A note from the Innkeeper. As our Executive Chef, John Mount, gets settled, I thought I would share some porridge tips and recipes. Porridge, our second-course for breakfast, is a great start to your day. Scotland is home to some of the best porridge in the world, but we think we’ve mastered the best recipe this side of the Atlantic. Try this recipe and you’ll know why.
In Oliver Twist, “each boy had one porringer, and no more – except on occasions of great public rejoicing.” Porridge has been viewed as a watery symbol of deprivation, but has become fashionable again due to the health benefits. It’s a good hangover cure; it reduces blood pressure, and counters depression and aids the immune system with numerous healthy benefits.
Fun facts from Scottish websites: one suggestion is to stir only clockwise, as “anti-clockwise” stirring will encourage the devil into your breakfast. Toasting the oats beforehand for a couple of minutes gives the finished dish a distinctly nutty, roasted flavor.
The Glenlaurel Porridge philosophy is more than a recipe:
First the flavor, as you know the Culinary Team is creative with the flavors. For example, add some cranberries, apricots, figs, raisins, and maple syrup. Be as creative as you want. Since apples are in abundance right now, add some apples and cinnamon – yum!
We use Old Fashion Oats, not the quick oats, which is very important. Use a 2 1/2 to 1 ratio of water to oats and you are ready. Put flavors and the proper ratio of water and oats into the pot at the same time. If you are making porridge for two, one cup of oats will probably be enough.
On medium heat, bring ingredients to a soft rolling boil (don’t let the ‘foam of oatmeal’ appear). Immediately put on a double boiler. Cover and let cook slowly until the creamy consistency you desire, stirring often. Yes, you may want to add more water. Top with brown sugar and heavy cream. Enjoy!