Wednesday, May 23, 2012

Review: A Celebration of East Cork's Finest Foods...



Recently, I wrote about an upcoming Slow Food Movement event, Celebration Of Local Food which took place last night in Pizzeria San Marco in Midleton, East Cork. The night was a brilliant success, with talks from the real 'food heroes' in Ireland. The evening started with a welcome address from Marco Brouwers, owner of the very popular Pizza San Marco, Midleton East Cork who gave us a background to Italian food and heritage.

Marco along with his wife, opened Pizzeria San Marco in August 2010 with a 'Venice theme'. The interior of the restaurant was elegantly painted over the course of three full days by Venetian artisans. An incredible amount of thought has gone into the decor and most importantly, the high quality pizzas which are made from locally sourced ingredients in East Cork. Since opening in 2010, the restaurant has gained a 'cult following' with customers traveling miles just to sample their pizzas.


The evening started with an Antipasto Patter made up of the following:


Homemade mini-arancini filled with Cooleeney cheese.


A selection of Cured Meats & Cheeses:

- Smoked Ardsallagh Goat Cheese (Carrigtwohill).
- Durrus Farmhouse Cheese (Bantry).
- Toons Bridge Dairy, Macroom, Buffulo Mozzarella (Toby Simmonds).
- Gubbeen Pistachio Salami and Black Pepper Salami (Gubbeen Smokehouse).
- Parma Ham (Pasquale De Vivo).


A tour of the pizza kitchen followed which has an Italian built wood burning oven which reaches temperatures of 450ºC for the perfect crispy pizza. We were shown how the dough is rolled out for the perfect crust and we got to see Ireland's only metre long pizza being made from the best of local ingredients. 


Here is a picture of Ireland's only one metre long pizza being baked in their specially designed wood fired oven:


Following the tour of the pizza kitchen, we were treated to the highlight of the night which was 'Pizza a Metro'. The one metre pizza made from the following ingredients:


- Rocket and Courgette flowers from Orchard Cottage Farm (Maura and Ray O' Grady, Midleton).
- Pork mince from Darina Allen, infused with foraged Wild Garlic, Organic Sage and thyme from West Cork Organic Herbs.
- Ricotta from Toons Bridge Dairy, Macrom (Toby Simmonds).
- Ardsallagh Goat's Cheese (Carrigtwohill).
- Gubeen Chorize (Schull).
- De Roiste Putog Dubh Blackpudding (Toby Simmonds). 


While we were tucking into our delicious pizza, Ray O' Grady, from Orchard Cottage Farm gave a quick chat about his walled garden produce which included the salads and vegetables based in East Cork..

If a metre long pizza was not enough, our next course was 'Italian Beef Stew' with Homemade Gnocchi using the following local ingredients:

- Aberdeen Angus beef from Dan Ahern (Dungourney).
- Organic potatoes from Orchard Cottage Farm (Maurs and Ray O' Grady, Midleton).
- Organic greens and herbs from Orchard Cottage Farm.


To finish the evening, we were given a medley of Homemade Desserts with eggs From Dan Ahern's farm in East Cork. These desserts included:

- A deliciously light homemade lemon profiteroles.
- Homemade Raspberry Crostata with Raspberry Conserve from Little Red Gate Ballydehob.
- And of course a wonderful light homemade Tiramisu.

Of course, no Tiramisu would be complete without some delicious Italian Coffee, 'Intenso' a true authentic Italian coffee.

A brilliant Slow Food Evening with many more happening throughout the year. More information on the slow food movement can be found here

If you are in the Cork area and enjoy Italian foods, check out The Boot Italian Produce who stock the very finest of Italian foods based two miles from Cork Airport. You are sure to receive a warm welcome!

Monday, May 21, 2012

Recipe: Dermie's Best Ever White Soda Bread...


I was first taught how to make White Soda Bread by my mother. The art of making homemade bread has disappeared; even my mother has stopped making it weekly over the years and has taken the 'easier' option of just picking up a loaf at the weekly country market. Nothing beats the taste and aroma of a fresh loaf of White Soda Bread straight out of the oven, served with a layer of delicious Kerrygold butter.

There are lots of recipes for White Soda Bread all working off the same recipe for a simple White Soda Bread. Here is the method I use to make White Soda Bread:.

