Porridge recipe | Organic rolled oats | Sue Dyson and Roger McShane

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Porridge recipe

Reviewed By

Sue Dyson and Roger McShane
Country: Australia

When winter approaches our thoughts turn to steaming bowls of beautiful porridge. And now porridge is even more appealing because in Tasmania we are lucky enough to have a supply of fresh, organic rolled oats from Kindred Organics.
Henriette and Lauran Damen of Kindred grow the oats on their 250 hectare partly-organic farm in the state's North-West Coast. They are also the only producer we know about in Tasmania of organic quinoa.
This porridge recipe is very simple and takes very little time to prepare with these rolled oats.
.25 cups of rolled oats per person
50 mls of water per person for soaking
75 mls cups of additional water per person for cooking
Salt to taste (about 1 teaspoon)
Brown sugar or jaggery
The night before you are going to cook the porridge soak the rolled oats in double the volume of water. The next morning add the extra water, the oats and the salt to a heavy saucepan.
Heat very gently over a low heat until the mixture just begins to bubble. Cook for about one minute more stirring all the time while it is bubbling. At this stage it will be quite liquid. Pour into bowls, add milk and sugar or jaggery and maybe some fruit or roasted walnuts (as they do at Pigeon Hole) and serve. The porridge will firm up in the bowl which is why it is important not to cook it for too long.
(Note: Jaggery is unrefined sugar derived from sugar cane or palm trees. One of the best types of jaggery is from the Caryota urens palm tree in Sri Lanka.)
© Sue Dyson and Roger McShane, 2012

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