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
4. Mixed Berry Fool with Toasted Granola
Mixed berry compote
Toasted Granola
200ml/7floz natural yoghurt
Berry Fruit Compote:
If you are making this in the right season, you might like to use a mixture of berries which you have picked yourself or see what your greengrocer or supermarket is offering. This is a very versatile recipe, useful for both savoury and sweet dishes. I also like to serve a spoonful of this compote with some mild creamy goat’s cheese and some crostini as an instant starter.
200 g/7 oz mixed berries, such as blueberries, raspberries, hulled and halved strawberries
50 g/2 oz sugar
2 tbsp Grand Marnier
Methodology:
Place the berries in a heavy-based pan with the sugar and Grand Marnier, then bring to the boil, stirring so that the sugar dissolves. Continue to boil fast for about 5 minutes until the berries are tender but still holding their shape.
Remove the compote from the heat and transfer to a bowl. Leave to cool completely, then cover with cling film and chill and use as required. This will last for up to three days in the fridge.
Granola:
This granola is delicious served on its own as a breakfast cereal.
8ozs/225g Flahavan’s Jumbo Oats or Organic Jumbo porridge oats
4ozs/110g flaked almonds
1ozs/25g hazelnuts
2ozs/50g sultanas
2ozs/50g demerara sugar
4 dessertspoons of honey
4ozs/110g mixed fruit (Apricots, sultanas, dates etc)
Methodology:
Meanwhile prepare the granola.
Spread the Organic Jumbo porridge oats, flaked almonds, dried fruits, hazelnuts and sultanas onto a flat baking sheet. Scatter the demerara sugar over the top of the oat mixture. Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp. Remove from the oven, allow the granola to go completely cold and store in an airtight container until required.
To assemble the fool:
Layer up the berry compote in 6 glasses alternating each layer adding some natural yoghurt and put some granola in the mixture for added crunch. Continue layering up the yoghurt, granola and mixed berry compote.
Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.
