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Name.
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Cooking
Method.
|
Serving
Suggestions.
|
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Pearl Barley.
Small, oval,
cream-coloured grains with outer bran removed.
|
- Casserole
at 350F/180C/Gas Mark 4 for 1 hour.
- Lemon Barley
water.
|
- Add to soups,
casseroles, and stews.
- Lemon barley
water.
- Cook as
pilaff.
|
|
Coarse Oatmeal.
Small, grey
pieces of oat grain.
|
Cook
in water, 1 pint / 600ml to 2.5oz / 65g oatmeal. |
Porridge. |
|
Medium Oatmeal.
Coarse, grey
flour ot whole oats.
|
- As coarse
oatmeal.
- In bread,
mix with three times its amount of wheat flour.
|
- Porridge.
- Bread and
cakes, such as Parkin and Oatcakes.
|
|
Fine Oatmeal.
Fine, grey
flour of whole oats.
|
In
bread, mix with three times its amount of wheat flour. |
Bread,
cakes, scones. |
|
Rolled Oats.
Whole oat grains,
steamed and rolled flat.
|
Soak
for at least 1 hour in yogurt, milk, fruit juice or water, for muesli. |
- Muesli.
- Crumble
toppings.
- In baking,
e.g. flapjacks.
|
|
Tapioca.
Small, round,
white grains. (Sago is similar, but smaller)
|
Cook
2 oz / 50g in 1.25 pints / 750ml milk, as for rice puddings. |
- Baked puddings.
- Cooked with
fruits to thicken pie fillings.
|
|
Semolina.
Coarsley milled,
cream-coloured product made from hard durum wheat.
|
Cook
1.5 oz / 40 g in 1 pint / 600 ml milk, as for rice puddings. |
- Boiled and
baked puddings.
- Used to
make Couscous and Italian Gnocchi.
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