Sunday, December 05, 2010

Old Ways are Best?

Have found a recipe for the Indian cheese called 'Paneer', and only after I had read a later blog where I said I had made some, then forgot I had, finding it in the fridge where it had hardened to a cheese that was very similar to our Wensleydale. So with this in mind feel it is worth giving the recipe. Recipes how to cook/use 'Paneer' can be found on the Internet. Home-made 'Wensleydale' - well we know how to eat that without being told (goes well with apple pie in case you have forgotten).

1 pint (600ml) full cream milk
juice of 2 lemons
2 heaped tablespoons Greek (or thick plain) yogurt
Put the milk in a saucepan and bring to the boil. remove from heat and stir in the lemon juice. Put yogurt into a bowl, stir in a little of the hot milk to slacken it, then add to the rest in the pan. Return to a low heat and simmer for five minutes, then remove from heat and leave to get cold.
Place a sieve over a large bowl and line with a double layer of muslin (aka cheesecloth). Pour in the cold (now cheesy) mixture and leave to drip).
When all the whey has been collected (this whey can be used when making bread dough), fold the muslin back over the (now) Panneer, and wrap as tightly as possible.
Place a teaplate (or other flat dish) in the base of a larger shallow bowl, and place the wrapped Panneer on this. Top with a weight - this has to be at least the same size of the Panneer - and place in the fridge overnight to firm up and remove the remaining excess whey.
Then remove weights, unwrap and you will have made a really firm Panneer. Re-wrap in clean muslin (or place in a covered dish, and this will keep well in the fridge for 4 - 5 days.

Some recipes add half a teaspoon of baking powder to the recipe below as this will help make a lighter biscuit, a lot depends on how the cook wishes the oatcakes to end up.
Oatcakes are normally made to be eaten with cheese, but also great spread with a little butter and honey.

8 oz (225g) fine oatmeal
half teaspoon salt
half teaspoon baking powder (opt)
1 1/2 oz (40g) lard or clarified dripping (melted)
boiling water
Put the oatmeal in a bowl and stir in the salt (and baking powder if is using). Stir in the fat and just enough boiling water to bind. Knead together while still in the bowl, then turn out onto a board sprinkled with oatmeal. Roll out very thinly and cut into rounds, fingers or triangles. Place on a greased baking sheet and bake at 200C, 400F, gas 6 for 5 to 1o minutes until just changing colour and crisp. Cool on wire rack.

For those who prefer a crunchier 'cookie' (a bit like a Hob Nob) here follows a good recipe. The basic porridge oats can be used, but if the crushed oats (that I call rolled oats) can be found, these are even better.
Oatie Biccies:
4 oz (100g) butter
4 oz (100g) soft brown sugar
4 oz (100g) golden syrup
5 oz (140g) self-raising flour (sifted)
5 oz (140g) rolled (or porridge) oats
Melt the butter, sugar and syrup together in a saucepan, then when all melted/dissolved, remove from heat and leave to cool slightly before stirring in the sifted flour and the oats. The mixture should be a soft dough. Add more flour/oats if necessary.
Roll the mixture into small (walnut sized) balls and lay on greased and parchment lined baking sheets (you will need more than one sheet) leaving room to spread. Flatten each ball with a palette knife or spatula, and bake (on tray at a time unless you have a fan oven) at 180C, 350F, gas 4 for 12 - 15 minutes until golden and cooked through. Cool on the baking sheet for a couple or so minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Variation: 1 oz (25g) chopped nuts or raisins can be added when stirring in the flour and oats.

Final recipe today is a traditional Scottish dessert make with oats. Should be made with medium oatmeal, but myself have successfully made it using porridge oats.
2 oz (50g) oatmeal
2 oz (50g) soft brown sugar
4 tblsp runny honey
4 tblsp malt whisky
1 pint (600ml) double cream
4 oz (100g) raspberries
Mix the oats with half the sugar and spread over a baking sheet, either oven cook or place under a grill just long enough to 'toast' - taking care as it burns rapidly. Then set aside.
Whip the cream with the whisky, then fold in the honey. Finally fold in most of the toasted oats, followed by the raspberries. Pile into individual glasses. Sprinkle the remaining oats on top with the rest of the sugar.