120g Flahavan’s Oats
875mls of whole milk
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.
Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon
Social distancing means lots of baking…how about a lovely lemon and blueberry tart from @odlums_ireland
It would make the perfect wee gift for mammy’s day…just leave it at her door step and keep your distance 😷🤪
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9″.
Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
When cool, dust with icing sugar.
This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour
1 tblsp rapeseed oil
1 tblsp butter, softened
2 large potatoes, cut into 1cm (1/2in) dice
1 small onion, cut into 1cm (1/2in) dice
1 carrot, cut into 1cm (1/2in) dice
1/2 small leek, cut into 1cm (1/2in) dice
1 tblsp plain flour
sea salt and freshly ground black pepper
150 ml (1/4 pint) dry white wine
300 ml (1/2 pint) fish stock (page 254)
100 g (4oz) skinless salmon fillet, cut into cubes
100 g (4oz) smoked coley fillet, cut into cubes
100 g (4oz) cooked mussel meat
100 g (4oz) cooked peeled prawns
150 ml (1/4 pint) cream
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh dill
1 tblsp parsley oil (page 250), to garnish
fresh micro salad, to garnish
makes about 1.2 litres (2 pints)
250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
3 leeks, trimmed and chopped
3 carrots, chopped
1 fennel bulb, chopped
large handful of fresh parsley, roughly chopped
175 ml (6fl oz) dry white wine
100 g (4oz) fresh flat-leaf parsley
100 ml (3 1/2fl oz) rapeseed oil
Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.
Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.
Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.
Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.
This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.
This morning on Ireland AM, Catherine baked these oaty cookies. Quick and easy to make, these cookies are packed full of cherries and porridge oats – a healthier alternative to your traditional recipe!