Traditional Recipe

4oz Oatmeal
5 fl oz milk
1 pint boiling water
1 level teaspoon of salt

Mix oatmeal and milk together to form a paste, then add the boiling water. Heat and simmer for 15 minutes, stirring occasionally. Stir in salt and serve.
Recipe taken from The Golden Spurtle where it is listed as the recipe of the 1998/1999 World Porridge Making Champion.

Modern Takes

Porridge Portsoy

Porridge mixed with whipped cream and Heather Cream (whisky & cream liqueur).
Pour this mixture into a glass to half fill.
Add a layer of home made rhubarb ginger jam.
Add a small layer of porridge mix.
Reduce Crabbie's Green Ginger, grated fresh ginger and zest of lime over a heat into a syrup. Then mix in redcurrants and double cream. Add a layer to glass.
Finish off with whipped double cream.
Recipe from The Golden Spurtle (a spurtle is the round wooden stick used to stir porridge). This recipe won Duncon Hilditch the title of 2002 Specialty Porridge Maker at the World Porridge Making Championships.

Porridge

knob of butter
2 tsp white wine
110g/4oz oats
¼ (approx.) pint of milk
splash of double cream
drizzle of honey

Gently melt the butter in a pan and add the wine. Stir in the oats.
Whisk in the milk and heat for a few minutes (according to packet instructions) to thicken.
Stir in the cream and heat for another minute until smooth and creamy.
Remove from the heat and spoon into a serving bowl. Drizzle the honey over to serve.
Recipe from BBC Food


	Porridge

		Traditional Recipe 4oz Oatmeal 5 fl oz milk 1 pint boiling water 1 level teaspoon of salt Mix oatmeal and milk together to form a paste, then add the boiling water. Heat and simmer for 15 minutes, stirring occasionally. Stir in salt and serve. Recipe taken from The Golden Spurtle where it is listed as the recipe of the 1998/1999 World Porridge Making Champion. Modern Takes Porridge Portsoy Porridge mixed with whipped cream and Heather Cream (whisky & cream liqueur). Pour this mixture into a glass to half fill. Add a layer of home made rhubarb ginger jam. Add a small layer of porridge mix. Reduce Crabbie's Green Ginger, grated fresh ginger and zest of lime over a heat into a syrup. Then mix in redcurrants and double cream. Add a layer to glass. Finish off with whipped double cream. Recipe from The Golden Spurtle (a spurtle is the round wooden stick used to stir porridge). This recipe won Duncon Hilditch the title of 2002 Specialty Porridge Maker at the World Porridge Making Championships. Porridge knob of butter 2 tsp white wine 110g/4oz oats ¼ (approx.) pint of milk splash of double cream drizzle of honey Gently melt the butter in a pan and add the wine. Stir in the oats. Whisk in the milk and heat for a few minutes (according to packet instructions) to thicken. Stir in the cream and heat for another minute until smooth and creamy. Remove from the heat and spoon into a serving bowl. Drizzle the honey over to serve. Recipe from BBC Food

What is it? Porridge was the mainstay of many a family in Scottish history. It was often made the night before and reheated to serve. Some say it is still best if left to cool and reheated. Any leftovers were set out in slabs to cool and were taken by the workmen as a snack. Rabbie Burns called it the "the chief of Scotia's food." It has many names throughout Scotland - leetch-yuh is Gaelic for porridge - milgruel in Shetland - tartan-purry is the thin porridge made with the liquor in which kale has been cooked - cauld steer(ie) is oatmeal stirred in cold water (or sour milk) - foorach is buttermilk, whipped cream, or whey with oatmeal stirred in Aberdeen

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