To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.
For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter once the chicken has cooked through.
Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.
Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden.
Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.
1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.
300ml/½pt Warm Water (1 part boiling to 2 parts cold)
1 tablespoon Olive or Vegetable Oil
Shamrock Semolina, for dusting if liked
2 tablespoons Oil
1 x 400g tin Roma Chopped Tomatoes
1 Onion, finely chopped (optional)
1 Garlic Clove, crushed
1 teaspoon Fresh Herbs (Basil, Thyme, Parsley etc.) or ½ teaspoon Dried Mixed Herbs
Cheese (Mozzarella and/or Grated Cheddar)
Slices of Pepperoni or Chorizo
Shredded Cooked Chicken
Olives & Anchovies
Make the dough by putting the flour, sugar, salt and yeast into a large bowl. Add the oil to the warm water and pour into the dry ingredients. Mix together to form a dough.
Turn the dough onto a floured surface and knead for about 7 to 10 minutes, until dough is smooth and elastic. This can be done in half the time by using dough hooks in an electric mixer. Return to bowl and cover loosely with a tea towel. Leave in a warm enough place to prove until doubled in size. About 45 minutes to 1 hour.
Meanwhile, make the sauce: heat the oil in a pan, add the onions (if used) and gently fry until soft. Add the tomatoes, garlic and herbs and bring to the boil. For a smooth sauce this may be blitzed in a food processor. Sauce should be thick enough to coat the back of a spoon. If it needs thickening, bring it to the boil and reduce to thicken, this may take a few minutes. Preheat oven to 200°C/400°F/Gas 6.
When dough is ready, dust a board with semolina if used, or flour and roll out to a round, size depends on the thickness and the number of pizzas you wish to make.
Place pizzas on baking trays or baking stone. Spread with a little of the tomato sauce, then the cheese and the toppings of your choice.
Bake for about 10-15 minutes depending on the thickness of the pizza, until the pizza is golden underneath and the topping is bubbling on top.