Native’s 2017 Rude Health Porridge Championship Winning Recipe

Native secured the top prize for the second time running (see their 2016 entry here, although be warned, it contains ANTS!) in the 2017 Rude Health Porridge Championships with their unusual Parsnip, Bone Marrow and Sea Buckthorn Porridge. Here’s how to make it for yourself.

We personally tried this, hot off the stove at the Porridge Championships and we can say… it is TASTY! We absolutely loved seeing and smelling the incredible creations that all the competitors rustled up and could have quite happily eaten them all several times over. This is certainly an unusual porridge but it tastes amazing.

We were also impressed by our resident chef’s own recipe, who was at the competition representing Leith’s. She did us proud with her Peruvian Style Porridge which ended up coming joint first int he Critics Choice. Go Susie!

 

Parsnip, Bone Marrow and Sea Buckthorn Porridge

Makes 6 bowls

Ingredients

• ½ Parsnip, grated
• 300g Rude Health 5 Grain 5 Seed Porridge
• 650ml Parsnip Milk (milk and cream infused with parsnip peel)
• A pinch of sea salt
• 100g honey
• 1 tbsp salted caramel (or white chocolate bone marrow truffles from Native)
• Vanilla ice cream (or frozen yogurt)
• 10 sea buckthorn berries
• 1 tbsp crushed toasted walnuts
• Poached parsnips in stock syrup

 

For the Parsnip stock syrup

• 300g Demerara sugar
• 300g water
• 30g butter
• ½ nutmeg, grated finely
• 1 shot cider brandy

 

Method

1. Peel one parsnip, keeping aside the peel for your Parsnip Milk.
2. Combine the cream, milk and parsnip peel into a medium saucepan and bring to a simmer. Remove from the heat and leave to infuse for at least an hour.
3. Finely grate the parsnip, then add to the oats, Parsnip Milk, salt and honey in a medium saucepan. Cook the porridge to your desired consistency, adjusting the seasoning and sweetness levels accordingly. Keep warm in the pan.
4. To make the syrup: combine the sugar, butter, grated nutmeg, brandy and water in a medium saucepan and bring to the boil over a low heat, stirring, until the sugar has dissolved and you have a syrup. Add the parsnips and poach in the syrup for 15-18 minutes until they are soft, sticky and glazed and the syrup is reduced. Lay aside.
5. Place ½ tsp of salted caramel onto the base of each of your six bowls.
6. Spread your porridge mixture equally between the bowls, then sprinkle with walnuts and the sea buckthorn.
7. Top with the parsnips, parsnip syrup and a scoop of vanilla ice cream.