Hugh McGivern has been a chef for 30 years working all over the world. From Michelin restaurants in London to the personal chef to Dwayne “The Rock” Johnson and His Majesty King Abdullah II of Jordan where he also cooked for Barack Obama and most of the European Royal Families.
He is passionate about and heavily involved in nutrition and for the last 6 years he has been developing recipes for people with dementia, with the backing of 3 English Universities. His love of food stretches to the 4 corners of this earth and the specialities associated with each of them.
Working with Hugh we have put together a selection of some of his dishes for you to try and enjoy.
Smoked Bacon & Sage Oatcake
Ingredients
- 225g oats
- 60g whole-wheat flour
- 1/2 tsp bicarbonate of soda
- 80g Oil from the Bacon & chicken skin with 70ml of hot water
- Large pinch of salt
- 1/2 tsp sugar.
Method
- You will need to prepare in advance some chicken skin and smoked Bacon.
- Preheat your oven to 180 C. Line a small tray with aluminium foil and lay the strips of smoked bacon on it along with the chicken skin with a couple of sage leaves under the chicken skin. Bake for 20-25 mins until crisp. Pour off the oil into a small saucepan and kept warm.
- Place all the dry ingredients in a large bowl, mix together and make a well in the middle, add the warm liquid and mix to a dough.
- Roll out the pastry between two sheets of greaseproof paper to a 5mm thickness.
- Cut out into whatever shape and size you want and bake on a lined baking sheet in the oven for 15-20min.
- Remove and allow to cool on a cooling wire.
Enjoy with a mature cheddar and a glass of Port.
With Hugh’s blessing we gave this recipe to someone in our office who put their own twist on it….. (pictured)
Ingredients
- 225g oats (finely ground)
- 60g rye flour
- 1/2 tsp bicarbonate of soda
- 80g Oil from the Bacon & chicken skin with 70ml of hot water
- Large pinch of salt
- 1 generous teaspoon of garlic pepper
- 2 teaspoons of linseeds
Method
- You will need to prepare in advance some chicken skin and smoked Bacon.
- Cook 4 chicken thighs with the skin on in a large frying pan. Remove the chicken from the pan, leaving the oil and juices in the pan. Add 4 rashers of smoked bacon to the pan and cook with the lid on for about 15 minutes. Remove the bacon and drain the liquid into a measuring jug. Use as much of the liquid as you can and make up the final quantities as above.
- Blitz the oats in a blender and place in a large bowl with all the other dry ingredients. Mix together leaving a well in the middle, then add the warm liquid and mix to a dough.
- Roll out the dough between two sheets of greaseproof paper to a 5mm thickness.
- Cut out into whatever shape and size you want and bake on a lined baking sheet in the oven for 15-20min.
- Remove and allow to cool on a cooling wire.
Equally enjoyable with some strong cheddar and a glass of port!