Monday, 17 October 2011

Porridge of the Week SPECIAL

Porridge of the Week
Fruity crumble porridge

The other night, whilst mindlessly surfing the internet, I was hit suddenly with an exciting fact- that tomorrow (Monday, 10th October) was World Porridge Day. After my initial amazement that this event had somehow escaped my discovery until this point, I gathered myself together and began feverishly planning a recipe for the morning that was worthy of the occasion. I decided the recipe should involve a certain degree of preparation and should ideally use some seasonal or hand made ingredients. Having a box full of harvested apples from a friends garden, I decided on Apple Crumble Porridge, a deconstruction of the classic British pudding, using home made compote and granola. I set about cooking it up immediately.

This recipe involves more preparation than the average porridge, but it's worth the extra effort, and has a luxury finish that I think is worthy of the occasion. The blackberries give it a really rustic homely touch.


The night before you will be eating the porridge, start by making the apple compote. Peel and chop cooking apples. In a pan, melt some butter and the apples with a dash of hot water and four tablespoons of brown sugar, a sprinkling of cinnamon and a vanilla pod. Simmer until the apples break down and thicken. This should take about half an hour. Keep it thick and chunky, or puree with a hand blender if you wish.

Make the granola- the recipe for which can be found here.

Leave the compote in the pan overnight for the vanilla to infuse. In the morning, heat up your porridge and add a small sprinkling of nutmeg. Remove from the heat and spoon in a spoonful of compote and a handful of fresh blackberries, and blueberries if you wish. Tip into a bowl and top with extra compote. Sprinkle generously with granola and serve!

No comments:

Post a Comment