As a child growing up in Brazil, I was force fed porridge – so I had completely gone off the idea of eating a bowl of this! When I first joined Kinloch, the porridge was traditionally made with salt and water – a million miles apart from the version I remembered. Inquisitive to recreate my mother’s version, I thought I’d see what kind of reception it would get, and Kinloch Porridge has never looked back. The pinhead oats give the porridge added texture, but if you are having difficulty obtaining, and don’t have time to pre-soak, just use oat flakes.
Recipe by Marcello Tulley – Head Chef at Kinloch Lodge, Skye
Remember to soak oats overnight
Preparation Time: 10 minutes Cooking Time: 30-40 minutes
225gm Pinhead Oats
35gm Caster Sugar
1 Pinch of ground nutmeg
1 Pinch of ground cinnamon
50gm Double Cream
1. Place the pinhead oats in a bowl and cover with cold water the night before use or at least 8-10 hours before.
2. Using a sieve, drain the oats and place into a heavy based saucepan with the milk and butter and bring to the boil, stirring occasionally so the mix doesn’t stick to the pan. Simmer gently for 30-40 minutes or until the oats have softened.
3. Add the sugar, double cream and spices and mix well. If the porridge becomes too thick, loosen it with a little extra milk.