Shopping List:

- 450g Plain White Cream Flour  (cream flour only).
- 1 Level Teaspoon Salt
- 1 Level Teaspoon Bread Soda (Very important that it is a level teaspoon, use a knife or your finger to level off the bread soda on your teaspoon).
- 350ml-400ml Buttermilk (The amount of buttermilk you will need varies depending on the flour).

Method:

Preheat the oven to 200 degrees or gas mark six.

Firstly, get yourself prepared by lightly flouring a baking tray and your work surface.

-Sieve the flour into a very wide mixing bowl.
-Using a bread sieve or tea strainer; sieve the salt and bread soda evenly over the flour, pushing down the ingredients to ensure that it is all sieved through.
-Make a well in the centre and pour 350ml of buttermilk in and hold back the remanding 50ml.

Important: Do not over work your mixture- the less you mix your dough the better the bread- the more your mix your dough- the tougher your bread will be.

Some people use a wooden spoon to mix the ingredients together but to really work the dough get your hands dirty! Make a giant 'claw' with your best hand outstretched, then hold the side of the bowl with your other hand and mix clockwise incorporating all the flour.

Judge the mixture, if it is too dry then add the remanding 50ml in parts but remember this is the make or break point for the bread so judge carefully. The dough mixture should be nice and firm but definitely not sticky. If the dough is sticky then your bread will be too wet and you will only be able to make scones out of the mixture. This is why the "50ml buttermilk stage" is so important as you may only need half of this 50ml.

Wash your hands. Turn the dough out onto a well floured surface and tidy the dough into a neat 2 inch thick round. Cut a one inch deep cross in the dough and make a cut in the four corners of the dough to help the bread to rise.

Bake for 45 minutes. Take your bread off the baking tray and turn the bread upside down after 35 minutes so as to not over brown the top of the bread. All ovens vary so be the best judge yourself; if it is too pale give it another 5 minutes or more.

The bread should be light to lift and not heavy. A good check to see if the bread is done is to hold the bread upside down; knock the bread three times and if the bread says hello- it's not done- but if it sounds hallow you have made a perfect loaf.

Take the loaf out of the oven then wrap the loaf in a dry tea-towel and leave it relax for ten minutes before enjoying.

Common Problems...

1. If your bread is too heavy; you have used too much buttermilk.

2. If your bread has green dots in it; you have used too much bread soda- level teaspoon remember!

3. Ensure you are using the correct 'teaspoon' as many out there are in fact a half a teaspoon bigger- this will turn your bread green not to mention your face when you taste!

4. The buttermilk you get in the supermarkets is generally low fat buttermilk, try to use full fat buttermilk or use my recipe to make your own.

Enjoy,

Dermie x

Sunday, May 20, 2012

Event: Sheridan's Irish Food Festival...


Elisabeth Ryan of Sheridan's Cheese has e-mailed me inviting me to the third Irish Food Festival which will be held in Meath on Sunday 27th 2012 from 10am-6pm. The event has grown from strength to strength since it started in 2009 and this year sees the biggest ever exhibition with 88 different Irish artisan food companies on display.

There will be an amazing line up of workshops with Irish food producers and chefs. A Slow Food youth area will have lots of food related activities including cookery demos, vegetable growing, schools market and much more. There will be free children’s entertainment, live music and traditional fair games.

Entry is €5 per car for entry in to the car park; everything else is free including workshops and kids entertainment allowing visitors to have a great family day out.

A number of workshops will be in attendance:

12:00- 12:45 Janet Drew Making Your Own Preserves At Home:

An award-winning producer of chutneys and preserves, The Bridgestone Guide's John McKenna describes Janet’s sweet pepper relish as ''probably the most copied artisan food product ever produced in Ireland''.

13:00-14:00 Cooking with Kids! Pauric White In the Slow Food Youth Tent:

Pauric White of The award winning 'Forge Restaurant' has been running a programme in local schools, showing children how to grow their own vegetables and herbs and how to cook healthy, interesting meals. Pauric will be showcasing some of his skills in the Slow Food Youth Tent at the food fair.

13:30- 14.15 Farm to Fork Cooking Imen McDonnell:

Imen writes one of the most popular Irish food blogs – ‘modern farmette’. Imen has a weekly column “Tales of A Modern Farmette” in Irish Country Living each Thursday. Imen will demonstrate some of her favourite recipes using indigenous Irish ingredients, including ingredients from Imen very own farm.

