February 22, 2016 - 3:21pm
Oatcakes-Recipes, Yesterday and Today?
While looking thru the various historical menus and cookbook links that were generated on TFL in the last month or so, I've often come across Oatcakes.
I've never heard of them before this (here in the US).
So, between those sources and Wiki, it's a very confusing picture. But apparently they go back at least to the Roman invasion 43AD and most probably well before.
I have read all sorts of descriptions as to what they should be (both modern and historic) and it seems they can be anywhere between a ship biscuit (hardtack) and a muffin.
If anyone has a recipe, I'd love to see it. If anyone has any understanding of them historically or currently, I would love to hear that as well.
TIA
dobie
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I suggest you check out Elizabeth David's English Bread and Yeast Cookery.
charbono
Thank you. I will do my best to check it out.
dobie
I'd suggest getting hold of Bobby Freeman's booklet "A Book of Welsh Bread," which has plenty of information about traditional oat cakes and how to make them. The Welsh style she describes as "big as dinner plates and thin to the point of transparency." They are rolled out flat, cooked on a bake stone, and then set on edge in front of the hearth to dry. After that treatment, they would be put in an air-tight container and would last for months - much like hardtack.
Neuse River Sailor
Thank you for that as well.
Very interesting. Of course, I'll have to find a hearth.
Just kidding, I think I can come up with a reasonable facsimile.
dobie
about - Britain I guess! Oat cakes are one step above Matzoh and the horses like them better too:-) A good thing if your horses are hungry.....I think Matzoh with half oats and half milk at 200% hydration, some yeast and a bit of sugar in them. Best to eat them warm and still soft like pancakes with maple syrup, butter and jam on top with a sides of bacon, ham, eggs and even some melted cheese on top of the Oaties. Or just make SD pancakes with blueberries in them with the same sides to step it up a notch:-)
Very heart healthy f you dump the eggs, bacon, ham, butter & cheese and better for blood sugar without the jam, syrup and sugar too.
dbm
I figured you would have a clue.
And that is a recipe I can start with for sure.
But, you know, if I dump all the toppings for heart and blood health, where is the fun?
Straight SD isn't the plan tho. Got that T shirt (and pretty it is).
But it is interesting that you bring up the 'fluffier' side of it.
I will be trying them many different ways.
dobie
Now you're making me drool. Oat cakes and apricot jam....mmmm..
We never ate the Welsh one though... always oats and lard basically. Nothing sweet or cookie like at all :)
Jane Dough
Well, how can you go wrong with good apricot jam?
So clearly the Welsh version is to the more sweet and cookie like?
To what style/locale would you attribute the more staight forward oats and lard style that you do?
Just curious as always, and thanks.
dobie
My understanding has always been that this would be the Scots' recipe for oatcakes. Since my mom was born in Scotland it made sense to me.
My understanding has always been that this would be the Scots' recipe for oatcakes. Since my mom was born in Scotland it made sense to me.
So oats grow in abundance in the UK and especially Scotland and oatcakes are a staple... Well possibly. Here they typically use bicarb as a levanening agent (not that they rise much!) and thin. Thin as thin things (1-2mm) and generally baked to a dry and firm consistency. Unusally cut into rounds or triangles. Typically eaten as a base for a savoury topping.
One popular maker: http://www.stockans.com/
Another: http://www.nairns-oatcakes.com/
-Gordon
Gordon, Abe and Victor
Thank you all. The list of styles is growing long. I see now that 'oatcakes' come in many different forms.
Pancake, flat bisquit, cracker and now apparently something that very much seems to resemble a crepe.
Since oats are the primary indigenous grain of Scotland, that must be respected. But I'm try them in all forms.
I'm assuming plain rolled oats would be acceptable (I can't find any whole oats at the moment). I can get the 'steel cut/Irish' oats (more like bulgar wheat in texture) if that is more appropriate. I will probably stone grind some of that to a proper flour for some experiments.
I'll start out very simple and then expand upon that.
If using rolled oats, I will assume I should just leave them as they are and make them 50/50 with wheat flour. A little salt and sufficient water would seem the simplest. I guess I could also mill them or just whack them up in a food processor as well.
Adding milk and then maybe a bit of sugar would be next. Maybe some yeast or baking powder for the thicker ones. Actually, some starter might not be such a bad idea either, dbm.
Anyway, I appreciate all the input and will just get about playing around with it. I'll report back on my experiences.
Thank you all.
dobie
Just to confuse things there is also an Oatcake made in Staffordshire that is totally different to the Scottish oatcake. See this link below
https://en.wikipedia.org/wiki/Staffordshire_oatcake
This version of oatcake is more like a pancake and works very well with sweet or savoury fillings.
I have never made them but they are really nice. I have found a recipe below for anyone interested.
http://metro.co.uk/2013/10/22/how-to-make-the-ultimate-staffordshire-oatcake-4154960/
Victor
Thank you for those links. Very informative
An interesting variation on the theme. The precise recipes and variations on the oats and flours used as well as the techniques, will be very helpful.
dobie
I have a tiny little recipe book that I picked up when travelling around Scotland a few years ago - Scottish Teatime Recipes. Their oatcakes:
You can bake them in the oven at 375 or on a girdle (griddle) or heavy frying pan. Basically you mix the dry things, then add the water and melted fat and stir to a soft paste. Roll it out thinly on an oatmeal-dusted surface, cut it in pieces and bake on a baking sheet for 15 to 20 minutes, or cook them on the griddle or pan until dry. Don't let them brown.
can it be done with sourdough starter ? Why not? and olive oil instead of butter or maybe a thick butter like sesame seed butter ?