Molly Malone’s cockle and mussel chowder

molly malones chowder

Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’

Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.

Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.

Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.

Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.

Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.

Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.

Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.

http://www.rachelallen.com/post/molly-malones-cockle-and-mussel-chowder

 

Mary Flahavan’s delicious Carrot and Oatmeal cake

14478379_1087260951328223_2000591372725256192_n

  • Carrot Cake

    Another Mary Flahavan signature recipe – carrot cake with a healthy twist!

    Serves 16|Takes 30

    INGREDIENTS:

    Cake
    100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
    125g vegetable oil
    125g flour
    200g sugar
    1 tsp baking powder
    2 eggs
    200g grated carrot
    50g chopped walnuts
    1/2 tsp cinnamon
    Icing
    50g butter
    125g icing sugar
    50g cream cheese
    Topping
    100g Flahavan’s Jumbo Oats
    2 tbsp. sunflower oil
    50g honey
    Orange rind to decorate

    METHOD:

    Preheat the oven to 180°C
    If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
    Add all the cake ingredients to the food processor and blend well.
    Pour the mixture into a 2lb loaf tin lined with parchment paper.
    Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.

    For the Jumbo oats topping:
    Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
    Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.

    For the icing:
    Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
    Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.

Mary Flahavan’s Chunky Tomato and Oat Soup

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

Mary Flahavan’s delicious Carrot and Oatmeal cake

14478379_1087260951328223_2000591372725256192_n

  • Carrot Cake

    Another Mary Flahavan signature recipe – carrot cake with a healthy twist!

    Serves 16|Takes 30

    INGREDIENTS:

    Cake
    100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
    125g vegetable oil
    125g flour
    200g sugar
    1 tsp baking powder
    2 eggs
    200g grated carrot
    50g chopped walnuts
    1/2 tsp cinnamon
    Icing
    50g butter
    125g icing sugar
    50g cream cheese
    Topping
    100g Flahavan’s Jumbo Oats
    2 tbsp. sunflower oil
    50g honey
    Orange rind to decorate

    METHOD:

    Preheat the oven to 180°C
    If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
    Add all the cake ingredients to the food processor and blend well.
    Pour the mixture into a 2lb loaf tin lined with parchment paper.
    Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.

    For the Jumbo oats topping:
    Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
    Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.

    For the icing:
    Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
    Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

Mary Flahavan’s delicious Carrot and Oatmeal cake

14478379_1087260951328223_2000591372725256192_n

  • Carrot Cake

    Another Mary Flahavan signature recipe – carrot cake with a healthy twist!

    Serves 16|Takes 30

    INGREDIENTS:

    Cake
    100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
    125g vegetable oil
    125g flour
    200g sugar
    1 tsp baking powder
    2 eggs
    200g grated carrot
    50g chopped walnuts
    1/2 tsp cinnamon
    Icing
    50g butter
    125g icing sugar
    50g cream cheese
    Topping
    100g Flahavan’s Jumbo Oats
    2 tbsp. sunflower oil
    50g honey
    Orange rind to decorate

    METHOD:

    Preheat the oven to 180°C
    If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
    Add all the cake ingredients to the food processor and blend well.
    Pour the mixture into a 2lb loaf tin lined with parchment paper.
    Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.

    For the Jumbo oats topping:
    Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
    Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.

    For the icing:
    Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
    Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

Mary Flahavan’s delicious Carrot and Oatmeal cake

14478379_1087260951328223_2000591372725256192_n

  • Carrot Cake

    Another Mary Flahavan signature recipe – carrot cake with a healthy twist!

    Serves 16|Takes 30

    INGREDIENTS:

    Cake
    100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
    125g vegetable oil
    125g flour
    200g sugar
    1 tsp baking powder
    2 eggs
    200g grated carrot
    50g chopped walnuts
    1/2 tsp cinnamon
    Icing
    50g butter
    125g icing sugar
    50g cream cheese
    Topping
    100g Flahavan’s Jumbo Oats
    2 tbsp. sunflower oil
    50g honey
    Orange rind to decorate

    METHOD:

    Preheat the oven to 180°C
    If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
    Add all the cake ingredients to the food processor and blend well.
    Pour the mixture into a 2lb loaf tin lined with parchment paper.
    Bake in the oven for 1-11/4 hours. Allow to cool on wire rack.

    For the Jumbo oats topping:
    Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
    Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.

    For the icing:
    Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
    Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.