Renowned Scottish chef Mark Greenaway has created two quick and easy tasty recipes to use on top of delicious Nairn’s oatcakes. The light and healthy waldorf salad as well as the indulgent peanut caramel cheesecake are perfect to be served on a crunchy oatcake for all occasions.
PEANUT CARAMEL CHEESE CAKE WITH NAIRN’S OATCAKES
MAKES 10
10 Nairn’s rough or fine milled oatcakes
For the cheesecake mix:
200g smooth peanut butter
100g condensed milk
100ml skimmed milk
300ml double cream (whipped)
300ml cream cheese
For the caramel sauce:
100g caster sugar
50g butter
25g double cream
To make the sauce, melt the sugar in a non-stick pan until golden and caramel. Add butter and mix. Add cream and mix.
Simmer for 3 minutes and pass through strainer. Chill and use as required.
To make the cheesecake mix, boil the condensed milk with the peanut butter and skimmed milk for 3 minutes then allow to cool completely. (It can be made and stored in the fridge for up to 4 days).
Whisk the peanut butter mix through the cream cheese until completely incorporated. Fold the cream cheese mixture through the whipped cream and chill for 2 hours.
Either pipe on top of each oatcake or use a spoon to do fancy quenelle to impress your friends. Drizzle over the caramel sauce and serve immediately.
WALDORF SALAD WITH NAIRN’S OATCAKES
MAKES 6
6 Nairn’s rough or fine milled oatcakes
1 granny smith apple or your favourite eating apple
1 stick celery (peeled)
1 baby gem lettuce (washed)
12 walnut halves
6 green grapes
6 red grapes
3 tbsp mayonnaise
1 tsp wholegrain mustard
12 sprigs baby coriander
Cut the apple into matchstick shapes. Cut celery into small dice. Slice all the grapes thinly.
Mix the wholegrain mustard with the mayonnaise and put into a piping bag. Arrange all the ingredients on to the oatcakes and pipe the mayonnaise on last. Garnish with the baby coriander.