Breed (Oatcakes from the Far Northeast Corner of Scotland)

"This recipe truly is an endangered species, even in Scotland. That surprises me, because they are so nice and crisp and simple to make. Slather them with butter and jam, or top them as you would any other crackers."
 
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Ready In:
30mins
Ingredients:
4
Yields:
4 oatcakes
Serves:
2

ingredients

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directions

  • Sprinkle a baking board with medium oatmeal.
  • Mix together the ingredients and form into a ball.
  • Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
  • Cut into four triangles.
  • Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
  • Put the oatcakes on a hot griddle and bake on one side only.
  • Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
  • Store in an airtight cookie tin at room temperature.
  • For the Vegetarian/Vegan option use Vegetable Oil.

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Reviews

  1. Works good I'm a novice cook but coming from North East Scotland and having lived their all my life then I've eaten my fair share of these. Taste good. Will get my Mum to help me hone my skills. I'll just say to anyone not from North East Scotland you need medium grade Scottish oatmeal not porridge oats (which is what I think Americans call oatmeal). It wouldn't work the same at all I think then. The ingredients form into a grand dough and is very workable so it this doesn't happen you are probably using the wrong stuff :)
     
  2. I am hesitant to rate this because I think I went a little wrong somewhere. I did use old fashioned oats and about 3/4 bacon grease, 1 cup oats (which I was advised was approx 4 oz), 1/4 olive oil and 3 Tbs boiling water. Step 2 says to mix the ingredients together to form a ball- I found that with the raw oats you really have to put in some elbow grease and knead this if you're going to get anything that could conceivable be able to rolled out. I don't think I kneaded mine enough, so I couldn't roll it out as thin as the recipe prescribes. So, when I cooked this the edges didn't really 'curl up' and its not terribly crisp. I am wondering if the best way to make this wouldn't be in the food processor. It would be faster, which would be ideal for keeping the dough hot and pliable and would help pulverize the oats some to make this more like a dough and less like damp oats. I don't know if more water could have been useful too. I wasn't terribly impressed by the flavor- its bland to say the least, but I am sure that it would be great with something spread on it, although I'm not sure what would be good on it (butter & jam? curd? hummus??). I will try this again sometime and perhaps report back if it works out better for me. Thanks for posting, Miller.
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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