Put ¾ of a mug of oats into a pan
add
1 mug of milk
1 mug of water
a pinch of salt
a dessert spoon of butter
Gently warm, stirring as you do until just beginning to bubble.
Take off the heat and put a lid on the pan.
Let it stand a few minutes or until you are ready to serve.
Reheat to a gentle boil warming until nicely thickened.
Pour into two bowls.
Add a spoon of Tate & Lyle Golden Syrup to each.
Now pour over each about a serving spoon of cold milk.
Serve and consume immediately.
I think
“porage” is the British spelling of the word
and
“porridge” is the American equivalent
Scott’s was a British company
and
Quaker is American
though
Cadbury is now American
so who knows?
Scott’s Porage Oats is a Scottish breakfast cereal (a brand of porridge)sold in the United Kingdom. The former Scott’s Company was established in Glasgow by A&R Scott, two brothers who made a partnership to manufacture oat products.
Scott’s was purchased by Quaker Oats in 1982.
I think we, the British can still lay claim to our word “porage”.
Other brands of porage are available in this country.
Hilary and I both enjoy this dish sometimes at different times of day. We, however, disagree about the spelling of the word.
I think there is a difference in flavour/flavor which is quite noticeable.
I’ve been experimenting with steel cut aka pinhead oats, which have a greater fibre content than rolled oats. Let’s just say that for someone brought up on Quaker Oats they are something of an acquired taste…
Sounds an interesting way - I put my oats and milk mix in the microwave 3 minutes but your method sounds more appealing somehow especially as ive lost the taste for porridge lately.
These days we want everything with no delay. For that we sacrifice quality.
All forms of culinary process benefit from allowing a little more time. Often it involves no more effort than being willing to wait, while taste, texture, the nature of the product all develop and improve over time.
Anyone who has made something as straight forward as a stew will know how serving up a repeat next day delivers improvement on all fronts. It is that delay that delivers a bonus.
It is all about timing. In addition the process is far easier, more laid back.
Stroke has slowed me down, I can take advantage of that.
(I’ve found that the best oats for this are the cheapest supermarket economy brand. Somehow taste and texture are improved.)
Bobbi - you are so right. I find this with curries They always seem nicer on day 2! I think it was yourself who said about leaving dough (for bead) i always use the timer (ok I cheat with a machine)- last week I forgot to turn even that on so it had nearly 20 hours🤦♂️ and sure enough the longer it’s set the better.
The more the preparation the better too though thee are days when I need a quick meal hence the sausages & stuff. I do like the slow cooker another example of taking time.
There’s a pork sandwich I make called Bifana, it’s Portuguese street food. Now you can make Bifana and it tastes great but the real secret to a really delicious Bifana is what they call “old sauce”, I make the sauce and freeze it after using it to cook with. Then next time I make Bifana, I take out the frozen sauce, reheat it and add more fresh sauce, then cook the pork in that. I then pop that sauce back in the freezer for next time, and so on. The old sauce has been cooked many times and this is how they do it on the streets of Portugal, the sauce stays in the pot and gets re-used time and time again, the flavours becoming more distinct and emulsified over time.
I used to have a hate of porage as my gran made it for us and her being Irish meant as much salt as the Irish sea- an acquired taste but tradition in her house if it was served you ate it. Took me to my late 20’s to try this again.
I go with some sultanas with cinnamon and honey but always on the cooker as feel it’s better. As well as a good slow release of sugar it has additional health benefits and for us helps lower cholestarol too. A super food which once was fed to horses it seems.
Btw, I think North Americans call their porridge oatmeal, the confusing aspect is when someone utters “They are hoovering up their oatmeal”. Hoover being a North American company but adopted into British as a verb. I think porage is a phonetic spelling of porridge, the later being a derivative of French, pottage. Have I settled a debate or just added fuel to the fire
I have never noticed that the Scott’s oats packaging calls them PORAGE OATS - has it always been like this? I have bought them and made porridge and flapjacks but never noticed the word porage.
I have recently started making “overnight oats” which I think saves me a bit of time for when I have my breakfast oats. I make them the night before by adding yoghurt, milk and chia to the oats, mix it well and store it in the fridge.
In the morning I take it out and let it rest at room temperature for a while and then add some fruit and nuts and when I don’t use chia I add flax seeds.
It’s lovey way to eat oats. I still make the hot porridge at least once a week.
ManjiB - you are an inspiration! I wouldn’t normally try that but it looks good and I like nuts. I don’t do yoghurt though it has an adverse affect though some flavoured ones go down fine. I’ll try a variation sometime…..
What is under the nut/ surface please?
Is this a muesli rather than cooked porage? I love oats served uncooked so I heartily approve if that is so.
A sprinkling of uncooked oats on top of cooked porage can add a different look and texture, you might fancy trying it.
Hi Rick (you said you are Bald and so I take it your forename is Rick - a proper Hercule is what I is )
The picture of the breakfast meal is made up as below.
In a jar or other suitable vessel to hold a portion (I use old 450g cottage cheese pots) put in a portion of oats (I use 3 handfuls) but use a measure to suit you then add 7 tablespoons of home made yoghurt (or curd), Mix and then add milk or water to a consistency that you like - I like it runny so add quite a bit. Then add chia seeds (2 teaspoons) and mix. Once mixed thoroughly put in fridge overnight (hence name “Overnight Oats”). In the morning, take out and let rest or add toppings and enjoy. Toppings can be whatever you like. I used berries (blue, straw, rasp), apple, persimmon (in picture), banana or any fruit of your choice. The nuts I use is a mix of pumpkin seeds and sunflower seeds.
In the picture, the base is the overnight oats mix which I have further topped up with a bit more milk as it was too thick for me and toppings are persimmon (half large), sunflower and pumpkin seeds and a spoonful of roasted flaxseeds.
But it’s really whatever you like - key bit being the overnight soak.
The bowl contains as
Base:
Oats - ½ cup
Chia seeds (do not add if you are going to use flax seeds as topping - they seem not to work together)
)