Recipe by Anna Louise Batchelor / Porridge Lady – Entry 2013 Inspiration / Influences / Story behind recipe This recipe takes its inspiration from the Danish recipe ‘Rødgrød med fløde’. Traditionally the recipe uses red summer berries and a lot of cream! This year I’ve received a lot of press interest from the Scandi/Nordic media […]
Recipe by Simon Rookyard, 2013 Entry Ingredients 75g Mornflake fine oatmeal 50g Mornflake medium grade oatmeal 1 1/2 pint water 4 tsp almond essence Raspberry coulis Flaked almonds Glace cherries Method 1. Place the oats and water in a pan and bring to the boil. 2. When the porridge has thickened considerably, stir in the […]
Recipe by Kate Clark A crossover dish of Eton Mess and Scottish Cranachan Ingredients For the Cream Greek Yogurt Double Cream Castor sugar Vanilla seeds Balvenie Whisky Toasted Pinhead oats Raspberries For the meringues Egg Whites Icing and Castor Sugar Toasted Pinhead Oats Coloured Paste For the caramel Castor sugar Water Butter Toasted Pinhead […]
2013 Winning Speciality Recipe – by Nick Barnard, Rude Health Nick Barnard, joint founder and Managing Director of Rude Health was crowned ‘Speciality Champion’, for his recipe, Fruity Date Porridge, which used Scottish oat flakes and oatmeal, dried apricots, dates and apples, cinnamon, Hurdlebrook Guernsey milk and cream and Tiana coconut palm sugar. “It’s the […]
Recipe by John Boa – Winner of the People’s Choice Award Ingredients Traditional Scottish Porridge Scottish Hazelnuts Scottish Honey Scottish Double Cream Method Scottish hazelnuts (lightly-roasted, roughly-crushed) will be coated with gently-warmed Scottish honey and this will then be combined with Scottish double cream; this combo is then expertly swirled in to a bowl of […]
2012 Speciality Trophy Winner Recipe by Laurie Figone (c/o Bob’s Red Mill Natural Foods, Inc.) Serves 12 Cook Time: 15 minutes Ingredients: 1 oz. dried portabella mushrooms, rehydrated in 1 ½ cups boiling water for 10 minutes (reserving the liquid to soak the oats in). After soaking, drain, squeeze dry and dice mushrooms. 1-½ cups Bob’s […]
Recipe by Merry Graham, Winner of the North American ‘qualifying’ heats run by Oregon based Bob’s Red Mill – 2011 Ingredients: 2/3 cup Bob’s Red Mill Steel Cut Oats 1 2/3 cups water 1 tablespoon chopped garlic 3/4 teaspoon pink Himalayan salt 1 cup black beans, drained, divided 1 teaspoon cumin 1/8 teaspoon crushed red […]
Recipe by Barry Gauld Ingredients Porridge 130g Pinhead Oatmeal, rinsed (soaked overnight & drained) 300 ml Lamb Stock 2 tsp Turmeric 2 ½ teaspRas-El Hanout 3-4 Blanched Cabbage Leaves (stalks removed) 1 ½ teasp Diced Apricots (optional) Pinch salt Sea Salt 2 Large Shallots diced 2 tblsp Natural Yoghurt 200g Lamb Loin (trimmed) Bon Bon […]
Lynn Benge, Carrbridge Serves 3 to 4 people Ingredients: ¾ cup of oatmeal 3 x ¾ cups of water Knob butter (Portion) ¾ teaspoon salt 2 tablespoon cream Fruit: 4 ozs gooseberries soaked in: 1 tablespoon Vanilla vodka + sweetener (leave overnight) 1 apple + sweetener, pealed and sliced in lemon juice (stops apple going […]
Neal Robertson’s recipe that won him the 2011 Speciality Award! Serves 2 For the compote 100g blueberries 40g golden caster sugar For the porridge 80g medium oatmeal 300ml water 300ml single cream a pinch of salt 1tsp cinnamon 1/2tsp nutmeg 2 dessert spoon heather honey To make the compote: bring the berries and sugar to […]
