Friday, 6 July 2012

ITTP Prague TEFL: Did You Get Your Oats Today?

(Click on photo to enlarge)
This week I thought I'd go for a simple breakfast option which can be enjoyed any time of the year, by varying the pimped up stage of the recipe. When I was little, all dressed up in my school uniform and ready for the journey to school, my Mum used to often cook up porridge for breakfast. I loved the warmth it gave me and of course looking back, the energy too. Back then the porridge came in a cereal box with a picture of an enormous Scot dressed in a kilt and that seemed to re-emphasize the fact that this was like spinach for Popeye, or hair extensions for Samson. Part of that energy boost I imagine would have been the added sugar to the box contents and on top of that we used to have the porridge cooked with milk and then drizzled with Tate's Golden Syrup. I swear that on those days I could run the 100 meter dash backwards in less than 5 seconds flat :-) Here is a puritan's porridge recipe, just as they recommend up in wee bonnie Scotland (with a few modifications from a Southern Englishman) :


Oats (Ovsene vlocky)
Honey (Med)


Take your oats, place in a pot, add a few pinches of salt, stir and cover with water. Leave to soak overnight.
In the morning turn on the heat, put the pot on, stir until boiling and then simmer for 5 minutes on a low heat (or simply off the heat with the pot lid on).
Serve into a bowl and drizzle the honey over the top.

Preparation Tip:

In the photo I made a traditional type of 'gloopy' porridge.
You can also make a more 'muesli' type style of porridge by adding less water and once your mixture is boiling you should take off the heat at once and leave to rest with the lid on for 5 minutes (with the lid off if you are after al dente).

Pimp it up:

The obvious pimp up which springs to my mind is adding a tot of Scottish Malt Whisky either to the pot or the serving bowl.
In summer you could let the porridge cool a bit before adding berries and chopped fruits.
In Winter you could go for some grated chocolate sprinkled over the top and perhaps some cherries soaked in brandy.
We find that adding raisins, cinnamon or poppy seeds (Mak) also works well.

Hope it helps!

Dobrou chut!/Bon appetit!

Neville :-)