Another year, another Golden Spurtle World Porridge Making Championship is over. As the dust settles on yet another exciting competition I am writing up recipes and uploading photos from the event. All this week I will be sharing them with you starting with my competition recipe for ‘Traditional Porridge’.
This year I used the lovely Mornflake organic coarse oatmeal. This is my favourite meal, not quiet pinhead oatmeal but really coarse, making a chunky nutty Porridge. I slow cooked the oatmeal in my trusty bain marie to make a creamy Porridge.
I was pleased with the Porridge that I plated up for the competition and got some lovely complements on it’s colour and consistency. However a win was not to be for me this year so I go back to my testing and cooking until 2013….
Until then let me share my recipe with you. I hope you enjoy it on these cold mornings.
As served at the 2012 Golden Spurtle World Porridge Making Championships
Serves – three
Cooking time – 2 hours soaking + 18 minutes cooking
- 1 1/2 cups of Mornflake coarse organic oatmeal
- 3 cups of water (for the competition I used Highland Spring still water)
- 1 teaspoon of sea salt (for the competition I used Hebridean Sea Salt)
Into the top saucepan of a bain marie place the coarse oatmeal.
Cover with 1 1/2 cups of water and allow to soak for two hours.
After two hours add another 1 1/2 cups of water and stir thoroughly.
Then place boiling water into the base of a bain marie.
Put the two pans together and place over a high heat stirring the oats constantly for 5 mins.
Then slowly add the sea salt whilst continuing to stir.
Taste the Porridge to ensure enough salt has been added.
Then continue to stir the oatmeal for approximately 12 minutes, until a thick but still creamy, Porridge consistency has been achieved.
Remove the bain marie from the heat.
Take the top saucepan, with the Porridge in, away from the base pan and set aside for one minute.
Spoon the Porridge into three bowls, serve hot and enjoy.