Porridge – as you like it!

Porridge – as you like it!
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Porridge has so many variations: in our house, I like mine with salt and Bosse likes his with muscovado sugar! Others like to add berries or honey…anything goes! Whatever the topping, for us, cream is essential and if you’re on holiday on Islay, a wee dram is mandatory too! Here we are at Glenegedale. There is also a choice of oats: rolled oats for a quick result; medium oatmeal flour for a smooth result, and, our favourite, pinhead oatmeal for a slightly nutty textured result. Every family has their own method so here’s ours! Whatever your preference porridge makes a very healthy start to the day.
Servings
2 people
Servings
2 people
Porridge – as you like it!
Print Recipe
Porridge has so many variations: in our house, I like mine with salt and Bosse likes his with muscovado sugar! Others like to add berries or honey…anything goes! Whatever the topping, for us, cream is essential and if you’re on holiday on Islay, a wee dram is mandatory too! Here we are at Glenegedale. There is also a choice of oats: rolled oats for a quick result; medium oatmeal flour for a smooth result, and, our favourite, pinhead oatmeal for a slightly nutty textured result. Every family has their own method so here’s ours! Whatever your preference porridge makes a very healthy start to the day.
Servings
2 people
Servings
2 people
Instructions
  1. For pinhead oatmeal…. Place the oats in a pan and cover generously with boiling water from the kettle. Stir with a wooden spoon to ensure there is none lumped together. When free flowing, allow to rest and for the oats to absorb some of the hot water for approx. 10mins (however long you are in the shower).
  2. When you are free to watch over the pan, set it on the hob over a medium high heat and return to boil. Simmer for approx. 10mins, stirring, until it is thick and creamy.
  3. Taste – if it is a little too nutty for your taste, simmer for another 5mins and so on. Rolled oats take much less time and no soaking however they have less texture.
  4. Serve in heated bowls with your choice of accompaniments and set yourself up for the day.
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Cold Smoked Belhaven Trout with Clerkland Crowdie

Cold Smoked Belhaven Trout with Clerkland Crowdie
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A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Cold Smoked Belhaven Trout with Clerkland Crowdie
Print Recipe
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Instructions
  1. Arrange folds of trout with chunks of crowdie on a platter and drizzle with dressing.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/watch-video-tasty-sea-trout-recipe/

https://www.youtube.com/watch?v=4fpFcKHelSU

recipe: wendy barrie

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Ballintaggart’s Barbequed Venison with star anise, rhubarb, chard and honey

Ballintaggart's Barbequed venison with star anise, rhubarb, chard and honey
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Servings
4
Servings
4
Ballintaggart's Barbequed venison with star anise, rhubarb, chard and honey
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the oven to 120 C. Place the rhubarb into a shallow baking dish and drizzle with honey, cordial and scatter over the sugar and star anise. Cover the dish loosely with pieces of greaseproof paper and place in the oven for 20 minutes, or until the rhubarb is soft but not broken down. Remove from the oven and set aside.
  2. Season the venison all over with salt and pepper and rapeseed oil. Heat a pan over a high heat and once really hot add the venison loin. Cook, for 4-5 minutes for medium-rare. Remove the meat from the pan and leave to rest somewhere warm for 3-4 minutes.
  3. Divide the rhubarb equally between 4 large plates, reserving the syrup in the bottom of the plate. Cut the loin into thick slices and lay it around the rhubarb, scatter over the chard and drizzle the reserved honey-and-anise syrup. Serve straight away.
Recipe Notes

recipe & photo: Ballintaggart Farm

 http://www.ballintaggart.com

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