Porridge
To Scots, porridge
is "The Scottish breakfast dish, giving a good start to the day.
In past times this meal was what kept the population going during the long hard morning of work, as there was nothing else to eat until lunch-time.
To cook, it must be stirred using a "Spurtle"
(a straight round wooden stick like a wooden spoon with half one side
of the spoon cut off).
Salt may be added, but not sugar (styled an English affectation). To make Porridge
creamier, cook with half water, half milk.
Porridge is served
much runnier in Scotland than elsewhere in Britain where it is almost
paste-like because of the use of a larger flake oatmeal.
Ingredients:
1/4 cup medium
oatmeal
1 cup water
pinch of salt
Serves 1 (multiply ingredients for more people)
Method:
Boil water in
a saucepan until bubbling.
Add oatmeal in a constant stream with left hand while stirring with right.
Continue stirring, while bringing back to boil, to avoid sticking.
Once boiling, pull half off heat, cover, simmer very gently for about 10 minutes.
Add salt, stir
in, cover again, simmer very gently for about another 10 minutes.
When porridge is as thick as desired remove from heat
Serve:
Hot with fresh milk (either in the dish with the porridge or in a seperate bowl)
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