Tag Archives: appetiser

Colin’s Cheese and Chilli Oatcakes (Culture Kitchen Relay)

cheese chilli oatcakes

Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay

To make approximately 20 thin 2 inch rounds:
125g fine oatmeal
75g medium oatmeal
20g butter at room temp (or 20g sunflower oil)
4g salt
40g finely grated strong red cheddar
1 small medium-hot finely chopped chilli (adjust to taste)
4g soft brown sugar (optional)
90g boiling water

Method

1. Rub the butter through the fine and medium oatmeal thoroughly.
2. Add the salt and sugar (optional) then add the boiling water to make a soft but not sticky mixture.
3. If the mixture is very sticky, wait for a couple of minutes.
4. Once all of the oatmeal has been mixed well, add the grated cheese to the mixture roughly to get a marled effect.
5. Roll out the mixture very thinly on a board dusted with fine oatmeal.
6. Cut out rounds approximately 2.5” in diameter.
7. Lift with a fish slice or equivalent onto a tray dusted with fine oatmeal.
8. Bake at 190°c for 15 minutes until the cakes are crisp in the centre.
9. Do not let the cakes go brown as even slightly burnt oatmeal tastes horrible.
10. These oatcakes can be served on their own or taste great with a bowl of olives.

Note – Adjust the salt and sugar to taste. Vary the proportions of fine/medium oatmeal. Try crushed coriander or fennel in place of or as well as chilli. Eventually you will hit on the perfect crunch to go with a glass of lemonade/red wine…

Alan’s Vegetable Fritters with Beer Batter (Culture Kitchen Relay)

Shared by Alan at Loch Na Mhoid Community Garden in Black Isle on day 8 of the Culture Kitchen Relay. Serves 4.

Ingredients:
125g plain flour
¼ tsp salt
1 egg yolk slightly beaten
150ml Black Isle Beer (or a golden pale ale)
1 tsp curry powder
1 egg white, whisked until still
225g coarsely grated vegetables (carrot, courgettes, squash etc.)
Sunflower/rapeseed oil for frying

Method

1. Combine flour, salt, egg yolk, 1 tsp oil and beer together. Beat to a smooth batter.
2. Fold the curry powder and whisked egg white into the batter
3. Gently fold in the grated vegetables
4. Heat oil in a frying pan to a depth of about 2 cm
5. Drop large spoonfuls of batter mixture into the hot oil, spacing evenly
6. Cook for about 1 minute on each side
7. Remove fritters with a slotted spoon and let them drain on paper towels.

Many thanks to “The Boxing Clever Cookbook” by Jacqui Jones and Joan Willmot