monoprint

Alice is

cooking fried porridge (gf)

September 12, 2014

plated

Having just spent a week with the fam (literally) on a tiny Hebridean island called Tiree, I thought it fitting to play around with oatmeal. My family are extreeeemely particular about porridge. It’s the only thing my dad insists on taking charge of in the kitchen.

His puritanical view is that the oats have to be pinhead, uncut. He uses water, adds a hefty pinch of sea salt and has it with a splash of cream if there’s any in the fridge. I see it as punishment porridge.

I’m more baby bear — I like mine made with milk and honey.

This recipe is inspired by an old school Scottish tradition of pouring leftover porridge into a drawer and leaving it to cool. It’s then cut up and eaten it on-the-go as the original energy bar. If you’ve read Kidnapped (Robert Louis Stevenson) you’ll know what I’m on about.

Oatmeal was the basis of the Scottish crofters diet, makes sense — cheap and sturdy fuel for slow energy-release. I like to imagine a burly Scotsman knee deep in heather, pulling a slice from his sternum along with a hip flask of whiskey while he’s roaming the highlands.

I know this sounds kind of DISGUSTING but stay with me — I don’t use a drawer to cool the porridge. I used a baking dish, and I fry it in butter. The result is something between porridge, French toast and oaty polenta. It’s one of the most brilliant breakfast discoveries I’ve had, I’m mad for it. So much so that I’m going to list what would be excellent with it:

Raspberries and honey drizzle

Crispy bacon and maple syrup

Yoghurt and berries with a dusting of icing sugar

Caramelised apples and cinnamon

Spiced butter (cinnamon/nutmeg etc) and roasted pecans

MAKE IT!

Crispy Fried Porridge Slices (serves 4 for breakfast)

200g porridge oats

300ml whole milk (or soy if you’re that way inclined)

300ml water

pinch salt

pinch sugar

grating of fresh nutmeg (optional)

  • Method:

  • Mix the oats, water, milk, sugar and salt to a pan

  • Stir on a low heat constantly for about 15mins until thick and creamy. The more you stir, and the lower the heat, the creamier the porridge!

  • Pour the porridge into a medium sized tupperware container or an oven dish

porridge

  • Leave to cool, then refrigerate overnight

  • Turn the cooled porridge out carefully - you’ll end up with a beige solid slab of porridge. Slice it up into triangles or squares. Dusting the squares with a little flour prevents them sticking in the pan, if you don’t have a non stick one

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  • Pan fry in a little oil and butter (or can be fried without if you’re using a non-stick pan and don’t want the extra cals) for about 5 mins on each side, or until golden

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Serve with whatever you like. This one has maple syrup

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This one has been fried without oil — and has honey and cinnamon

slice

8 Comments

  • katie

    September 13, 2014

    mmmm yup, trying this at my earliest convenience.

  • Alice Feaver

    September 14, 2014

    :) Let me know what you have it with Katie @katie:

  • Ruta Nakrosyte

    October 09, 2014

    This is so yummy, I love the whole post by the way :]

  • Alice Feaver

    October 10, 2014

    Cheers Ruta! @Ruta Nakrosyte:

  • Ian Smejkal

    July 02, 2015

    I actually don’t wait for the porridge to cool before frying it. I just make very thick porridge, tip it into a frying pan and it is like a big oaty pancake! Yum! I just came up with the idea to do it myself and other think I am crazy!

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  • Ranald McLean

    April 10, 2017

    Just like grandma use to make. What ever is left over at breakfast was fried for dinner, never any left for Supper.

  • Joy Vinnicombe

    June 12, 2017

    I remember my dad cooking this - I always loved it, but I’d never heard of it elsewhere. Most people I’ve mentioned it to thought I was joking.

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