Wednesday, May 4, 2016

Creamy Scottish Oatmeal

Creamy Scottish Oatmeal


  • 1 cup steel cut oats
  • 1 cup skim milk
  • 3 cups water
  • 1 teaspoon cinnamon (also good with pumpkin pie spice)
  • 1⁄3 cup dark brown sugar
  • 2 tablespoons light maple syrup
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 cup golden raisin (optional)
  • 1⁄2 cup pecans, chopped (optional)
  • 1⁄4 teaspoon salt


If you are making this in a crockpot, the first and only step is to throw everything together in a 2-quart crockpot [increase the water to 3-1/2 cups to allow for evaporation]. Okay, now nighty-nite! We'll see you in the morning!
Otherwise, bring 1 cup milk and 3 cups water to a boil in a 2-quart saucepan.
Stir in oats, spices, and raisins.
Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
When cooking is complete, stir in brown sugar, maple syrup, vanilla, pecans, and salt (don't add the salt with the boil; the oats won't cook right).
If you are using a crockpot, you may notice that a crust has formed on the bottom of the crock after cooking. This is perfectly normal. You can eat it if you want to, or you can just leave it. Just make sure to transfer the recipe into a resealable bowl and soak your crockpot right away. This stuff will stick like glue if it dries.
Serve! You can add more fresh or dried fruit, butter, more milk, whathaveyou, but it's awesome all on its own.

Tuesday, November 1, 2011

Scottish Oatmeal Dumplings

Scottish Oatmeal Dumplings
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
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.

Sunday, October 16, 2011

Herring in Scottish Oatmeal

Herring in Scottish Oatmeal
  • 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
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.

Saturday, October 8, 2011

Crumble Topped Oatie Smoked Haddie Tart

Crumble Topped Oatie Smoked Haddie Tart

  • 40g Plain Flour
  • 20g Hamlyns Scottish Porridge Oats
  • 30g Sunflower Margarine
  • Pinch Mixed Herbs
  • Cold Water to mix
  • 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
  • 1 tblsp Breadcrumbs
  • 1 tblsp Hamlyns Scottish Oatmeal
  • Knob Margarine
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.

Friday, September 30, 2011

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

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

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

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.

Sunday, September 25, 2011

Scottish Oatmeal Pancakes with Blueberry Sauce

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

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 !

Sunday, September 18, 2011

Scottish Oatcakes

Scottish Oatcakes
  • 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
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.