inthekitchen
Chef Patrick Skene Modern Electric Lunch Chef Patrick’ s obsession with bright bold flavours garners appreciation for Middle Eastern dishes and their premium ingredients. From his rendition of Turkish eggs, which adds roasted red pepper sauce to further heighten the lively dish to sumac sprinkled oatmeal, Patrick infuses unexpected tastes to daytime dishes. His resourceful approach to preserving local ingredients results in vibrant sauces made from Manitoba fruit year-round.
Maple Cinnamon Oats
Not your grandmother’ s oatmeal, Chef Patrick’ s reimagined morning staple is fortified with healthful chia and enlivened with cardamom, cinnamon and cloves. Zingy sumac flavoured strawberries are a revelation.
INGREDIENTS 2 1 / 2 cups oat milk 1 / 3 cup maple syrup 1 Tbsp vanilla 1 can of coconut milk( 400ml) 1 / 2 cup apple sauce 2 cups rolled oats 1 / 3 cup chia seeds 1 / 2 cup of raisins 1 / 2 Tbsp kosher salt 1 / 2 tsp cinnamon 1 / 2 tsp cardamom 1 / 2 tsp cloves
Strawberry Sumac Topping 4 cups fresh strawberries( 32oz) 1 / 4 cup brown sugar zest of 1 lemon 1 / 2 Tbsp cinnamon 1 Tbsp sumac 1 / 2 tsp kosher salt
METHOD Oats 1. Blend all the liquid ingredients in a blender. 2. Mix dry ingredients with a whisk.
3. Add wet ingredients into the dry mixture stirring well to make sure chia seeds don’ t clump together.
Strawberry Sumac Topping 1. Remove strawberry stems and slice into 3-4 pieces per strawberry. 2. Put everything in a small pot or saucepan and cook for about 5-7 mins on medium until strawberries just begin to break down.( You want chunks of strawberry remaining, not a smooth sauce.) 3. Place in fridge overnight. 4. Top with sumac strawberry topping to serve.
Yield 3-4 servings
14 ciao! / apr / may / two thousand twenty-six