Porridge is one of those meals which we are in two minds about; we love it for its simplicity but after a while, well, it gets a little boring. The Rude Health 2017 Porridge Championships showed us a completely different side of porridge – turns out we just needed some creative inspiration to fall back in love! From savoury creations to sweet, our tastebuds were wowed. We were especially proud to see our resident chef, Susie aka Gourmet Glow, enjoy clinching joint Critics Choice with her Peruvian Style Porridge recipe.
Representing Leith’s, Susie is known for pushing the boundaries when it comes to creative cooking. And her porridge recipe was no different! There’s manjar blanco (something a little like dulce de leche), panther’s milk (no actual panthers were cooked up) and sweet potato ceviche!
Here’s the recipe in all its glory:
GACHAS DE ESTLIO PERUANO (Peruvian Style Porridge)
Serves 6 Generously
Spiced Coconut Porridge
- 300g Rude Health 5 Seed Porridge Oats
- 1500ml Coconut Milk
- 3tbsp Vanilla Bean Paste
- 6tbsp Coconut Sugar
- 6tbsp Desiccated Coconut
- 1tbsp Ground Cinnamon
- Pinch of Salt
Mango & Sweet Potato Ceviche
- ¾ Mango, Brunoise*
- ¾ Cooked Sweet Potato, Brunoise
- 3tbsp Pisco
- 3tbsp Lime Juice
- 1.5cm Green Chilli, Frozen & Finely Grated
- 1.5cm Red Chilli, Frozen & Finely Grated
- Pinch Sea Salt
- Squeeze Of Mango Juice
Manjar Blanco (Makes More Than Required)
- 200ml Single Cream
- 200ml Condensed Milk
- 5cm Cinnamon Stick
- 4 Cloves
- 1tsp Vanilla Bean Paste
Candied Cashews, Lime Zest
- 100g Cashew Nuts
- 150g Granulated Sugar (plus extra for dusting)
- 1 Lime, Zested.
Dehydrated Mango Crisps
- ¼ Mango Thinly Sliced
- The day before you want to serve, combine the ingredients for the Manjar Blanco in a small pan. Bring to the boil and reduce the heat to low. Simmer, stirring often for 2-3 hours until thick and caramelised. Taste and adjust the spicing to your liking then leave to cool and refrigerate.
- For the candied lime put 100g of sugar in a pan with 100ml of water and bring to the boil. While it is heating pour a kettle of water over the lime zest and soak for 30 seconds. Drain, Refresh in cold water and repeat (this will remove any bitterness).
- Boil the zest in the sugar syrup for 5 minutes, drain, sprinkle with sugar and leave to set on a rack. Once set, store in an airtight jar.
- For the cashews, Place the sugar in a wide pan and heat over a medium heat to dissolve the sugar. Swirl the pan but do not stir. Once the sugar is bubbling, leave to turn amber in colour and add the cashews. Swirl to coat and pour onto baking parchment. Leave to set and break up when cool. Store in an airtight jar.
- Mix all the porridge ingredients in a large pan and soak for 10 minutes.
- Put the pan on a medium heat and allow to cook for 15-20 minutes until the oats are tender but maintain a bit of bite (top the oats up with water if they become too thick).
- Meanwhile mix the ingredients for the Panthers milk in a bowl and use to marinade the ceviche ingredients for 10 minutes.
- Once the porridge is ready, ladle into bowls. Top with the ceviche (draining off some of the panther’s milk before serving), a spoon of manjar blanco, candied cashews and lime zest and some dehydrated mango crisps.