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Jen Fox savoury oats #nationalporridgeweek



foxnestfood
Bacon & Cheese Savoury Oats (Trust me on this one!)

Itā€™s National Porridge Week and Iā€™m delighted to be teaming up withĀ @flahavansĀ to take on the ā€œBags Full of Potentialā€ Challenge to showcase just how versatile Flahavanā€™s Oats are.

When you hear the word Porridge, most of us automatically picture a delicious steaming hot bowl, drizzled with honey & topped with fruit, but did you know that in Asia, savoury porridge oats are common place? It got me thinking, why it never took off in this part of the world?

I never had much of a sweet tooth and definitely prefer a breakfast thatā€™s savoury so I decided to take influence from Asiaā€™s savoury porridge but use some sharp Cheddar and Smokey Bacon. Trust me, It was incredibly delicious and it didnā€™t feel like it had to be breakfast anymore either. You could easily have this for lunch or dinner and it takes around 10 minutes!

What you need:
serve 2

* 80g Flahavanā€™s Porridge Oats
* 295ml of Chicken/Veg Stock
* 235ml Milk
* 70g Red Mature Cheddar, grated
* 100g Smoked Bacon Lardons
* Salt and Pepper to taste

Serve with:
* A Runny Seasoned Fried Egg
* Sliced Avocado
* SautƩed Spinach
* Chives, Chopped

What to do:

– Fry off the Bacon in a little oil until crisp, set aside
– In the same pot, add the Flahavanā€™s Porridge Oats, Stock/Water, the Milk & stir it up over medium heat until cooked
– Add the cheedar, return back the bacon and mix until cheese is melted (donā€™t forget to reserve some bacon to serve on top later)
– Season well with salt and black pepper to taste (add some butter if youā€™re feeling indulgent)
– Top with the seasoned fried egg, sliced avocado, sautĆ©ed spinach, crisp bacon and chives.
– Enjoy!

#flahavansporridgeĀ #bagsofpotentialĀ #flahavansĀ #porridgeweekĀ #oatsĀ #oatsforbreakfastĀ #breakfastideasĀ #easyrecipeĀ #easyrecipesĀ #quickrecipeĀ #quickrecipes
EditedĀ Ā·Ā 18h




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Introducing our NEW Favourite lunch option. Sourdough bruschetta with our homemade wild garlic pesto @datsescafeandcakes in the heart of Cavan town

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datsescafeandcakes

šŸŒ±Introducing our *NEW* Favourite lunch optionšŸŒ±

šŸŒ± Sourdough bruschetta with our homemade wild garlic pestošŸŒ±

Watch the process of how we got the wild garlic pesto from nature, all the way onto the sandwich!

We canā€™t wait for you to try it!šŸ¤¤

Yum, yum, yum šŸŒ±

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Neven’s English Food Tour Wednesday on RTƉ One 8.30pm @macnean_house_restaurant Co.Cavan

https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi

macnean_house_restaurant

ā€¢

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  • šŸ’«Donā€™t Forget Nevenā€™s New Series Begins TonightšŸ’«

    šŸ“ŗRTƉ One
    ā° 8:30pm

    @nevenmaguire
  • Ā begins his journey in Newcastle šŸ°šŸž
    From climbing the 847-year-old Newcastle Castle for views over the Tyneā€™s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.

    He also explores the cityā€™s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.

    History, food and heart ā€” Newcastle delivers!

    #ad
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Rachel Allen’s Divine Rich Chocolate Cake recipe #Ballymaloe  šŸ˜‹ šŸ˜  šŸ‡®šŸ‡Ŗ


rachelallencooks
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Happy Sunday!
This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachelā€™s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake thatā€™s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it!
I made 2 this morning, one for home and one for a friendā€™s (belated) birthday!
Hereā€™s the recipe below!
Serves 6-8
A little soft butter, for greasing the tin
150g dark chocolate, chopped
125g butter
150g caster sugar
3 eggs, whisked to break up
50g ground almonds or plain flour

For the Chocolate Glaze:
110g dark chocolate , chopped
2 tbsp milk or cream
50g butter

Preheat the oven to 160ā€™C/Fan 145.
Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper.
Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc!
Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin .
To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose itā€™s glossy sheen .
Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides.
#baking #rachelallencooks #chocolatecake #glutenfree1d
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Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==

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  • dunnesstores
  • This Satay Style Baked Chicken recipe from our brand ambassadorĀ @nevenmaguireĀ is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your localĀ @dunnesstores

    Ingredients (Serves 4)
    2 Tbsp. Simply Better Thai Yellow Curry Paste
    1 Can Simply Better Thai Coconut Milk
    4 pieces Simply Better Palm Sugar
    2 packets Simply Better Irish Corn Fed Chicken Thigh Fillets, trimmed
    1 Jar Simply Better Double Roasted Smooth Peanut Butter
    2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
    2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
    2 Limes, 1 juiced & 1 cut into wedges
    2 packets Simply Better Irish Corn Fed Chicken Thighs
    1 Simply Better Irish Red Chilli, cut into rings
    Handful Fresh Coriander leaves
    Simply Better Organic Thai Jasmine Rice, to serve

    Method
    Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.

    To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.

    Preheat the oven to 200Ā°C (400Ā°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.

    NEVENā€™S TOP TIP

    To make this an easy family tray bake, add a packet of baby potatoes that youā€™ve halved and tossed in a little oil to the chicken before roasting.