Anna Haugh – Chicken fricassee with pesto and sun-blushed tomatoes

By Anna Haugh From Saturday Kitchen


For the pesto

For the chicken fricassee

To serve

  • 300g/10½oz new potatoes
  • 30g/1oz butter or 2 tbsp olive oil
  • few sprigs fresh parsley


  1. 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.
  2. 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.
  3. Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.
  4. 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.
  5. Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.

Kerrygold Fettuccine Alfredo, Irish-style


Prep:  5 minutes
Cook:  15 minutes
Serves:  2
  1. Ingredients:
    • 6 ounces fettuccine noodles
    • 1 ½ cups grated Kerrygold Dubliner Cheese
    • ½ cup heavy cream
    • 3 tablespoons Kerrygold Unsalted Butter
    • Salt, to taste
    • Freshly ground black pepper, to taste

    Bring a large pot of salted water to a boil to cook the pasta.

    Meanwhile, grate the cheese and place it in a serving bowl.

    In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.

    Add the pasta to the boiling water and cook until al dente.

    Drain the pasta (reserving some of the cooking water, just in case).

    Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.

    Drizzle in the melted butter and cream mixture, and toss again.

    Taste, and add salt, pepper, and additional pasta cooking water to taste.



Rachel’s Home Made Rice Pudding Recipe

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Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃

Roz Purcell’s simple oat pancakes recipe

fla simple oat pancakes fb apr 16

Think you’re looking at an indulgent desert? Think again! We love Roz Purcell’s Simple Oat Pancake recipe. Try it out today! PS. That’s Greek Yougurt not whipped cream!

50g Flahavan’s Oats
1 egg
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.

Odlums Fruit Cake. So easy to bake.

Screenshot_2020-07-07 #odlums hashtag on Instagram • Photos and Videos

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Fruit Cake So easy to bake 350g of Raisins 350g of Sultanas 125g of Currants, Tub of Cherries, 50g Chopped Almond Nuts, 2 teaspoons of Mixed Spice, 1 teaspoon of Ground Ginger, Grated Rind Zest of 1 large Orange, 2-3 Tablespoons of Whiskey, 1 Tablespoon of Treacle mix all together and leave for a couple of days .
500g of Plain Flour 2 teaspoons of baking powder, 350g butter, 350g of soft brown sugar, 6 eggs ,
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake

Neven Maguire’s penne with pumpkin, crispy bacon, sage and Parmesan

neven pumkin penne

I love this time of year. Conor and Lucia have made their pumpkin lanterns and I never let anything go to waste. I make soup with the flesh that they have scraped out – which is also good with pasta. Sage is a herb that tastes particularly well with pumpkin.

This is a recipe that you could use any time of the year with butternut squash or with sweet potatoes instead of the pumpkin.

I mentioned recently how many butchers are making their own sausages and here is another chance to try some out. With colcannon, this makes a very tasty meal.

Colcannon is also delicious with any grilled meat or with Sunday lunch. I often use this onion gravy with roast meats or pork chops. Allowing it to carmelise adds great depth of flavour.

Happy cooking,


Penne with pumpkin, crispy bacon, sage and Parmesan

Serves four to six

4 tbsp olive oil

175g (175g) smoked streaky bacon lardons

500g (1¼lb) pumpkin, peeled, seeded and finely diced

15g (½oz) packet fresh sage, finely shredded

500g (1¼lb) penne pasta

50g (2oz) freshly grated Parmesan, plus extra to garnish

sea salt and freshly ground black pepper

  • 1 Heat the oil a large frying pan and fry the bacon for two to three minutes until crisp. Add the pumpkin with the sage. Season with salt and pepper and cook for four to five minutes, stirring occasionally until the pumpkin is cooked through.
  • 2 Cook the penne according to the packet instructions, then drain and add to the pumpkin with the crispy bacon. Stir in the Parmesan and season to taste, then divide among bowls.
  • 3 Garnish with extra Parmesan and black pepper.

Sausages with colcannon

Serves eight to 10

1.5kg (3lb) floury potatoes (such as Rooster), peeled and cut into chunks

8 traditional jumbo Irish pork sausages

225g (8oz) kale, finely shredded

2 scallions, very finely chopped

120ml (4fl oz) milk

75g (3oz) butter

Salt and pepper

Stout onion gravy, to serve (optional, see point 3)

  • 1 Steam the potatoes until tender. Cook the sausages in a frying pan in a little oil or under the grill. Place a knob of the butter and a tablespoon of water in a pan over a high heat. Add the kale and scallions with a pinch of salt. Cover, shake vigorously and cook for 1½ minutes. Shake again and cook for another 1½ minutes, until the cabbage or kale is tender but still crisp.
  • 2 Heat the milk in a small pan or in the microwave. Mash the potatoes and then beat in the butter with enough of the milk to make a smooth, creamy mash. Season to taste with salt and pepper and serve with the sausages and some gravy, if liked.
  • 3 Stout onion gravy: sauté thinly sliced onions in butter and season with salt and pepper, then sprinkle with a little sugar to caramelise. Stir in a spoonful of flour and then pour in enough Guinness or beef stock from a cube to make a thick smooth gravy.