Tag: recipes

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Friday night Italian pizzas @flahavansoats

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flahavans

No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats

Serves 2 pizza bases|Takes 15 mins

Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper

Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through

For the tomato topping:

Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.

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Georgina Hayden’s churros Dutch baby recipe: rte.ie

Hayden says this is her ‘kids’ dream breakfast’.

Ingredients

“I love classic Spanish churros for breakfast – who doesn’t?” Chef Georgina Hayden says.

“Dipped in hot chocolate, they’re such a treat, but deep-frying is not something I want to be doing on a weekday morning (or any morning, come to that). This is a striking and fun alternative.

“As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness. My kids’ dream breakfast.”

Churros Dutch baby

Serves: 4

  • 85g plain flour
  • 275ml whole milk
  • 3 large eggs
  • A good pinch of sea salt
  • 1tsp vanilla extract
  • 50g unsalted butter
  • 4tbsp icing sugar
  • 1tsp ground cinnamon
  • 150g chocolate (Hayden likes a mixture of dark and milk, but whatever floats your boat…)
  • 200ml single cream

Method

1. Blitz the plain flour, 175 millilitres of the whole milk, the eggs, sea salt and vanilla in a blender until smooth. You can also do this by hand with a whisk.

2. If you can, cover and leave the mixture to rest for 30 minutes, or in the fridge if leaving longer (though bring the batter to room temperature before cooking).

3. Preheat your oven to 220°C/200°C fan/gas mark seven.

4. Cut the butter into cubes and place in a large ovenproof frying pan or cast-iron pan.

5. Pop into the oven until the butter has melted and is browned (this adds loads of flavour), but you don’t want it to burn, so keep an eye on it.

6. Working quickly and carefully, leave the pan in the oven, pour in the batter and shut the door. Leave it untouched for 20 minutes (do not open that door!).

7. Then reduce the oven temperature to 180°C/160°C fan/gas mark four and bake for a further five minutes.

8. While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon and set aside. Cut or break the chocolate into small equal-sized pieces and place them in a heatproof bowl.

9. When the Dutch baby is almost ready, heat the single cream and remaining 100 millilitres of milk in a small saucepan over a medium heat, so it is hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for one minute, then stir until you have a thick, smooth chocolate sauce.

10. When the Dutch baby is ready, remove from the oven and dust straight away with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side.

MEDesque by Georgina Hayden is published in hardback by Bloomsbury Publishing. Photography by Laura Edwards. Available now.

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Neven’s chicken sauce lyonnaise with crushed baby potatoes from Neven’s Ulster Food Tour airs Wednesdays on RTÉ One at 8.30pm.

Neven Maguire

By Neven Maguire

Celebrity Chef

Neven’s Ulster Food Tour airs Wednesdays on RTÉ One at 8.30pm.

Ingredients

Serves 4

For The Chicken

· 4 x Quality Assured Cornfed Chicken breasts, skin on

· 150g Chestnut Mushrooms, sliced

· 2 garlic cloves, peeled and crushed

· 2 x Shallots, peeled and finely sliced

· 50ml Madeira Wine

· 75ml White Wine

· 1 tbsp Red Wine Vinegar

· 1 tbsp fresh thyme leave, chopped

· 200ml Beef Stock

· 120ml Double Cream

· Sea salt and freshly ground black pepper


For The Crushed Baby Potatoes

· 1 Packet Irish Charlotte Potatoes

· 6 tbsp Olive Oil

· 6 Garlic Cloves, lightly bashed in their skins

· 1 tbsp rosemary sprigs

· Sea Salt and Freshly Ground Black Pepper

Method

For The Chicken

· Heat a large heavy based saucepan over a medium heat

· Add the rapeseed oil and butter

· Place the chicken into the heat pot skin side down and season the flesh side with sea salt and freshly ground black pepper

· Cook for 3-4 minutes on each side until just sealed

· Remove from the pan and set aside

· Using the same pot, add in the shallots, garlic and mushrooms and sauté for 2-3 minutes, stirring to combine

· Deglaze with the madeira wine, white wine and red wine vinegar

· Allow to reduce slightly

· Add in the chopped thyme and stir

· Add in the beef stock followed by the double cream and stir well to combine everything

· Return the chicken to the pan and nestle it into the sauce

· Cover with a lid and reduce the heat to a simmer

· Cook for 15-20 minutes until the chicken is cooked through and tender

· Finish with chopped parsley


For The Crushed Baby Potatoes

· Preheat the oven to 200°C (400°F/ Gas mark 6).

· Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam dry for a few minutes.

· Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed. Using the back or a large spoon or potato masher, push down on each of the potatoes to make them crack open.

· Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray along with rosemary sprigs.

· Roast for 45 minutes to 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.

· Arrange on a platter and let everyone help themselves