Macroom Oatmeal Porridge
Virtually every morning in winter, I start my day with a bowl of porridge. Seek out Macroom stone ground oatmeal which has the most delicious toasted nutty flavour. It comes in a lovely old-fashioned red and yellow packet, which I hope they never change.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
155g Macroom oatmeal
1.4 litres water
1 level teaspoon salt
Obligatory accompaniment: soft brown sugar
Method
Bring 6 cups of water to the boil, sprinkle in the oatmeal, gradually stirring all the time. Put on a low heat and stir until the water comes to the boil.
Cover and simmer for 15-20 minutes, stirring occasionally. Add the salt and stir again.
Serve with Jersey cream or whole (preferably raw) milk and soft brown sugar melting over the top or any other favourite toppings of your choice.
Leftover porridge can be stored in a covered container in the fridge – it will reheat perfectly the next day but will need some extra water added.
Note: If the porridge is waiting, keep covered otherwise it will form a skin which is difficult to dissolve.
