Cuisine - - GUEST CHEF -

The wild thyme oatcakes were orig­i­nally a canape I made us­ing Mil­more Downs oats in Guilio’s kitchen at Roots in Lyt­tle­ton. That recipe was de­vel­oped by one of the Sher­wood chefs, Jo, who added lard which was amaz­ing mak­ing these creamy and crumbly, more like Scot­tish oat cakes. You can use what ever fat you like and what­ever herbs or even add some dried fruit.i have used pump­kin seeds to­day but I also love poppy, sesame seeds or fen­nel seeds.

240g oats

50g pump­kin seeds

100ml wa­ter, boil­ing from the jug

4 ta­ble­spoons but­ter, lard, ghee or co­conut oil 20g thyme, picked

1 tea­spoon sea salt, plus ex­tra to sprin­kle over goat’s cheese, to serve (I use Cranky Goat Pelorus Pearl) honey, to serve

Pre­heat the oven to 165℃.

In a blender grind half the oats and all the pump­kin seeds to the tex­ture of whole­meal flour.

Pour the boil­ing wa­ter over the but­ter and stir to melt. In a medium bowl mix to­gether all of the dry in­gre­di­ents. Once the but­ter is melted stir it into the dry in­gre­di­ents to make a soft dough.

Line a bak­ing tray with bak­ing pa­per. Roll out the dough as thin as you can (about 2mm) straight onto the pa­per on the tray. Tidy the edges then use a knife to mark squares into the dough and then cut them di­ag­o­nally so you have a tray of tri­an­gle crackers Sprin­kle with sea salt then bake in the oven for 10-15 minutes un­til golden.

Serve with some goat’s cheese and honey.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.