Porridge is a culinary term to describe any grain heated with liquid to form a slurry of some sort. Rice-producing countries in the Far East have been making versions of it for millennia.
The classic form of porridge is now the Scottish dish now adopted as breakfast. It originated from around 600AD when oats were first introduced to Scotland.
Many Scottish kitchens have a wide, round stick known as a ‘spurtle‘ that is used to stir porridge. A wooden spoon will do, but scientists have examined the spurtle and determined that it reduces shear stress on the oats and thereby prevents them from breaking down too quickly. If you don’t have a spurtle, and wish to get part-way there, use the handle of a wooden spoon to stir your porridge rather than the spoony bit.
Porridge
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Loading...Ingredients
- 50g Scott's porridge oats
- 300ml milk
- Pinch of salt
- Handful of berries
- 1 tsp honey
Instructions
Heat the oats with half the milk and all the salt. Gradually add more milk by degrees until the oats are cooked and the desired consistency is achieved.
Garnish with berries and drizzle in some honey.
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