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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Many B&B's in Scotland serve a variation of the fry-up (see full english breakfast) but porridge and kippers is a way traditional Scottish breakfast. Ingredients:
8-10 smoked kippered herring |
1 1/2 cup steel-cut oats |
1/2 tsp salt |
Directions:
1. Add steel-cut oats to 3 cups boiling salted water. Bring back to the boil, then reduce heat and simmer, uncovered for about 30 minutes, stirring frequently. This is the porridge.
2. Meanwhile set the grill (or broiler as we know it here in the states) to low
3. Arrange the kippers on a baking sheet and put under the broiler, about 10 min.
4. Serve with toast and jam with tea, juice, coffee*
5. *Scots take their porridge very seriously, as I found out, and purists will eat their porridge with milk and salt
6. *****Check THIS out******
7. Here's a few interesting traditions about the Scots and their porridge oats from the department of completely useless information (I told you these cats took their porridge seriously)
8. * Porridge should always be stirred using a wooden stick called a spurtle, clockwise with one's right hand
9. * The Scots traditionally eat their porridge standing up. Some claim this is out of respect for the dish, oats being a very important staple in Scotland
10. * It used to be that the porridge would be dipped out of your bowl with a horn spoon, then dipped into a communal bowl of cream before consuming
11. * uneaten porridge would often be put into a 'drawer' where it would harden, then cut into oat cakes
12. * although frowned upon by purists, sugar CAN be added to porridge, as well as honey, jam, golden syrup, or molasses!
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