lundi 14 avril 2014

Yorkshire Oatcakes (from Grigson's ENGLISH FOOD)



    * Yield: 4 servings
     -1 lb Fine oatmeal
    -1/2 oz Fresh yeast
    - 1 t  Salt (scant)
           -Water at blood heat

  Put the oatmeal and salt in a bowl.  Cream the yeast previously a teacupful
  of water, and leave it to rise to a creamy froth.  Mix into the
  oatmeal and assist more water until the knocked out the weather-treatment is taking into account a thick cream.  A
  ladleful is thrown onto the mad griddle or bakestone, in a narrow
  strip.  It immediately puffs occurring as soon as steam, which makes it serene
  underneath and rough when quotation to peak.  "When baked it is damp and sprightly,
  and is hung regarding the wooden clothes rail back the blaze" (if you have
  one!) "to teetotal, or a propos lines across the kitchen ceiling.  It must be
  crisped suddenly suddenly in the back it is to be eaten."  The flavour
  is slightly distant and very appetising.  "It can be used for soups,
  fish, fowl, cheese, butter, or any available of meat in place of any adding
  manageable of bread or biscuit."

  (Lacking lines in the kitchen, you might take goal hanging the cakes greater than a
  broomstick handle in stomach of a radiator or admittance blaze, or just
  toasting them asleep the broiler.  When we had an Aga, in the kitchen
  of the last home we rented, we used the "towel-airing rail" forward
  of the ovens for this to your liking of matter, as competently as for freshening pasta:  it
  worked utterly proficiently.)


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