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cookingwithzainab

Ad Text: AD / CHALLENGE ACCEPTED When @itsbigzuu and the guys at @dave_tvchannel challenged me to recreate a dish called 'The Scott Noodle', I was flabbergasted, what is it!? You can find out on Mondays at 10pm on DAVE or stream for free on @UKTVPlay! #BigEats I made my own 'Scott'-ish pasta, made with OATS! Turns out they were right, you can do anything with oats. Served with hot smoked scottish salmon and a spicy, creamy, SCOTTch bonnet sauce, it’s a triple threat! Ingredients: For the pasta: 100g Scottish rolled oats 1 egg 1 tbsp olive oil For the sauce: 2 tbsp olive oil 1 shallot 2 cloves of garlic 1/2 a scotch bonnet 160g hot Scottish smoked salmon 2 tbsp cream cheese 60ml double cream Small handful of fresh dill 30g parmesan 1/2 tsp freshly cracked pepper To make the pasta: Start by blitzing oats into a fine flour, use a sieve to get rid of any chunky bits. Add it to a bowl, make a well in the middle and crack in an egg and a tbsp of olive oil. Use a wooden spoon to mix it together and once it comes together, use your hands to knead it into a smooth dough, should only take 1-2 mins. Wrap the Scottish pasta dough in cling film and refrigerate for 5 mins. Use a scissor to cut small pasta shapes from the dough, dust them with flour so they dont stick together. Boil for 3-4 mins in salted water. To make the sauce: Finely chop the shallot, garlic and scotch bonnet, let them cook for 4 mins. Use a fork to break up the Scottish hot smoked salmon and add it to the onions and garlic. Add cream cheese, double cream along with a splash of pasta water and mix everything together. Once the pasta has cooked through, add it to the sauce. Let it come together for 2 mins and finish with black pepper, dill and parmesan.

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