Todays guest recipe is a Staffordshire Oatcake breakfast recipe from StokedSEOs’ Gaz Copeland.
For the uninitiated the Staffordshire Oatcake is a humble delicacy originating from the glorious city of Stoke-on-Trent, also known as “The Potteries” (My home town). Whilst the Oatcake bears a striking resemblance to the pancake, consumed nationwide on Shrove Tuesday, they are actually a savoury treat traditionally enjoyed as a hearty breakfast powering the once mighty pottery industry of the local area.
More recently however, an excellent hangover cure.
Oatcakes can be enjoyed with a whole host of weird and wonderful fillings, and I encourage you to experiment, but I want to share one of my current favourites with you, the mighty “Double meat and dairy”.
Prep time: 2 Minutes
Cook time: 10 minutes
- 3 Staffordshire Oatcakes (if you don’t live within the confines of Stoke-on-Trent you can order them from Povey’s here)
- 3 large handfuls of grated mature cheddar
- 3 thin pork sausages
- 4 rashers of smoked bacon
- First of all pop the sausages and the bacon under the grill on a medium heat turning as appropriate until they are fully cooked
- Put the sausages to one side and slice the bacon roughly length ways into strips
- The Melt
Historically oatcakes were actually put into the bottle kilns with the potter to cook (I kid you not) but there are 2 main methods of performing the melt now.
The more traditional way (my nana favoured this) is to lay the oatcake topping side up flat on a grill pan and allow the cheese to melt under a low heat. The advantage of this technic is that the cheese melts evenly on the oatcake and the edges crisp up nicely. The downside is that it’s difficult to fit more than 2 oatcakes at a time under the grill so and kind of bulk order isn’t practical.
I’m a more modern oatcake muncher, a product of the 90’s, and as such prefer the quickest and most convenient method possible, the Microwave. With the double meat and dairy filling this requires each oatcake to be prepared as follows:
Spread the bacon slices evenly over each naked oatcake, closely followed by a large handful of cheese. You want the cheese to be evenly spread across the entire surface of the oatcake. At this point you may add any condiments, brown sauce or even Reggae Reggae jerk sauce are personal preferences but tomato will surface.
Now, place the sausage against one edge of the oatcake and tightly wrap the entire thing into a single roll. Place the roll on a microwavable plate and repeat twice more.
The 3 oatcakes should fit easily into the microwave, cook on full power for 1 – 2 minutes or until the cheese has completely melted.