Oatmeal Porridge

Name: Oatmeal Porridge
Yield: Serves 2 (or one very hungry camper!)
Ingredients: 150 g/5 oz oatmeal (I use Aberfeldy pinhead or medium Scotch oatmeal) covered with water and soaked in water for 12 hours; grated nutmeg, to dust; 150 g/5 oz oatmeal (I use Aberfeldy pinhead or medium Scotch oatmeal) covered with water and soaked in water for 12 hours; 150 g/5 oz oatmeal (I use Aberfeldy pinhead or medium Scotch oatmeal) covered with water and soaked in water for 12 hours; a generous dram of Talisker, or whisky of your choice; 150 ml milk; a knob of butter; a generous dram of Talisker, or whisky of your choice; double cream; 1–2 tablespoons brown sugar

With Whisky and Brown Sugar

Preparation info

Serves
2

Difficulty
Medium

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

Some traditionalists believe that real porridge should be made with oatmeal, soaked the night before, and simmered with water and salt the next day. Certainly, the oatmeal lends a different texture and nutty flavour to the porridge and the best bowlful I have ever had was at a breakfast with Claire Macdonald at Kinloch Lodge on the Isle of Skye. Her head chef, Marcello Tully, makes a thick,

Ingredients

Gluten-free
Breakfast
Vegetarian

Ingredients

Method