I’ve just about caught up with myself after the weekend that was the 2011 Golden Spurtle World Porridge Making Championship and what a weekend it was…..
This year my eyes were on the big prize of the Golden Spurtle, forgoing my usual and ‘famed’ freestyle Porridge making.
This year I focused on the traditional category cooking up a blend of coarse and medium Mornflake Cereal oatmeal. The idea was to create a creamy base to the Porridge from the medium meal and a nutty finish from the coarse oatmeal.
I cooked the oatmeal in culinary sea water (Aquamara) rather than using sea salt to produce a seasoned flavour rather than a salty taste to my Porridge.
Using the freshest British oats, cooked slowly in my bain marie, I was really happy with the final result. I got great comments from the audience too (who get to sample all the Porridge dishes). However it was not to be and the Golden Spurtle went to John Boa, a true Scots man with a no-fuss approach to Porridge making.