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?
Method
- Let’s prepare the dough.
- Grind the oat-flakes with a blender
- Dissolve the yeast in a small amount of warm water
- Mix the flour and oat-flakes, season with salt
- Add the yeast, the remaining water and milk
- Stir well until smooth
- For tasty pancakes, cover the dough and put it in a warm place for 1 hour
- 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
- Add the olive oil and butter mix to a well-heated frying pan
- Pour the dough into the frying pan: 1 ladle of dough = a pancake, ½ ladle = a real Staffordshire oatcake
- Fry the pancakes on both sides until golden brown
- Fold the pancakes in a stack, brush each pancake with butterl
- Filling:
- Stew the duck meat at low heat with the addition of whiskey until smooth.
- One half of the pancake sprinkle with cheddar cheese, tomatoes concassé and semi-finished duck, close the pancake.
- Fold the pancake in half diagonally.
- Decorate the plate with currant sauce, quartered cherry tomatoes, sour cream and frieze salad.
- Smoke the dish directly before serving.
- Put the dish on the plate, smoke it and immediately serve.
- Smoke it under the glass cup.
- But you can change the cup with any deep gastronome pan.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
Screen stays on while you cook