Oatly Cooking Show

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Audition 48: When in doubt, call your mom Steamed Pak Choi & Jamaican Festival Ingredients (serves 4) 5 cloves of garlic Half a red onion 5 lbs pak choi 8–10 cherry tomatoes 1/4 lb salted pollock 2 tbsp olive oil 250 ml Oatly Creamy Oat 1 sweet potato 1 1/2 cups all-purpose flour 1/2 cup fine cornmeal 6 tbsp granulated sugar 2 tsp baking powder 1/2 tsp salt 3/4 cup Oatly Oat Drink Whole Natural oil for deep frying Prepare your vegetables by smashing the garlic, cutting the red onion into big chunks, and chopping the pak choi. Slice the cherry tomatoes. Cut the pollock into bite-sized pieces. In a wide saucepan over a medium-low heat, add the olive oil and garlic and stir for one minute. Add the red onion and cherry tomatoes and cook for an additional 3 minutes. Next, add the Oatly Creamy Oat and salted pieces of pollock. Stir and cook for another 2 to 3 minutes. Fold in the chopped pak choi (it might seem like a lot, but after a few minutes it will wilt and easily fit in the saucepan). Add a few pinches of salt (not too much since the fish is salted). Let cook at medium-low heat for about 25 minutes. While that’s cooking, peel and chop the sweet potato. In a small pot, bring water to a boil and add sweet potatoes. Boil until soft. To make the festival: In a large bowl, combine the flour, cornmeal, granulated sugar, baking powder, and salt. Stir to combine and add the Oat Drink. Stir until the dough comes together. Then use your hands to lightly form the mixture into a ball. Pinch off pieces of dough and roll them into long oval shapes. The dough should make about 12 oval-shaped dumplings. Heat a heavy bottom pot with at least 3 inches of frying oil (or use a deep fryer if you have one). Bring the heat to 350 degrees Fahrenheit (177 degrees Celsius). Once the oil has reached the correct temperature, add the dough dumplings. Fry them on all sides until golden brown. This takes about 4 to 6 minutes. Take out the deep-fried dough dumplings with a slotted metal spoon and leave to drain off excess grease. Serve together with the pak choi and sweet potato and enjoy.

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