Originality and flavour come out on top in Flahavan's recipe challenge

The winning recipes in the inaugural Flahavan's National Porridge Making Challenge have been announced. The overall winners of the two categories - Perfect Porridge and Most Innovative Oat-based dish - will receive €1,500 each for their culinary skills, while the two runners up will receive €500.

Ms Antoinette Sweeney from Dublin won the Perfect Porridge award for her healthy morning kickstart – High 5-Superfood Breakfast Delight. On speaking of her win, Antoinette said, "I use Flahavan's oats regularly and I wanted to produce the ultimate superfood hot breakfast option.

The award for Most Innovative Oat-based dish went to Ms Patricia Hennessy from Carlow for her wonderfully tempting Oat and Almond Crusted Lamb Croquettes. Patricia is delighted to have been chosen as a winner, saying; "it's a dream come true "

The runners-up are Ms Helen Barrett from Athlone, Co Westmeath for her Porridge with poached Pears, Baked Apples with Blueberries and West Cork Honey and Mr Eric O'Callaghan from Dublin for his Irish Whiskey and Pinhead Oat Ice Cream with Raspberry Ripple,

Ingredients:
110g Flahavans Progress Oatlets
600ml low fat milk (or water)
pinch of salt

Fruit topping:
Seeds of two pomegranates
1 tablespoon of orange rind (finely chopped)
1 tablespoon fresh orange juice
Half a tablespoon grated fresh ginger root
1 tablespoon of manuka honey
pinch of salt

Method:

1. Mix all the fruit topping ingredients until satisfactorily combined.
2. Place the porridge, salt and low fat milk in a saucepan. Bring to the boil, then reduce heat and simmer for 5 minutes until the oats are cooked,
3. Pour the porridge into a warmed service dish and top with the fruit mixture.

Ingredients:
2 preserved lemons
Half a teaspoon cumin & harissa
1 pound of lean minced lamb
3 oz Flahavans pinhead oats
2 red onions
2 oz chorizo
half a leek (finely chopped)
2 oz ground almonds
2 oz diced feta cheese
3 tablespoons curim lager
4 chopped tomatoes
1 clove of garlic
2 tablespoons flour
2 tablespoons cream
6 tablespoons passata
1 tin chopped tomatoes
Egg Wash (1 egg & 1 tablespoon milk)
1 tin chickpeas
4 tablespoons O' Hara's beer

Method:

Croquettes:

1. Saute the leek and one chopped onion in a pan for 3-4 minutes. Add the lager & reduce for 5 minutes.
2. Add the feta and add the 4 chopped tomatoes. Leave to cool
3. Add the lamb and mix well. Form croquettes of medium size using your hands.
4. Set up three bowls: one with flour, one with the egg wash and one with the oats and ground almonds.
5. Pass each of the croquettes through the flour, egg wash and the porridge/almond mix until thouroughly coated.
6. Fry for 4-5 minutes, turning flequently. They should look nicely brown and crisp.
7. Place croquettes on a baking sheet and cook in an oven for 15 minuets at 180C.

1. Saute second onion with clove of garlic (finely chopped) and chorizo for 2-3 minutes.
2. Add the passta and tin of tomatoes. Season with O' Hara's beer and a pinch of sugar if required. Reduce for 5 minutes.
3. Add the cumin and harissa and the tin of chickpeas. Simmer for 15 minutes & then add the cream.
4. Chop 1 lemon and add.

1. Ladle the sauce into a bowl and top with two croquettes.
2. Decorate with quarters of preserved lemons and some finely chopped corriander.