Oatcake Serving Suggestions and Recipes

Cullen Skink (Smoked Fish Soup)

Ingredients Required
450g (1lb) floury potatoes cooked and cubed
50g (2ozs) butter
1 large onion, finely chopped
450g (1lb) smoked haddock fillet (skinned)
750mls whole milk
75mls double cream
Salt and freshly ground black pepper to season
Freshly chopped chives and parsley to garnish

Method

• Cook the potatoes in lightly salted boiling water until tender, drain and set aside, cut into cubes when cool.
• Melt the butter in a large pan and fry the onion until soft.
• Lay the fish fillets on top of the onions, pour over the milk, bring to the boil then simmer gently for ten minutes.
• Using a wooden spoon, break the fish into large chunks, add the potatoes, stir, then simmer for a further five minutes.
• Add the double cream, stir, reheat, season then serve.
• Garnish with the chopped chive and parsley, serve with Stockan's thick oatcakes, these are made with course oatmeal and will compliment the dish perfectly.

(Tip) If a thicker soup is required, add a little more mashed potato as well as the cubes as stage 4 of the process.

Cranachan (Pronounced, Cran-ach-an)

A popular Scottish sweet, often served on Burns Night

Ingredients required
50g Stockan's thick oatcakes (crushed)
300 mls double cream
3 tablespoons good quality runny honey
340g raspberries
6 tablespoons of whisky
(if preferred vodka or cream liqueur can be used, if the dish is for kids fruit smoothie can be used)

Method

• Whip the double cream until it peaks
• Fold in the honey, crushed oatcakes and whisky (save a little of the crushed oatcakes for the garnish)
• Layer the cream mixture with raspberries in glass pots, starting off with a layer of raspberries and finish with a layer of cream
• Garnish with a few raspberries and a little of the crushed oatcakes
  
  

Thick oatcakes with melted cheese

• Grate some strong Orkney or other Scottish cheddar cheese over the oatcakes.
• Pop them under the grill until the cheese melts (delicious)

Other Serving Suggestions

Don't forget to try Stockan's Oatcakes with a huge variety of toppings:-

• Smoked Salmon
• Pate
• Pickled Herring
• Chutney
• Jam
• Marmalade
• Cold Meat
• and all varieties of Cheeses
  
  

Stovies (A meat, onion and potato dish)

Ingredients Required - Serves 8 / 10 people
2kg good quality beef (silverside is best)
2 large onions (quartered)
8 large potatoes (cooked and sliced)
2 beef stock cubes
3 heaped tablespoons of roast beef gravy granules
1 pint boiling water
Salt and ground black pepper to taste

Method

• Brown the meat in a large pan
• Add the onions, stock cubes, salt and ground black pepper, cook on a low heat for 3 to 4 hours until tender
• Remove the meat, cut into small cubes when slightly cooler
• Add the water and gravy granules, bring to the boil, then simmer for twenty minutes with the pan lid off
• Add the meat and cooked potatoes and stir well. Simmer for ten minutes pan lid on, then ten minutes pan lid off, this will allow the stovies to dry slightly
• Serve with Stockan's thick or thin oatcakes and beetroot, stovies can also be served with brown or tomato sauce. The thin oatcakes are made with fine oatmeal and the thick with coarse oatmeal

(Tip) This dish can also be made from left over Sunday roast and can be made using any type of meat (chicken, pork etc)

Oatcake Quiche

Ingredients Required
200g (2 packets) Stockan's thin Orkney Oatcakes
100g fresh grated parmesan
74g butter melted
4 free range egg
150 feta cheese
150g cream cheese
6 spring onions
1 teaspoon olive oil

Method

• Crumble oatcakes and mix together with the parmesan and butter
• Press in to a 8" spring form tin
• Chop and fry the spring onions in the olive oil until soft
• Mix cream cheese with eggs one at a time until smooth
• Arrange feta cheese and spring onions on the base then pour eggs and cheese mix on top of this
• Bake at 180°c (gas mark 4) for 20 to 25 minutes
  
  

Your suggestions

If you have any great serving suggestions or recipes for oatcakes, we'd love to hear from you!