Toasted Oat And Barley Crumble Recipes

TOASTED OAT AND BARLEY CRUMBLE

Steps:

• Bring barley, stock and salt to a boil in a medium pot.
• Reduce heat, and cook at a simmer for 20 minutes or until done.
• Meanwhile, in a heavy bottom pan, add oats, thyme, pepper and butter. Toast to a light brown, then remove from heat and allow to cool.
• Strain and cool barley after it is cooked.
• Heat oven to 350 degrees F.
• Add toasted oats and barley to a mixing bowl. Add sugar and egg whites.
• Mix gently to create a sandy consistency.
• Bake on parchment or non-stick mat.
• While baking, stir the cooking mixture every 5-7 minutes. Bake until the mixture is golden and appears dry, about 15-20 minutes.
• Allow to cool and break apart as desired. Season with salt as desired.

CINNAMON-OAT CRUMBLE TOPPING

Steps:

• Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
• Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.

WHISKY CREAM & JELLY WITH TOASTED OAT CRUMBLE & TEA SORBET

Steps:

• To make the sorbet, bring the tea, sugar and liquid glucose to the boil in a pan. Make sure the sugar and glucose have dissolved, then strain into a jug and leave to cool completely. Pour into an ice cream machine and churn until frozen, then transfer to a freezer-proof container and freeze until needed.
• To make the cream layer, pour the cream into a heavy-based pan and bring to the boil. In a bowl, whisk together the egg and sugar, then pour over the cream and whisk until combined. Rinse out the cream pan and pour in the mixture. Return to the heat and cook gently, whisking all the time, until it reaches 88C - you'll need a digital thermometer to test this. When it reaches this temperature, it will have thickened and the egg will be cooked. Pass the mix through a fine sieve into a clean bowl. Pour in the whisky, then squeeze any excess water out of the soaked gelatine and add to the bowl. Stir until all the gelatine has melted, then leave to cool a little. Pour into 4 small or 2 large glass dishes, leaving enough room for the jelly, and place in the fridge for at least 4 hours until set.
• Make the jelly when the cream layer is almost set, put the whisky and sugar in a small pan and bring to the boil, making sure the sugar has dissolved. Remove from the heat, squeeze out any excess water from the gelatine, add to the pan and stir until melted. Pass the jelly through a fine sieve into a jug and place to one side to cool completely.
• Once the cream layer has set, remove from the fridge and pour over the cooled jelly. If you have some left, don't worry, just leave it to set in the fridge and eat it on its own. Return to the fridge and chill until the jelly has set. Can be made up to 2 days in advance; once set, cover with cling film and store in the fridge.
• Heat oven to 180C/160C fan/gas 4. To make the crumble, rub the butter into the flour until it resembles crumbs, then mix in the remaining ingredients. Tip onto a baking tray and bake for 15-20 mins or until golden brown. You will need to stir it a few times to ensure it cooks evenly. Remove from the oven and leave to cool. When cool, bash to a semi-fine crumble. Store in an airtight container until ready to serve.
• Remove the set creams from the fridge and sprinkle over a generous layer of the crumble mix. Serve topped with a scoop of tea sorbet. Perfect with a shot of whisky!

TOASTED OATS

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with tin foil, if desired.
• Spread oats in a shallow layer on a cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned, stir occasionally.

MIXED BERRY CRUMBLE WITH OATS AND ALMONDS

Steps:

• Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
• Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
• Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
• Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.

VERY-BERRY OAT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
• Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
• When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING

Steps:

• Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
• Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
• In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
• Heat oven to 350 degrees.
• Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
• Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
• Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

HEARTY OAT AND BARLEY BARS

Steps:

• Preheat oven to 350°F Grease and line a 9-inch square pan with parchment paper so the paper hangs over the sides of the pan.
• In a bowl, toss together oats, barley flakes, coconut cranberries and seeds. Set aside.
• In a saucepan, combine peanut butter, brown sugar, butter, vanillla and cinnamon and stir over medium-low heat until melted. Pour melted mixture over dry mixture and stir together. Blend in egg and spread mixture into pan, patting down evenly.
• Bake for 30 minutes and then let cool for 20 minutes. Cut into bars and store in an airtight container.

OAT CRUMBLE TOPPING

Steps:

• Mix the oats and sugar together in a large bowl
• Melt the butter
• Add the melted butter to the oats and sugar (and cinnamon, if included) and combine thoroughly
• Spread the oat crumble topping evenly over the dish to be covered e.g. Precooked fruit
• Bake for 20 minutes at 190C / fan 170C / gas 5 until the crumble top is golden and the fruit is bubbling

THREE-GRAIN PORRIDGE

Steps:

• Working in batches, toast the oatmeal, spelt flakes and barley in a large, dry frying pan for 5 mins until golden, then leave to cool and store in an airtight container.
• When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water. Cook for 5 mins, stirring occasionally, then top with a drizzle of honey and strawberries, if you like (optional). Will keep for 6 months.