Flahavan\u2019s Turmeric Porridge with Kimchi and a Fried Egg<\/strong><\/p>\n \n Serves 2<\/p>\n Ingredients: Method: Flahavan\u2019s Chocolate and Orange Porridge with Hazelnut Milk<\/strong><\/p>\n \n Serves 2<\/p>\n Ingredients: Method: Peach and Blueberry Crumble<\/strong><\/p>\n \n Serves 4 Ingredients: Method: Flahavan\u2019s Fruit and Nut Porridge<\/strong><\/p>\n \n Serves 1 Method: Recipes with Flahavan’s Irish Porridge Oats! Flahavan\u2019s 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\u2019s Irish Organic Jumbo Porridge Oats, 500ml vegetable stock Salt […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[18536,22252,13299,5967,22253,19970,6041,19076,21244],"class_list":["post-311685","post","type-post","status-publish","format-standard","hentry","category-clubs","tag-egg","tag-flahavans","tag-fried","tag-irish","tag-kimchi","tag-oats","tag-porridge","tag-recipes","tag-turmeric"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/311685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=311685"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/311685\/revisions"}],"predecessor-version":[{"id":343290,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/311685\/revisions\/343290"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=311685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=311685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=311685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 shallot, 3 cm piece of fresh ginger, 1 tsp. black sesame seeds
\n1 tsp. white sesame seeds, 2 tsp. coconut oil, 1 tsp. dried turmeric
\n100g Flahavan\u2019s Irish Organic Jumbo Porridge Oats, 500ml vegetable stock
\nSalt and pepper, 2 free range eggs, 100g Kimchi
\nHandful fresh coriander leaves<\/p>\n
\n1. Finely chop the shallot, then peel and grate the ginger
\n2. Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
\n3. Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and saut\u00e9 the shallot and ginger until soft
\n4. Add the turmeric and saut\u00e9 for a further 1 minute, before adding in the Flahavan\u2019s Irish Organic Jumbo Porridge Oats and hot vegetable stock
\n5. 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
\n6. 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
\n7. 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<\/p>\n
\n80g Flahavan\u2019s Irish Organic Porridge Oats, 500ml hazelnut milk, 30g dark chocolate, grated
\n20g toasted hazelnuts, chopped, 2 tsp. cacao nibs, Zest of half an orange
\n25g dried sour cherries, 1 tbsp. date syrup<\/p>\n
\n1. Heat the hazelnut milk until hot but not boiling, then grate the dark chocolate and add this to the milk, along with the Flahavan\u2019s Irish Organic Porridge Oats
\n2. Heat over a low-medium heat for 6-8 minutes, stirring from time to time to prevent it from sticking
\n3. Pour into two bowls, and grate over the orange zest, sprinkle with the chopped hazelnuts, cacao nibs and sour cherries
\n4. Finish with a drizzle of date syrup, to serve<\/p>\n
\nPreparation time: 5 minutes
\nCooking time: 40 minutes<\/p>\n
\n80g Flahavan\u2019s Irish Organic Porridge Oats, 420g of peaches, stones removed and quartered
\n200g blueberries, Juice of \u00bd an orange, Zest of 1 orange
\n1tbsp honey, 1 vanilla pod, seeded, 70g coconut oil
\n40g flakes quinoa, 40g ground almonds, 1tbsp chia seeds
\n70g soft brown sugar<\/p>\n
\n1. Pre-heat the oven to 180\u00b0C\/Gas mark 4.
\n2. Place the peaches and blueberries in an ovenproof dish.
\n3. Whisk together the orange juice, zest, honey and vanilla seeds then, pour the mixture over the fruit.
\n4. 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.
\n5. Mix together the Flahavan\u2019s Irish Organic Porridge Oats, quinoa flakes, ground almonds, chia seeds and soft brown sugar. Rub in the remaining 50g of coconut oil.
\n6. 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.<\/p>\n
\nIngredients:
\n40g Flahavan\u2019s Organic Irish Porridge Oats, 125ml milk, 50ml water
\nHandful of raspberries, 3 tbsp cacao nibs, Handful of roughly chopped pistachio nuts<\/p>\n
\n1. Combine the milk, water and Flahavan\u2019s Organic Irish Porridge Oats in a saucepan
\n2. Bring to the boil, stirring continuously
\n3. When boiling, reduce the heat to medium then, add raspberries, cocoa nibs and chopped pistachio nuts, leaving a little aside for garnish
\n4. Simmer for 5 minutes, continuing to stir
\n5. Serve and sprinkle with the leftover toppings<\/p>\n","protected":false},"excerpt":{"rendered":"