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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
4. Oatmeal & Raisin Shortcake
These are really easy to make and are one that the kids can get involved with and have some fun. For an extra treat, serve them with caramelised banana and whipped cream
Ingredients
420g plain flour
3 tbl spoons granulated sugar
1 & 1/2 t-spoons baking powder
3/4 t-spoon salt
227g cold butter- cut into small dice
400ml cream
2-3 drops vanilla extract
Handful raisins
60g flahavans progress oatmeal
- Preheat oven to 200*c,
- Sieve the flour, baking powder, sugar and salt into a large mixing bowl,
- Add the oatmeal and raisins and mix,
- Combine the cream and vanilla together in a small jug,
- Add the cream to the dry ingredients and mix well to form a stiff dough. It may seem a little dry. Turn out onto the work surface and kneed 6-7 times until it comes together.
- Transfer the dough to a baking tray lined with greaseproof and roll out to 3/4 inch,
- Refrigerate for 20 mins,
- Remove from the refrigerator and cut into desired size rectangles or squares,
- Bake on the centre shelf of the oven for 15-20 mins until golden,
- Remove from the oven and transfer to a cooling rack.
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