Flahavan’s bring you recipes for inspiring and nourishing Dinners to add to your weekly rotation! Get into the kitchen and whip up these delightful dinner recipes with seasonal produce for you and your family to enjoy. These recipes are packed full of delicious and fibre-rich Flahavan’s products and are a must-try for your next family gathering!
Tomato and Mascarpone Oat Galette
Serves 4 | Takes 90
INGREDIENTS:
For the Galette:
95g Flahavan’s Organic Jumbo Oats
2 tbsp coarse polenta
200g plain flour
¼ tsp salt
130g chilled butter, cubed
30g finely grated pecorino cheese
2-3 tbsp ice cold water
For the Filling:
2 large tomatoes, sliced (5cm thick)
400g mixed colour cherry tomatoes, halved
120g mascarpone cheese
2 tbsp pesto
2 basil leaves, finely sliced
1 tbsp olive oil
1 egg, beaten
Salt and pepper to season
METHOD:
Remove 2 tbsp Flahavan’s Organic Porridge Oats and set aside. Place the remaining oats in a food processor and process to a fine flour-like consistency.
In a bowl, mix the ground oats with the flour, pecorino, polenta and salt. Using your fingertips, rub in the chilled butter until you have a breadcrumb-like consistency. Mix in enough water to bring the pastry together and stir through using a butter knife. Then, using your hands, form a flat disc. Wrap the pastry and chill in the fridge for 30 minutes.
Meanwhile, sprinkle salt over the tomatoes and place in a sieve or colander. Set over a bowl for 30 minutes to remove any excess water and pat dry with kitchen roll. Sprinkle the basil, olive oil and plenty of black pepper over the tomatoes.
Place the chilled pastry between 2 sheets of parchment paper and roll out into a rough circle, around 5 mm thick. Sprinkle the remaining oats over the top of the pastry and run the rolling pin over a couple of times to stick them down. Place the parchment back on top of the pastry and flip onto a flat baking tray, with the oat coated side facing down. Remove the top layer of parchment and spread over the mascarpone cheese, leaving a 5cm edge. Dot over the pesto and layer the tomatoes on top.
Bring the edges up over the filling to form a crust and brush with a little beaten egg.
Bake in the oven for 45 minutes or until golden brown round the edges. Leave to cool for 10-15 minutes before serving. Enjoy!
Cauliflower & Oat Pizza
Serves 1 pizza|Takes 30-40 mins
INGREDIENTS:
Pizza Base:
200g (8oz) cauliflower
100g (4oz) Flahavan’s Progress Oatlets
50g (2oz) ground almonds
A pinch of dried oregano
Pinch of Salt and black pepper
1 egg, beaten
Olive oil
Tomato sauce:
1 garlic clove, minced
A bunch of fresh basil
400g (1 tin) quality plum tomatoes
Sea salt
Fresh mozzarella cheese
Fresh basil leaves
METHOD:
Preheat the oven to 180°C/ 350°F/gas mark 4.
Blitz the cauliflower in a food processor until it has a fine, rice-like texture and put it into a mixing bowl.
Separately blitz the oats to a flour-like consistency and add to the mixing bowl.
Then add the ground almonds, oregano, beaten egg, salt and pepper to the bowl and combine well.
Line a pizza tray with parchment paper. Put the dough in the middle of the tray and flatten until it is about 10mm thick. Bake for 15 minutes, until just golden.
While this is cooking make your tomato sauce as follows:
Add the tomatoes, basil and garlic to the food processor and blitz well.
Pour into a saucepan and simmer for approximately 15 minutes or until the sauce has thickened. Season with salt and pepper.
Once the pizza base is golden, remove it from the oven and turn the heat up to 200°C/ 390°F/gas mark 6. Spread the tomato sauce over the base, add the mozzarella and your toppings of choice. Allow to cook for a further 8 – 10 mins until toppings are cooked.
Top Tip: If the base mixture is too sticky to roll, cover it with a separate piece of parchment paper and then flattened with a rolling pin.
Chicken Goujons
Serves 15|Takes 25 minutes
INGREDIENTS:
450g Chicken
50g Plain Flour
150g Flahavan’s Oats
2 Eggs
2 tbsp Olive Oil
400g Potatoes
200g Butterhead Lettuce
2 Tomatoes
METHOD:
Pre-heat the oven to 200°C
Set up 3 bowls, the first with flour and a little salt and pepper to season, the second with the eggs beaten, the third with Flahavan’s Oats.
Chop the chicken into thumb sized strips.
Dip the chicken strips into flour, then egg, then Flahavan’s Oats.
Spread the oil over the baking tray and then lay the goujons on the tray and cook in the oven for 15-20 minutes turning over halfway through.
Peel potatoes and boil until soft.
Serve with a side salad of lettuce and tomato.