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How To make Strones Or Oatcakes
2 c Oatmeal (not rolled
-oats; coarsely -ground oats) 1 pn Baking powder
1 pn Salt
1 ts Bacon fat
Boiling water For hundreds of years in Ulster, a large StrONE was made in the shape of a cross to celebrate the feast of St. Brigit. Strones were traditionally served hot and dripping with freshly made butter. Mix the dry ingredients. Melt the fat in a little boiling water and use to mix the other ingredients to a stiff dough. Scatter more oatmeal over it and knead thoroughly. Roll out as thinly as possible, in a circle. Put on a baking sheet. Cut a cross on top so that when cooked the oatcake can be easily broken into quarters, the traditional FARLS. Bake in a moderate oven (350F, Gas 4, 180C) for about 20 min. Serve with lots of butter. From: Michael Loo
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Castle Oatcakes
rear of 78, London Rd, Newcastle, Staffordshire, ST5 1LZ,
Making OATCAKES on a Fire (Highlander Trekking Food, Wild Edibles)
Oatcakes were a staple food for Highlanders and were made prior or during long treks. So i decided to try make some basic oat cakes, cooked on a old school fire place.
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#highlander #oatcakes #cooking #fireside #Scotland
Ep.63 Staffordshire Oatcakes - How To Make The Traditional Pancakes From Staffordshire
Behold our dear viewers one of the best pancakes you will ever have, Staffordshire oat cakes. The age old pancakes of the famous pottery region of England. In this episode you’ll learn how to make an old and traditional pancake from the middle of England as well be shown how to eat them with our home made chutneys. Enjoy.
Ingredients*
- Oatmeal (225g)
- White bread flour (225g)
- Water (425ml)
- Milk (425ml)
- Salt (1/2 tablespoon)
- Teaspoon of sugar
- Yeast**
- Oil for frying
*ferment your oat cake batter in you fridge for 6 hours or over night
*Th recipe yields about 9-10 oatcakes
** 1 teaspoon of dry yeast or 10g of fresh yeast
#BrilliantlyBritish
#Pancakes
#staffordshireoatcakes
For a sweet treat try Stafffordshire oatcakes drizzled with our homemade golden syrup
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BRILLIANTLYBRITISH CHUTNEYS:
Ep.60 TOMATO Chutney
Ep.62 RED ONION Chutney
Ep.64 MANGO Chutney
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Leek Oatcakes
Yesterday we heard about the Staffordshire oatcake being sent worldwide. But, some businesses have chosen to keep their business local.
Recreating my favorite food I had in Scotland
Scottish Potato (or Tattie) Scones were one of favorite breakfast foods I found when traveling in Scotland. Here is my best attempt to recreate them at home
Recipe:
500 grams of Yukon Potatoes
Pinch of salt
1 TBSP Salted butter
A touch of Oat milk
~1/2 cup of all purpose flour
Instructions:
Boil cut up potatoes until soft enough to mash. Drain the water and add in butter while the potatoes are still hot with salt to taste. Then mash until butter is incorporated. Add a splash of oat milk to increase the creaminess of the potatoes. Then add in flour and knead until it is play-dough like. Roll out into a circle and cut into quarters. Fry in a neutral oil for 3-5 minutes on each side and enjoy hot.
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How to make Staffodshire oatcakes and interesting filling ideas
How to make Staffordshire Oatcakes with some interesting filling ideas.
Sam Richardson and Sian Williams