Ba­nana por­ridge and but­tered ap­ples

The Irish Times Magazine - - FOOD -

In­gre­di­ents 1 cup rolled oats 1.5 cups ( 12fl oz) boil­ing wa­ter 1 cup ( 8fl oz) milk of your choice A pinch of salt 1 ba­nana, sliced thinly ( bruised ones are fine) 2 tbsp ap­ple or maple syrup For the but­tered ap­ples: 50g ( 1oz) but­ter 2 eat­ing ap­ples, cored and thinly sliced 1 tbsp sugar or syrup

Method 1. Place oats, wa­ter, milk, ba­nana and salt in a saucepan and bring slowly to the boil over medium heat. Re­duce the heat and cook for 10 min­utes, stir­ring of­ten. The ba­nana should al­most dis­solve. 2. Re­move from heat and let the por­ridge stand, cov­ered, for two- three min­utes be­fore serv­ing. Add more liq­uid to suit your taste. 3. To make the but­tered ap­ples, melt but­ter in a fry­ing pan over medium heat. Add the ap­ples and sprin­kle with sugar or syrup. Cook gen­tly un­til the un­der­sides of the ap­ples are pale golden. Turn slices over very gen­tly, and cook un­til golden and translu­cent. 4. To serve, spoon por­ridge into two bowls, top with but­tered ap­ples and syrup. Tips: If you have a glut of ap­ples, pan fry them as above in batches and freeze in por­tions. If you are not a fan of ba­nana just leave it out.

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