Sometimes there’s nothing better than a cup of tea and a fresh scone. Try our Oat Scone recipe here: http://www.flahavans.com/recipes/flahavans-irish-oat-scones/291 …
For the pesto
- 50g/1¾oz toasted pine nuts
- 1 bunch basil
- 40g/1½oz Parmesan, grated
- 1 garlic clove, chopped
- 1 lemon, zest and juice
- 40g/1½oz extra virgin olive oil
- 20g/¾oz vegetable oil
- pinch salt
For the chicken fricassee
- 2 tbsp olive oil
- 2 chicken breast fillets, roughly chopped
- 1 garlic clove, thinly sliced
- 1 shallot, finely chopped
- 200ml/7fl oz white wine
- 200ml/7fl oz chicken stock
- 40g/1½oz butter
- 100g/3½oz sun-blushed tomatoes
- 300g/10½oz new potatoes
- 30g/1oz butter or 2 tbsp olive oil
- few sprigs fresh parsley
- 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.
Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.
What you need:
- 225g/8oz Odlums Self Raising Flour
- 175g/6oz Butter or Margarine
- 175g/6oz Shamrock Golden Caster Sugar
- 3 Eggs
- 1 level teaspoon Goodall’s Cinnamon (optional)
- 3 Apples (peeled & cored)
- Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
- Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
- Stir in the sieved flour and cinnamon, if used.
- Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
- Slice the remaining half apple into thin circles and arrange on top of mixture.
- Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
- To finish, dust with sieved icing sugar. Enjoy!
Serves 4 – 6
3 tablespoons olive oil
4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper, to taste
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
5 cups baby arugula
½ cup pomegranate seeds* (see Tip)
¼ cup pumpkin seeds, lightly toasted
½ small red onion, thinly sliced
½ cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).
Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)
Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
*Or finely diced green apple if you can’t find pom seeds.
Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.