WE all know that the Brits are best at making porridge, but now it’s officially true.
Adam Kiani, 25, from Birmingham, recently beat 59 others from 21 countries around the world, including Germany, the Netherlands and Australia, in the global porridge competition, the Golden Spurtle.
His school friend James Leach, 24, also entered the competition, making it to the finals alongside him.
Together, they've created Instagram page Forridge, and are proving the easy and healthy breakfast staple doesn’t have to be boring.
They've made six delicious recipes for us, all serving one.
These include Adam's winning dish called The Forest Of, as well as James' entry, The Green Lanes.
READ MORE FOOD FEATURES
AIR TIME
I tested air fryers under £50 – the best one cooked chips rapidly & is so stylish
CAPTAIN BIRDSPIE
I tested supermarket fish pies – £2.25 winner was as good as in restaurant
The Scotch
Ingredients:
170g untreated oats
426ml water
A large pinch of sea salt
Most read in Fabulous
FACE THE MUSIC
I starred in Love Actually – now I’m gigging in pubs but STILL get royalties
FAIER PLAY
Inside the life of Sam Faiers’ kids – from £1k a night holidays to £2.25m pad
WHO’S THAT?
I ditched my heavy goth make-up – people ‘gasp’ at my au naturel beauty
Family Dispute
My wife died on our wedding day, I’m broken but my mother-in-law is suing me
1 heaped tsp of butter
1 heaped tsp of brown sugar
1 tbsp of cream
Method:
Place the untreated oats, water and sea salt into a saucepan and stir continuously over a medium heat for 20 minutes, or until it’s at your preferred consistency.
Serve into a bowl, and add the butter and brown sugar on top.
Then serve with cream on the side, if you wish.
The Raspberry Rose
Ingredients:
170g untreated oats
426ml water
A large pinch of sea salt
1/2 tsp of crushed cardamom
50g pistachios, finely chopped
150g raspberries
1tsp of lemon juice
1 tbsp of honey
1 tbsp of yoghurt
Rosewater to taste
A handful of pomegranate seeds
Method:
Leave a handful of pistachios to the side.
Then place the rest of them, along with the untreated oats, water, cardamom, and sea salt into a saucepan and stir continuously over a medium heat for 20 minutes, or until it’s at your preferred consistency.
While that’s on the stove, make your raspberry puree, by blending half of the raspberries with the lemon juice.
Meanwhile, make your rose yoghurt by mixing the yoghurt with the rose water and a little bit of raspberry juice from the puree that you've already made, as well as a pinch of salt.
Once the porridge is ready, serve into a bowl, and drizzle the raspberry puree and rose yoghurt over it.
Sprinkle over the rest of your pistachios, raspberries and pomegranate seeds.
Then drizzle the honey on top to finish.
The Strawberry Three-Way
Ingredients:
2 basil shortbread biscuits (75g plain flour, 50g caster sugar, 50g butter, a handful of dried basil and sea salt and black pepper to taste, serves 8)
170g untreated oats
426ml water
2 large pinches of sea salt
400g strawberries
60ml balsamic vinegar
2tbsp of demerara sugar
10 basil leaves
1 jar
Method:
First of all, if you’ve not bought it from the shops, you’ll need to make your basil shortbread in advance.
While you’ll only need two to top a bowl of porridge, eight can be made from 75g plain flour, 50g caster sugar and 50g butter.
Mix them together, along with a healthy turning of ground black pepper ground, a good handful of dried basil, and a sprinkle of sea salt, and knead into bread crumbs, which will form your dough.
Chill your dough for about half an hour, then take it out of the fridge and cut into eight fingers.
Put it on a lined piece of parchment and heat at 150° fan for about 20 minutes.
Then set aside.
You’ll also need to pickle some of your strawberries in advance.
To do this, finely chop a third of the punnet, and put into a jar.
Then, place the balsamic vinegar and demerara sugar into a pan, along with the basil leaves and a sprinkle of sea salt.
Bring to the boil.
Once cooled, add to the jar of strawberries and set aside.
For the porridge, place the untreated oats, water and a large pinch of sea salt into a saucepan and stir continuously over a medium heat for 20 minutes, or until it’s at your preferred consistency.
Meanwhile, create a strawberry basil puree, by blending together half of the strawberries you have left, with some coarsely chopped basil.
