February 4, 2019 6:11 am 3 Comments
Porridge is about the only thing that can make February alright again. Like a thick duvet as the rain dashes against the windows, it warms our frozen winter hearts, thawing our spirits. We want porridge this month – and we want it to be the most comforting porridge in the whole world. Next week we’re going to look at gluten-free porridge – and the week after that, at dairy-free porridge. This week, we’re putting no restrictions on our search. We simply want the porridge of the Gods.
We’ve searched around the world and found three superbly comforting porridges for you to choose from. Each uses a different type of grain (porridge isn’t all about oats). For each, you need the very best ingredients: Naturally Good Food has just what you require.
Luxurious Scottish Porridge
This porridge is thick and creamy, with a dash of fire in it. You’ll need to spend the rest of the morning sleepily digesting it. Though it will, if you’re so inclined, also power you up a Munro. Use our organic porridge oats – they’re beautifully soft and delicately creamy, ramping up the luxury factor.
Use a ratio of oats to liquid of 1:3 – and make that liquid water (to begin with). Then add a shot of whisky (one per head) to the mixture. Heat the oats, water and whisky together in a pan on the stove, stirring just as much as is necessary to stop the mixture sticking. Once you reach the boil, turn the heat down and continue to simmer, while stirring, for about 10 minutes. Towards the end of cooking, add a pinch of salt.
When the mixture is at the perfect consistency, remove from the heat and leave to cool slightly. Then add a good dash of single cream and, if you’re English, a sprinkling of demerara sugar.
Our second porridge is quite different: porridge from the sun and full of the sun – but in a warming, heart-of-the-roaring-log-fire kind of way. It’s made from cornmeal (also known as polenta), which makes a beautifully creamy porridge. Use the juiciest oranges you can find, for the best flavour.
Heat 2 cups of water with 1-and-a-half cups of full-fat milk, and a pinch of salt, in a saucepan. Bring to the boil, then reduce the heat and add three-quarters of a cup of polenta to the pan. Stir this in, mixing until it’s soft enough to eat (for instant polenta, this will take about 5 minutes – for other types, it could take as long as 20 soothing, spoon-stirring minutes).
Add 3 tbsp honey and the zest of half of one orange to the mixture. Leave to cool slightly.
Serve with a dollop of the following, all mixed together: 1 tbsp mascarpone, 1 tbsp thick, natural yoghurt, 1 tbsp honey and the zest of the other half of the orange. Top with segments of orange.
Mexican Chocolate Porridge
You want porridge of the Gods? We give you Mexican chocolate porridge – chewy, creamy and darkly chocolatey, with a spicy kick. This is porridge to soothe your soul and make your spirit soar. It’s based on buckwheat, which is gluten-free, and doesn’t include any dairy, so is vegan too. But that’s not why we’ve chosen it: we’ve chosen it because it will make you feel like an Aztec God.
This recipe has been adapted from https://fullofplants.com/mexican-chocolate-buckwheat-porridge/
Begin by soaking 1 cup of buckwheat groats for as long as possible, preferably overnight. Then mix the groats with 1 cup of water and 1 cup of a non-dairy milk of your choice: something slightly sweet and nutty works well, like almond milk. Tip in 1 tbsp of maple (or other) syrup and 3 tbsp of high-quality cocoa or cacao powder.
And then get creative: add a pinch of salt, a dash of vanilla extract, a grating of nutmeg, a tsp of cinnamon – and a tiny pinch of cayenne pepper, for a little kick. Non-vegans might add a knob of butter too, while vegans may plump for a spoonful of coconut oil.
You’ll need to cook the mixture for about a quarter of an hour. This won’t end up a mushy porridge: you’ll have distinct grains, with a pleasant chewiness. If you find the porridge is too runny when the grains are ready, use a slotted spoon to remove the grains from the liquid. However, do note that the mixture will thicken somewhat upon standing.
Top this amazing concoction with a spoonful of whipped cream, or coconut cream – and for true decadence, some chocolate shavings.
The best porridge in the world
The only real definition of porridge is that it should be made with a grain – or with a seed, like chia, that mimics a grain when mixed with liquid – and should be heated. Once simply peasant food, porridge is now the choice of aristocrats and professionals, the rich and the poor. And it’s our choice for all the dark, dismal mornings of February. If you too are making porridge this month, come along to Naturally Good Food – and use our ingredients to make the best porridge in the world.almond milk, buckwheat groats, cacao powder, cayenne pepper, chia seed, chocolate buckwheat porridge, cinnamon, cocoa powder, coconut cream, Coconut Oil, comforting porridge, cornmeal, dairy-free milk, dairy-free porridge, demerara sugar, gluten-free porridge, grain, honey, instant polenta, luxury porridge, maple syrup, Mexican chocolate porridge, most comforting porridge in the world, non-dairy milk, nutmeg, oatmeal, oats, organic porridge oats, polenta, Polentina, porridge, porridge oats, quick cook polenta, Recipe, sea salt, syrup, traditional Scottish porridge, vanilla extract
This post was written by Yzanne