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.

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.