The Complete Egg: Poshnola

The Complete Egg: Poshnola

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Chef: Kerri McGuinness In this episode of her Masterclass series, The Complete Egg, Chef Kerri McGuinness makes spiced poshnola. A yummy breakfast that feels luxurious! About Chef Kerri McGuinness: Kerri is a cook from the West of Ireland- making her Irish to the core! She grew up on a farm, and married a Devon lad, before moving to London in 2010. Her brother-in-law Matt has a few hens in the West Country, and she uses the eggs as much as possible because they are the most gorgeous! Using Matt’s produce and visiting the farm, Kerri has gotten to know the neighbouring suppliers who cultivate beautiful veggies, pretty micro-herbs and rear happy pigs. Kerri launched Very Kerri in 2013, and its focus is on feeding followers inspiration for dining out in London and entertaining at home, through interactive food maps, honest restaurant reviews and insightful blog posts. Over the years, the brand has evolved into offering creative and commercial services in hospitality, whilst adding value with recipes and kitchen hacks along the way. Today, whether it’s brunch hosting, content writing, or Planet Eat presenting, Kerri is a one-man band for bringing fun food ideas to life.

Spiced Poshnola

Ingredients

  • 40g butter, in the roasting dish
  • 50g soft light brown sugar
  • 3 tbsp honey
  • 340g oats
  • 1 large egg white, in a small bowl
  • 50g flaked almonds
  • 150g almonds, soaked in salted water overnight, dried & chopped
  • 50g pecans, soaked in salted water for an hour, dried and chopped
  • 50g pumpkin seeds
  • 50g coconut flakes
  • 1 tsp cinnamon
  • ½ tsp ground ginger

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