Neil Forbes Beremeal Bannock Competition for Slow Food Week
Founded almost thirty years ago the Slow Food movement looks to promote the belief that food can be all at once ‘Good, Clean and Fair’. For this year’s Slow Food Week from 1st to 8th June, Scottish Chef of the Year 2014 and Slow Food Alliance member Neil Forbes and his team at Cafe St Honore are running a competition to celebrate a Scottish Ark of Taste product, Beremeal from Orkney.
To enter the competition simply deliver your interpretation of Neil’s recipe below and drop it off at Cafe St Honore during Slow Food Week and Neil will decide on who wins dinner for two. It’s a fabulous competition bringing to life a traditional Scottish recipe with a traditional Scottish ingredient and I can’t wait to get mine onto the girdle!
Neil Forbes Beremeal Bannocks
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.
Recipe and images courtesy of and copyright of Cafe St Honore