Recipes with Flahavan’s Irish Porridge Oats!
Flahavan’s Turmeric Porridge with Kimchi and a Fried Egg
Serves 2
Ingredients:
1 shallot, 3 cm piece of fresh ginger, 1 tsp. black sesame seeds
1 tsp. white sesame seeds, 2 tsp. coconut oil, 1 tsp. dried turmeric
100g Flahavan’s Irish Organic Jumbo Porridge Oats, 500ml vegetable stock
Salt and pepper, 2 free range eggs, 100g Kimchi
Handful fresh coriander leaves
Method:
1. Finely chop the shallot, then peel and grate the ginger
2. Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
3. Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft
4. Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Organic Jumbo Porridge Oats and hot vegetable stock
5. Continue cooking the oats for 6-8 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper
6. In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking
7. Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve
Flahavan’s Chocolate and Orange Porridge with Hazelnut Milk
Serves 2
Ingredients:
80g Flahavan’s Irish Organic Porridge Oats, 500ml hazelnut milk, 30g dark chocolate, grated
20g toasted hazelnuts, chopped, 2 tsp. cacao nibs, Zest of half an orange
25g dried sour cherries, 1 tbsp. date syrup
Method:
1. Heat the hazelnut milk until hot but not boiling, then grate the dark chocolate and add this to the milk, along with the Flahavan’s Irish Organic Porridge Oats
2. Heat over a low-medium heat for 6-8 minutes, stirring from time to time to prevent it from sticking
3. Pour into two bowls, and grate over the orange zest, sprinkle with the chopped hazelnuts, cacao nibs and sour cherries
4. Finish with a drizzle of date syrup, to serve
Peach and Blueberry Crumble
Serves 4
Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients:
80g Flahavan’s Irish Organic Porridge Oats, 420g of peaches, stones removed and quartered
200g blueberries, Juice of ½ an orange, Zest of 1 orange
1tbsp honey, 1 vanilla pod, seeded, 70g coconut oil
40g flakes quinoa, 40g ground almonds, 1tbsp chia seeds
70g soft brown sugar
Method:
1. Pre-heat the oven to 180°C/Gas mark 4.
2. Place the peaches and blueberries in an ovenproof dish.
3. Whisk together the orange juice, zest, honey and vanilla seeds then, pour the mixture over the fruit.
4. Dot the fruit with 20g of the coconut oil and bake in the oven for 20 minutes, or until the peaches are soft and releasing their juices.
5. Mix together the Flahavan’s Irish Organic Porridge Oats, quinoa flakes, ground almonds, chia seeds and soft brown sugar. Rub in the remaining 50g of coconut oil.
6. Top the baked fruit with the crumble topping and bake in the oven for a further 20 minutes, or until golden and the fruit juices have started to bubble up around the edges.
Flahavan’s Fruit and Nut Porridge
Serves 1
Ingredients:
40g Flahavan’s Organic Irish Porridge Oats, 125ml milk, 50ml water
Handful of raspberries, 3 tbsp cacao nibs, Handful of roughly chopped pistachio nuts
Method:
1. Combine the milk, water and Flahavan’s Organic Irish Porridge Oats in a saucepan
2. Bring to the boil, stirring continuously
3. When boiling, reduce the heat to medium then, add raspberries, cocoa nibs and chopped pistachio nuts, leaving a little aside for garnish
4. Simmer for 5 minutes, continuing to stir
5. Serve and sprinkle with the leftover toppings
