FOOD TREND: SAVOURY PORRIDGE
We’ve all heard of the benefits of porridge for breakfast – slow-releasing oats are great for energy, full of fibre and relatively inexpensive to make. But most of us – except those die-hard Scots who stir with a spurtle (clockwise, of course), add water and a pinch of salt – eat it sweet. We like it slick with golden syrup, heavy with berries or even laden with peanut butter (is that just us?).
So what’s all this about savoury porridge then, you might be asking? A far cry from Oliver Twist’s gruel, porridge in 2018 is packing a serious punch for breakfast, brunch, and even brinner. It can be used like a risotto (oatsotto?), congee-style (like our recipe, below), spiced, dal-like or stringy with melted cheese. And it seems everyone is getting involved – from trendy young things at Roganic, in Marylebone, serving it up with bone marrow and blue cheese, to the masters of the art in Scotland.
Download The Porridge Grand Tour of Scotland map and itinerary at visitscotland.com to discover skirlie (oatmeal fried with fat and onions), oats served with kale and carrot bacon, or smoked haddock porridge with charred spring onions, egg and gin-cured salmon.
Sounds weird, but it works. Trust us!
- eggs 2, (we used Burford Browns)
- porridge oats 100g
- chicken stock 700ml
- shaoxing rice wine 2 tbsp
- soy sauce 1 tbsp
- vegetable oil 1 tbsp
- garlic 1 clove, finely chopped
- ginger a thumb-sized piece, shredded
- chives ½ a small bunch, finely chopped to serve
- chiu chow chilli oil 1-2 tbsp, see notes below
Chiu chow chilli oil contains garlic, ginger and chilli flakes. We used Lee Kum Kee’s chiu chow, which is available from larger supermarkets.
- Kcals 443
- Fat 20.4g
- Saturates 3.5g
- Carbs 36.8g
- Sugars 2.5g
- Fibre 6.5g
- Protein 24.9g
- Salt 2.1g