Wednesday, February 20, 2013
How to Make Perfect Oatmeal Every Time
You can't beat the taste of good Irish oatmeal. I know; I have tried domestic oats. The difference in flavour is very noticeable. Perhaps the warm, wet fields of Ireland make the crops grow better and help the flavour develop.
Two choices - Quick Cook or Steel Cut
Quick cook oatmeal is made with rolled oats that swell into soft, plump, moist porridge when cooked with milk. Use three parts milk (or mix milk with water) to one part oatmeal and cook over a gentle heat. Add sugar and, if you wish, a little spice (cinnamon, mace or allspice all work well). Top with a spoonful of Lyles Golden Syrup, condensed milk, cream or yogurt when serving.
Steel Cut oatmeal is quite different but it is made from the same kind of real Irish oats. Instead of crushing the grain between rollers, steel blades are used to break open the husks and cut the grain kernels into smaller pieces. Steel cut oatmeal does not absorb liquids so easily so mix one part steel cut oatmeal with four parts water and boil until the grain softens, then turn down the heat and simmer for half an hour. Serve with buttermilk, milk or cream and Demerara sugar or Lyles Golden Syrup (both available at Blighty's). Steel cut oatmeal has a distinctly nutty flavour and is preferred by many traditional porridge lovers.