Killeshandra, Co. Cavan
2 d · COFFEE CAKE WITH MIXED TOFFEE NUTS
Drumbeg House, Inver, Co.Donegal
Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!
Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
So, so comforting.. homemade rice pudding. Zac wanted to make this last night but we didn’t have any pudding (pearl) rice, so he used Arborio risotto rice, and guess what: it was divine! Of course you can switch up the vanilla for cardamom, rose water, orange zest, saffron, cinnamon etc.. Here’s the recipe 👇🏽 #ricepudding #comfortfood #staysafe #comfortingpudding Baked creamy vanilla rice pudding
75g pearl rice/pudding rice
50g caster sugar
1 tsp vanilla extract
Preheat the oven to 170’C
Place the rice and sugar in the pie dish, mixing together and spreading evenly over the base.
In a large saucepan, bring the milk and cream to the boil. Add the vanilla extract and carefully pour over the rice and sugar (I usually do this while the dish is sitting on the rack in the oven). Bake in the oven for 1 ¼ to 1 ½ hours or until the rice is tender, it’ll be golden on top.
Serve in bowls with a sprinkling of brown sugar, strawberry jam or poached rhubarb , plums etc. 💕
Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃
Drumbeg House, Inver, Co.Donegal