PERFECT SCOTTISH PORRIDGE
Remember the old nursery rhyme: Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old Well, porridge is no longer made from pease (a kind of yellow pea), but from oats and is popular in the north of Scotland for breakfast. It's a very hearty and simple meal. Recipe & photo: britishfood.about.com
Provided by Ellen Bales
Categories Other Breakfast
Time 15m
Number Of Ingredients 2
Steps:
- 1. Place the oats in a heavy saucepan and add the milk or water.
- 2. Bring to a slow boil, stirring all the while until the porridge begins to thicken.
- 3. After about 7 minutes, or sooner if thick enough, remove from the heat and leave to stand for 1 minute.
- 4. Serve in warmed bowls with either maple syrup, brown sugar, golden syrup, or a teaspoon of jam, as desired.
- 5. NOTE: By all accounts, pinhead oats are the same as steel-cut and Irish oats. You can usually find them in any supermarket. Look for Bob's Red Mill. They are more meaty in texture than rolled oats or instant.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
