PERFECT SCOTTISH PORRIDGE
Pease porridge hot,
pease porridge cold,
pease porridge in the pot, nine days old
Well, porridge is no longer made from pease (a kind of yellow pea), but from oats and is popular in the north of Scotland for breakfast. It's a very hearty and simple meal.
Recipe & photo: britishfood.about.com
Featured Pinch Tips Video
- 4 oz
- pinhead or rolled oats
- 9 1/2 oz
- water or milk or a mixture of both
1Place the oats in a heavy saucepan and add the milk or water.
2Bring to a slow boil, stirring all the while until the porridge begins to thicken.
3After about 7 minutes, or sooner if thick enough, remove from the heat and leave to stand for 1 minute.
4Serve in warmed bowls with either maple syrup, brown sugar, golden syrup, or a teaspoon of jam, as desired.
5NOTE: By all accounts, pinhead oats are the same as steel-cut and Irish oats. You can usually find them in any supermarket. Look for Bob's Red Mill. They are more meaty in texture than rolled oats or instant.