14:00- 15:00 Hedgerow Foods Enda McEvoy:

Enda McEvoy, Bridgestone Chef of the Year, 2011 runs the kitchen in the acclaimed 'Aniar' restaurant in Galway. Enda will take a group on a walk around local hedgerows to point out the edible treasures which are growing wild.

15:00- 15.45: Smoked Irish Wild Fish Sally Barne:

Sally Barnes of Woodcock Smokery has been one of the leading Irish food producers since she began smoking fish in Castletownsend in the early eighties. Sally is a strong exponent of sustainable fishing, has worked hard in her local fishing community as well as nationally and internationally to promote community based sustainable fishing practices. Sally will talk about and taste a wide variety of Irish wild fish.

16:30- 17:15 Irish Raw Milk Cheese Tastings:

Hosted by Kevin Sheridan along with several producers of raw milk farm cheeses, the stories of the individual cheeses, as well as their individual characteristics will be explored. These are the cheeses that best represent the Irish landscape and farming traditions.


The event will be held on the grounds of Sheridans Cheesemonger's warehouse and offices in the townland of Pottlereagh, on the Meath Cavan border. The site was formerly the Virginia road railway station. Sheridans received the Ellison award from An Taisce for their work in renovating and conserving the old railway store. This large stone building now houses a retail shop displaying Sheridan’s famous selection of quality cheeses, foods and wines. The buildings are set in the beautiful rolling hills of the Meath Countryside.

The event promises to be a fun packed and educational day out for the family and all for a very impressive €5!

Friday, May 18, 2012

Product of the week: Donegal Rapeseed Oil...

 
Olive oil is synonymous with the traditional tree crop of the Mediterranean Basin; when you think olive oil it’s the hills of Tuscany that spring to mind but one Irish company is about to challenge that thinking. It came as a great surprise recently when I picked up a bottle of 'Donegal Rapeseed Oil' in the local Greengrocer in Castlemartyr, East Cork. Initially I thought the company were importing the oil but upon scanning the label further,  I was surprised to read that the origins of the oil come from the fields of Donegal.

In the north of the country, they experience longer daylight hours allowing the oil seed to mature slowly in the pod producing perfectly golden Rapeseed Oil. “The birds and insects that pollinate our crop actually come from the heather and wild fruit bushes on the Donegal Mountains and the benefit of all of this is captured in the oil” explains Thomas Hughes Marketing Manager.


Rapeseed oil works best with the Irish metabolism with Donegal Rapeseed Oil having the lowest saturated fat content of any other oil on the market. It only has 6% saturated fat content compared to most olive oils at 14% and sunflower oil at 10%. Donegal Rapeseed Oil has 11 times more omega 3 than olive oil with omega 6 & omega 9 contained in the oil. Furthermore, the oil contains high levels of Vitamin E which are all known to help lower cholesterol making it a natural 'functional food'.

Set up in 2008 by business partners Austin Duignan and Stephen Allen, the company has grown from strength to strength achieving numerous awards along the way including 'Great Taste Award 2011' and 'Bridgestone Best in Ireland 2011' awards. The oil is now stocked in numerous outlets around Ireland including Supervalu, Superquinn, Donnybrook Fair, Avoca and many more listed here.

Donegal Rapeseed Oil is used by many well known chefs including Neven Mcguire of MacNean House and Martin Shanahan of Fishy Fishy in Kinsale, Co. Cork. The oil retails at €6.99 and gives perfect results for that Saturday morning omelette!



Thursday, May 17, 2012

The Chop House Domaine la Sarabande Winemakers Dinner...

 
Wednesday, I traveled to Lismore, Co. Waterford to complete a stage in the kitchen of O' Brien's Chop House. A lovely old converted Victorian grocery-bar with a modern style restaurant to the back, which has certainly put Lismore on the culinary map. The finest ingredients are carefully sourced from the local area; meat comes a mere few yards from the fourth generation butcher Michael McGrath; vegetables and fruit from the walled kitchen garden at Ballyvolane House and nearby Lismore Castle Estate.


When I arrived, I was greeted with an aroma of freshly baked bread and the local forager walked by with a box of freshly forged wild flowers, some of which I must admit were new to me, so I was delighted to add these new flowers and herbs to my repertoire. Robbie Krawczyk informed me that all their pork comes from their own Ballyvolane House free-range saddleback pigs. All their cured and smoked products including their own charcuterie which are smoked in their own curing rooms upstairs at the Chop House.

