Lately, there's been a wee nip in the air and mists draped over the hills towards Mulligan's Flat. So I've stepped up our breakfast to include a bowl of rib-sticking porridge—said to be the "chief o' Scotia's food" by poet and lyricist, Robbie Burns.
"Did you use your spurtle?" Peter asked, as I set down his bowl of porridge. "Oh, bother, I forgot," I replied, feeling slightly annoyed. It had been ages since I'd made porridge for breakfast, and even longer since I'd used the spurtle. Indeed, I had even forgotten that I owned one.
Originating in Scotland centuries ago, a spurtle (sometimes called a 'theevil' or 'parridge' stick) was originally devised for stirring oatmeal as it cooked. Continuous stirring using the wooden stick—clockwise and with the right hand to be precise--prevented lumps from forming in the gruel. Traditionally, spurtles have a decorative thistle-like shape carved into one end, while the other end is long, smooth and rounded, much like on a thick-handled wooden spoon. We used to sell spurtles when I had the cooking school and cookware shop, but for some reason I never acquired one back then. After seeing them mentioned on a couple of my favourite blogs, I bought my spurtle from a store in the Scottish market town of Jedburgh, just across the border from England, when we were there in 2015. The first time I used my spurtle, I had the thistle-end pointing downwards in the pot. I must admit, it worked well. And then, to my embarrassment, I found out that it's the smooth end that should used for the stirring. Interestingly enough, using the smooth end makes for much better porridge. Usually, I serve porridge with a jug of cold milk and a little pot of honey, as my mother did. Sometimes, when I'm not watching, Peter tops his porridge with a dollop (or three!) of double cream. With that in mind, I thought it was time to zhuzh up this plain, old-fashioned brekky and turn it into a heartier, more appetising dish. Our fruit bowl is stacked high with autumn plums—black amber, garnet and santa rosa—all of which are sweet, tasty and loaded with vitamins and antioxidants. I've been buying six-packs of French vanilla probiotics yoghurt; and have a good supply of this season's hazelnuts from Fourjay Farms near Orange in NSW. A fabulous combination of ingredients to serve with porridge, methinks. The resulting dish of rolled oats porridge with caramelised plums and toasted hazelnuts was inspired by Ms Heidi Swanson's recipe for porridge with prunes, hazelnuts, brown butter and yoghurt. My recipe is a doddle to prepare, and will serve two. I hope you like it as much as we do. ROLLED OATS PORRIDGE WITH CARAMELISED PLUMS & TOASTED HAZELNUTS For the caramelised plums: 1-2 teaspoons unsalted butter 2 teaspoons muscovado sugar 1/4 teaspoon of ground vanilla bean 1 large or 2 medium-sized plums For the porridge: 350mls cold water 70g rolled oats (make sure they are nice and fresh) a pinch of sea salt To finish: 30g vanilla-flavoured unsweetened yoghurt 12 hazelnuts, lightly toasted, chopped 1 tablespoon maple syrup (optional) Start by preparing the plum/s. Combine the butter, sugar and ground vanilla bean powder in a small, non-stick saucepan over the lowest heat setting. Stir periodically. Meanwhile, slice the plum/s into 8 or 10 segments, and add the plums to the pan. Raise the heat a little and cook, stirring, until the plums are tender. (Don't walk away from the stove, otherwise the caramel may burn). Remove the pan from the heat and set it aside. While the plums are cooking, heat the water in a small saucepan. As it begins to boil, add the rolled oats and the salt. Lower the heat and cook, stirring, until the porridge is thick and the oats are tender but still have some "bite". (You don't want soggy gruel). Remove the pan from the heat and stir in the yoghurt. Spoon the porridge into two serving bowls. Arrange the plums on top and drizzle over the caramelised pan juices. Finish with the chopped hazelnuts and, if you like, a drizzle of the maple syrup. Serve immediately. Preparation and cooking time: less than 20 minutes.
Over to you now, dear readers. Tell me, do you have a spurtle? What's your favourite thing to eat for breakfast?
34 Comments
22/4/2017 09:56:19 am
Never heard of a spurtle, I wonder if it does a better job than a wooden spoon? Either way, I'm sitting here at my desk ready for breakfast, wishing I could grab that bowl off my screen! YUM!
