Craig Grozier's Great Porridge Recipe
100g of pinhead oatmeal
100g of medium oatmeal
400g/mls of whole milk
800g/mls of water
Scottish heather honey
Bramley Apple compote (see recipe below also)
Quality double cream
1. Toast the oatmeal in the frying pan or on a try in the oven until they give a slight nutty fragrance. Next place them in a saucepan with the other ingredients. Bring to the boil, stirring constantly.
2. Once boiled, turn down to a simmer for 5 minutes. Add Maldon salt to taste. Simmer for a further 5 minutes.
3. Cover and rest for ten to fifteen minutes. Then serve with honey, compote and double cream spooned around the outside.
Bramley Apple compote:
750g of peeled and roughly chopped Bramley apples
100g unsalted butter
100g of caster sugar
1 cinnamon stick
1 Vanilla pod (scrape seeds from pod and reserve pod)
1. Melt butter over a medium heat until it starts to foam.
2. Add the cinnamon, vanilla seeds and pod.
3. Quickly add the chopped apples, turn down the heat and cook until they are just breaking down.
4. Serve warm with your porridge or keep in the fridge so as to add on to your daily morning porridge.
Key points to remember for making porridge:
1. Always measure on a 1:3 ratio i.e. 1 mug of oats to 3 mugs milk/water
2. Always rest before serving. This enables it to cool to eating temperature and pronounces the flavour. Rest small pots for 5 minutes and large pots for 15 minutes.
3. Add salt after to the oats after cooking for 5 minutes - the oats will become quite tough if salt is added at the beginning.
1. Sauce pot with lid.
2. Wooden spoon or porridge spurtle.
3. Frying pan or tray if you want to roast the oats.
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