MM Recipes
Although oats are a whole grain that is normally eaten for breakfast, these fantastic recipes show that they can be enjoyed at any time of the day…
Spiced lamb, kale and chilli flatbreads Warming spices, lean lamb and chilli greens guaranteed to bring comfort when it’s needed most. Preparation time: 15 minutes, plus proving time Cooking time: 20 minutes Makes 4
85g (3oz) strong white bread flour 55g (2oz) wholemeal flour 55g (2oz) White's Organic Jumbo oats 1/2 tsp salt 1 tsp instant yeast 1 tbsp olive oil 200g curly kale, thick stalks removed 300g (10oz) lean minced lamb 1/2 tsp ground coriander 1/2 tsp ground cumin 1 fat red chilli, thinly sliced 2 garlic cloves, very thinly sliced 2 tsp tikka curry paste
Tip the strong flour, wholemeal flour, half the oats and salt into a large mixing bowl. Sprinkle over the yeast and stir well. In a measuring jug mix together 1 teaspoon of the olive oil and 100ml cool water. Pour the water into the flour mixture and bring together to a soft slightly sticky dough - adding a little extra water if necessary. Tip the dough onto a lightly oiled surface and knead for 5-10
minutes until smooth. Place the dough in a lightly oiled bowl, cover and set aside for about 1 hour or until doubled in size. Preheat the oven and a baking tray 220*C/fan oven 200*C/Gas 7. Tip the dough onto a lightly floured surface and knead for 1-2 minutes. Divide into 4 equal sized pieces and roll into an oval shape about 1 cm thick. Bake on the preheated oven tray for 8-10 minutes until risen and beginning to colour. Meanwhile, blanch the kale in a pan of lightly salted boiling water for 2 minutes. Drain well and pat dry with
kitchen paper. Heat the remaining oil in a frying pan
and fry the minced lamb, coriander and cumin for 3-4 minutes breaking up the mince with a
spoon and stirring frequently. Add the chilli, garlic, curry paste and kale and fry for 2 minutes. Stir in the remaining oats. Season to taste. Chargrill the flatbreads if liked and spoon the minced lamb mixture over the top. Serve immediately.
50 Modernmum oats! Having your
Turkey teriyaki meatballs These healthy flavour packed meatballs make a great tasting midweek family supper - served with a sticky Japanese style sauce. Preparation time: 15 minutes Cooking time: 15-18 minutes Serves 4
50g (2oz) White's Speedicook Porridge Oats 1 red onion, peeled and halved 2 small carrots, peeled and finely shredded 500g (1lb 2oz) minced turkey thigh meat 1 small lemon finely grated zest and juice 1 tbsp olive oil 2 large pak choi, trimmed 100ml (31/2fl oz) Japanese Mirin rice vinegar (see Cook's tip) 3 tbsp reduced salt soy sauce 3 tbsp caster sugar 2 tsp sesame seeds Thinly sliced fresh red chilli (optional) Salt and freshly ground black pepper
Roughly chop half the red onion and place into a food processor with half the shredded carrot, minced turkey, oats and lemon zest. Season with salt and freshly ground black pepper and whizz to a well combined mixture. Using wet hands shape into 20 equal sized balls. Chill until ready to use. Thinly slice the remaining onion. Heat the oil in a large non-stick
frying pan and fry the onion and meatballs for 10 minutes shaking the pan occasionally and turning the meatballs frequently until the onion has softened and the meatball are evenly browned. Meanwhile, shred the white bulbous part of the pak choi and
the leaves and set aside separately. In a small bowl mix together the mirin, soy sauce, lemon juice
and caster sugar. Pour over the meatballs and bring to the boil, turn down the heat, scatter over the white bulbous part of the pak choi and simmer for 2-3 minutes. Scatter over the green pak choi and remaining carrot and cook for 2-3 minutes stirring until the pak choi has wilted. Sprinkle over the sesame seeds and red chilli if using. Serve with plain steamed rice.
Cook's tip Mirin is a sweetened sake or rice wine with a light syrupy texture used a lot in Japanese cooking. It is now readily available in large supermarkets and is a very handy ingredient to keep in your store cupboard. It can be replaced by wine or if you want a kick use sweet chilli sauce and omit the caster sugar (not authentic teriyaki but still very tasty!)
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