Product Review: Nairn’s Scottish Organic Oat Crackers Cheese (Recipe Included)

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This cheese cracker is the last oat cracker sample I received from Nairn’s back on late July/early August.

However, this cheese cracker was disappointing because I thought it is going to be VERY cheesy.  In fact, I tasted only a bit of cheese at the end of my tongue after chewing the cracker for a few seconds.  It was like eating Ritz cheese cracker, but somehow the manufacturer decides to decrease the amount of cheese in the recipe 1000 times.

I suppose Scottish people are not fans of cheesy crackers or biscuits like North Americans do.

Anyways, I have created a spicy salmon tartare recipe that would greatly complement this cheese oat cracker.   Instead of using cayenne pepper, jalapeno pepper or any other American or Mexican spices, I used WASABI!!!  OH YEAH!

Here is the recipe:

2 sashimi-grade salmon tails (you can get them at your local supermarket or fish speciality shops)

2 eggs

6 tablespoons low-fat mayonnaise

1 tablespoons wasabi paste (you can get it at your local Asian supermarket)

2 teaspoons soy sauce

2 teaspoons sesame oil

1 teaspoon parsley, chopped

1 tablespoon black sesame seeds

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1) Boil water in a pot over high heat.  When water boiled, immerse eggs in water with shell unbroken.  Cover pot with lid, turn off heat, and let eggs cook for ten minutes.

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2) Using a spoon, scrape all the salmon meat from the tail.  Do not get any of the skins and scales in the salmon meat.  Put all the scrape meat in a bowl and chill in the refrigerator.

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3) When eggs are cooked, run eggs in cold water to remove the shells.  Cut eggs in cubes and chill in the refrigerator.

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4) Mix mayonnaise, wasabi paste, soy sauce, sesame oil and parsley together.  Chill in refrigerator.

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5) Toast black sesame seeds on a pan over high heat.  Turn off heat when black sesame seeds start to “pop”. Set aside.

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6) Mix half of the toasted black sesame seeds, mayonnaise mixture, eggs and salmon together.  Sprinkle rest of black sesame seeds on the dip.  Serve when ready.

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OH MY! OH MY!  I think this is my favourite dip I have made so far! I could taste the salmon, wasabi, egg, soy sauce and sesame oil.  The wasabi really elevated the whole dip and make the crackers shine.

In addition, the wasabi gives a different spiciness than using cayenne or other hot spices. I don’t know how to explain it, but you guys should give wasabi a try!

Hopefully you like all of the dips I made for the Nairn’s Oat Crackers!  I have a lovely healthy seafood recipe idea in mind and I will post that as soon as I can! Stay tuned!

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Product Review: Nairn’s Scottish Oat Crackers Roughly Milled (Recipe Included)

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This Scottish Oat Cracker is another sample I received back from Nairn’s on late July.

The taste is very similar to the other Nairn’s cracker and the description, Roughly Milled, is very self-explanatory.   The crackers are also came with pouches like any other Nairn’s crackers.

Moreover, I made a Roasted Red Pepper Hummus dip that I think it is best with this cracker. *Eating as I am writing this post* OH MAN! I AM ABOUT TO GET FULL!

Here is the recipe:

3 red peppers

2 garlic cloves

half can chickpeas

1/8 cup extra virgin olive oil

four teaspoons tahini or sesame paste

salt and pepper to taste

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1) Preheat oven to 350F.  Cut peppers in half.  Get rid of the seeds.  Cook pepper in oven for at least 30 minutes or until the skin of peppers blackened.

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2) When skin of peppers blacken, put pepper in a bowl and cover bowl with plastic wrap.  Leave pepper to cool inside bowl for 15 minutes.

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3) Peel skin of peppers and put flesh in the blender.  Put chickpeas, garlic, extra virgin olive oil, tahini or sesame paste, salt and pepper in the blender.

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4) Blend until smooth.  Serve when ready.

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OH MY GOD! This dip is so delicious! I could taste the sweetness from the red peppers and the slight kick from the garlic. THIS IS ALSO VERY HEALTHY AND EASY TO MAKE!

I am going to keep eating now and stay tuned for the last review!

Product Review: Nairn’s Light and Crispy Oat Crackers with Sunflower Seeds (Recipe Included)

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Another sample I got from Nairn’s was their Light and Crispy Oat Crackers with Sunflower Seeds.

The flavour of this cracker is very similar to their Scottish Oat Crackers with the addition of sunflower seeds.  The crackers are also packaged in pouches, so you can carry the crackers on the go! AWESOME!

Any crackers would not taste great without the appropriate topping. Therefore, I made an avocado dip that would be great for these Oat Crackers.  Here is the recipe:

1 avocado, skinned

2 tablespoons yogurt

1 garlic

0.5 teaspoon lime juice

0.5 teaspoon lemon juice

0.5 teaspoon cumin

salt and pepper to taste

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1) Put all the ingredient in a blender and blend until smooth.

2) Sprinkle more cumin onto dipping sauce.  Serve when ready.

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There are more variation of avocado dips you could make.

If you want your avocado dip to taste less garlicy and sour, you may substitute yogurt with mayonnaise or mustard. I personally prefer grainy mustard because it provides the dip with some texture.

In addition, if you decide to add fruit or vegetable in your avocado dip such as tomato, mash the avocado instead of blending to retain the texture of the fruit or vegetable.

So try this at home and tell us what you think!

Product Review: Nairn’s Scottish Organic Oat Crackers (Recipe Included)

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Last Wednesday I received seven samples of  oat crackers and cookies sample from Nairn’s and one of them was their Scottish Oat Crackers.

This cracker itself tasted not bad because I HATE CRACKERS BEING TOO SALTY.  In addition, these crackers were not made with any hidden ingredients.  Moreover, these crackers are WHEAT FREE, which means people who have celiac disease can still enjoy this wonderful cracker. Lastly, crackers are wrapped in pouches so you can carry them with you when you are on the go.  HOW COOL IS THAT!!!

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Having said that, any crackers would not taste awesome without any dip or toppings. I think this cracker would serve best with baba ghanoush because the strong garlic and tahini flavour would not be upset by the crackers.  Most importantly, BABA GHANOUSH IS VERY EASY TO MAKE.  Here is the recipe and this recipe can serve up to five crackers:

1 eggplant, halved

1 garlic

5 tablespoons extra virgin olive oil

1 teaspoon tahini

salt and pepper to taste

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1) Heat oven to 300F.  Score eggplant diagonally.  Season eggplant with one tablespoon extra virgin olive oil on each eggplant halves, then salt and pepper on both halves.

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2) Bake eggplant in oven for about 30 minutes or until skins appear burnt and the eggplant begins to collapse. Set aside and let eggplant cool.

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3) Scoop out the flesh of the eggplant and put flesh in a blender.  Put garlic, tahini, three tablespoons extra virgin olive oil, salt and pepper in blender and blend until smooth.  Add more oil, tahini, salt and pepper if necessary.  Serve when ready.

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There are many variation of baba ghanoush.  You may omit tahini if you are allergic to peanut (that’s fine because it still tastes good!).  Also, you may also add lemon, cumin or other spices as you wish.  So try this at home and see what you think!