← Back to Search Results
slow cooking European, Irish
Off-to-the Races Irish Porridge with Chestnut Honey

Photo by: Joseph De Leo
Comments: 0
 

Recipe

As the quintessential irish rogue, oscar wilde, once said, "only dull people are brilliant at breakfast." for that reason, we like to soak our sultanas (also known as golden raisins) in a nip of whiskey before adding them to our morning porridge.   We find it loosens the tongue and unclouds the minds of our companions and ourselves-we all shine so brightly at night that we do tend toward dullness at daybreak. This steadying bowl of oats is just the thing to fortify one for the day to come.

Yield: Provides 4 portions

Ingredients

  • ¼ cup sultanas, black raisins, or other dried chopped fruit
  • 3 tablespoons good quality Irish whiskey, plus additional if desired
  • 1 cup steel cut oats
  • ½ cup diced Bramley apple or other tart apple, such as Macoun or Cortland (about ½ apple)
  • ¼ cup heavy cream
  • ¼ cup full-flavored honey such as chestnut
  • ¼ cup chopped walnuts, fire-toasted (see Notes)

Directions

1. In a small bowl, combine the sultanas and the whiskey. Allow to stand while the fire is built.

2. Prepare a medium-heat fire, with the flames just below the grill grate. Let it burn steadily for 30 minutes. Pour 4 cups of water into a medium skillet and place it on the hottest part of the grill.

3. Bring the liquid just to a boil and slowly stir in the oats. When the mixture is smooth and beginning to thicken, move the skillet to the moderate or low heat level. The essential thing here is to keep the oats at a steady simmer so as to avoid scorching them. Simmer the porridge, stirring occasionally, for 20 minutes.

4. Stir in the apple. Continue to simmer, stirring occasionally, for another 70 minutes. The best way to know when the porridge is ready is to taste it. The oats should be tender and creamy. If they are not to one's liking, add more water, continue to cook, and taste again in 5 minutes time.

5. Swirl in the cream and honey. Sprinkle in the nuts and raisins and swish in additional whiskey, if tempted. Serve piping hot to the first pony out of the gate.

Notes

Although nuts can certainly be pretoasted before leaving home, we prefer the smoky flavor afforded by toasting them over the open flame. Simply place the nuts in a small skillet in a single layer. Set the skillet over a moderate heat and toast, tossing occasionally, until they are fragrant and golden, 5 to 8 minutes, depending on the nut variety.


© 2011 Sarah Huck and Jaimee Young
 

Nutritional Information

Nutrients per serving (% daily value)

381kcal (19%)
9mg (0%)
55g
5g
13g (20%)
0g
4g (22%)
3g
5g
20mg (7%)
25g
8g
86mg
315mg
62mcg RAE (2%)
1mg (2%)
46mg (5%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
mexican-everyday Mexican Everyday
by Rick Bayless
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lucid-food Lucid Food
by Louisa Shafia
west-coast-cooking West Coast Cooking
by Greg Atkinson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?