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Oat Cuisine -

PostPosted: Fri Jan 29, 2010 6:08 pm
by Ian
Please feel free to add your own favorite scoff but this is my own tribute to the infamous North Staffordshire Oatcake... Yum!

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PostPosted: Sat Jan 30, 2010 11:06 am
by Our Kid
Goodness, these DO look rather good. If only I had a recipe for them, I could make some up for the missus...

PostPosted: Sat Jan 30, 2010 1:04 pm
by TontoBronto
Oh, I thought an oatcake was something that dropped out of a horse after it ate oats. Also known as an oatpie or oat patty I believe?

PostPosted: Sat Jan 30, 2010 1:09 pm
by Ian
Ingredients to make about 12 oatcakes (Vegetarian)

900ml warmed milk & water mixed 50/50
220g fine oatmeal
220g plain flour
15g fresh yeast
1 teaspoon salt
1 teaspoon sugar

Dissolve the sugar in a few spoons of the milk and water.
Add the yeast to make a thick paste, then add the remaining liquid. and leave to stand somewhere warm. During this time the mixture should become frothy.
In another large bowl, mix together the oatmeal, flour and salt and then add the fluid/yeast mixture to this. Mix together well and then leave to stand in a 'warm' place for at least an hour (this is quite important).

Pour enough batter onto a well-greased hot griddle to make a thin oatcake about 8” across.
You may need to even it out with a spatula or back of a spoon.
As it cooks you will see holes appear on the surface. Cook each side for 2-3 minutes until golden brown.

You can serve straight away with your favourite filling (mine is crispy bacon, cheese and tomatoe) or cool on a wire rack and bag up for consumption later. Don't keep them for more than a day or two as they can go off rather quickly.
Oatcakes do freeze well but won't seperate easily from the freezer.
Cold oatcakes filled with cheese and rolled will microwave nicely to provide a quick snack but watch you don't nuke them and burn yourself on the filling :lol:

I'd love to hear how you go on Tim.

The gauntlet is down :wink: