Savoury.. Oats.
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I make skirlie.
It's, I think, the British equivalent of the American's 'grits'.
It's basically just a bit of oil or fat of some kind, a finely chopped up onion or foraged oniony thing, a bit of salt and some oatmeal.
It's savoury, it's tasty, it's filling and it's nutritious. It's long lasting in you kind of food. Working hard kind of food.
Take whatever fat you have, doesn't matter whether it's bacon fat or stuff from the Sunday roast, or olive oil or butter, and melt a couple of tablespoonsful in a pan.....if you're using the pan after a fry up that's fine, just don't leave too much fat in it.
Peel and chop up the onion and fry it gently until it's just turning golden. Shake over salt, maybe pepper, up to yourself, and then add a good handful of oatmeal. Not rolled oats, not the fluffy stuff in sachets, but oatmeal.
Stir that over a middling kind of heat until it starts to colour, smells wonderful
and is cooked. It doesn't take very long. It ought to be a sort of loose crumbly mix. It's usually served as a side dish, but I quite happily make it for my lunch, have it with some broccoli or kale or cabbage.
It's, I think, the British equivalent of the American's 'grits'.
It's basically just a bit of oil or fat of some kind, a finely chopped up onion or foraged oniony thing, a bit of salt and some oatmeal.
It's savoury, it's tasty, it's filling and it's nutritious. It's long lasting in you kind of food. Working hard kind of food.
Take whatever fat you have, doesn't matter whether it's bacon fat or stuff from the Sunday roast, or olive oil or butter, and melt a couple of tablespoonsful in a pan.....if you're using the pan after a fry up that's fine, just don't leave too much fat in it.
Peel and chop up the onion and fry it gently until it's just turning golden. Shake over salt, maybe pepper, up to yourself, and then add a good handful of oatmeal. Not rolled oats, not the fluffy stuff in sachets, but oatmeal.
Stir that over a middling kind of heat until it starts to colour, smells wonderful
and is cooked. It doesn't take very long. It ought to be a sort of loose crumbly mix. It's usually served as a side dish, but I quite happily make it for my lunch, have it with some broccoli or kale or cabbage.Grits are a southern dish. Your nearest version would be Italian polenta. The corn/maize varieties
Are different. They are usually stone ground and yellow vs white preferred by traditionalists. You can make cheesy grits, and the ultimate shrimp and grits. A red corn version from Arizona is interesting.
Back to oats? I have a Scottish neighbor, makes haggis. I join them for a cuppa tea and haggis mornings.
Oat milk is a new item ( and expensive) I’ve been playing with it making Irish Soda Bread for vegans.
Are different. They are usually stone ground and yellow vs white preferred by traditionalists. You can make cheesy grits, and the ultimate shrimp and grits. A red corn version from Arizona is interesting.
Back to oats? I have a Scottish neighbor, makes haggis. I join them for a cuppa tea and haggis mornings.
Oat milk is a new item ( and expensive) I’ve been playing with it making Irish Soda Bread for vegans.
I do like polenta, but corn is a very recent addition to the agriculture here. It's had a lot of work done to make it grow in our climate. Polenta is solid stuff though, skirlie is loose.
Oats however, and barley and rye, those are the 'corn' of these islands
Oat milk is easy to make, you just do the same as you would with ground almonds.
It's just water beaten through oat flour and then strained.
Most folks nowadays don't have oat flour though, so they use rolled oats and water and a blender. One cup of oats to four of water, whizz it up and strain it.
Oats however, and barley and rye, those are the 'corn' of these islands
Oat milk is easy to make, you just do the same as you would with ground almonds.
It's just water beaten through oat flour and then strained.
Most folks nowadays don't have oat flour though, so they use rolled oats and water and a blender. One cup of oats to four of water, whizz it up and strain it.
