Scottish Oatmeal Dumplings

Scottish Oatmeal Dumplings
SCOTTISH OATMEAL INGREDIENTS
Serve with boiled fowl, boiled or stewed beef, or great with mince and tatties!

• 225g (8oz) Hamlyns Scottish Oatmeal
• 225g (8oz) finely chopped Suet
• 110g (4oz) finely chopped Onion
• Salt and Pepper

SCOTTISH OATMEAL INSTRUCTIONS
Toast the oatmeal lightly in the oven. Mix the suet, onions and toasted oatmeal to a firm dough and season with salt and pepper. Shape into 16-24 balls. Immerse the dumplings in salted water or the cooking liquid and cook for 20-30 minutes.Enjoy it !
Scottish oatmeal.: bacon-wrapped-turkey-breasts-filled.

Herring in Scottish Oatmeal

Herring in Scottish Oatmeal
SCOTTISH OAT MEAL INGREDIENTS

• 4 Herrings, cleaned and boned, with heads and tails removed
• 250g Hamlyn’s Scottish Oatmeal
• 100g Butter, melted
• Vegetable oil for frying
• 1 lemon, juiced
• Salt and Pepper

SCOTTISH OAT MEAL INSTRUCTIONS
Dip the herrings in the melted butter, season with salt and pepper and then coat in the oatmeal. Heat a little oil in the frying pan, place the fillets in the pan flesh side down, and cook for 2-3 minutes on each side until tender. Once the fish is cooked, remove from the pan and add the lemon juice to the remaining butter, mix together and spoon the juice over the herring.

Crumble Topped Oatie Smoked Haddie Tart

Crumble Topped Oatie Smoked Haddie Tart
SCOTTISH OAT MEAL INGREDIENTS
Pastry:

• 40g Plain Flour
• 20g Hamlyns Scottish Porridge Oats
• 30g Sunflower Margarine
• Pinch Mixed Herbs
• Cold Water to mix

Filling:

• 75g Smoked Haddock
• ½ small Onion, finely chopped
• Small piece Leek, thinly sliced
• 1 x 2.5ml spoon Dried Mustard
• 125ml Semi-Skimmed Milk
• 10g Margarine
• 10g Plain Flour

Topping:

• 1 tblsp Breadcrumbs
• 1 tblsp Hamlyns Scottish Oatmeal
• Knob Margarine

SCOTTISH OAT MEAL INSTRUCTIONS
To make pastry, run flour, oats and margarine together. Add mixed herbs and enough cold water to mix. Roll pastry, and line your small tart tins. Prick pastry before baking, and bake blind for 15 minutes in a 200Of/gas mark 6 oven. After 15 minutes, remove foil and bake for a further 5 minutes until golden brown.

While pastry is cooking, prepare filling by poaching fish in milk. Drain fish, reserving the milk for the sauce, and flake.

To make the sauce, melt margarine and gently sauté onion and leek until soft. Stirl in the flour and mustard. Remove from heat and gradually add all of the milk that the fish was poached in. Bring to the boil, stirring continuously until the sauce thickens. Add the flaked fish and pour the mixture into the prepared pastry cases.

Prepare the crumble topping by melting the margarine, then stirring in the breadcrumbs and oatmeal. Sprinkle onto the tarts and bake in the oven until crisp and golden.

Bacon Wrapped Turkey Breasts, filled with leek and Scottish Oatmeal stuffing

Bacon Wrapped Turkey Breasts, filled with leek and Scottish Oatmeal stuffing

SCOTTISH OAT MEAL INGREDIENTS

• 2 Turkey Breasts
• 4 rashers Unsmoked Lean Back Bacon
• 25g (1oz) Hamlyns Scottish Oatmeal
• ½ small Onion, finely chopped
• 8cm green Leek, finely chopped
• 10ml Olive Oil
• Pinch Salt and Pepper

Stuffing:
Sauté onion and leek in the oil until soft - do not brown. Add oatmeal and stir. Season and allow to cool slightly.

SCOTTISH OAT MEAL INSTRUCTIONS
Split turkey breast to form a pocket. Fill with stuffing and secure by wrapping bacon around the turkey breast. Place in an ovenproof dish and add 4 x 15ml spoons of water. Cover with foil and bake at 180ºC/gas mark 5 for 30-40 minutes.

Scottish Oatmeal Pancakes with Blueberry Sauce

Scottish Oatmeal Pancakes with Blueberry Sauce
SCOTTISH OAT MEAL Ingredients
FOR THE SAUCE

• 1 ts Arrowroot
• 150 Ml; (1/4 pint) cold; water
• 1 tb Lemon juice
• 25 g Sugar; (1oz)
• 250 g Frozen blueberries;

FOR THE PANCAKES

• 75 g Porridge oats; (3oz)
• 50 g Plain wholemeal flour; (2oz)
• 125 g Plain flour; (4oz)
• 1 ts Baking powder
• 1 pn Salt
• 25 g Caster sugar; (1oz)
• 1 md Egg
• 1 tb Sunflower oil; plus extra; frying
• 250 ml Milk; (8fl oz)

SCOTTISH OAT MEAL INSTRUCTIONS

To make the sauce, put the arrowroot into a saucepan with 1 teaspoon of water to make a smooth paste. Add the rest of the water, lemon juice, sugar and the blueberries. Bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes until the blueberries are tender. Meanwhile, make the pancakes by mixing the oats, flour and baking powder together in a bowl. Make a well in the centre and add the egg, oil and 2 tablespoons of milk. Mix well, gradually adding the rest of the milk. Lightly oil a heavy based frying pan. Using 1 tablespoon of batter for each pancake, cook 3 to 4 pancakes at a time over a moderate heat. Cook for 2 minutes on each side until the pancakes are golden brown. Serve the pancakes hot with the blueberry sauce...enjoy it !

Scottish Oatcakes

Scottish Oatcakes
SCOTTISH OAT MEAL INGREDIENTS

• 5 cups of oatmeal
• 1 cup of flour
• 1/2-1 cup brown sugar (depending on your sweet tooth)
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/2-1 cup butter or lard (use smaller amount for a fat-reduced diet)
• 1/2-1 cup water

Stir first 6 ingredients until crumbly. Sprinkle water over and work mixture with hands until a ball forms. Press into a buttered cake pan until mixture is 1/2-1" thick. bake in a 325 degree oven until golden brown. Slice into generous-sized rectangles.

Hot Syrup:

• 2 cups brown sugar
• 1 cup water
• 1/4 tsp. maple flavoring

SCOTTISH OAT MEAL INSTRUCTIONS
Boil 5 minutes, add 2 tbsp. butter and 1/2-1 capfull vanilla.
Remove oatcakes from oven and spread with butter. Pour hot syrup over.

Sweet Scottish Oatmeal

Sweet Scottish Oatmeal
SCOTTISH OAT MEAL INGREDIENTS

* 4 cups water
* 2 cups cold milk or buttermilk
* 1 cup Irish or Scottish oatmeal
* 2 Tablespoons unsalted butter
* 1 Tablespoon brown sugar
* 1/2 teaspoon salt

SCOTTISH OAT MEAL INSTRUCTIONS
In a large saucepan, bring water and salt to a rolling boil. Stir in oats slow enough that that you don’t interrupt the boil. Continue to stir one minute as it boils.
Turn burner down to simmer. Partially cover the pan. Simmer for 30 more minutes - stirring every 10.
Stir in the brown sugar and butter right before serving.
Serve with cold milk or buttermilk. ..enjoy the Scottish oat meal..!