Staffordshire Oatcake, Sir!

Have you already cooked delicious Scottish croquettes with haggis? And enjoyed its full-flavoured taste? I have to say honestly, I’ve cooked this dish twice already. The first time was to shoot the photo session, and the second time I cooked it to excite my guests by the miracle of cold-smoking process and its special flavour.

And today I have another Scottish recipe for you. Are you ready?

Staffordshire Oatcake, Sir!

Difficulty Level: Medium
Calories: 250
Cooking Time: 15 min

Ingredients:

  • Staffordshire oatcakes:
  • 250 g Flour
  • 250 g Grind oat-flakes (coarse grind)
  • 20 g Salt
  • 25 g Dry yeast
  • 480 ml Warm water
  • 480 ml Warm milk
  • Butter and oil mix
Filling:
  • 15 g Cheddar Cheese
  • 15 g Tomatoes concassé
  • 2 g Different sprouts
  • 15 g Cherry tomatoes
  • 3 g Salad frieze
  • 15 g sour cream with arugula
  • 50 g filling of wild duck
  • 2 g currant sauce
  • Sour cream to taste

Instructions:

Let’s prepare the dough.
  1. Grind the oat-flakes with a blender
  2. Dissolve the yeast in a small amount of warm water
  3. Mix the flour and oat-flakes, season with salt
  4. Add the yeast, the remaining water and milk
  5. Stir well until smooth
  6. For tasty pancakes, cover the dough and put it in a warm place for 1 hour
  7. If the ready-made dough seems too thick, you can add some warm water into it. To get thin pancakes, the dough consistency should be as heavy cream.
How to cook pancakes
  1. Add the olive oil and butter mix to a well-heated frying pan
  2. Pour the dough into the frying pan: 1 ladle of dough = a pancake, ½ ladle = a real Staffordshire oatcake
  3. Fry the pancakes on both sides until golden brown
  4. Fold the pancakes in a stack, brush each pancake with butterl
Filling:
  1. Stew the duck meat at low heat with the addition of whiskey until smooth.
  2. One half of the pancake sprinkle with cheddar cheese, tomatoes concassé and semi-finished duck, close the pancake.
  3. Fold the pancake in half diagonally.
  4. Decorate the plate with currant sauce, quartered cherry tomatoes, sour cream and frieze salad.
  5. Smoke the dish directly before serving.
  6. Put the dish on the plate, smoke it and immediately serve.
  7. Smoke it under the glass cup.
  8. But you can change the cup with any deep gastronome pan.

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