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Lizzy
23/4/2017 03:28:44 am
Hi Judy, it does indeed, as the oats are not "scraped" in the bottom of the pan, among other things.
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Lizzy
23/4/2017 03:29:03 am
I think he just might, David xx
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22/4/2017 12:10:19 pm
I just make my oats in the microwave these days -- work well with rolled oats (the quick-cooking ones too, although I don't use those). A bit more difficult with steel-cut oats, but it'll work with them, too (easier if you soak them). Anyway, this looks good -- I eat oatmeal all the time. Thanks!
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Lizzy
23/4/2017 03:29:21 am
Cheers, John, many thanks.
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Peter
22/4/2017 05:20:12 pm
It's a keeper!
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Lizzy
23/4/2017 03:29:38 am
It is, love. xxooo
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Simon Mason
22/4/2017 05:20:48 pm
Oh Liz! Yumm!!!
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Lizzy
23/4/2017 03:29:59 am
Thank you, Simone.
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Marjorie Allan
22/4/2017 05:21:49 pm
My mum brought back a spurtle for me after she visited Scotland about 20 years ago. I love it.
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Lizzy
23/4/2017 03:30:18 am
Oh wow, thank you Marjorie.
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Lizzy
23/4/2017 03:30:37 am
It really is, Amanda. : )
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Andrea
22/4/2017 08:05:55 pm
I love porridge, always have since I was a little girl and I was always fascinated by the term spurtle. Am going to try your recipe, I'm hungry after reading it and am going to track down a spurtle- something comforting about following tradition! Xx
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Lizzy
23/4/2017 12:38:03 am
Andrea, let me know if you can't find one. I'll see if I can get one from the UK, soon, xx
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Eha
22/4/2017 08:21:29 pm
Looks wonderful! I know it is healthy!! But with a hundred and one things to do the minute my still sleepy feet hit the floor, somehow I just grab my juice, a big mug of black coffee and a herring or eel or salmon open sandwich and off I go! All done in ten minutes :) ! Hmm, but this DOES look good . . .
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Lizzy
23/4/2017 03:30:59 am
That sounds good, too, Eha! xx
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Lizzy
23/4/2017 03:31:22 am
It sure is, Gary, thanks for sharing.
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Jenny B
22/4/2017 09:37:36 pm
Spurtle. How good is that word!???
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Lizzy
23/4/2017 03:32:17 am
I know, Jen. : )
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22/4/2017 09:58:18 pm
Wow! a great mix of nostalgia for the days of winter starting off with a bowl of porridge during my youth, and desire to get a warming bowl of your updated version on the table. During my youth mum made the porridge much the same as yours, only stirred with a wooden spoon rather than a 'spurdle' (wonderful word that). We topped it with dark brown sugar, and if we were lucky enough to be first to the table the cream from the top of the milk. If we were late to the table, alas, we were stuck with the skimmed milk that remained in the bottle. I sense this post of yours is going to get a lot better of attention, and rolled oat sales are going to escalate.
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Lizzy
23/4/2017 12:34:59 am
Yummy, Chris, lovely memories! : )
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23/4/2017 01:33:28 am
What a delicious breakfast, I love the caramelized plums with hazelnuts!
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Lizzy
23/4/2017 03:33:28 am
Exquisite, Laura!
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23/4/2017 01:43:31 am
Looks delicious, I have been starting my days of late with a bowl of muesli, yogurt and figs. All locally produced and from the farmers markets. So yummy!
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Lizzy
23/4/2017 03:34:17 am
Sounds like a great way to start your days, Anna. We've had the most glorious days here lately... so warm and sunny! I'm glad it gets cool overnight, otherwise I can barely sleep. xx
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23/4/2017 05:43:25 am
I loooove porridge! And I love my spurtles! I think I have 4. It just feels right when you stir with a spurtle doesn't it?
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25/4/2017 10:01:06 pm
I always forget to use my spurtle! Despite that, I treasure it, purchased in Edinburgh :)
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26/4/2017 01:55:41 am
Dave uses the spurtle every weekend when he makes whisky oats for breakfast.
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17/5/2017 05:48:54 pm
This is how my perfect breakfast looks like, Liz! Porridge is the best breakfast ever and your recipe is so mouth-watering!
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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