Humble Porridge Hits The Spot
Porridge is officially a UK superfood. Not only is helping the nation to health it also is helping the flailing UK economy as it bolsters one of our biggest sandwich chain brands. Last month, UK sandwich chain Pret A Manger announced a 37% increase in profits attributed to a dramatic rise in the sales of their ready-to-eat hot porridge. They are selling bucket-loads of the stuff, 50,000 pots per week at the last count.
Over the past five years, the health industry has got behind porridge as the breakfast of choice and boosted it to celebrity status that Madonna would be proud of. I’m amazed that the great British public have come so far as lets be honest, porridge isn’t exactly the tastiest thing we’ve ever come across for breakfast.
The UK is a nation of toast and cereal lovers, long gone are the days of a full English to set up your day – and that is if you eat breakfast. With the onset of time-poor life, adults are more often than not eating their brekkie on the run, at their desks, in their cars or on their way to school.
I am truly amazed at the stealth of popularity of this breakfast food over the years. Although I am now happy to eat it, and dare say enjoy it, it was not always the case. I was a Ready Brek kid. Ready Brek is basically whizzed up oats plus sugar. But the marketing was genius. Whilst oats has the Quaker Man, a highland caveman-esque character, Ready Brek had Ready Eddie, a kid who glowed after eating Ready Brek. I wanted to glow too. I’m sure it also had a little something to do with the sultanas and brown sugar that my Dad lavished on top. But however much I tried it, Porridge just didn’t sit well with me until adulthood. I obviously didn’t take after the Scottish side. Was it the more gluey-like consistency, not ideal for a child’s palate used to sloppy milky stuff or the lack of added sugar and more grainy texture. However, my tastes have most definitely changed, as with the nations it seems.
So how do you eat yours?
The traditional way is to use pinhead oatmeal and water, adding just a little salt and/or sugar just before eating. Add the oatmeal to boiling water and stir. The Scots would stir the porridge with a utensil called a spurtle, but a wooden spoon will suffice. Stir anti-clockwise adding a pinch of salt and sugar towards the end. Porridge should be served scalding hot and my family always used to add milk on the top, my granddad told stories of he and his brothers fighting to get the cream that had risen to the top of the bottle for that extra special treat. The disadvantage of using oatmeal is time. It can take up to 10 minutes for the porridge to cook, and in our time-poor lives it just doesn’t cut the mustard.
The easiest way is using 1 cup of rolled oats to 2 cups of milk or water. Add to the saucepan, bring to a boil and simmer for a couple of minutes. Not using milk is sacrilegious to some, but I don’t like milk so I have no option. I also replace with Oatley, a milk-substitute that works really well with cereals and smoothies. The added advantage over soya and rice milks is that it contains just oats and water, but because it is milled it has a sweet texture without required added sugar or sweetener.
The Health Benefits
Fibre: Oat fibre binds with cholesterol to reduce reabsorption, encouraging regular bowel movements creating a healthy bowel environment.
Iron: Oats contain a surprisingly high level of iron which keeps our blood cells healthy and our energy levels constant.
Slow-Release energy: the combination of nutrients and fibre help to release glucose intot the blood stream at a slower rate keeping those energy rollercoasters at bay
Calcium: Aids bone strength and a health bowel
Magnesium: Natures relaxant anad calcium’s opposite number. Magnesium is key to good gut health and is instrumental in a strong immune system
The Goldilocks Effect
Everyone loves their porridge in their special way, but it is important to be aware that some toppings can negate the healthy nature of the food. Just because you are eating a healthy base food doesn’t mean that toppings laden with sugar will have a zero affect on your health or waist line. Sugar and syrup is not the way to go. Adding nuts or fresh fruit for sweetness, some cinnamon, nutmeg or yoghurt will not only enhance the taste, but also increase the nutrient value of the porridge. Try grated apples mixed with cinnamon or thinly sliced pears with nutmeg. Toasted almonds and walnuts with yoghurt for that extra crunchy bite. Use porridge as your canvass to an exciting breakfast sensation.
Image by sammydavisdog