White's Oats

Give the Food of Fitness this Father's Day


Turkey Teriyaki Meatballs

Make your dad feel special this Father's day and give him the gift of a healthy full stomach. Whether he has a savoury, spicy or sweet tooth, he'll love you (even more than he already does) for whipping up these healthy nutritious recipes which will see him through from Breakfast to dinner.

Homemade Beans on Oat Toasts

Homemade baked beans on toast is so much nicer than the tinned version. This cheats oat toast is quick and easy to make

Prep: 25 minutes

Cook: 30 minutes

Serves: 6


Ingredients

OAT TOASTS

115g White's Jumbo Organic Oats

175g self raising flour

150g wholemeal self raising flour

75g butter, diced

1 medium egg

200ml semi skimmed milk plus extra for glazing

HOMEMADE BAKED BEANS

2 tsp olive oil

2 red onions, finely chopped

100g rindless smoked streaky bacon, finely chopped

2 garlic cloves, crushed

400g can chopped tomatoes

1 tbsp dark muscovado sugar

2 tbsp white wine vinegar

2 x 400g cans haricot or cannellini beans, drained and rinsed

1 small handful fresh basil leaves (optional)

Method

1. Preheat the oven to 200*c/fan oven 180*c/Gas mark 6. Tip both flours into a food processor and add 75g oats and the butter and whizz until the mixture resembles fine breadcrumbs. Tip into a large bowl. Beat together the egg and milk and stir into the flour mixture to form a soft dough. Roll out on a lightly floured surface to a 28 x 20cm rectangle. Cut into six equal sized pieces and arrange on a lightly buttered baking sheet. Brush the tops of the bread with a little milk and scatter over the remaining oats. Bake for 20 minutes until risen and pale golden.

 

2. Meanwhile, heat the oil in a large saucepan and fry the onions and bacon for 8 minutes, stirring occasionally until softened. Add the garlic, tomatoes, sugar, vinegar and beans, bring to the boil, cover and simmer for 20 minutes stirring occasionally until the sauce is thickened. Season to taste with salt and freshly ground black pepper. Keep warm.

 

3. Preheat the grill to high. Split the bread and toast for 1-2 minutes on each side until golden brown. Spoon over some of the beans to cover. Sprinkle with basil leaves (if using) and serve immediately.

 

Cook's tip

You can make these homemade baked beans with dried beans if you have time. Tip 400g dried haricot or cannellini beans into a large bowl and pour over enough water to cover the beans by at least 1inch. Leave to soak overnight. Discard any discoloured beans and drain the water. Tip the drained beans into a large saucepan. Add enough fresh water to cover. Bring the water to the boil and boil rapidly uncovered for 10 minutes. Cover and simmer for 1 hour 30 minutes until the beans are tender but not mushy. Use as in the recipe above.

 


OATY POTATO CAKES & SMOKED SALMON

A match made in heaven! Perfect for a lazy Father’s Day brunch - something the whole family can enjoy.

Preparation time: 5-10 minutes

Cooking time: 20 minutes

Serves: 2

 

Ingredients

100g (31/2oz) White's Speedicook porridge oats

450g (1lb) floury potatoes, peeled and diced

25g (1oz) butter (see cook's tip)

4 large eggs

150ml (1/4pint) skimmed milk

4 slices smoked salmon

1 spring onion, trimmed and thinly sliced

Salt and freshly ground black pepper

 

Method

  1. Cook the potatoes in a pan of lightly salted boiling water for 8-10 minutes. Drain well and return to the saucepan and heat for 30-40 seconds to drive off any excess moisture. Allow to cool.
  2. Mash the potatoes with half the butter and season to taste with salt and freshly ground black pepper. Stir in the oats and divide the mixture into 4 equal pieces. Shape into 4inch patties.
  3. Whisk the eggs and milk together and season with salt and freshly ground black pepper.  Add half the remaining butter to a large non-stick frying pan and heat until foaming. Add the potato cakes and fry for 3-4 minutes on each side until golden brown adjusting the heat if necessary so the butter does not brown. Arrange on kitchen paper, cover and keep warm.
  4. Wipe out the pan and return to the heat, add the remaining butter and melt. Stir in the egg mixture and cook over a medium heat for 2-3 minutes stirring until creamy and just set. 
  5. Arrange the potato cakes on individual serving plates (serve both or one on the side instead of toast) Spoon over the scrambled eggs and smoked salmon. Sprinkle over the spring onions and freshly ground black pepper and serve immediately.

 

TURKEY TERIYAKI MEATBALLS

These healthy flavour packed meatballs make a great tasting family supper - served with a sticky Japanese style sauce. 


Preparation time: 15 minutes

Cooking time: 15-18 minutes

Serves 4

 

Ingredients

50g (2oz) White's Jumbo Organic Oats

1 red onion, peeled and halved

2 small carrots, peeled and finely shredded

500g (1lb 2oz) minced turkey thigh meat

1 small lemon finely grated zest and juice

1 tbsp olive oil

2 large pak choi, trimmed 

100ml (31/2fl oz) Japanese Mirin rice vinegar (see Cook's tip)

3 tbsp reduced salt soy sauce

3 tbsp caster sugar

2 tsp sesame seeds

Thinly sliced fresh red chilli (optional)

Salt and freshly ground black pepper 

 

Method

1.   Roughly chop half the red onion and place into a food processor with half the shredded carrot, minced turkey, oats and lemon zest. Season with salt and freshly ground black pepper and whizz to a well combined mixture. Using wet hands shape into 20 equal sized balls. Chill until ready to use.

2.   Thinly slice the remaining onion. Heat the oil in a large non-stick frying pan and fry the onion and meatballs for 10 minutes shaking the pan occasionally and turning the meatballs frequently until the onion has softened and the meatball are evenly browned.

3.   Meanwhile, shred the white bulbous part of the pak choi and the leaves and set aside separately. 

4.   In a small bowl mix together the mirin, soy sauce, lemon juice and caster sugar.  Pour over the meatballs and bring to the boil, turn down the heat, scatter over the white bulbous part of the pak choi and simmer for 2-3 minutes. Scatter over the green pak choi and remaining carrot and cook for 2-3 minutes stirring until the pak choi has wilted. Sprinkle over the sesame seeds and red chilli if using. Serve with plain steamed rice.  

 

 

 






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