O' Brien's Chop house is one of a kind in Ireland; it really is an amazing culinary experience with delicious food served in simple surroundings, delightful decor and exceptional attention to detail in both food and service.

The restaurant is open Wednesday to Saturday and they also do traditional Sunday lunch roasts where people travel for miles to experience. The local people of Lismore are very lucky to have such a great restaurant in their town, which not only brings people to the area but also supports local businesses well.

Further details on O' Brien's Chop house can be found here.


The menu for the Domaine la Sarabande Winemaker's Dinner was as follows:

On arrival:

“Crispy” oysters, celeriac remoulade served with Viognier 2010 Vins de Pays Collines Rhodabiennes, Domaine du Monteillet

To Start:

Sharing plates of charcuterie and organic salmon & haddock, all cured & smoked at O’Brien Chop House served with Faugéres Rose 2010, Domaine la Sarabande

Main course:

Rack of organic pork, 20 hour pork belly and pig’s tails with smoked potato gratin and a garden herb jus served with Misterioso 2010, Vin de Pays d’Oc, Domaine la Sarabande and Faugéres 2009, Domaine la Sarabande.

Pudding:

Pressed apple terrine with apple sherbet and pistachio salt served with Verdelho ‘Vert de l’Or’ N.V, Loire Valley, Domaine des Baumard.

Tuesday, May 15, 2012

Event: Long Table Dinner In The Glasshouse...


Last month, I wrote an article about 'Outstanding In The Field', the concept is a movable al-fresco feast with a farm to fork philosophy, usually set on a farm and in some cases in a glasshouse. Following on from that article, I received a number of e-mails asking if I knew of any such events coming up in Ireland. This August, Mas de Daumas Gassac wines will be holding a long table dinner evening in the glasshouses of the Ballymaloe Cookery School.

Mas de Daumas Gassac is a French wine producer from the wine region Languedoc, classified as Vin de Pays de l'Hérault. The vineyard has been described by The Times to taste like a “Latour” and by the French gastronomic guide GaultMillau as the "Lafite Rothschild of the Languedoc-Roussillon", it is frequently referred to as the Grand cru of the Languedoc.

Aimé & Véronique Guibert, and their family, of iconic French wine estate, Mas de Daumas Gassac, are responsible for what has been described as ‘The only Grand Cru of the Midi', according to Hugh Johnson, and the legendary wine writer, Michael Broadbent described Gassac as "one of the 10 best wines in the world". 


In the introduction to her cookbook, "Savours and Flavours of Mas Daumas Gassac", Mme Guibert writes: "Mealtime around the table are the most special moments, the most beautiful time , deeply embedded in the memory of all. It is this happiness that I evoke and wish to share with you".

If you are looking to spend a delightful summer evening hosted by Darina Allen, learning about fine wines and sampling food by one of Ireland's top chefs Rory O' Connell- then this evening will not disappoint.




'Long Table Dinner' in the glasshouse with Grand Cru Wines of Mas de Daumas Gassac


16:00- Welcome drink and canapés - Mas de Daumas Gassac Rosé Frizant.


16:30- Darina Allen and Mme.Véronique Guibert de La Vaissière will welcome all with a presentation.



17:30/ 18:00- Guests move to the glasshouse, through the farm and gardens, to the "Long Table Dinner". Menu by Rory O'Connell, inspired by the cookbook, "Savours and Flavours of Mas de Daumas Gassac" matched with the Grand Cru wines of Mas de Daumas Gassac.

Date: Thursday 02nd August 2012.
Cost: Dinner €120 including wines.
Booking: Advanced Booking required with all proceeds going to the East Cork Slow Food Educational Project. To reserve your place email Ballymaloe Cookery School: info@cookingisfun.ie

Monday, May 14, 2012

Article: Dermie Stop Food Waste Ambassador...



Colum Gibson, of the Stop Food Waste campaign, has asked me to become an ambassador for the campaign to stop food waste in Ireland. I am delighted to join their team to help drive the message to stop food waste in Ireland to more and more Irish people. The amount of food waste in Ireland is at a major crisis point and one in which many households around the country have not taken on-board. Such is the problem internationally that the United Nations has backed a call to halve food waste by 2025, although this target can be achieved much quicker with the collaboration of households, businesses and governments.

A survey by the STOP Food Waste Movement (www.stopfoodwaste.ie) has found that 51% of people waste food regularly, with 30% of the food Irish households buy ending up in the bin. This is a shocking statistic which translates into a nominal cost of €1,000 per Irish household per year.

