This week’s selection is served by nutritionist Christine Bailey, ambassador for Nairn’s Oatcakes.
Sliced Sausage with Sweet Red Onion Marmalade. 14-16 oatcakes
2tbsp olive oil or coconut butter
250g/9oz red onion, finely sliced
1 garlic clove, roughly chopped
1 cinnamon stick, cut in half
250g/9oz kumquats, sliced in half
50g/2oz natural sweetener
100ml/3.5 floz red wine
75ml/3 floz sherry vinegar
4 sausages, skin removed, sliced
Nairn’s organic oatcakes or gluten-free oatcakes
Heat a frying pan until hot, add the oil, chopped red onion and garlic and fry for 3-4 minutes, until just soft.
Add the cinnamon, kumquats and xylitol and sauté on a low heat for 20 minutes until lightly caramelised.
Increase the heat and add the red wine and vinegar and bring to the boil. Simmer for 10-15 minutes, until the liquid has evaporated. Season with salt and black pepper. Leave to cool before using.
Heat a frying pan until hot then add the sausage slices to the pan and fry for 3-4 minutes, until cooked through
To serve spread a little of the marmalade on each oatcake and top with a couple of slices of sausage.
Chilli Crab Cake. 16 crab cakes
300g/10oz white crab meat, drained
2 shallots, finely chopped
Half a fresh red chilli, finely chopped
100g/3.5oz Nairn’s gluten free oat cakes, finely ground
100g/3.5oz Nairn’s gluten-free oats
200g/7oz low fat Greek yoghurt
1 egg, beaten
Handful of fresh coriander leaves, finely chopped
Half tsp smoked paprika
Grated zest and juice of 1 lime
1tsp sweet chilli sauce
90g/3oz Nairn’s gluten-free oatcakes, finely ground
1-2 tbsp olive oil or coconut butter
Sweet chilli sauce or tomato salsa, leafy green salad
Place the ingredients in a large bowl and mix together until thoroughly combined.
Place the oatcakes for the coating on a large plate and season with black pepper.
Shape the mixture into 14-16 little crab cakes. Dip each one in the oat crumbs then place on a tray and chill for 30 minutes.
Heat a little oil in a frying pan.
Cook the cakes in batches over a medium heat for 2-3 minutes on each side.
Repeat with the remaining cakes.
Alternatively, the crab cakes can be baked in the oven for 20-30 minutes at 200C, gas mark 6.
Oat, Cranberry and Chocolate Brownies. Makes 16
115g/4oz ready to eat prunes
3tbsp natural sweetener
1tsp vanilla extract
150g/5oz plain chocolate (75% cocoa solids)
60g/2oz Nairn’s gluten-free oats
30g/1oz self raising gluten-free flour or rice flour
2tsp baking powder
4 eggs, free range, separated
80g/3oz dried cranberries
Preheat the oven to 180C/350F/Gas 4. Grease and base line a 15cm (6 inch) square shallow cake tin with baking parchment. Place the prunes and sugar, vanilla with 3tbsp water in a liquidiser and puree to form a paste. Melt the chocolate over a pan of simmering water. Remove from the heat and allow to cool slightly. Place the oats in a food processor and process slightly to break up a little. Place flour, baking powder, oats and cranberries in a bowl. Stir in the prune mixture, egg yolks and chocolate. Whisk the egg whites until they form soft peaks. Fold carefully into the chocolate mixture. Spoon the mixture into the tin and bake for 20 minutes until firm to touch. Leave in the tin to cool. Cut into squares to serve.