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
2. Duncannon Fisherman's Pie
Consider using this mixture as the base for a seafood pasta or vol-eu-vent or even for a fisherman's pie topping with savoury crumble topping, pastry instead of mashed potato.
Simple Fish Stock:
Skin from the fish
1 stick of celery
3 back peppercorns
1 bay leaf
Stalks of fresh parsley
1 wedge of lemon.
Water
Bring the entire mixture to the boil for 10 minutes.
Seafood Base:
2 sticks Celery
50ml White wine
1 Leek-thinly sliced
1 Carrot-diced finely
2 cloves of crushed garlic
350ml Fish stock
30g Butter
250ml Pouring cream
Thyme
½ shot Pernod
1 ½ lb Selection of Fish (include cod, salmon, smoked fish, prawns, mussels etc)
Seasoning
Topping:
4oz/110g breadcrumbs
4oz/110g Flahavan's Progress Oatlets
3oz/75g butter
3 dessertspoons of chopped fresh herbs-parsley & thyme
2oz/50g flaked almonds
2oz/50g grated parmesan cheese
Grated zest of one lemon
Melt the butter and add in the breadcrumbs, Flahavan's porridge oats, grated lemon zest, parmesan cheese, chopped herbs and flaked almonds. Allow to cool for a couple of minutes.
Methodology:
Dice up vegetables in nice bite size pieces and sauté off in the butter with garlic and thyme until they are glazed but without colour. Scatter in the plain flour at this stage and use t to coat all of the vegetables and dry up all the juices.
Add in white wine and fish stock together with cream and allow the vegetables to cook out slightly.
Entirely cook this mixture out before adding your selection of fish and shellfish.
Preheat the oven to 180C/350F/Gas Mark 4
When the vegetables have softened add in the fish and shellfish. At this stage try not to stir the mix too much as this will cause the fish to break up.
Cook, very gently, for 5-6 minutes just until the fish is cooked.
Just after the fish is lightly poached add in some freshly chopped basil and/or tarragon together with the pernod. Transfer to a large casserole dish, cover with the topping and bake for 20-25 minutes until piping hot.
Serve with a large green salad.
