Creamy, nutty porridge made with Scottish pinhead oatmeal, water, and a pinch of salt — the authentic Highland breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden bowl
Garnishes: cream, honey drizzle, fresh berries
Accompaniments: cold milk or cream on the side
Instructions
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1
Bring water to a rolling boil in a heavy saucepan.
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2
Slowly pour in oatmeal, stirring constantly with a spurtle or wooden spoon.
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3
Reduce heat to low. Simmer for 20-25 min, stirring frequently.
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4
Add salt in the last 5 min of cooking — adding it earlier toughens the oats.
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5
Serve in wooden bowls (tradition) with a separate cup of cold cream for dipping.
Did You Know?
Traditionally, Scots stir porridge clockwise only — stirring counter-clockwise was believed to invite the devil.
Chef's Notes
Equipment Tips
- heavy saucepan
- spurtle or wooden spoon
Garnishing
cream, honey drizzle, fresh berries
Accompaniments
cold milk or cream on the side
The Story Behind Scottish Porridge
Porridge has been the foundation of the Scottish diet since oats were first cultivated in Scotland's cool, damp climate over a thousand years ago. It was the primary sustenance of Highland crofters and Lowland workers alike. The World Porridge Making Championship is held annually in Carrbridge, Inverness-shire, keeping the tradition alive.
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