add mushrooms to pan.
  11. Blend cornflour to a smooth paste with 2 tablespoons of cold water and add to pan.
  12. Reboil and, just before serving, blend in cream.
  13. This can be decorated with triangles of fried bread and sprigs of parsley.



Prawn and Scallop Skewers on a warm salad with a Chorizo Drizzle



Prawn and Scallop Skewers

Serves 4 as a main course or serves 8 as a starter


For the drizzle

  • 60g chorizo, finely diced
  • 2 garlic cloves, roughly chopped
  • 1 lemon, juice and zest
  • 4 tbsp extra virgin olive oil
  • 1 tbsp chopped dill
  • Salt and freshly ground black pepper
  • For the skewers
  • 16 large tiger prawns
  • 8 scallops
  • 24 bay leaves
  • 1 lemon, sliced


For the vegetables

  • 100g chorizo, diced
  • 1 clove garlic, minced
  • 3 spring onions, thinly sliced
  • 1 yellow pepper, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 tbsp balsamic vinegar
  • 1 tsp honey (to taste)
  • 75g baby spinach
  • 1 courgette, sliced into ribbons
  • Salt and freshly ground black pepper
  • Olive oil for frying
  • Lemon slices, to garnish
  • Dill sprigs, to garnish
  • Spring onions, to garnish (optional)

8 metal skewers or 8 wooden, if using wooden soak them in water for at least an hour.


To make the drizzle, heat a frying pan over a medium heat. Add a little oil and the diced chorizo. Sauté until most of the oil is extracted and the chorizo is crispy, then add the garlic and cook for 30 seconds. Remove from the heat, add the lemon juice and zest and the olive oil. Stir in the dill, season with salt and pepper and set aside.


To prepare the vegetables, place the diced chorizo in a frying pan with some oil and heat until the oil is extracted and the chorizo crisp. Add the spring onions, yellow and red pepper slices and garlic. Sauté the peppers until just cooked, before pouring in the balsamic vinegar, honey, salt and freshly ground black pepper. Set aside


To assemble the skewers, thread the scallops, bay leaves, prawns and lemon slices onto the soaked skewers.

Heat a chargrill pan over a medium heat, add some oil followed by the skewers. Chargrill for about 2 to 3 minutes on each side until the prawns and scallops are cooked through, seasoning whilst they are in the pan.


To serve, arrange the courgette ribbons and baby spinach nicely on the serving plates, and scatter over the warm pepper / chorizo mix. Arrange the skewers on the top.

Spoon the drizzle over, garnish with dill and lemon slices and serve immediately.