Tag: Bacon

Four years ago

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According to Facebook memories four years ago I was feeling rough so my dear hubby went out and got me a cheese and bacon oatcake. It doest look appetising but with cooked bacon and mature cheddar with a hint of brown sauce, the Oatcake was folded in half, hot and tasty.

We used to have the occasional oatcake over the months, it’s a local delicacy. As the artist, author and poet Arthur Berry wrote :

Ode to the Oatcake: 1980

  1. Let us pay homage to the Oatcake.
  2. Or Otcake or woodcake as the old men called them.
  3. The Oatcake is not a cake at all really.
  4. Not like the fairy cake or the Eccles cake.
  5. Not a cake in that way.
  6. More of a Potteries Popadum [sic]
  7. A sort of Tunstall Tortilla.
  8. A Clay Suzzette.

Did you know?

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Credit Moorlands eater photo of a Staffordshire Oatcake.

Today is Staffordshire Oatcake day. According to Google:

“Oatcake Day is celebrated annually on August 8th to honor Staffordshire and its famous oatcake. The day began in 2010. Some people celebrate by visiting Staffordshire Oatcakes in Hanley to learn how the Potteries staple is made. Others share their oatcake creations on social media using the hashtag #StaffordshireDay.”

Basically the Staffordshire Oatcake is a thin pancake style flat tasty disk made of oatmeal flour, yeast, water and possibly other ingredients. It is cooked on a hot griddle in a thin layer so it ends up looking a bit like a lace doily but with fewer holes. You can buy a dozen or half a dozen to take home, or if you get them from an oatcake shop you can have them with various toppings. Mostly cheese and bacon, or bacon and mushroom. My favourite is sausage, cheese and tinned tomatoes. Sometimes with a bit of brown sauce. You can also eat them hot with butter and jam, but that’s probably not acceptable behaviour! And rolled or folded? That’s your choice!

Definitely a Staffordshire specialty. Not to be confused with Scottish oatcakes which are smaller and thicker.

Local artist, poet and author, Arthur Berry wrote “Ode to the Oatcake”…

Sketching breakfast

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If you don’t eat meat, look away now….

 

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If you can’t see what it is, I drew bacon about to be grilled, so I could make bacon and cheese oatcakes.

Today’s USK S-O-T challenge was to draw ‘cooking’. Various pots and pans and foodstuffs have been drawn. It’s keeping me occupied and mentally active.

USK stands for Urban Sketchers, its a world wide movement of people who draw their environment. The rules are, draw from life, not a photo, include background, not just the subject on its own. There are others but I can’t remember them all…. Anyway, I wonder what tomorrows challenge will be. X

Cheese (chayse) Oatcakes (owtcayks)

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Fast, old fashioned food.

The Staffordshire oatcake (words in brackets are my attempt to write it in a Stoke dialect).

Oatcakes in Staffordshire are thin, lace like and tasty. Unrolled they fit on a small dinner plate. They can be eaten with various fillings including savory ones like cheese, cheese and bacon, cheese and sausage (I feel a theme developing). Or you can have them sweet with jam or marmalade which is probably unacceptable to traditionalists. Oatcakes are food or ‘snappin’ to be eaten for breakfast with a strong cup of tea. They are tasty and if you are lucky to have an oatcake shop nearby they are delicious hot from the griddle.

They are an inexpensive meal and can be filled with your own fillings, perhaps chilli con carne or crispy duck? I guess you could even cook them with stewed apple and cream.

I cooked mine in the microwave rolled with grated cheese and added brown sauce. If you grill them you are better heating them flat to make them hot and crispy. Then sprinkle your filling all over like on toast so that the edges don’t burn. They can then be folded in half and finished under the grill. You can eat them with a salad garnish or coleslaw.

You never know you might enjoy them.

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