Pinoat Butter 150g Pinhead oatmeal 15g Honey 20g light vegetable oil 3g flaky sea salt Lightly toast the oats in a dry frying pan, keep moving them around, they will start to smell like popcorn, do not burn them, toast them until they are lightly golden Add all the ingredients to a food processor, process for several […]
60gms butter 150gms water 150gms oatflour 25 gms castor sugar 250gms castor sugar 150ml double cream 3 drops vanilla essence 1small shot of whisky. Oil for frying Method Put water and butter in heavy bottomed saucepan and bring to boil. When boiling turn off heat and add all flour in one go and immediately beat […]
Pecans and maple syrup in a bed of porridge – what’s not to love? Ingredients Organic Oatmeal Spring Water Skye Sea Salt Organic Pecans Organic Pecan Butter Organic Maple Syrup Organic Ghee Organic milk solids Organic Cream Make the porridge, and slightly too salty. Heat some pecan butter with maple syrup. Blend the porridge with […]
I never take the easy way out. So to show the versatility of oats I am making 8 parts to my platter, also using some of my competition porridge for the taco souffles. So oat flour, medium oats and pinhead oats are the main ingredients in my platter. Ingredients Part 1 oat flour tacos, 4tbsp […]
Capturing the heart of my home, from the waterwheel at Golspie, milling the oatmeal used, to the filtered water collected for the oats from the river flowing from the loch at my childhood home that I swim in. Then onto the compote of wonderful autumnal foraged fruits, the blaeberries from the beautiful mixed woodlands, wood […]
Recipe by Per Carlson – 2017 Speciality Winner Ingredients: Traditional steel-cut oatmeal (oats, water & salt) Add-ons to base: Cloudberry liqueur Grind-ed orange-peel Whipped cream Toppings: Cloudberries flambée Whipped cream First the porridge is cooked the original way. The add-ons are then added. Before serving, The porridge gets caramelized by adding brown sugar that gasburns for some seconds. Serving: […]
Recipe by Rayner Muller Photographs – James Ross Where Scotland meets South Africa. I have created a Heather Honey, Rooibos Tea and Atholl Brose Porridge which combines my South African roots with some fantastic local Scottish ingredients. Rooibus literally means ‘red bush’ and is from a bush that only grows in the Western Cape Province […]
Recipe by Julie Gilliam Blueberry Chia Jam 16 oz fresh or frozen blueberries ¼ C sugar ¼ C chia seeds 1T lemon juice (juice of half a lemon) ½ t lemon zest (zest of half a lemon) Place berries and sugar in 3 quart sauce pan over medium heat Stir and cover with lid Bring […]
Recipe by Simon Rookyard – 2015 World Porridge Making Champion This is inspired by a rather nice cake I had from a fair. I thought the lemon and blueberry worked well together and I thought “that would make a nice porridge!” Ingredients 150 g oats 750 ml water 12 level teaspoons lemon juice 9 heaped […]
Recipe by Chris Young Ingredients: 100 grms pinhead oats 4 fresh langoustine 1kg mussels ( fresh) 2 potatoes (medium to large) cut into small cubes 3 rashers of bacon or same weight in pancetta or speck,cut into small dice 1medium onion,cut into fine pieces 2tbspns of quality rapeseed oil(other oils are available,but I love Summer […]
