The MacAlba

As a young lad in Aberdeen, I think I was put off eating porridge because the traditional accompaniment (at least in our household) was a sprinkling of salt over the top. It’s only a vague memory but I’m sure mother ate porridge that way, and that was the way it was.

Now, much later in life, I’ve rediscovered the wholesomeness of oatmeal porridge. Or perhaps, more accurately, I’ve discovered it for the first time.

Being someone who values traditions (well, some of them), I don’t make my breakfast porridge from packaged, rolled oats, but rather from steel-cut oats (also called pin-head oats).

The measurements I’ve come to use, by trial and error, are, by volume, in the ratio 1-to-4. 1 part oatmeal, to 4 parts water. For a single portion this translates to 1/4 cup of oatmeal, and 1 cup of water. By weight, 50 grams oatmeal, and 250 grams of water.

I measure the oatmeal into a pan, boil the water, add it to the oatmeal, stir the mixture to break up any dry clumps of oatmeal, cover the pan, set it aside, and then go jogging with the dogs. If you don’t want to go jogging, or take the dogs for a walk, just leave the pan, oatmeal and water for an hour or so to “steep”.

When you’re ready to make the porridge, bring the mixture to the boil, stirring frequently, then simmer for 6 or 7 minutes, again stirring frequently. The result should be a thick gluten-ey mass.

I serve the porridge with 3 dessert-spoonfuls of unprocessed wheat bran, a topping of fruit, and a couple of spoonfuls of natural yogurt. Hmmm, I wonder what if would be like if I also mixed a handful or raisins in there too?