How to make great porridge!
Seeing as I do actually run a B&B I should really write about my real area of expertise no?
People ask me if I get bored cooking breakfast for people every morning. The simple answer is no because I love trying to get the perfect dishes out every time. Simply put you don’t always manage it but there is always the next day….
So here is the first of my breakfast recipes:
Caiplie House Porridge
As with all my cooking I strive to start with top class ingredients. For porridge I use SPOFF Oats….they even sound good eh? All the way from Invergordon, Ross-shire www.spoff.co.uk
I actually get mine from the butchers but you can order on-line. I get a bag of the standard oats and a bag of the jumbo oats and mix them 50/50 in a big tupperware container.
Sorry I am not terrible precise when it comes to measuring and so on but play about with it and see what you like. (Jamie Oliver gets away with it so why can’t I??)
I use a cupped handful of oats per portion (Finlay size portion which is a double portion) I operate on the principle that hands and bellies are proportionately large or small here!!
Place your oats in a pan and cover with water then add the same amount of water again, small pinch of salt per portion. Note even if you prefer sweet porridge add some salt here!
Bring the porridge up to hot mud pool bubbling, not spitting bubbles but popping. Stir with a wooden spoon or even better a spurtle. Now turn down the heat and be patient. You want to let the porridge simmer for as long as you can wait. With the mixture of oats the smaller oats turn to cream quicker and the jumbo oats maintain a bit more body.
Keep adding water to keep the porridge to the correct consistency, you can keep serving until the last ones get out of bed at 10 o’clock!
Now the big question what do you put in your porridge?
When I am serving up porridge I add a wee dash of double cream and swirl that through before serving. If people have asked for sweet porridge I will sprinkle a nice demerara sugar on trying to get a lovely marbled effect as it melts
My English guests who have porridge always seem embarrassed if they add jam or ask for syrup or honey. I think they feel it is an attack on the Scottish nation and may result in uprisings or even worse surcharges to their bill!
Do what you want to my porridge! I am delighted you are having porridge….enjoy it how you like it. I usually get assurances that people aren’t driving if they go for the whisky addition and probably will talk about surcharges if people start naming their preferred malts to be added!
Personally I prefer the salty side of neutral with a chopped banana on top and a splash of milk. If I am treating myself I will have a dollop of creme fraiche, a sprinkle of cinnamon, the sports pages and the Saturday Sixties Show on the radio!! No uprisings!!
For great porridge and other breakfasts book in at Caiplie House