Scottish Tapas Platter – 2018 Speciality Winner
- Chris Young
I never take the easy way out. So to show the versatility of oats I am making 8 parts to my platter, also using some of my competition porridge for the taco souffles. So oat flour, medium oats and pinhead oats are the main ingredients in my platter.
oat flour tacos, 4tbsp oat flour, 1/2tsp xanthum gum, 1/2 tsp salt, 31/2 tsp warm water
oat nacho chips, 3tbsp oil, remainder of taco dough
mussels stuffed with skirlie, 3 mussels, 1tbsp med oats, 1tbsp water, 1tbsp finely chopped onion, salt & pepper to taste, knob of butter, squeeze of lemon juice
porridge souffle tacos with blue cheese. 3 dessert spoons hot porridge, 1tbsp grated blue cheese, 1 egg separated, with egg white whisked stiff, pinch chilli flakes, salt to taste, 1tsp redcurrant chilli jelly (homemade), 1tsp natural yogurt,
toasted oatmeal and coconut tiger prawns with lime. 6 tiger prawns, flour, eggwash, toasted oatmeal and coconut to dress, squeeze of lime
steak and oatmeal gremolata. 6 thin strips scottish tender steak, 2tbsp finely chopped parsley, 1/2tsp garlic and anchovy finely chopped, 1/2tsp grated lemon zest, 1tsp medium oats
charred lettuce with nutty garlic & pepper butter. 3 small baby lettuce, large knob butter, dessert spoon chopped thyme, 1 clove garlic, pinch cracked black pepper, 1tsp pinhead oats, salt to taste
green mexican oat ‘rice’. 2tbsp pinhead oats, 1tbsp oil, 1/4cup veg stock, dessert spoon chopped onion, 1/2cup parsley & coriander, 1/2 garlic clove chopped, 1/4 small green chilli chopped, salt to taste
1. Oatflour Tacos. mix all dry ingredients in a bowl, then wet ingredient, mix to a dough. knead for a minute, break into 3 balls. roll each one (between cling film) and using cutter cut circle approx 8cm. place 3 tacos on very hot unoiled pan for 1 minute each side, then immediately fold over the handle of a spurtle to form shape. hold for 5 seconds – these will stay in shape. fill at leisure. today i’ll be using lettuce, onion, avocado, tomato and topping with sourcream and hot sauce.
2. while pan still hot, add oil. roll excess dough into strip and cut into triangles. tilt pan and place triangles into oil, cook for about 1 minute (until golden brown) turning once. serve as they are or top with sour cream etc.
3. mussels. put all ingredient except mussels ans water in hot pan and fry for 1 minute. place in mussels and water and put a lid on for 1 minute until all mussels open. spoon mixture into mussels. replace lid for couple minutes. then serve with squeeze of lemon or tabasco sauce.
4. souffles. take 3 dessertspoons porridge (i am using current competition porridge from other pan!) mix in a bowl with chilli flakes, half the cheese and salt to taste. fold in whisked egg whites and put large dollops of mix into hot pan (as you would with scotch pancakes). after couple minutes, turn then cook same on other side. place on plate and gently fold over in half whilst hot. hold for 10 seconds and they will stay in shape. fill with rest of grated cheese, small dollop of redcurrant chilli jelly, little natural yogurt and serve.
5. prawns. butterfly prawns and remove sinew. toast oatmeal and coconut together. dress prawns in flour, eggwash, and toasted oatmeal/coconut. fry in a knob of butter for a couple of munites. sprinkle with lime juice and serve.
6. steak. thoroughly mix together all ingredients except steak. quickly fry steak to preferred taste and place on serving plate. spoon over gremolata mix.
7. lettuce. mix chooped garlic and black pepper together with knob butter. char lettuce in hot pan turning on all sides then put on serving plate. place butter in hot pan, put in pinhead and thyme. mix around, avoid burning, just enough to release flavours. spoon over lettuce.
8. ‘rice’. puree all ingredients except oil, pinhead and stock. fry pinhead in hot oil for a minute, add puree and stock and cook for 5 minutes, until still has a bit but not too soft. season and serve.