Chop up the rest of your strawberries.
Once the porridge is ready, serve into a bowl, and lay out the pickled strawberries and fresh strawberries, as you wish.
Drizzle the strawberry and basil puree over, and then crumble up about two shortbread biscuits. Add a basil leaf to serve.
The Coffee Cream
Ingredients:
170g untreated oats
426ml water
1/2 teaspoon of crushed cardamom
A large pinch of sea salt
3 tbsp cream
1 tsp coffee powder
50g dried apricots chopped
50g hazelnuts, chopped
8 dates
3 squares of dark chocolate
Method:
First, toast your chopped hazelnuts in a pan on a medium heat, and stir occasionally until golden brown.
Also, to make your date paste, pip them and then place them in a pan with a splash of boiling water, and stir until at a thick consistency.
Then, place the untreated oats, water, cardamom and sea salt into a saucepan and stir continuously over a medium heat for 20 minutes, or until it’s at your preferred consistency.
Meanwhile, in a mug, make an espresso shot with just a teaspoon of coffee powder, and a splash of water.
Then, to make your coffee cream, add the espresso shot and cream into a pan, and keep it stirring.
Once your porridge is at the right consistency, serve in a bowl, and drizzle the coffee cream and date paste on top, along with the toasted hazelnuts and dried apricots.
Then, place the three squares of dark chocolate on top to serve.
The Green Lanes
Ingredients:
170g untreated oats
426ml water
A large pinch of sea salt
Half a bulb of fennel, chopped in fine rings
1 tbsp sesame oil
2 tbsp sugar
2 tbsp water
5 star anise
2 tbsp sesame seeds
2 tbsp nigella seeds
2 tbsp fennel seeds
1 tbsp walnuts
50g feta
1 tbsp yoghurt
4 turns of black pepper
1 tbsp honey
Method:
Place the untreated oats, water and sea salt into a saucepan and stir continuously over a medium heat for 20 minutes, or until it’s at your preferred consistency.
Meanwhile, heat sesame oil in a pan on high for 2 mins.
Add your fennel, and soften for 5 mins.
Add in the sugar and water with the nigella, fennel and sesame seeds, as well as the walnuts. Cook until caramelised.
Add more water if the mixture begins to blacken, and lower the heat.
Meanwhile, in a bowl, whip feta together with yoghurt and black pepper. Simply use a spoon of fork to turn this mixture into a smooth paste or purée.
Simultaneously stir your porridge & fennel until the porridge has thickened to your desired consistency, and the fennel has suitably caramelised.
Serve in a bowl with the feta whip, and a further handful of seeds, and honey.
The Forest of Porridge
Ingredients:
170g untreated oats
426ml water
A large pinch of sea salt
100g mixed mushrooms, roughly chopped
1 tsp sea salt
1 Star anise
1 tbsp Sesame oil
1 red plum, chopped
1 tbsp dark soy sauce
1/2 tbsp light honey
A few fresh mint leaves, chopped
1tbsp Greek yoghurt
50g blanched hazelnuts, chopped
1 fresh mint leaf
Method:
Boil a pan of water with a teaspoon of salt, and add the chopped mushrooms and star anise.
Meanwhile, place the untreated oats, water, cardamom and sea salt into a saucepan and stir continuously over a medium heat for 20 minutes, or until it’s at your preferred consistency.
Mix together the soy sauce and honey.
When the mushrooms are boiled, remove them from the pan and onto a plate lined with tissue, patting them dry.
Add the mushrooms into the hot frying pan with sesame oil, and sear them until golden brown.
Add the honey-soy glaze and toss until it begins to become stickier.
Remove from the heat and tip into a bowl.
In the same frying pan, add the chopped plums, half a cup of water, and one teaspoon lemon juice.
Cook until they soften and turn a vibrant pink in colour.
Meanwhile, combine the yoghurt and chopped mint in a bowl.
Read more on The Sun
FINAL FIX
Sceptical Strictly fans accuse show of fix in favour of ‘BBC favourite’
KITCHEN SKILLS
Sue Radford's daughter Tillie shows off cooking skills as she makes dessert
Finally, toast the hazelnuts in a separate pan until golden.
Add the porridge into a bowl, and top with the mushrooms, plums, mint yoghurt and toasted hazelnuts.
Source: Read Full Article