In a bid to encourage others to use beremeal at home, Cafe St. Honoré chef, Neil Forbes, is sharing his recipe for beremeal bannocks.
Beremeal is a whole flour from Orkney. Made from bere, an ancient variety of barley it has been produced in Scotland since around 2000BC. It is now solely produced in Orkney, Shetland and the Western Isles. Excellent for bannocks and blinis, beremeal is suitable for those on a wheat free diet, although does contain gluten.
Slow Food Edinburgh is focused on supporting local producers, raising awareness of clean and fair food in and around the city. As a member of the Slow Food UK Chef’s Alliance, Neil is dedicated to highlighting great Scottish produce that often goes unnoticed. This bannock recipe exemplifies just that.
The Edinburgh restaurant is inviting people to make a batch of bannocks, and drop them off at Cafe St Honoré between Monday 1st and Monday 8th June. Make sure to include your full name, email address (and twitter handle if you have one) so they can let you know if you produce the winning bannock.
If you make this, we would love to see how you get on! Tag your photo with #ohtastekitchen on Instagram.
- 250g beremeal – you can buy this from Real Foods - in store or online
- 50g melted fat (butter, or any animal fat)
- Good pinch of salt
- Grind of pepper
- Enough hot water to make a stiff dough
- Choose a heavy-based, oven-proof frying pan around10-12 inches diameter and place on the stove to heat.
- In a mixing bowl, season the flour, then make a well in the centre and pour in all the fat.
- Then add the hot water, mixing in a little at a time, to create a dough that’s not too dry or wet (a little like a shortcrust pastry dough). It should be manageable and still warm.
- With a light dusting of beremeal flour on your bench, use your hand to press the ball into a flat, round shape that will fit the base of your pan (no need to use a rolling pin).
- Once the pan is very hot, place the bannock inside and dry-fry (the fat in the dough will ensure it doesn’t stick) until it’s nicely browned. Then very carefully flip the bannock over to brown the other side for a couple of minutes.
- Once the bannock is brown on both sides, place the pan in a moderately-hot oven for around 5 minutes. You want the flour to be cooked, but you don’t want it too crisp. It should have a texture something like pitta bread.
- Let it cool for a minute or 2, and then slice into 10 triangles.