Are oats good for anything other than porridge or crumble? | Kitchen Aid
What else can I use with oats other than porridge and crumble?Clare, Stroud, GloucestershireOats have many benefits : it is nutritious, satiating and good value for money. Yes, they are the star performer in porridge and, for some, crumbles too, but they also present many other possibilities, both sweet and savory.
Everything comes up 'at which Oats Clare knocked. Spent jumbos, for example, would do very well in soda bread, both worked into the batter and sprinkled on top before baking. In addition to making crunchy toast, the charm of this bread lies in its simplicity: "You just mix all the wet ingredients together, mix all the dry ingredients together, and then combine the two," says Roberta Hall-McCarron, chef/owner of The Little Chartroom in Edinburgh. "It's quite a moist dough and the oats absorb that moisture well, but it also helps keep the bread moist." that Ben Tish, chief executive of the Cubitt House group in London, replaces oats with flour. "Put oats, eggs, a little baking powder, a banana and a little cinnamon in a blender, and add a little yogurt or coconut milk to soften." Whizz and it's your dough. If, however, you crave something salty, simply substitute the banana for avocado, ditch the cinnamon and eat with extra avocado or tomatoes.
For the adventurous, Hall-McCarron suggests using pinhead oats for homemade haggis, or tossing them into a stuffing to accompany your Sunday roast, or even veggie burgers: "They work as a good binder." Tish, meanwhile, blends his oats "to make them a little finer" and uses them to wrap fatty fish, such as mackerel, herring or salmon. "Brush the fish with grainy mustard or dijon, then coat it in oats to give it a crust and fry or bake it." The oats give a nice nutty taste. ”
However, perhaps the easiest solution of all is the old-fashioned pancake shape. That said, Jemma Wilson (otherwise known as Cupcake Jemma), co-owner of Crumbs & Doilies bakery in London, is also a proponent of including quick oats in a 'butter cookie base' for the likes of the cheesecake. Or opt for Hall-McCarron's favorite panna cotta. "Toast the rolled oats quite heavily [but don't burn them], then infuse them into the panna cotta mixture - it's an interesting way to liven up a fairly simple dessert." Toast extra oats with a little butter and sugar to dust the top for a sweet texture.
Like Hall-McCarron, Wilson is an avid toaster . his oats, but in his case, it's for oatmeal raisin cookies. To deplete those stocks even more, try rolling the dough in extra oats before baking: "You might want to mash them up a bit, so they're less chunky, then toss with some demerara sugar to get a really rough, gritty coating.” And don't be fooled by the low-key nature of these cookies: “They might look a little dull next to their chocolate and caramel filled siblings, but I love them,” says Wilson "They are the underdogs of the cookie world." The campaign starts now.
Have a culinary dilemma? Email feast@theguardian.com
What else can I use with oats other than porridge and crumble?Clare, Stroud, GloucestershireOats have many benefits : it is nutritious, satiating and good value for money. Yes, they are the star performer in porridge and, for some, crumbles too, but they also present many other possibilities, both sweet and savory.
Everything comes up 'at which Oats Clare knocked. Spent jumbos, for example, would do very well in soda bread, both worked into the batter and sprinkled on top before baking. In addition to making crunchy toast, the charm of this bread lies in its simplicity: "You just mix all the wet ingredients together, mix all the dry ingredients together, and then combine the two," says Roberta Hall-McCarron, chef/owner of The Little Chartroom in Edinburgh. "It's quite a moist dough and the oats absorb that moisture well, but it also helps keep the bread moist." that Ben Tish, chief executive of the Cubitt House group in London, replaces oats with flour. "Put oats, eggs, a little baking powder, a banana and a little cinnamon in a blender, and add a little yogurt or coconut milk to soften." Whizz and it's your dough. If, however, you crave something salty, simply substitute the banana for avocado, ditch the cinnamon and eat with extra avocado or tomatoes.
For the adventurous, Hall-McCarron suggests using pinhead oats for homemade haggis, or tossing them into a stuffing to accompany your Sunday roast, or even veggie burgers: "They work as a good binder." Tish, meanwhile, blends his oats "to make them a little finer" and uses them to wrap fatty fish, such as mackerel, herring or salmon. "Brush the fish with grainy mustard or dijon, then coat it in oats to give it a crust and fry or bake it." The oats give a nice nutty taste. ”
However, perhaps the easiest solution of all is the old-fashioned pancake shape. That said, Jemma Wilson (otherwise known as Cupcake Jemma), co-owner of Crumbs & Doilies bakery in London, is also a proponent of including quick oats in a 'butter cookie base' for the likes of the cheesecake. Or opt for Hall-McCarron's favorite panna cotta. "Toast the rolled oats quite heavily [but don't burn them], then infuse them into the panna cotta mixture - it's an interesting way to liven up a fairly simple dessert." Toast extra oats with a little butter and sugar to dust the top for a sweet texture.
Like Hall-McCarron, Wilson is an avid toaster . his oats, but in his case, it's for oatmeal raisin cookies. To deplete those stocks even more, try rolling the dough in extra oats before baking: "You might want to mash them up a bit, so they're less chunky, then toss with some demerara sugar to get a really rough, gritty coating.” And don't be fooled by the low-key nature of these cookies: “They might look a little dull next to their chocolate and caramel filled siblings, but I love them,” says Wilson "They are the underdogs of the cookie world." The campaign starts now.
Have a culinary dilemma? Email feast@theguardian.com
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