Perfect Porridge
On cold dark mornings we all need a good breakfast to get us going
Your star chef Carina Contini has a winning recipe for a delicious breakfast
THAT extra hour in bed when the clocks go back on October 25 is such a luxury, but then the tough school run time of year begins. The first few days are okay as your body still hasn’t adjusted to the new timetable, but when it finally catches up and we’re in the heart of November you need Big Ben at noon to get the girls up in Casa Contini in time for school.
My husband, Victor, has always been an early bird, and he is the family cook for the breakfast shift. His darling mother Olivia had a bed and breakfast, so he was well schooled.
Like his mum, Victor sets the table for breakfast at night time and lays out all the ingredients. His own ritual is almost celestial. I wait till I get to work and have the team indulge me with coffee and scones but Victor needs this ritual to get him up and out.
The girls are far more like me and have to be forced to eat. They would love some sugary cereal, but this is only permitted on holiday at a hotel breakfast bar. Sometimes a fry up is requested. I love it when they ask for this as I know it’s the best start for their day for them.
When they are just too tired, however – especially at this time of year – the effort to eat this is just too much for them. So the safe bet come winter, spring, summer and autumn is porridge.
We’ve experimented with every combination, and after years of research, the Contini family’s all-time favourite is medium rolled oats with double cream and milk cooked fresh. No wonder Victor has to get up at 6.30am to prepare for it.
What you put in your porridge is a matter of national and domestic debate. I’m a salt and more cream girl, but the girls like a combination of different toppings. Their favourite is golden syrup. I know – I can hear you tutting at me through the page, but if it gets them eating the porridge, I let them.
Here are some tasty alternatives for posher days…
Carina Contini is owner of Contini George Street; Cannonball Restaurant & Bar; and The Scottish Cafe & Restaurant, all in Edinburgh
Perfect Porridge
Ingredients (Serves 2)
- 1 ½ cup medium oats - 1 ½ cup double cream - 3 cups full fat milk
Method
Place the ingredients in a saucepan and gently heat. Simmer for 10-15 minutes but don’t allow it to boil. You can add more milk if it looks too dry.
Topping Ideas
Caramelised Banana & Choc Chips - 1 banana, cut into thin wedges - 50g unsalted butter
- 1 tbsp soft brown sugar
- 1 tbsp chocolate chips
Method
1 Pan fry sliced banana in butter and sugar until the bananas have coloured and the sugar has become sticky.
2 Serve on the porridge with a sprinkling of good quality chocolate chips.
Blueberry & Apple Compote
- 125g blueberries
- 1 tbsp of honey
- 1 cooking apple, skin removed and cut
into thin slices
- 1 tbsp of apple juice
Method
1 Heat the ingredients in a pan until the apple is cooked and blueberries start to burst – about five or six minutes.
2 Drizzle over the porridge with a sprinkling of cinnamon
For a Carina’s delicious recipe with a poached pear, honey & toasted hazelnut topping visit: scotsmagazine.com/recipes