How to make traditional porridge
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- Опубліковано 1 бер 2016
- How to make traditional Scottish oatmeal porridge - the healthiest way to start the day, and ready in just four minutes. Visit hamlynsoats.co.uk for lots more recipes and information on how we mill our porridge oats at our oat mill in Banffshire. Many thanks to the Oakwood Cookery School in Elgin, Moray, where we filmed this video - www.oakwoodcookeryschool.co.uk
She has an accent. Seems legit
The video features Scottish cookery writer Liz Ashworth.
😂
She also looks the part: malnourished.
@@marklar5334 hey that’s very hurtful and you don’t know if that is her metabolism, or if she has an eating disorder let’s be responsible and realize that our words have power and what we say can make or break someone’s day.
@@HizJohnnyShinning Not to worry. I spoke with her a few days ago, and she has the most wonderful sense of humour. Check out her 1997 bestseller "Watered Down: A Brief History of Porridge and Malnutrition."
1 cup oats
1 cup milk
1/2 cup water
tea spoon of salt
My preferred recipe. Just off to make a bowl now!
Here!! A Mexican learning how to make porridge ❤️Thank you
Thank you for a very enjoyable video on traditional Scottish porridge. I appreciate the information on the cooking tools, techniques, and lore associated with this staple.
We're glad that you enjoyed it - do you make porridge, or will you give it a try?
Great video about delicious porridge!
If you have a wooden spoon you have, you have a spirtle. Just hold the spoon end and use the handle end as your spirtle.
This is both informative and relaxing
Great video ! , lovely scottish lass , my favourite porridge hamlyns 😄
I love your Scottish accent! I will try soaking my steel cut oats overnight now before cooking.
That's very nice of you to say so. The video features Scottish cookery writer, Liz Ashworth. She will like your profile photograph, as she recently wrote a book about honey! www.birlinn.co.uk/Chain-Bridge-Honey-Bible-The.html
I love Scotland. I love porridge. (Poland)
Thank you for the lovely video. We just spent several weeks in Scotland and fell in LOVE with your country! Somehow I learned of spurtels and spent our trip trying to find one. None of the shops had them. Luckily we stumbled upon a street market and there was a man selling handmade wooden items. He had a beautiful spurtel that I was able to buy. It’s sitting next to my stove untouched (hence my watching your video- I had to learn how to use it, LOL.) After learning the Harry Potter books were written in Scotland (yes I apparently live under a rock!) I can’t help to think spurttles and magical wands look remarkably similar! Then you mention druids and cauldrons in your video... porridge must equal magic! LOL
*LIZ ASHWORTH'S TRADITIONAL SCOTTISH OATMEAL PORRIDGE*
Ingredients:
* 45 g oatmeal
* 300 ml cold water
* A pinch of seasalt
* Cold milk
Preparation:
* Put oatmeal and cold water into a small pan
* Cook on the stove for approx. 4 minutes
* *Keep stirring* while the porridge cooks (ideally with a spurtle, clockwise according to the druids)
* When the porridge begins to thicken, add a pinch of seasalt
* Serve very hot porridge together with very cold milk (in a separate jug)
* To garnish, sprinkle some oatmeal over the porridge
Amazing work here.
Wonderful receipe
Y'all have an amazing accent... Thank you for sharing.
thanks for showing the recipes of the Scottish tribe! Greetings from Spain!
Hola Archibaldo. We have several recipe videos on our UA-cam channel and hundreds of recipes on our website - hamlynsoats.co.uk/recipes. Enjoy!
I love Liz Ashworth! Her cookbook "Orkney Spirit" is just lovely!
I have been eating overnight soaked porridge oats for months now but with milk. Tonight I will soak them in water & see if the taste differs for the better. thanks.
I shake the salt shaker 10 times, use 1/4 cup Scottish oats, ~1 1/3 cups cold water. Bring to boil then turn heat to as low as it will go and cook 10 minutes only stirring at the end. I use Bob's Red Mill Scottish oats because that's what's available at the supermarket.
What an informative relaxing vlog this is, looks lovely the end product, porridge is my ultimate favourite daily breakfast, thanks for this 😊
Glad you enjoyed it, and delighted to hear that you're such a porridge fan.
45 grams? I've always used 1 cup per person for porridge. Definitely going to start soaking the pinhead oats over night though, I don't know why I never thought of that
wholesome content
Love oats for breakfast. Love Scotland and the Scots too. Just off to buy my first spurtle. (Pete, Spain)
looks good gotta try that scottish oatmeal
Bravo! Everything should be stirred clockwise!! I always do.
I COOK IT WITH CINNAMON STICKS & O.M.G🤤
Easy to cook 👍🙏
Love her accent
Anyone know where to get these oats
I make my oatmeal this way every morning, still the best way thank you!
i love her
Nice
thanks
It'd be nice if you could put the instructions in the video description.
WHY IS THIS THE FIRST IM HEARING OF A SPERTLE?!
'Spurtle' is Gaelic for 'I could-na find a spoon so I used a stick'.
