Recipe by Stuart Reid – 2013 Entry<\/p>\n
Ingredients:<\/b><\/p>\n
300g smoked haddock
\n500g pinhead oats
\ncoriander seeds
\ncardamom seeds
\nturmeric
\ncayenne pepper
\ndried chilli
\nfresh green chilli
\nclarified butter
\n1\/2 onion
\n2 boiled eggs
\nsalt\/pepper
\nWhisky
\nDill and almond slivers to garnish
\nMethod:<\/b>
\nCook porridge in traditional manner for 18 minutes
\nBoil eggs for 4 minutes, shell and allow to cool
\nSoften onion and chilli in ghee
\nGrind spices together and add to butter
\nAdd spices to the onion\/chilli mix and cook for a further 2 minutes
\nFlake in smoked haddock and 1.5 chopped, boiled eggs.
\nAdd porridge to the haddock\/onion spice mix and blend together for 1 minute and remove from heat.
\nSeason to taste<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Recipe by Stuart Reid – 2013 Entry Ingredients: 300g smoked haddock 500g pinhead oats coriander seeds cardamom seeds turmeric cayenne pepper dried chilli fresh green chilli clarified butter 1\/2 onion 2 boiled eggs salt\/pepper Whisky Dill and almond slivers to garnish Method: Cook porridge in traditional manner for 18 minutes Boil eggs for 4 minutes, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[197],"tags":[],"yoast_head":"\n