There’s something about a hot, steaming bowl of fresh oats porridge on a lazy Sunday morning that somehow sets the tone for the rest of the day. A good, long read of the Sunday papers, a walk in a park in the winter sunshine and a late afternoon nap, followed by a sightly too long, intricately woven Sunday Night Movie, with the wonderful Mr P’s fabulous toasted cheese and a glass of good red wine.
My mother used to make us oats porridge in the winter back home and it still remains an essential part of our routine here, steeped as it is in nostalgia and caring. Of course, we wouldn’t be indulged so much with such adult delights as whiskey and figs, but rather heap our bowls up with a slathering of butter and golden syrup. Our tastes being somewhat more subtle and grown up these days, the smokey, peaty flavours of a good whiskey or scotch paired with fruity figs takes that humble bowl of oats from chilly school morning to the glories of the Sunday breakfast table.
*As with all things cooking, the better the ingredient used the better the results. Don’t skimp on a cheap whiskey, use what ever your favourite nightcap version is; after all, you only use a tiny amount. Naturally, if you don’t do the booze feel free to leave it out.
**Try get dried green/white figs as the flavour is more subtle than the red or black mission figs. I like the softer ones from Iran or Turkey.
Whiskey Figs with Oats Porrige
5 or 6 dried figs, quartered
about 1 cup water
1½ Tbsp good whiskey or scotch
2 cardamom pods, lightly crushed with the back of a heavy knife
1 cinnamon stick
whole oats, not the instant kind, enough for 2 people
water for cooking the oats
cinnamon sugar to serve
– combine the water, whiskey, cardamom and cinnamon in a small, heavy based saucepan and bring to a simmer.
– add the figs and simmer over a low heat for 10 – 15 minutes, checking that the pot doesn’t run dry. Top up with water as needed.
– when the figs are done, drain, reserving liquid, and keep warm.
– use the liquid from the figs along with hot water to make up the liquid needed to cook the oats as per the package instructions.
– top cooked oats with figs and sprinkle with cinnamon sugar to serve.
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