I was inspired to make Scottish porridge after reading Waypoints: My Scottish Journey by Sam Heughan.
On the Page
This was recommended by a friend at a recent Galentines' Blind Date with a Book event. I'll be honest: I am not a fan of the Outlander series; I have not enjoyed either of the movies in which he starred that I actually watched. Still, I enjoyed this memoir.
This memoir crosses back and forth between Sam's earliest memories as he hikes the West Highland Way to Scotland's highest peak of Ben Nevis. Sam's father abandoned him when he was a toddler and that impacted many of his decisions in life. Along the trek he shares stories of old friends and new ones that he meets along the trail.
The narrative voice is conversational and gives the reader the sense of tagging along with him on this journey.
On the Ridge
While I was reading this, my son and I headed out for a hike on a ridge just outside of Fremont Peak State Park. Now it wasn't anywhere near the 96 miles Heughan did on the West Highland Way, but it gave me pause to revel in the landscape and it was a lovely afternoon.
In the Bowl
There wasn't a ton of food in the memoir. Some, but not a lot...
"Whisky is a great passion of mine, and it’s been a thrill in recent years to get my own variety off the ground. My rucksack is currently digging hard into my shoulders, but I’m not sorry about the fact that I managed to squeeze in a solid steel flask among my provisions. I enjoy my first wee nip around lunchtime, along with a protein bar, when a shower sweeps through that’s strong enough for me to seek shelter under trees" (pg. 28).
"I ordered haggis, neeps and tatties as a starter, followed by fish and chips for my main meal, along with beers and a fine aged whisky for the table" (pg. 194).
"With a long final stretch to go, I need provisions. I pick out a tuna and sweetcorn sandwich (my new favourite), along with a pot of raisins" (pg. 211).
But I was inspired into the kitchen by this passage on page 190...
If anything, I arrive at the top feeling ready for the next stage of the walk. Why? Well, for once since I set out on this journey, I have fuelled up on Scotland’s breakfast of champions: a proper bowl of porridge.
Porridge is called other similar names through history. Porage, porrige or even porritch. It can be made from any grain that is cooked and mashed; it can also be eaten hot or cold. Scottish porridge dates back thousands of years and is always made using oats. I read many, many recipes for Scottish porridge with different proportions. This is the one I used and it was a hit!
Ingredients
makes one serving...double or triple as needed
1/2 cup rolled oats
2 cups whole milk
1/4 cup water
pinch of salt
Also needed: toppings of your choice
I offered blackberries, blueberries, chopped figs, chopped bananas, and honey for the sweets; preferring savory I topped mine with poached eggs, chopped green onions, and a sprinkle of smoked paprika
Procedure
Place oats, milk, and water into a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until the oats are softened to your preferred texture. Serve immediately with toppings.
I am adding this to the March 2025 #FoodieReads Link-Up.
Comentarios