The first time we had porridge served with an apricot compote was when we stayed at Eastward House. We really enjoyed it and I’ve spent a fair amount of time since trying to recreate the compote in our own kitchen. My version does not quite match theirs but, now that I’m getting some decent results, I thought I would share my simple recipe as a tribute to Patrick & Keiko at Eastward House.
Ingredients (for 4 servings)
6 fresh apricots
½ teaspoon of freshly grated nutmeg
½ teaspoon of ground cinnamon
1 dessert spoon of honey
Cooking time: at least one hour
Pre-heat your oven to 160c
Chop the apricots into small pieces and place in a small casserole dish
Add the freshly grated nutmeg, cinnamon and honey. Stir thoroughly.
Cover the casserole dish with a lid or with tin foil
Place in the oven. Stir every half hour and remove once the apricots have broken down to the consistency of a thick sauce with small soft chunks of fruit.
Tip1: if you are having this with porridge first thing in the morning, then prepare the night before and re-heat.
Tip2: see Perfect Porridge if you want to know how I make it.
I really do not like eating wallpaper paste. Porridge, in my view, should be creamy but still retain texture and good flavour from the oats. I have been trying to perfect my porridge for about three years. I have never shared a recipe before….but now I’m sharing this one.
Ingredients (for 2 people)
60g of Jumbo Oats (preferably organic)
175ml of whole or semi-skimmed milk
175ml of water
¼tsp of salt
Spurtle (or a wooden spoon handle) for stirring
Potlicker (rubber spatula) for serving
Cooking time: 30minutes
- Heat your oven to 190C. Spread the oats over a clean, dry baking tray and place on the middle shelf for around 15 minutes. Rotate tray every 5 minutes for more even roasting. You want the oats to change from their pale starting colour to a golden shade and this roasting gives the oats a more nutty flavour. Check regularly after 10 minutes as they can quickly move from golden to burnt!
- Gently heat the milk and water while the oats are roasting.
- Once the oats are golden brown transfer them to the warmed pan of milk/water and stir. Turn up the heat to medium and just bring to the boil – take care not to rush this. If you boil too hard you will break down the texture of the oats.
- The moment the mixture starts to bubble reduce the heat to the lowest setting.
- Leave for 4 minutes, stirring occasionally, then add salt and stir thoroughly.
- Leave for another 4 minutes, stir again. Serve with honey or brown sugar, dried or fresh fruit, a small moat of Scotch or whatever else takes your fancy!