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Jen Fox savoury oats #nationalporridgeweek #worldeggday



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

It’s National Porridge Week and I’m delighted to be teaming up with @flahavans to take on the “Bags Full of Potential” Challenge to showcase just how versatile Flahavan’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 that’s savoury so I decided to take influence from Asia’s savoury porridge but use some sharp Cheddar and Smokey Bacon. Trust me, It was incredibly delicious and it didn’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 Flahavan’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
* Sautéed Spinach
* Chives, Chopped

What to do:

– Fry off the Bacon in a little oil until crisp, set aside
– In the same pot, add the Flahavan’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 (don’t forget to reserve some bacon to serve on top later)
– Season well with salt and black pepper to taste (add some butter if you’re feeling indulgent)
– Top with the seasoned fried egg, sliced avocado, sautéed spinach, crisp bacon and chives.
– Enjoy!

#flahavansporridge #bagsofpotential #flahavans #porridgeweek #oats #oatsforbreakfast #breakfastideas #easyrecipe #easyrecipes #quickrecipe #quickrecipes
Edited · 18h




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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.

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Apple porridge scones by Folláin @follainirishpreserves🤩

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  • Apple Porridge Scones 🍎⁠
    ⁠
    This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat!⁠
    ⁠
    We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋⁠
    ⁠
    Ingredients:⁠
    – 2 cups all-purpose flour⁠
    – 1 cup rolled oats⁠
    – 1 large apple, peeled, cored, and diced⁠
    – 1 cup buttermilk⁠
    – 1/4 cup brown sugar⁠
    – 1/4 cup unsalted butter, melted⁠
    – 2 tsp baking powder⁠
    – 1/2 tsp baking soda⁠
    – 1/2 tsp salt⁠
    – 1/2 tsp ground cinnamon⁠
    – 1/4 tsp ground nutmeg⁠
    – 1 egg⁠
    ⁠
    Methodology:⁠
    – Preheat your oven to 220°C.⁠
    – Line a baking sheet with parchment paper.⁠
    – In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften.⁠
    – In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well.⁠
    – Stir the melted butter and egg into the oat and buttermilk mixture.⁠
    – Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples.⁠
    – Lightly flour a clean surface and turn the dough out onto it.⁠
    With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges.⁠
    – Place the wedges on the prepared baking sheet, leaving some space between each.⁠
    – Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown.⁠
    ⁠
    ⁠
    📸 by @erinmdesign⁠
    ⁠
    #scone#baker#baking#bakersofinstagram#oats#oatmeal#porridge#seasonal#snack#brunch#kaffee#espresso#coffeelover#coffee#coffeebreak#cafe#breakfast#apples#coffeeaddict#coffeegram#cappuccino#momaproved#bakingwithkids#weekend#family#recipe#recipes#vibes#autumn#weekendmood⁠15w
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Fluffy Banana Oatmeal Pancakes @kerrygold #Ireland 🇮🇪 😋

Pour, flip, stack and savor the morning moments.

INGREDIENTS

1 ½ cup old fashioned rolled oats

2 ½ cups unbleached all purpose flour

½ cup brown sugar

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground cinnamon

1 ripe banana

2 large eggs

2 teaspoons pure vanilla extract

3 ¼ cups whole milk

8 tablespoons Irish Butter with Olive Oil plus more for the pan and serving

Instructions

  1. Place the rolled oats in a blender, and process until they resemble coarse flour. 
  2. In a medium size mixing bowl, combine the processed oats, all purpose flour, brown sugar, baking powder, kosher salt, and ground cinnamon. Whisk to combine well.
  3. In a second large mixing bowl, add the ripe banana and use a fork to mash it very well. Next, add the eggs, vanilla extract, and milk. Whisk very well to incorporate the eggs and banana into the milk.
  4. Pour the dry ingredients into the wet ingredients, and then stream in the melted butter. Whisk until just combined. It’s okay if there are still a few lumps.
  5. Preheat a large skillet over medium heat. Add 1 tablespoon of Kerrygold Butter with Olive Oil to melt and coat the bottom of the pan. 
  6. Pour in ¼ cup of the pancake batter into the heated pan for each pancake. Cook for 2 minutes, and when bubbles begin to form and pop on the surface of the pancake, flip, and cook for another 1-2 minutes. Repeat with the remaining pancake batter.
  7. The pancakes can be kept warm in a 200 degree F oven on a metal rack lined baking sheet. Serve the pancakes with sliced bananas, more butter, maple syrup, and a sprinkle of ground cinnamon.
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Chicken Parmigiana prepared and cooked by @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C6J7tvkLtD4/?igsh=MWR2cHJyeGlzbW5kMg==

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#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores

Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves

To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad

DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.

2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.

3. Preheat the oven to 180°C (350°F/gas mark 4).

4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.

5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.

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Apricot Pistachio Overnight Oats @flahavans

https://www.instagram.com/reel/C4Fkki3sxcP/?igsh=MWdtOWFjMzEwNTVi

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  • Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy!
    #flahavansoats #oatspiration #overnightoats

    Serves 2|Takes 120 minutes

    INGREDIENTS:
    90g Flahavan’s Progress Oatlets
    3 tbsp Desiccated Coconut
    200ml Coconut Milk
    260ml Water
    1 tbsp Chia Seeds
    400g Fresh Apricots, halved and stone removed
    2 tbsp Golden Caster Sugar
    40g Pistachios

    METHOD:
    To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can.
    Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool.
    Crush the pistachios into a fine crumb using a pestle and mortar.
    To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
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Camilla Japonica also known as the winter rose @rachelallencooks #ballymaloe

https://www.instagram.com/reel/DHaYQJ7skRR/?igsh=ZWozdXRxd3A3M2N6

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  • Camellia japonica 🌸 Also known as the winter rose, this evergreen shrub flowers in late winter and early spring, adding colour when little else is in bloom.

    Freshly picked for a natural, seasonal touch on cakes and desserts.
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Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries