Oatmeal used in savory cooking?

[newsbabe]

Other than haggis (ewww!) does anyone have any interesting ways of using oatmeal in cooking? Not that we don't like our steam bowl of oats and brown sugar, but I'm interested in find ways of pairing it with meats, or other ways to serve it in a main meal?

[MatthewB]

Oatmeal soup

[Adam Balic]

Herring coated in pinmeal oats and fried (trad, in bacon fat) are excellent.

[curlywurlyfi]

someone, I think it's Jane Grigson, has a recipe for oatmeal pastry, which she uses for a tomato tart with Lancashire cheese. I think. will go home tonight and check.

my dear ole mum (yuck) used to talk about her grandparents letting leftover porridge cool, cutting it into strips and frying it. this would be savoury/salted porridge, them being Scottish. sort of like a Scottish version of polenta? god.

it occurs to me (only now) that this tale may be apocryphal.

[zilla369]

Savory Cape Breton Oatcakes

[Jinmyo]

As a breading for lamb, venison, or pork.

[GG Mora]

Makes better filler for meatloaf than bread crumbs or rice.

[Jon Tseng]

At Fat Duck in the UK Heston Blumenthal has "snail porridge" which is basically oatmeal cooked risotto style with garlic and parsely and garnished with snail

think risotto style can be applied to lots of pulses eg barley too

much nicer than it sounds

J

[Adam Balic]

my dear ole mum (yuck) used to talk about her grandparents letting leftover porridge cool, cutting it into strips and frying it.  this would be savoury/salted porridge, them being Scottish.  sort of like a Scottish version of polenta?  god. 

it occurs to me (only now) that this tale may be apocryphal.

Where your family from the West coast or the islands? Many families in these parts had a porrage/porridge draw for storing the cooked and cooled item. I work with somebody who is 30 and he use to tale cold cubes to porrage to school as lunch.

[curlywurlyfi]

Where your family from the West coast or the islands? Many families in these parts had a porrage/porridge draw for storing the cooked and cooled item. I work with somebody who is 30 and he use to tale cold cubes to porrage to school as lunch.

West coast. And she did talk about them pouring it into the drawer to set, but I dismissed that as clearly rubbish - ha, shows what I know. Thanks for enlightening! And now I'm trying to imagine a worse lunch than cubes of cold porridge, and not really succeeding.

[Anna N]

.... And now I'm trying to imagine a worse lunch than cubes of cold porridge, and not really succeeding.

There just isn't one! That's why I learned to eat it hot because if I didn't finish it at breakfast it re-appeared at lunch and if it wasn't finished at lunch - guess what was for my tea that day? Horrid as it is hot, it's indescribably worse cold!

Anna N

[peanutgirl]

Last week I used the excess oatmeal from a too zealous batch of overnight oatmeal made in a crock pot to make deliciously fragrant,nutty,slightly sweet bread(well 2 loaves actually).While wonderful on it's own...my husband decided that freshly ground into bread crumbs,it would make a nice/different addition to the meatloaf he was concocting.Skeptical at first...it really was good and savory.In fact...I am making more of the same bread right now so that we can use some this weekend...possibly in some other dish.

[fresco]

They're probably Scots or Irish in origin, but I've come across recipes a few times for oatmeal and mussel soups. Never actually tried them, though.