Autumn Foraged Porridge
- Anna Louise Batchelor
Recipe by Anna Louise Batchelor aka. Porridge Lady
- 2 cups Mornflake Gluten Free pinhead oatmeal
- 4 cups Cold water
- 1 tablespoon of ‘sea spaghetti’ seaweed
- 1 tablespoon of ‘carragheen’ seaweed
- ½ cup of stock
- Dulse salt
- 250g of autumn mushrooms
- Miso sauce
Soak 2 cups of Mornflake gluten free pinhead oatmeal in 4 cups of cold water overnight.
Place boiled water into a bowl and add the seaweeds and allow to soak overnight.
Clean the mushrooms and box ready for use.
At the competition the pre-soaked oats will be transferred to my bain marie and cooked over a high heat for 5 mins.
Then the dulse salt will be added and stirred into the oatmeal.
Finally the stock will be added to the cooking oatmeal.
After 15-20 mins the seaweed and mushrooms will be added to the cooking Porridge, retaining some for garnishing.
When cooked the oatmeal will be added to 3 bowls, garnished with seaweed, mushrooms and a drizzle of miso sauce.