Oats, oats and more oats pt 1

1 servings

Ingredients

Quantity Ingredient
450 millilitres Vegetable stock
1 Onion; sliced
2 Garlic cloves; chopped
30 millilitres /2tbsp thyme
100 grams Egg riccioli pasta
30 grams Butter
2 Garlic cloves; crushed
60 millilitres White wine
100 millilitres Creme fraiche
1 Handful chopped mixed herbs
60 millilitres Oats
60 millilitres Plain flour
2 Chicken drumsticks
2 Eggs; beaten
15 millilitres Olive oil
100 grams Egg riccioli pasta
15 millilitres Olive oil
½ Onion; sliced
2 Cloves garlic; sliced
15 millilitres Thyme; chopped
1 Handful shredded cabbage
2 Chicken drumsticks
½ Onion; chopped
15 millilitres Olive oil
30 millilitres Chopped mixed herbs; (parsley, basil,
; chervil and chives)
2 Rashers bacon
½ Cabbage; shredded
100 millilitres Creme fraiche
1 Handful chopped mixed herbs; (parsley, basil,
; chervil and chives)
300 millilitres Milk
50 grams Porridge oats
Honey
75 grams Butter
50 grams Soft brown sugar
30 grams Syrup
Finely grated zest of 2 oranges
2 Oranges; segmented
100 grams Porridge pats
100 millilitres Natural yogurt
150 millilitres Milk
30 millilitres Double cream

Directions

ONION SOUP

PASTA IN A CREAMY SAUCE

COATED DRUMSTICKS

PASTA WITH CABBAGE

HERBY CHICKEN

CABBAGE WITH CREME FRAICHE

PORRIDGE

FLAP JACKS

MUESLI

Pour the stock into a large pan and bring to the boil. Add the onion and garlic and simmer for five minutes. Blend until smooth, reheat and season to serve.

PASTA IN A CREAMY SAUCE:

1 Cook the pasta in boiling salted water until tender. Drain. Melt the butter in a small pan, add the garlic, cook for two minutes and add the wine.

2 Bring to the boil and stir in the creme fraiche and herbs. Combine the sauce with the cooked pasta, season and serve.

COATED DRUMSTICKS :

1 Blend the oats in a processor until they resemble fine crumbs. Spread the oats and flour onto two separate plates. Pass the drumsticks through the plain flour, the egg and the oats.

2 Heat the oil in a shallow pan and fry the coated drumsticks until brown on all sides. Transfer to the oven for 6-8 minutes or until cooked through.

Serve with the pasta in creamy sauce.

PASTA WITH CABBAGE:

Cook the pasta in boiling salted water until tender and drain. Heat the oil in a shallow pan, add the onion and garlic and cook until soft. Stir through the chopped thyme and cabbage, and cook for a further two minutes.

Mix with the cooked pasta, season and serve.

HERBY CHICKEN:

Preheat the oven to 220c/Gas Mark 7.

1 Remove the bone from the drumsticks and flatten the meat. Fry the onion in olive oil and add the herbs when the onions are soft.

2 Place the chicken on a baking sheet, top with the onion mixture and wrap in

continued in part 2

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