Fried Easter porridge
18th April 2012

Fried Easter porridge

By Emma Photography by Emma
 

I must thank my boyfriend for this recipe which I have a sneaking suspicion was one of many he had up his sleeve, at the ready, to woo me with in the early days of our courtship.  This is not to suggest however that his culinary endeavours ground to a halt once he’d won me over (which didn’t take long, I do confess), on the contrary!  They continue with the same measure of gusto with which they began.  Lucky me!

This recipe is inspired by one from the Dunsandel Store Cookbook, a gem of a book with its roots bound in the deep south, which said boyfriend bought for himself as a birthday gift several years ago (we are a match made in heaven!).  Its pages are filled with beautiful watercolour paintings and photographs of life in this wee community-centred town.  Instructions for activities outside of the kitchen are found interspersed throughout the recipes and include ideas on building indoor forts from sheets when in the depth of winter temperatures plunge and only the brave venture outside.  Patterns for go-carts are also included as well as photographs of the stores innumerable canine guests, well-attended poetry evenings and the locals on the hunt for rabbits and pigs. Recipes for which are included on subsequent pages.

I wanted to post this recipe to inspire you, dear reader, to make the most of your precious weekends regardless of whether or not they happen to be long or holiday ones.  Take the time to cook good food to share with the people who are important to you.  Stretch these moments out and make them special.  They are the ones you will remember for years to come.

Ingredients

Serves 6
  • --
  • 2 ½ cups oats
  • 2 ½ cups water
  • 2 ½ cups milk
  • Juice of 2 oranges
  • 1/3 cup slivered almonds
  • 1/3 cup currants
  • 4 tbsp mixed peel
  • ½ tsp mixed spice
  • ½ tsp cinnamon
  • 1/8 tsp freshly grated nutmeg
  • Pinch salt

Method

  • --
  • 1. Combine all ingredients in a large saucepan and cook until thick. I ended up cooking mine for 20 minutes or so to make it very stiff. This makes frying the porridge easier in the next step.
  • 2. Spoon the porridge out into a buttered shallow baking dish and smooth surface. Leave in the fridge overnight, or on the bench for a few hours to set.
  • 3. Once the porridge has set, slice into squares, or cut out with cutters to make desired shape.
  • 4. Put a bit of butter into a frying pan and fry the porridge until golden.
  • 5. Plate, top with marscapone and stewed fruit and a drizzle of maple syrup and serve immediately.
 

COMMENTS

  1. Alisha

    Ah – such beautiful words telling a beautiful story!

    You have indeed inspired me to make and share food with those important to me soon; although I daresay it might not be this exquisite!

    And it definitely sounds like you’re a match made in heaven ;)

  2. Emma

    Hi Alisha!
    Well – what a compliment to receive! You are too kind. I have no doubt that whatever you cook to share will be delicious, beautifully photographed and happily downed! =)
    Happy Cooking!
    Emma

  3. Melissa

    Looks delicious, I might try this out soon. Wondering though what that gorgeous dinner set is! Is it old and who made it?

  4. Emma

    Hi Melissa – so give it a go! You won’t regret it.
    The dinner set is old. I had bought the jug a few years ago down in Dunedin and then I was given the other pieces (much to my delight!) at the end of last year. It is a Royal Doulton set I believe.
    Happy Cooking!
    Emma

  5. Pj

    What a lovely romantic story. You must have the most wonderful boyfriend. And he can obviously cook. Reminds me of a young man i know who is overdue to visit & spend time in my kitchen. Nice to meet you Emma.

  6. Emma

    Hi Pauline,
    Thank you for stopping by our wee blog and for leaving such a lovely message. Hopefully the young man who is overdue a visit to your kitchen will pay a visit sometime soon, and with a bit of luck he might bring me with him!
    Happy cooking!
    Emma

  7. Lesley

    Never have I seen porridge cooked like this (I’m from Scotland!) – how amazing, I think I should try it. Strangely enough I’ve just posted a Maple Banana Porridge. As usual with your site such beautiful photos.

  8. Emma

    Hi Lesley,
    Thank you so much for your lovely comment! I had never tried this before either (and I eat porridge every morning) so it was a lovely surprise to get to sample a bit of porridge experimentation! Maple banana porridge sounds delicious too!
    Have a lovely week,
    Emma

 

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