Staffordshire oatcakes<\/p>\n
Ingredients<\/p>\n
225g\/8oz fine oatmeal<\/p>\n
100g\/3\u00bdoz wholemeal flour<\/p>\n
100g\/3\u00bdoz plain flour<\/p>\n
1 tsp quick-action yeast<\/p>\n
pinch salt<\/p>\n
825ml\/1 pint 9\u00befl oz water<\/p>\n
1 tbsp baking powder<\/p>\n
12 tsp vegetable oil<\/p>\n
24 rashers streaky bacon<\/p>\n
*<\/p>\n
1 tbsp olive oil<\/p>\n
*<\/p>\n
150g\/5\u00bcoz chestnut mushrooms, cut in half<\/p>\n
*<\/p>\n
300g\/10\u00bdoz mature cheddar cheese, grated<\/p>\n
Preparation method<\/p>\n
1.<\/p>\n
Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.<\/p>\n
2.<\/p>\n
Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.)<\/p>\n
3.<\/p>\n
Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.<\/p>\n
4.<\/p>\n
Once ready to cook the batter, whisk in the baking powder until well combined.<\/p>\n
5.<\/p>\n
Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.<\/p>\n
6.<\/p>\n
Fry the oatcake for 1-2 minutes, or until golden-brown on one side.<\/p>\n
7.<\/p>\n
Flip the oatcake and fry for a further minute, or until golden-brown on both sides.<\/p>\n
8.<\/p>\n
Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.<\/p>\n
9.<\/p>\n
Repeat the process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.<\/p>\n
10.<\/p>\n
Meanwhile, preheat the grill to its highest setting.<\/p>\n
11.<\/p>\n
When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.<\/p>\n
12.<\/p>\n
Meanwhile, heat the olive oil in a separate frying pan over a medium heat.<\/p>\n
13.<\/p>\n
Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm.<\/p>\n
14.<\/p>\n
Meanwhile, heat a frying pan over a medium heat until hot. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it.<\/p>\n
15.<\/p>\n
Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted.<\/p>\n
16.<\/p>\n
Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese.<\/p>\n
17.<\/p>\n
Serve immediately.<\/p>\n