Tastes Like Home, Series 3, Episode 5, Monday 3rd December, 7:30 PM, RTÉ One
Catherine Fukvio is in Mayo and Larnaca.
Meal: Honey-glazed ham, parsley sauce, buttery mash and baby carrots
Mayo residents, Lorcan and Betty Cribbin, hit the spotlight in episode five of the third series where Lorcan teaches Catherine Fulvio, how to make honey-glazed ham, parsley sauce, buttery mash and baby carrots. The dish is their daughter, Colleen’s most missed dish, who has been living in Cyprus for four years, with her husband and twin daughters.
The show opens with Catherine spending time cycling on the Greenway with Betty Cribbin and her husband Lorcan in Castlebar before the Tastes Like Home team take to the skies and travel to Larnaca in Cyprus, to meet author daughter Colleen, husband Julian and twins Elizabeth and Sadie, here it’s Catherine’s job to re-create the much-loved recipe from home along with another dish which is Catherine’s roasted red and yellow pepper salad with feta and orange dressing.
During the episode, Catherine visits Larnaca, a city on the southern coast of Cyprus and meets Talia a tour guide who gives her a tour of famous landmarks including; Castle of Larnaca. Catherine also travels to a local beach, Kastella Beach where she samples some tasty Cypriot signature fish dishes at one of the many fish taverns beside the beach.
To discover more of Cyprus’s culinary scene, Catherine goes on a food tour with local food tour company Cyprus Taste Tours, she then goes onto learn how to make the local Cypriot cheeses, Halloumi and Anari by visiting a local café where they make it.
Catherine said of her time in Larnaca: “Cyprus offers the most delicious culinary experiences. Learning how to make Haloumi was a highlight, with fresh peppermint inside the cheese and dusted with dried peppermint on the outside – yum is all I can say. Another highlight was witnessing Kelftiko a national dish being made in the largest clay oven I have ever seen. Kelftiko is a typical Cypriot wedding dish, the word however means ‘stolen’, and is said to have originated from years past when bandits living in the hillside stole sheep from rich farmers and were unable to cook the meat on open fires as this would give away their location, so instead they would cook it on hot coals and stones under the soil for hours. It was interesting to see that cinnamon is added to the seasoning of the lamb but it’s not recognisable as a flavor when cooked, though I was warned to leave it out would be disastrous as every Cypriot would know.”
The popular TV series returned for six consecutive weeks, this November/December, promising a serving of delicious recipes steeped in tradition and a flavour of incredible culture and sights from locations right across the world. As well as delighting viewers with recipes, culture and captive travel, the series captures eight individual stories, from Irish contestants who refuse to let the physical distance from home, curb their appetite for a home-cooked meal, a taste of home.
Tastes Like Home is proudly sponsored by Londis.