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Porridge
The Scottish Dish! |
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1/4 cup medium oatmeal
1 cup water
pinch of salt
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To Scots, porridge is the Scottish dish. It is weighed down with traditions; to cook, it must be stirred clockwise with the right hand, using a spurtle or theevil; a straight round wooden stick like a wooden spoon with half one side of the spoon cut off. It must be eaten standing up, from a birchwood bowl with a horn spoon with separate milk or cream bowls into which each spoonful is dipped. Salt may be added, but not sugar (styled an English affectation). Many Highland people sprinkle raw oatmeal on top of each bowlful to help it 'stick to the stomach', to lengthen the time until one has to eat again. Oatmeal 'scrubs' the bowels; bowel cancer is almost unknown where oatmeal is eaten. To make porridge creamier, cook with half water, half milk. Porridge is served much runnier in Scotland than elsewhere in Britain, where it is almost paste-like because of using a larger flake oatmeal.
Boil water in a saucepan until bubbling. Add oatmeal in constant stream with left hand while stirring with right. Continue stirring while bringing back to boil to avoid sticking. Once boiling, pull half off heat, cover, simmer very gently for about 10 minutes. Add salt, stir in, cover again, simmer very gently for about another 10 minutes. When porridge is as thick as desired, serve hot.
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Preparation Time: |
Serves: 1 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Nick Fiddes
United Kingdom |
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| This recipe has been viewed 21706 times. |
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