Oats have become very fashionable. This is not a bad thing as oats are very good for you. They are one of those slow-release energy foods – as people who eat porridge at breakfast will know well. Plus, oats are not expensive. I filmed at Flahavan’s in Kilmacthomas, Co Waterford, some time back and it was an interesting day. You will also like Kilbeggan Oats where the Lalor family have been in business since, believe it or not, 1844.
This bread literally takes five minutes to make and will keep well for up to three days. I like it with soup. It is good with smoked salmon or goat’s cheese too or even to start the day at breakfast with.
We make these thyme and parmesan oatcakes in the restaurant for our cheese platter. They are delicious with a sharp cheddar and homemade relish or perhaps some creamy brie. I like them with parma ham, salami, or with olives. Again, they keep well in an airtight tin.
Happy cooking.
Porridge bread
Makes a 900g (2lb) loaf
500ml (18fl oz) carton natural yoghurt1 large egg2 tbsp Donegal Rapeseed oil2 x 500ml (18fl oz) cartons porridge oats2 tsp bicarbonate of sodaHandful of oat bran (optional)1. Preheat the oven to 200oC (400oF/gas mark six). Mix the yoghurt in a bowl with the egg and oil to combine. Then mix in the porridge oats, bicarbonate of soda and oat bran, if using.
2. Lightly oil a 900g (2lb) loaf tin and tip in the oat mixture and even out the top by pressing down lightly with a fork.
3. Bake for 45 minutes until golden brown, then turn out of the tin and carefully put back in the oven directly on the oven shelf for another five to 10 minutes to dry out the crust. Leave to cool on a wire rack before cutting into slices to serve.
Thyme and Parmesan oatcakes
Makes about 30
200g (7oz) porridge oats75g (3oz) wholemeal flour, plus a little extra for dusting1 tbsp fresh thyme leaves, finely chopped40g (1 1/2oz) freshly grated parmesan cheeselarge pinch of bicarbonate of soda pinch of salt25g (1oz) butter, cold and cut into cubes125ml (4fl oz) cold water1. Preheat the oven to 180oC (350oF/ gas mark four). Line two baking sheets with baking parchment and set aside.
2. Toss the oats, flour, thyme, parmesan, bicarbonate of soda and salt together in a large bowl. Add the butter and pick up bits of the mixture with the tips of your fingers and rub them between your fingers and your thumb until all of the butter has been rubbed in to give a uniform crumb mixture.
3. Gradually add the cold water, stirring the oat mixture with a small round-bladed knife all the time until you get a thick, quite solid and not too soft dough. Tip the dough out on to a work surface lightly dusted with flour and knead it into a ball.
4. Roll the dough out to the thickness of just less than 3mm (1/4in). The mixture is quite crumbly but just squish it back together if it breaks up. Stamp out the oatcakes with a 6cm straight-sided cookie cutter, placing them on to the prepared baking sheets as you go.
5. Bake the oatcakes in the oven for 20 minutes before turning them over and baking for another five to 10 minutes or until the oatcakes are going golden brown and are firm to the touch.
6. Once baked they should be crisp and dried out – you can check by trying to snap one in half. Once cooked, remove from the oven and leave to cool completely on a wire rack. They will keep in an airtight container for a couple of weeks.
Oats have become very fashionable. This is not a bad thing as oats are very good for you. They are one of those slow-release energy foods – as people who eat porridge at breakfast will know well. Plus, oats are not expensive. I filmed at Flahavan’s in Kilmacthomas, Co Waterford, some time back and it was an interesting day. You will also like Kilbeggan Oats where the Lalor family have been in business since, believe it or not, 1844.
This bread literally takes five minutes to make and will keep well for up to three days. I like it with soup. It is good with smoked salmon or goat’s cheese too or even to start the day at breakfast with.
We make these thyme and parmesan oatcakes in the restaurant for our cheese platter. They are delicious with a sharp cheddar and homemade relish or perhaps some creamy brie. I like them with parma ham, salami, or with olives. Again, they keep well in an airtight tin.
Happy cooking.
Porridge bread
Makes a 900g (2lb) loaf
500ml (18fl oz) carton natural yoghurt1 large egg2 tbsp Donegal Rapeseed oil2 x 500ml (18fl oz) cartons porridge oats2 tsp bicarbonate of sodaHandful of oat bran (optional)1. Preheat the oven to 200oC (400oF/gas mark six). Mix the yoghurt in a bowl with the egg and oil to combine. Then mix in the porridge oats, bicarbonate of soda and oat bran, if using.
2. Lightly oil a 900g (2lb) loaf tin and tip in the oat mixture and even out the top by pressing down lightly with a fork.
3. Bake for 45 minutes until golden brown, then turn out of the tin and carefully put back in the oven directly on the oven shelf for another five to 10 minutes to dry out the crust. Leave to cool on a wire rack before cutting into slices to serve.
Thyme and Parmesan oatcakes
Makes about 30
200g (7oz) porridge oats75g (3oz) wholemeal flour, plus a little extra for dusting1 tbsp fresh thyme leaves, finely chopped40g (1 1/2oz) freshly grated parmesan cheeselarge pinch of bicarbonate of soda pinch of salt25g (1oz) butter, cold and cut into cubes125ml (4fl oz) cold water1. Preheat the oven to 180oC (350oF/ gas mark four). Line two baking sheets with baking parchment and set aside.
2. Toss the oats, flour, thyme, parmesan, bicarbonate of soda and salt together in a large bowl. Add the butter and pick up bits of the mixture with the tips of your fingers and rub them between your fingers and your thumb until all of the butter has been rubbed in to give a uniform crumb mixture.
3. Gradually add the cold water, stirring the oat mixture with a small round-bladed knife all the time until you get a thick, quite solid and not too soft dough. Tip the dough out on to a work surface lightly dusted with flour and knead it into a ball.
4. Roll the dough out to the thickness of just less than 3mm (1/4in). The mixture is quite crumbly but just squish it back together if it breaks up. Stamp out the oatcakes with a 6cm straight-sided cookie cutter, placing them on to the prepared baking sheets as you go.
5. Bake the oatcakes in the oven for 20 minutes before turning them over and baking for another five to 10 minutes or until the oatcakes are going golden brown and are firm to the touch.
6. Once baked they should be crisp and dried out – you can check by trying to snap one in half. Once cooked, remove from the oven and leave to cool completely on a wire rack. They will keep in an airtight container for a couple of weeks.
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