So, I made porridge the other day to help with Melbourne’s cold winter. In a discussion with my girlfriend we were adamant that this porridge was pretty close to my idea of a perfect whisky. I thought it was worth sharing with people; the salted butter and the orange zest really lift it.
1.5 Cups Oats (not the fast kind)
2 Cups Milk
1.3 Cups Water
1 Tbs Honey
Pinch of salt
1 Tbs Double cream
2 Dates finely chopped
Topping for each bowl
2 Dates cut into strips
2 Thin slices of cold salted butter (or more)
1 Tbs Maple syrup (or more)
Put oats, milk, water, honey, salt in a pot. Heat over a low to medium heat. Stir gently during this time. After about 5 minutes the oats should have absorbed the liquid, it should be thick and creamy, and begin to boil. Drop the heat to very low (or off depending on how firm you like your porridge) add the double cream and finely chopped dates and stir vigorously until the dates start breaking down.
Plate into two deep bowls. To each bowl add the butter onto the surface of the porridge and on top of the butter place the strips of date. Slosh the maple syrup about and grate the orange zest over the top of the bowl.
I hope you enjoy it!