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06 February 2009

How Cool is This?

We had been planning to run story on Flahavan's, Waterford's oatmeal masters, to let you know that they have just launched two new products.
Organic quick oat sachets are the first, simple to use single sachets, and the second are organic portable porridge pots. (A little word, here, to keen campers; these portable pots are only brilliant when you are out camping: a hearty energy breakfast in seconds).
And then along comes a message to say that Flahavan's have teamed up with Garret Byrne, whose Kilkenny restaurant, Campagne, has been the hottest opening of the last year, to produce some oat-based recipes. And how cool they are: a mussel recipe; a breakfast recipe; a fish recipe (see below), an oatmeal crumble and oatmeal cookies, all wearing Mr Byrne's trademark of elegance and sharpness.
Check out the recipes on
(Above are Garret and Dolores)

Flahavan's Organic Oatmeal Crusted Organic Salmon with potato cakes and herb sauce

For the salmon
100gr/ 3.5 oz Flahavan’s Organic Porridge Oats
4 tbsp flour
2 egg whites
4 x 170 gr /6 oz Clare Island Organic salmon fillet

1. Dust the salmon with flour and remove excess, then dip in the egg white and finally in the Flahavan’s Organic Oatmeal.
Dust off any excess oatmeal while you prepare the potato cakes and sauce. Place in fridge

For the potato cake
300gr/10 oz cooked potato
30gr/ 1 oz parsley
10gr/ 0.5 oz tarragon
1 banana shallot*, peeled
Salt and pepper
• Banana shallots are the long bulb varieties of shallots.

1. Pick and wash the parsley and tarragon and chop finely.

2. Finely chop the shallot and to the potato with the herbs, season with salt and pepper and crush with a fork.
Place into metal ring moulds to shape and then place in fridge to firm up.

Herb Sauce
1 tsp capers
1 tsp gherkins
4 anchovies
1 banana shallot, sliced
1 tsp mustard
1 bunch flat leaf parsley
_ bunch tarragon
_ bunch basil
200ml/ 6 fl oz olive oil
Lemon juice to taste

1. Pick, wash and dry the herbs.

2. Place the capers, mustard, gherkins, shallot and mustard in the liquidizer. Turn on the machine and blitz for one minute.

3. Add the herbs and turn machine on again, slowly adding the oil. Add the lemon juice and a pinch of salt if required.

To serve
Fry the potato cakes in a little olive oil and clarified butter until golden brown on each side. Place in oven to keep warm.

Season the salmon with a little salt and cook in the same pan about 3 minutes each side until nicely coloured.

Place the potato cakes in the middle of each plate and put a piece of salmon next to it. Drizzle the herb sauce around the plate.