Greig is Scottish, and he of course makes the best porridge in the world. Ever. I am not biased this is simply a fact. He eats it rather differently to me however : I grew up having soft brown sugar and a bit of milk on the cooked porridge, and if I was lucky the top of the milk or some cream. My sister likes a wee dram of whiskey on her porridge, with the cream and sugar. But Greig, just adds a bit more salt, and maybe a spot of milk if he is feeling a bit naughty.
One of the best things with which to stir the porridge is a spurtle. A spurtle is a wooden stick like tool which is able to get right into the corners of the pot, but doesn't resist its path through the porridge like a wooden spoon can.
We use steel cut rolled oats, never any that are processed more than that - what is the point? We sometimes mix in a proportion of jumbo uncut oats, just for a wee change, ye ken?
It is so wet and rainy here in Wellington today, that porridge was the perfect breakfast.
PorridgeIt is so wet and rainy here in Wellington today, that porridge made the perfect breakfast.
1 cup rolled oats
2 cups water
approximately 1 teaspoon salt
approximately 1 cup of milk
Mix the oats, water and salt in a pot and cook for a while, stirring frequently with your spurtle. Add the milk gradually to make the consistency you prefer. Taste and add more salt before serving with soft brown sugar, whiskey, cream and more salt.