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Recipes
Try Paul Flynn’s delicious, mouth-watering oat-based recipes with Flahavan’s range of products.
Chef-owner of the Tannery Restaurant, Dungarvan, Co Waterford, Paul has received many accolades for his culinary talents during his career. He recently collected the coveted Georgina Campbell Chef of the Year for 2008. The Tannery won the Restaurant of the Year in 2004. Paul also has two cookbooks under his belt, “An Irish Adventure with Food” and “Second Helpings”.
- Creamy Porridge With Whiskey Poached Winter Fruits
- Black Pudding Stuffed Chicken With Oatmeal Crust
- Carrot & Oatmeal Cake
- Oatmeal & Raisin Shortcake
- Oatmeal & Thyme Pancake With Spinach & Poached Egg
1. Creamy Porridge With Whiskey Poached Winter Fruits
The beauty of this recipe is, once covered in the poaching syrup, these will keep very well for months, so its no harm to have a jar of these tucked away in the fridge as a treat for those cold, wet, winter mornings.
Serves 4
Poached Winter Fruits
500ml water
125g caster sugar
1 cinnamon stick
1 earl grey tea bag
Peel of 1/4 orange
1/4 lemon juiced
Splash of good irish whiskey
200g dried fruit mix, widely available in supermarkets- eg. Prunes, apricots, apple, dates, figs & cranberries
- Make a syrup with the water, sugar, cinnamon, orange and lemon,
- Poach the fruits in the syrup with the tea bag for 5-10 minutes. But only add the dates at the last minute,
- Add the whiskey to taste.
2 cups of flahavans progress oatlets
4 & 1/2 cups milk
1/2 cup cream
- Stir the oatlets into the cold milk,
- Bring to the boil and cook for three minutes, stirring constantly,
- Remove from the heat and stir in the cream,
- Divide into 4 bowls and place a selection of the poached winter fruits on top and drizzle over a little of the syrup.
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