Staffordshire Oatcakes for all occasions
This is twist on the traditional bacon and cheese filling usually served at breakfast or as a quick meal. You could fill the oatcakes in small portions for a buffet or in larger rolls with a cheese sauce on top for a family meal. Serve warm or hot – cold is less good.
12 good quality Staffordshire Oatcakes
3 red/yellow/orange peppers chopped
1 courgette chopped
1 aubergine chopped
3 onions finely chopped
2 cloves garlic crushed
Lots of basil torn or chopped
3 large ish ripe tomatoes skinned and chopped
To ensure the filling is at its best use a good slug of good quality olive oil and slowly fry the onions and garlic is a large heavy based frying pan for 10 minutes until they are soft and not really coloured. Chop the remaining vegetables so that all pieces are roughly the same size. Add all but the tomatoes to the pan and fry gently for 30 minutes so cooked but not mushy. Add the tomatoes and seasoning and cook for a further 10 minutes. Finally add the basil and check the flavours. This can be done a day ahead to deepen the flavours – simply cool quickly and put in the fridge.
Once you are happy with the filling use it to fill the oatcakes. This might be daintily with thirds of oatcake rolled in a cone and a cocktail stick or whole oatcakes rolled pancake style that are then placed in a serving dish to be baked with a cheese sauce on top. If going for the cone option add the filling hot and warm through whole dish with foil on top or for the family meal option bake in the oven at 180 for about 30 minutes until browned.