Porridge bread!
www.mudandroutes.com
Porridge Bread – The Ultimate Mountain Carb | Outdoor Articles | Mud and Routes
On a recent walk, one of my walking buddies brought out some rather unusual bread. It turned out not to be bread in the traditional sense, but an Irish
www.mudandroutes.com
Take the contents of a tub of cottage cheese, put it into a clean cloth of some kind. I keep a new gents hankie to do this, it's all it's used for, straining cheese, it's kept beside the dumpling cloot and twist and squeeze as much liquid out of the curds as you can. This is the point to season the cheese. Ground black pepper, salt, chilli, paprika, whatever you prefer. Mix it well.
Take teaspoonsful of the now crumbled curds and roll them into a wee ball. Roll that ball in oatmeal. Repeat until you've used up all the curds. They need to be put into something covered and left someplace cold for two or three days.
The cheese ripens, the oats swell and go kind of nutty and chewy and all in all rather a good munchy
and twist and squeeze as much liquid out of the curds as you can. This is the point to season the cheese. Ground black pepper, salt, chilli, paprika, whatever you prefer. Mix it well.Take teaspoonsful of the now crumbled curds and roll them into a wee ball. Roll that ball in oatmeal. Repeat until you've used up all the curds. They need to be put into something covered and left someplace cold for two or three days.
The cheese ripens, the oats swell and go kind of nutty and chewy and all in all rather a good munchy
I’ve also wanted to try a crumble topping as a cottage pie variation.
Savoury mince crumble | Tesco Real Food
A simple Savoury mince crumble recipe for you to cook a great meal for family or friends. Buy the ingredients for our Savoury mince crumble recipe from Tesco today.
realfood.tesco.com
I use oats as an extra crunchy topping on a fruit crumble, just sprinkle a handful on top of the traditional made crumble and I've also added some chopped hazel nuts along with them in season.
Also i sometimes when I get fresh mackerel, I roll them in oats before pan frying.
Also i sometimes when I get fresh mackerel, I roll them in oats before pan frying.
If you have rolled oats (those are really pre-cooked; they are steamed and flattened ) and you sieve them, then you get oat flour. The oat flour makes a batter that you can add all those into, add an egg and some milk, and then just make like pancakes. Quick and easy.
Toddy,
This girl in a anthropology class was convinced ‘corn’ grew in Europe pre Colombian. No amount of explaining the old world term ‘Corn’ was not maize. We considered a Harry Potter death in that year’s corn MAZE to shut her up. She dropped out of university to marry a guy installed AC units just in time.
Polenta, good, with Italian food.
This girl in a anthropology class was convinced ‘corn’ grew in Europe pre Colombian. No amount of explaining the old world term ‘Corn’ was not maize. We considered a Harry Potter death in that year’s corn MAZE to shut her up. She dropped out of university to marry a guy installed AC units just in time.
Polenta, good, with Italian food.
Make a Dal using oats instead of lentils, in it's simplest form - fry off a chopped onion, some garlic and ginger (or use G&G paste), a chilli pepper and maybe something like some sultanas or a few slices of apple. Squirt of tomato puree, then dry spices, the easiest would be a pre-mix curry powder. Then oats, water, salt according to directions on the pack for porridge. It's a really easy alternative to a proper Dal and I can recall just using onion and curry powder with 'instant' sachets back in my student days. No cordon bleu awards but tasty grub.
I'm inclined to think of English oatcakes .....Staffordshire, etc., as their equivalent of naan bread
I make oatcakes but they're crisp, not like a flat bread really.
Anyway, a while ago, @Bodge posted a really good clear descriptive recipe for Staffordshire Oatcakes, and I have found the link
Good food
bushcraftuk.com
I make oatcakes but they're crisp, not like a flat bread really.
Anyway, a while ago, @Bodge posted a really good clear descriptive recipe for Staffordshire Oatcakes, and I have found the link
Good food
Bodges Staffordshire Oatcake Tutorial (pic heavy)
Bodges’ Staffordshire Oatcake Tutorial Anybody from the Staffordshire area will know about our local delicacy ‘The Oatcake’ They have been a staple part of the Staffordshire diet for generations and (unless filled with bacon and cheese) are a healthy nutritious food which...
bushcraftuk.com
