I use the term “recipe” loosely as I rarely use or stick to recipes myself. But a recipe is a blend of ingredients mixed together then heated or cooled to provide a chemical reaction for the end result, a delicious cake or meringue etc. The right blend and temperatures are pretty essential to make a cake that rises, a fluffy crisp meringue with a soft centre or bread that is crisp and firm on the outside and moistish on the inside. So baking is both art and science with a bit of maths thrown in for good measure (pun intended!!)
Porridge is no different. We take whatever oats we have, add cold water and/or milk, a pinch of salt and then heat till the starch in the oats integrates with the liquid and becomes one thick mixture. Thus the process of heating gives the chemical reaction we are looking for. Overnight oats are different in that no heat is applied so although the oats expand in plain yoghurt, milk or water, most of the starch stays in the oats, so the mouth feel is very different as we taste it. Porridge is smooth and unctuous and served hot, whereas overnight oats are drier, more fibrous and served cold.
When I did Cookery at school, we wrote up our recipes like a scientific experiment with ingredients, apparatus, method and result all listed on the page. So I shall do the same. Just remember for you it is all about the final result that you like which will mean that, unlike a scientific experiment, accuracy is not fixed!
Most of my recipes are for two people, so double up if you are doing it for family or guests.
TRADITIONAL PORRIDGE
APPARATUS
Microwave, Bowl, Metal Spoon
OR Pan, wooden spoon, hob
Serving bowls and spoons
INGREDIENTS
- Oats 1 cup (I never really know exactly what a “cup” is in terms of a measurement!) but it is about proportion. So 1 oats to two liquid.
- Cold Water 2 cups
- Pinch of salt
METHOD
Mix the water, oats and salt in a bowl or pan and leave for a few minutes for the oats to absorb the water. (There’s no harm if you miss this stage out)
Cook over a low to medium heat stirring all the time so it doesn’t stick to the pan
OR Heat for two minutes on full in the microwave, then stir and heat again until the porridge has thickened and is piping hot. Add more milk or water if necessary.
RESULT
Porridge thickened to taste
CONCLUSION
Well it will fill you and is a very economical meal, but quite frankly this recipe sucks the fun out of porridge! It may well be the reason so many adults don’t like porridge!!
SO NOW FOR SOMETHING COMPLETELY DIFFERENT…
LUXURY PORRIDGE
APPARATUS
A microwave is way better than using a pan because you can wander off and do something else while it cooks, like make a cafetière of coffee, hoover the landing, dust the ming vases etc., whereas you will be standing stirring for some time if cooking in a pan on the hob. And even then it will still probably stick and burn.
INGREDIENTS
Remember as a rule of thumb 1 oats to two fluid. To get the desired consistency more liquid or more cooking can be done later.
- Oats – preferably not the quick oats as they don’t have as much texture
- Water – Cold, though boiling water from the kettle will speed cooking if that’s what you want.
- Milk – Sweetened soya is my preference, but whole or semi skimmed is just fine too. For a richer porridge just use the milk and no water
- Salt – just a pinch, but I don’t tend to bother with this though many swear by it. But then I don’t swear either!
- Advocaat – this sweetens and colours the porridge
- Sugar – muscovado or demerara if the porridge is not already sweet enough for your taste
- Double cream or soya equivalent
So those are the basic ingredients, more will be added for each recipe.
METHOD
Mix the oats and liquid (not the advocaat at this stage) then heat on full microwave for about two minutes before stirring then popping back in microwave for another couple of minutes till porridge hot and thickened. Stir in the advocaat and heat for about thirty seconds.
Your porridge is now ready for the added ingredients. It is essential at this point that the porridge is piping hot because the new ingredients are likely to cool it slightly.
Serve hot
RESULT
Piping hot delicious creamy porridge
CONCLUSIONS
This is a tasty luxurious porridge just on its own. It needs no further additions but here are some ideas for further enhancement.
JUST A FEW RECIPES WITH THE ADDED INGREDIENTS FOR EXTRA LUXURY
RUM AND RAISIN
- 1/2 capfuls of rum
- Small handful of rum soaked raisins (keep ready soaked raisins in plastic container in readiness or soak the night before)
- Cinnamon
Using method and ingredients for the Luxury Porridge above, mix the swollen raisins into the mixture just before the end of cooking to warm them. Add the rum to double cream and warm slightly in the microwave. Serve, putting the porridge in first, then run the creamy rum round the perimeter and sprinkle cinnamon to taste over the top. If you want the full flavour of the rum, serve this around the perimeter on its own then add the warmed cream.
AMARETTO & ALMOND
- 2 capfuls Amaretto
- Handful flaked almonds – half to cook in the porridge the other half to sprinkle on top. You can toast the ones on the top to give added flavour
Take the Luxury Porridge, above, add some of the flaked almonds to the porridge mixture near end of cooking and serve hot. Drizzle Amaretto round the porridge and add the warmed cream. If you want a greater infusion of the Almond flavour use a capful of Amaretto in the porridge mixture.
You can also mix the Amaretto with the cream if you prefer.
BAILEYS
- Two capfuls Baileys liqueur
Using the Luxury Porridge Recipe above, add a drizzle of Baileys around the outside and then add the cream.
TROPICAL
- Several chopped dried apricots
- Two capfuls Malibu
- Dessertspoon desiccated coconut
- Toasted coconut shavings (not essential)
Add the apricots to the luxury porridge before the end of cooking to warm them or at the beginning of cooking to soften them. Mix the Malibu with the cream and warm for a few seconds in the microwave, then drizzle around the porridge. Sprinkle toasted coconut on the top. Serve.
SCOTS PORRIDGE OATS
- 1/2 capfuls malt whisky (I like an Island Malt as the peaty flavour works well with the prunes)
- 3-4 chopped dried prunes (leave these out if you don’t like prunes)
Add the prunes to the Luxury Porridge mixture during cooking and add half of the whisky in the last 30 seconds. Pour warmed cream onto the porridge and drizzle the remaining malt whisky around it. Serve.
More delicious and exciting recipes to follow and why don’t you experiment with your own ideas and send them to me at: theporridgewitch@yahoo.com
Contrary to popular belief, heating alcohol in these ways does not remove the alcohol. It takes over half an hour and high temperature to do this, so these porridges shouldn’t make you drunk but driving after breakfast is definitely not advised!