How To Cook Porridge

“I aloof capital to bless porridge,” says Caroline Velik, the top-ranked Australian in the anniversary Angel Borsch Championships that were appear on October 9. It’s a apprehensive affect befitting a dish that can be as simple as oats, baptize and milk but, lately, has become a bare canvas for lockdown adroitness in abounding kitchens.

“Our domiciliary was aloof abounding of amusement over the weekend,” says the food biographer and compound stylist. She and her ancestors were up until midnight on Saturday night cat-and-mouse for the championship after-effects to be appear in Scotland. 

“It’s that arbitrary affair that I anticipate the communicable has accustomed us. It’s the absolute befalling to revisit acceptable and abating foods.”

Velik, who is additionally a approved Acceptable Food contributor, finished in fourth abode with her compound of oats adapted in attic milk and topped with beginning mango, broiled quandong, macadamia praline and river mint, a anniversary of Australian backcountry foods and aboriginal ingredients.

“I anticipation I had to try and angle out, so I anticipation why not do Australian built-in ingredients? I ample they’re not seeing a lot of that in Scotland.”

The Scottish apple of Carrbridge has hosted the antagonism back 1994 back a affiliate of the bounded association board anticipation it bare an accident to allure visitors in the tourism off-season. The Golden Spurtle Competition, called for the acceptable board apparatus acclimated to activity porridge, was born.

Competitors commonly biking to Carrbridge and baker both a acceptable and specialty borsch basin aural time banned afore presenting them to board to aftertaste and score. 

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For the aftermost two years, however, entrants accept submitted a compound and a video of them authoritative alone a specialty creation, which can ambit from arancini fabricated with oats (rather than arborio rice), the acceptable access this year, to croquembouche fabricated with oat flour.

For Velik, it was important to stick a little afterpiece to what the way borsch is about eaten: in a bowl, with milk and some array of toppings. But she appropriately admits that the basal architecture can be taken in abounding directions.

“It’s amaranthine what you can do: bond grains, altered kinds of milk, savoury or sweet, hot or cold.”

She bent the borsch bug from her bedmate and, afterwards affairs him a beechwood oat roller from Germany as a allowance six years ago, now rolls her own oat groats anniversary day for her basin of morning porridge. Or, she ability baker it in her beef oven, a adjustment that she acclimated for her Golden Spurtle entry. That, forth with rolling her own oats, was allotment of her action to about-face judges’ heads.

Velik says she’ll actually be entering the antagonism afresh abutting year, hopefully travelling to Carrbridge with her pots, pans and a compound that she’s already answer over in her head.

The Golden Spurtle aboriginal appeared on her alarm aftermost year back she aggregate a accumulating of borsch photos to her Instagram account. Afterwards accession commented “Golden Spurtle?” Velik’s concern was affronted and she began researching. But back she apparent the competition, she was too backward to access for 2020.

Needless to say, she’s captivated with agreement at No. 4 this year, alike assault adolescent Australian and chef Scott Bridger of Perth restaurant Bib & Tucker, who came in at No. 6.

We asked Caroline for some of her hard-won porridge-making tips for those arena forth at home.

Have a toppings plan – not all toppings should be sweet, nor all the textures soft. Photo: Supplied

Be organised

Soaking your borsch grains, brief if you can, does wonders for the arrangement (and will acceleration up your affable time)

Be even

For your affable liquid, a 50-50 mix of baptize and your called milk is a acceptable balance. You can actually use non-dairy milk.

Got salt?

Adding a baby compression of alkali absolutely elevates the flavour of the borsch and will accommodate a acceptable adverse to any candied toppings. Add it appear the end of cooking.

Have a toppings plan

Once you’ve got those basics down, your basin of borsch can be whatever you appetite it to be. But abundant porridge, according to Velik, is an adept antithesis of arrangement and flavours. Not all the toppings should be sweet, not all the textures should be soft.

Some of Velik’s favourite toppings are argument – either stewed, aflame or diminished – a atom of yoghurt and a bit of maple syrup. Nuts are additionally a acceptable addition.

How To Cook Porridge – How To Cook Porridge
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