• Stuart Reid

Recipe by Stuart Reid – 2013 Entry


300g smoked haddock
500g pinhead oats
coriander seeds
cardamom seeds
cayenne pepper
dried chilli
fresh green chilli
clarified butter
1/2 onion
2 boiled eggs
Dill and almond slivers to garnish
Cook porridge in traditional manner for 18 minutes
Boil eggs for 4 minutes, shell and allow to cool
Soften onion and chilli in ghee
Grind spices together and add to butter
Add spices to the onion/chilli mix and cook for a further 2 minutes
Flake in smoked haddock and 1.5 chopped, boiled eggs.
Add porridge to the haddock/onion spice mix and blend together for 1 minute and remove from heat.
Season to taste

Garnish with 1/2 devilled spice egg, dill and almond flakes. Pour whisky around the plate and set it on fire to serve. Obviously allow flames to die down before eating.