Two weeks of savoury Porridge; recipe #1 Crowdie Porridge

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For the first of my savoury Porridge recipes I’m taking inspiration from my trips to the Isle of Lewis. Situated in the Western Isles, the scenery of Lewis is rugged and stunning with it’s populace welcoming and hospitable. It was through one of the hospitable meals, which I shared on Lewis, that I found out about the wonderful cheese Crowdie.

Isle of Lewis

Isle of Lewis

Crowdie is a soft cheese coated in crushed black pepper and oatmeal so of course it was an instant hit with me! Traditionally Eaten with oatcakes and Barley bannocks Crowdie is a flavoursome, slightly tangy acidic cheese.

A cheese with such a connection to oats was screaming out to be made into a Porridge. However on my return to England I found it really hard to get hold of Crowdie so for this recipe I make my own with ricotta from Laverstoke Park Farm.

Savoury Porridge Recipe #1: Crowdie Porridge

Crowdie Porridge

Crowdie Porridge

Serves – Two

Cooking and preparation time – 35 mins

Ingredients

  • For the Crowdie;
    Coarse oatmeal

    Coarse oatmeal

4 tablespoons of coarse oatmeal

1 dessert spoon of freshly ground black pepper

  • For the Porridge

1 1/2 cups of coarse oatmeal

3 cups of water

Pinch of sea salt

1 tablespoon of lemon juice

Method

  • Making the Crowdie
    Rolling the Crowdie

    Rolling the Crowdie

In a small frying pan dry fry the 4 tablespoons of coarse oatmeal until it turns a nice golden colour.

Set the oatmeal aside to cool.

Then over a small plate grind the black pepper.

Add the cooled toasted oatmeal and mix.

Take the ricotta and form into small balls and then roll in the oatmeal-pepper mix.

Set this aside.

  • Making the Porridge

Place boiling water into the base saucepan of a Porringer or Bain Marie.

In the top saucepan place the oatmeal and the cups of cold water and stir thoroughly.

Bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.

After the oatmeal has been cooking for 5 mins add the salt and stir thoroughly.

After a further 5 mins add the lemon juice and stir thoroughly.

Continue to stir regularly.

Continue to cook the oatmeal until it reaches a nice thick consistency. In total this will take between 22-25 minutes.

Once cooked remove from the heat and set aside for 1-2 minutes, allowing the oatmeal to turn into a Porridge with a nice creamy consistency.

Spoon the Porridge into bowls.

Garnish with the balls of Crowdie and sprinkle with extra black pepper to taste.

Serve hot and enjoy savoury Porridge.

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