The way to make porridge is a contrivertial subject, and so it should be. Porridge, or variations of porridge, have been around since 1000 BC and today over a thousand recipe variations can be found.
Fundamentally, porridge as we know it today, is made by mixing oats with a fluid (normal water and or milk) and then heating it. Beyond that it is all down to personal preference.
Here at Porridge Club we think the following fundimentals are important to a really good bowl of porridge:
- Slow. Good porridge needs time, some people soak oats overnight, others cook theirs for hours, regardless of which method you use there is no doubt that really great porridge takes time.
- Use milk. Real die hard northerners will tell you the only way to eat porridge is with water and a pinch of salt. Although this indeed a great version of porridge most people prefer it made with a 50/50 ratio of water to milk.
- Good oats. Good quality oats are key, the more they have been rolled or worked the faster they will cook and the creamier the porridge will taste.
- Salt. Nearly almost al recipes are better for a good pinch of salt.
- Cream. There is no doubt that adding cream to porridge makes for a special treat and it tastes amazing but we would try to avoided it every day.
- Add stuff. The list of things you can add to porridge is endless, from raisins, fruit and nuts to brown sugar, syrup and cinamon. We are all fans of spicing up your porridge bowl but be careful not to over do it with the sugar.
- Finally. The most important thing about porridge is that you eat it. Even if it’s instant style porridge cooked in a rush in the microwave, any porridge is better than no porridge at all.
Alternatively here are our …
TOP 12 PORRIDGE RECIPES
• TRADITIONAL SCOTTISH PORRIDGE
Ingredients (sufficient for two people):
- One pint (half litre) water; some people use half water and half milk
- 2.5 ounces (2.5 rounded tablespoons) medium-ground oats
- Pinch of salt
Bring the water (or water and milk) to a good rolling boil, preferably in a non-stick pan. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time. Keep stirring until it has returned to the boil again, reduce the heat, cover the pan and simmer very gently for 15 minutes, stirring frequently. Add the salt at this point and simmer and stir for a further 5/10 minutes (time depends on the quality of the oats). It should be a thick but pourable consistency. Serve hot in wooden bowls if you have them.
- Stirring the porridge should always be clockwise (though going in different directions probably mixes more efficiently).
- Porridge used to be served with separate bowls of double cream. A spoonful of porridge (in a horn spoon) was dipped into a communal bowl of cream before eating.
- Porridge is eaten standing up. While some people have suggested that this is out of respect for the noble dish, it probably arose from busy farmers doing other things while eating their morning porridge – or as an aid to digestion.
- While some people frown at the idea of sugar on porridge others not only approve but suggest a tot of whisky. Each to their own!
- Porridge used to be poured into a “porridge drawer” and, once it had cooled, it could be cut up into slices. These were easier to carry than brittle oatcakes.
Ingredients (sufficient for one person):
- 50g porridge oats
- 350ml milk or water, or a mixture of the two
- Greek yogurt , thinned with a little milk and clear honey, to serve
Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.
Making it easy If you don’t want to bother getting the scales out in the morning, you’ll need 1 mug of oats and 2¼ mugs of liquid. (Any mug will do, as long as you use the same for both measurements)
175 kcalories, protein 10g, carbohydrate 25g, fat 5 g, saturated fat 2g, fibre 3g, salt 0.24 g
Recipe from: www.bbcgoodfood.com
- Handful of oats
- Breakfast mug of water / milk
- Sugar, cream, salt and milk
- 1,5 to 2 cups oatmeal or barley or rye flakes or a bit of each
- 1 tsp sugar
- 1/2 tsp salt
- 1 l milk
- 1 tbsp butter
- 1/2 tsp soy oil
- possible additions:
- 1/2 tsp sesame seeds or
- 1 carrot, grated or
- a few dried plums, figs, apricots (finely chopped) or
- chopped almonds
heat the oil in a pot, add butter and stir until the whiteness has disappeared. add the grains, stir and let them turn into golden brown. add salt and sugar. adding them before the fluid will enchance the taste or the porridge. now you can add sesame seeds if you want them. let them turn brownish too. lower the heat and pour in the milk so that the grains are covered by 2 inches. they will drink it all up! bring to boil and let the porridge simmer until the grains are half-cooked (10 minutes).
Add any of the things mentioned above that you like: finely grated carrot or dried fruit or almonds. place a warmer or two, or three, if you have, on top of the pot and just let the porridge cook in its own heat for 10 minutes. this way it´ll absorb all the tastes and become flavorful and creamy. Serve the porridge hot with butter or honey or natural yoghurt.
- 21/2 oz (60g) medium oatmeal
- 1 tsp salt
- To serve:
- Dark brown sugar (optional)
- 5 fl oz (150ml) single cream
Traditions surrounding porridge-making are legion: sometimes the oats were added in batches, some at the beginning, some halfway through, and some at the end – the undercooked ones giving a contrast in texture and a nuttier flavour. Salt wasn’t added till halfway through, in case it should toughen the grains before they cooked: today the Scots still make their porridge with salt.
In a medium saucepan, bring 1 pint (570ml) water up to a fast boil, then sprinkle in the oatmeal slowly, whisking it with a balloon whisk. Carry on whisking until the mixture returns to the boil, then reduce the heat, cover the pan and let the porridge cook very gently for 10 mninutes. After that add the salt, whisk it in, cover again and cook gently for a further 15 minutes or so.
The traditional way to eat porridge is without sugar and with an individual bowl of cream. But if you have a sweet tooth, sprinkle dark brown sugar over the porridge, let it melt a little, then pour in the cream so that it mingles with the sugar and marbles the surface. Wonderful on a cold, frosty day!
Recipe from: www.deliaonline.com
• AUSTRALIAN PORRIDGE
Ingredients (sufficient for two persons):
- 1 cup pf standard rolled oats
- 350 mls of water or milk, or a mix of both
- 1/4 tsp of cinnamon
- A pinch of salt
- Honey for drizzling
- 1 banana, peeled & sliced
- A handful of raisins or dried fruit
- Extra milk to serve
Porridge is a healthy and hearty way to start the day and will usually keep you going until lunchtime. This recipe uses standard rolled oats boiled with milk or water, a pinch of salt and cinnamon. The porridge is then topped with sliced banana, honey and a sprinkle of raisins. For some extra protein, add a handful of nuts such as almonds, macadamia nuts or pecans. The cooking time will vary depending on the types of oats you use. Basically, the rule is the finer the oats, the quicker the cooking time.
- Add the oats and milk/water to a small saucepan. Bring to the boil over a medium heat. Simmer for about 5-7 minutes, stirring occasionally.
- Add the salt and cinnamon and stir well.
- Spoon porridge into bowls and top with sliced banana and dried fruit. Add about 1/4 cup of milk and then
Recipe from: www.australianfood.about.com
• TASTE BUDDS PORRIDGE
• PORRIDGE LADIES FAVOURITE
• PORRIDGE CLUB FAVOURITE