Kevin Dundon creates exclusive Flahavan's oat recipes
Celebrity and masterchef Kevin Dundon has collaborated with Flahavans, the nation's favourite porridge, to create a selection of delicious oat-based recipes. The recipes demonstrate that oats are a versatile ingredient and can be used in numerous creative dishes.
The mouth-watering recipes include Duncannon Seafood Pie with Crumble Topping and a heart-warming Beef Casserole with Oatmeal Dumplings. Also included is Winter Fruit Granola, which is a very versatile recipe that can be used for both sweet and savoury dishes and everyone's favourite, a Deep Filled Apple and Cranberry Crumble Pie.
Kevin also created a special signature Flahavan's porridge recipe, Creamy Porridge with Flambéed Plum, Orange Syrup and Crème Fraîche.
Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant , located in Ireland's sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine. Kevin has won countless awards for his culinary talents.
- Flahavan's Creamy Porridge with Flambéed Plum, Orange Syrup & Crème Fraîche
- Duncannon Fisherman's Pie
- Traditional Beef Casserole with Herb Dumplings
- Mixed Berry Fool with Toasted Granola
- Deep Filled Apple & Cranberry Crumble
1. Flahavan's Creamy Porridge with Flambéed Plum, Orange Syrup & Crème Fraîche
Creamy Porridge:
4oz/110g Flahavan's Progress Oatlets
1 pint/600ml milk
3 ½ floz/100ml cream
Grated zest of one orange
Pinch salt
Flambéed Plums:
4 plums
2oz/50g butter
2oz/50g brown sugar
1 measure Grand Manier
Orange Reduction:
½ pint/250ml orange juice
2 tablespoons sugar
½ vanilla pod
Garnish:
Sprigs of mint
Crème Fraîche
Methodology:
Put the Flahavan's porridge oats, salt and milk into a medium sized saucepan and bring to the boil
Simmer for 3-4 minutes and then add in the cream and orange zest and cook for a further moment or two and then keep in a warm place until you are ready to serve.
Cut the plums into quarters and take out the stones.
Heat the pan with the butter and ten add in the plums and toss around for a couple of minutes until they are lazed. Scatter in the sugar and cook for 3-4 minutes. Just before serving add in a splash of Grand Marnier and allow that to flame up. Be very careful not to get burned.
Place the orange juice, sugar and vanilla pod into a small saucepan and boil continuously for 5-6 minutes until it has reduced to a thick syrup.
Serve the Flahavan's porridge in a large bowl with the flambéed plums on top. Drizzle with the orange syrup and top with a quenelle of crème fraîche and a sprig of fresh mint.
