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
5. Deep Filled Apple & Cranberry Crumble
A crumble is a very traditional dessert but one which is always very popular. This dessert can be frozen very successfully and retained until required at a later stage.
Sweet Pastry:
300g plain flour
125g caster sugar
150g butter
1 large egg
Methodology:
Place the sifted flour in a large bowl with the caster sugar.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Beat the eggs together and add to the dry ingredients and bind it together.
Wrap in cling film and allow to rest.
Compote:
4 large cooking apples-peeled and diced
5oz/150g cranberries
100g caster sugar
1 tablespoon water
Bring to the boil for 3-4 minutes. Allow to cool down.
Crumble:
250g plain flour
100g Flahavan’s Progress Oatlets or Organic porridge oats
125g butter
125g brown sugar
Pinch cinnamon
Methodology:
Rub all ingredients together.
Line a buttered tartlet mould (10inch round) with sweet pastry.
½ fill with apple and cranberry compote
Scatter with some of the crumble topping
Bake in a hot oven for 30-35 minutes (180C/350F/Gas Mark 4)
