Porridge – Magic in a bowl

Magic in a bowlIn amongst the discussions about back bling, axes, seasons and battle passes, there is shared pan of porridge between a father and his son.  Over 8 weeks it’s become our little ritual on workdays.    He’s up around 30 mins after the house wakes and the timing is just right before I log in.

There are so many variations on this simple dish and I think it really comes down to taste, over the years though I’ve come round to the overnight soak method.  I’m not sure I could tell the difference between those oats soaked overnight and those that were just added to the pan on whim, so if you forget to soak…don’t let it put you off.

In my case as I put a serving together for the 2 early birds I also put the ingredients for 1 into a microwave dish for the teenager of the house, as he makes his own in the microwave when he’s ready.   Something he’s been doing since year one at secondary school.  Keeps the cereal and cost of milk down as one bowl of porridge easily out ways the double bowl habit he has.


  Serve 1 Serves 2
Scottish porridge oats

Milk

Water

60g

300g

60g

120g

600g

120g

The liquid is weighed just so that I don’t create washing up with the jug

Topping Ideas

  • Banana and blueberries
  • Strawberries and Raspberries
  • A Teaspoon of honey
  • Raisins and a sprinkle of cinnamon
  • Chopped nuts
  • Nutella my sons favourite

Overnight Soak Approach

  1. Add all the ingredients into the pan, put the lid on, just before you go to bed and leave in a cool place.   We have a cool kitchen so on the hob for us.
  2. In the morning bring to simmer on a gentle heat stirring as you go, 5 mins or so.
  3. Will get to the point where it starts puttering to itself.  Turn the heat down, stir a couple of times to stop it sticking to the bottom.

The nuke it approach

  1. Lid off,
  2. 1 minute on full heat, stir
  3. 1 minute on full heat, stir
  4. 1 minute on full heat
  5. Leave for a minute or so.

Do it enough times and you’ll find your rhythm,  I’m sure 2 mins on a low heat and then another 2 mins on low heat would work as well.  The one thing you don’t need is specially branded microwave sachets.  Although I do understand the convenience.


 

This morning for some reason I’m taken back to the days of ready break and the advertising campaign of getting the glow!  Just did a quick check and you can still get it!  Also did a price comparison.  85p per 100g for a sachet approach and 12p per 100g for the supermarket brand of standard Scottish rolled oats.

Water not milk….I know the true traditionalists out there will use just water, and a bit of salt, splash of cream.  I can’t make that leap and it’s a case of finding your own balance.   The recipe is mainly for those folk who don’t have porridge in their lives.

And finally, porridge really is magic in a bowl……I once went to India from the UK, flew out on the Sunday and was back for the Friday.  In between travelled to Mumbai, Pune and then Chennai.  The food was amazing, but my stomach had been so bashed and battered, turned up on its head again…..the thing I craved when I got home was a bowl of porridge, soothing, comforting and something that added a sense of balance back into my world.

Hummus

Flattered to be asked by one of my co-weekend coffee sharers Gary Wilson.  I’m posting our recipe for Hummus. A weekend staple for pre dinner drinks with crudite. A way of getting a round of raw veg such as carrots, celery and pepper into the boys…​.sadly the crisps always go first!

You’ll need a food processor and a pressure cooker for this recipe.  The pressure cooker, removes the need for an overnight soak and reduces the cooking time from a good couple of hours and then some to 30 minutes.

 

Ingredients

  • 200g dried chickpeas
  • 750ml water
  • 160ml tahini
  • 60ml olive oil
  • 60ml lemon juice
  • 1 small clove of garlic, crushed
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • Pinch cayenne pepper (optional)

method

  1. Give the chickpeas a quick rince and a once over, taking out any dodgy looking ones.
  2. Place the chickpeas and water into the pressure cooking bowl.
  3. Pressure cook for 30 minutes (ours is set at 80kPa – suggest you experiment).
  4. When cooking has completed, release the pressure, drain the chickpeas, reserving 125ml cooking water, and let cool slightly.
  5. In a seperate bowl whisk together the tahini and olive oil.
  6. Process the chickpeas, lemon juice, garlic, salt, cumin, cayenne and reserved cooking water in a food processor until fully ground, should take roughly a minute depending on how smooth you like your hummus.
  7. Using a rubber spatula scrape down the bowl and give it another wazz.
  8. With the machine running, add the oil-tahini mixture in a steady stream through feed tube; continue to process until hummus is smooth and creamy and the oil has been mixed in, about 15-30 seconds
  9. Transfer hummus to a bowl, cover with plastic wrap and let sit for at least 30 minutes before serving.

We have frozen this and used another time, I couldn’t tell the difference although the boss could. Need to arrange a blind taste test!