A leaflet has been drawn up to help Irish households to reduce the amount of food waste and can be downloaded here. Over the coming months, I will be working with the Stop Food Waste campaign to share recipes, tips and maybe even a few cookery demonstrations to help you to reduce the amount of domestic food waste resulting in substantial savings on your household grocery bill.

Further information on the campaign can be found here.

Sunday, May 13, 2012

Campaign: Raw Milk Article The Sunday Times



Health Minister Agrees That Regulations Ban On Raw Milk Is Not The Way Forward
Source: The Sunday Times 13th May 2012

An article which has been published in today's Sunday Times by Mark Tighe describes details of positive news for the campaign for Raw Milk in Ireland. The article has revealed that Minister for Health James Reilly "is opposing plans by Simon Coveney... to ban the sale of raw milk" in Ireland. The article outlines correspondence from Minister Reilly which was communicated to the Department of Agriculture. In one letter, Minister Reilly communicated to Minster Simon Coveney that he "did not consider a ban on the sale of raw milk for human consumption to be proportionate to the public health risks".

The article outlines the opposing view of the Minister for Agriculture, as well as responses from members of the Raw Milk campaign in Ireland. The letters which were released under a Freedom of Information, requested by the Sunday Times, is very positive news for the campaign against the outright ban of raw milk in Ireland.

The campaign continues and if you wish to show your support you can visit the campaign for raw milk in Ireland website here.

Thursday, May 10, 2012

Product of the week: O Flynn's Sausages...

Any given weekend a long queue forms in the middle of Cork's most famous English Market with a variety of people from young to old, tourists to Saturday shoppers. They queue patiently for O' Flynn's Gourmet Sausages, a family based Cork business which has transcended from generations of the Flynn family. Only the finest of local produce gathered from the Munster region go into their product range which would explain why these sausages have stood the test of time generation after generation.



One of the most popular award winning sausages is the ‘Cork Boi’ sausage which won gold at the great taste awards. 'It encapsulates the best of us, our family and Cork City as it came from an old family recipe using Irish Pork and Beef, Cork’s famous Murphy’s Stout, local wild herbs and seasonings' explains O' Flynns'. O' Flynn's started out with two different varieties of sausages and today they produce over 40 different varieties of artisan sausages.

The good news is that O' Flynn's Gourmet Sausages are now available in selected Supervalu stores around the country stocking Spicy Mediterranean Style, Potato & Leak, Honey & Mustard and many more. O' Flynn's Sausages are no longer confined to Cork so pop to your local store and treat yourself to a delicious weekend fry-up.

A full list of stockists around Ireland can be found here.



Tuesday, May 8, 2012

Event: Alex Artisan Market Day May 19th

A group of enthusiastic transition year students from Alexandra college are holding a Farmer's Market in their school selling home grown and organic produce.  The students have set up four different food companies under the guidance of Domini Kemp of Itsa bagel. Domini has mentored the students on a number of aspects of the food business from start up, marketing and running a food business. The day promises to be a fun family day out showcasing produce from the newly formed student companies:

  • The Little Jam Jar Co: student company selling everything from chilli jam to Oreo truffles in jars.
  • The Buttercup Bakery: selling freshly made breads, scones and cakes.
  • Roots Salads: a “build-your-own” salad company with totally homegrown ingredients.
  • Nom Nom's: selling frozen yogurt and other yummy treats.
Date: Saturday 19th May 2012
Time: An All Day Event
Location: Alexandra College, Milltown, Dublin 6.

Monday, May 7, 2012

Dermie In The Sunday Times...

Thanks to the Tannery in Dungarvan for spotting this in yesterday's Sunday Times. It is an interview I did with Gabrielle Monaghan which appeared in yesterday's edition of the newspaper. I am going to see if I can get a PDF version of the article and post it here.

Recipe: Dermie's Yummy Rice Pudding...


If there is one guilt-free pudding which is set for a revival it is real rice pudding. A number of trendy eateries around the City of London are putting this pudding back on the menu and seeing trendy Londoners queue up for some delicious rice pudding.