Melissa, Using a Spurtle gives a much more softer texture than using a wooden spoon or a flat Spatula as the round stick does not bruise the oats. You can get some 5/8 inch wooden dowel and just cut it to about 10 inches long and round off the ends easily. This will cost you less than a dollar and it will last for years.
@@richarddickson747 "bruise the oats".....you're kidding?
@@nakkadu I know that it sounds strange but using the round stick means that as I stir the oats then it does not beat off the soft coating from the very fresh oats and this does maintain the thick creamy coating. One must stir slowly and it really does give a far better taste. I have tried it with friends and we got 3 pots of oats and I used the Spurtle and 2 friends used either a flat spatula or a wooden spoon. We then did a blind test where we could not tell which was which until we tried all 3 bowls then the referee confirmed the results. The Spurtle oats were by far the best. Yes I know that it sounds strange but it really works especially with very fresh oats.
The lady has her own UA-cam channel (though nothing recent I believe) @ liz ashworth
thank you for making it so simple :) I Love Porridge because it's a slow burner and I will start soaking my Oats overnight and I think I'm going to buy myself a Spurtle.
You really don't have to soak the oats overnight, but it does cook slightly quicker if you do. Definitely worth finding a spurtle - or use the handle of a wooden spoon if you can't find one!
I always told my boys and later grandkids, girls too, it would put hair on your chest. Of course I was kidding.
If I grind steal the cut oats will that work like Scottish oats?
You could certainly give it a try, although you can also make porridge from steel cut oats, you just have to cook them for a bit longer, and some people soak the oats in water the night before cooking too. Enjoy!
In most part of the commonwealth we eat this also but not with salt but with a sweetner
Porridge with milk is popular in England
How do you make your porridge Nisa? Although our video features traditional porridge made with water, a lot of people in the UK make it with half milk and half water.
Hamlyns of Scotland yeah I make it with water and milk
freaking irish people
My family who is Scottish - we make porridge with milk instead of the water
I boil mine in milk with brown sugar and when cooked - drizzled with cream.
.... which proves that you are a CLOWN >
@@Alex-xh7sg I just did the same following the advice on the back of the box, bastards! I bet this Scottish bird would smack me across the head with a Spurtle for this. I'm going to learn to do this right soon. I'm even going to buy a Spurtle!
Now her version is with (finely grinded but) unsoaked oats? Love
Yes, no need to soak our medium oatmeal - cooks in just a few minutes
@@hamlynsofscotland5333 Ok thank you, Id still prefere the soaked version since it's the full grain being used. Love
Thank you so much for explaining the 'soaking' bit. This has always confused me.
Glad it was helpful!
You don’t add milk?
Madam, you are charming
W rizz
You said that only 3 ingredients were needed, water, salt & oatmeal but towards the end you mentioned milk which makes 4 ingredients. For some reason you didn't say how much milk but then you didn't use it anyway. I understand why the porridge should be hot but why does the milk need to be cold. Adding cold milk to hot porridge results in fairly hot milk anyway.
Pour some cold milk over the hot porridge once it's in the bowl
I need a spertle
Do you put the milk in the porridge?
It’s really personal taste. Some people just use water - some half milk, half water, others just milk! Worth experimenting to see how you like it best.
Druids didn`t have clocks.
the business end ey ;))
A,m Scottish,but a canny have porridge without sugar in it. :-)
The sugar/salt debate is always a lively one. World Porridge Making Champion Lisa Williams would say that even if you like sugar on porridge, you still need to use a pinch of salt when you're cooking it.
@@hamlynsofscotland5333 Ach awright,i,ll add a wee bit o salt to my porridge then. :P
Thank heavens she said it was alright to use a wooden spoon I was really worried that I didn't have a spirtle!
You can do what I do: use a chopstick !
😀
Scots use salt, English use sugar that's the difference
Liz Graham I am American and I use both! LOL 😂
Sprinkle a little what?
I thought that was Gruel.
druids say you must give them your first born daughter
She's a believer.....I like believers.
I only use milk with my oatmeal. Water makes it taste so bland.
The traditional Scottish way meant you didnae had to wait for it to cool.
As in this video, you make with just water and when cooked take a spoon of the porrige and dunk it in the cold milk before you place in your mouth.
Untreated milk as in olden times would be thick & creamy.
I know what you mean, but now I use only water because I prefer the taste of the oats!
Cook with salt, eat with sugar.
I tried to eat it several times but i was not impressed. I find it very bland and flavorless. I tried adding salt but it was always tasteless. Same thing with sugar
I didn't know Druids had clocks
😂
Who is this druid you speak of?
A Druis, possibly known now as a Bruce.
When she stirs her porridge she likes to relax and think about her day ahead. Sounds like an anxiety attack waiting to happen to me.
What language was she speaking??
Happy Banana i thought they spoke english??
Nic Jose lol
Nic Jose she’s speaking in English, she just got an Scottish accent lol
Scottish, man, Scottish. From the highlands.
beast
The Druids said, huh? I'm not so sure about that. No one knows who they were, or what they were doing.
We're still alive and going strong in some parts, thank you very much. The auld ways never died here!
This would have been better without the obvious product placement especially given the world wide audience.
What a waste of time