When I served it for Sunday lunch, it was met with a great sense of surprise and nostalgia by all at the table. Even those who went pale in the face at the thought of eating rice pudding ended up asking me for seconds! I like rice pudding slightly milky so here's Dermie's take on an old classic:

Shopping List:
  • 100g Pudding Rice/ Short Grain Rice.
  • 750ml- 1 Litre Organic Full Fat Milk (depending on how thick you like the rice pudding).
  • 50g Graduated Sugar or Brown Sugar.
  • A generous sprinkling of grated nutmeg.
  • 1 Bay Leaf.
  • 1/2 Split Vanilla Pod or 1/2 Tsp Vanilla Extract.
  • Softly whipped cream for serving.
  • A dollop of butter.

The Magic:

  1. Pre-heat the oven to 180 Degrees or Gas Mark 4.
  2. Bring the milk, sugar and grating of nutmeg to a steady boil in a heavy bottomed saucepan.
  3. In the meantime, place the rice and bay leaf into the dish.
  4. Once the milk has come to the boil, put the vanilla pod into the pan and allow it to infuse for a few minutes. Then pour the milk over the rice with a generous dollop of butter.
  5. Bake in the oven for 1 1/2 to 2 hrs.
  6. The pudding should be covered in a nice golden skin and the rice should have absorbed most of the milk. Allow the pudding to cool for no more than five minutes.
  7. Serve with a dollop of softly whipped cream and a dusting of brown sugar or some fresh new season strawberry jam.

Top Tip:

This pudding is best served straight from the oven and is delicious with some freshly ground vanilla coffee.

Friday, May 4, 2012

Event: Celebration of Local Food



In October 2008, I went on a food excursion to Turin, Italy with my fellow classmates from the department of Food Business and Rural Development in University College Cork. This trip was to celebrate the Terra Madre worldwide Slow Food Movement.

Since then I have taken a very keen interest in the Slow Food Movement and I have met many people from all around the world through the movement. The Slow Food Movement organise a number of events throughout the year and this month the 'Celebration of Local Food' will be held in Pizzeria San Marco, Midleton County Cork.

 
Venue: Pizzeria San Marco, Midleton, East Cork.
Date:  Tuesday May 22nd 7.30pm 
Cost: €35.00

Meet local food producers, taste local produce and get involved in making Ireland's only metre-long pizza!
  
Booking Essential with Pizzeria San Marco (021) 463 3030
Proceeds to the East Cork Slow Food Educational Project

Campaign: Raw Milk Campaign Update

 
In January I asked those of you who are following my blog to join me and many others in getting behind the campaign for raw milk. The campaign for raw milk e-mailed me yesterday with an update on their campaign which I have posted below.

Dear Dermot,

It’s been a little while since we’ve sent any updates, and this is just a brief one to appraise everyone of the current status.

Whilst the raw milk campaign have still received no further official communication from the Government (despite several requests!), it appears that for the moment there is no further movement to press ahead with the proposed ban of the sale of raw milk in Ireland.

The current situation then is that the EU hygiene regulations govern the sale of  raw milk in Ireland which makes direct farm sales and sales to retail establishment perfectly acceptable so long as certain criteria such as the health of the herd and regular approved testing of same are met.

For the moment at least, the good news is that common sense has prevailed to ensure that we can all continue to have access to lovely fresh Raw Irish Milk.

The campaign for raw milk would like to express our thanks to everyone for their support thus far, and most especially to those few farmers who have despite all odds continued and started to supply us with their fantastic single estate milk!

Kindest regards,

The Campaign For Raw Milk Team

Wednesday, May 2, 2012

Recipe: Dermie's Breakfast Smoothie

Everyone wants to look their best and to have that movie star complexion. The one product I wholeheartedly recommend for improving your hair, nails and skin is Udo's Oil. I take it daily and sometimes I make a smoothie with Udo's Oil in it called Dermie's Breakfast Smoothie....


Shopping List:

1 Banana Sliced
125ml Fresh Organic Whole milk
100ml Glenilen Natural Organic Yogurt
1 Tbsp Kilbeggan Porridge
1 Tbsp Udo's Oil
1 Tbsp Organic Honey
2 Tbsp Smashed Ice

The Magic:

Place all the ingredients in a blender and whizz for 30 seconds. Allow to rest for a minute before pouring. With a spatula wipe the sides of the blender clean to ensure you are getting all the goodness in your glass.

Serve with a sprinkling of oats on top. If you want a smoothie to go in the morning, make this recipe the night before and place in an air tight jar or bottle.

Top Tip: Place a sprinkling of dried açaí berry with the other ingredients for an even better start to your day. Delicious!