9 months ago

Trish Deseine’s Porridge with Butter, Miso and Caramelised Fruit


I haven’t been able to cook for myself for the past ten days or so after a small fire deprived me of my kitchen, and my first breakfast had to be not only warm and nourishing, but also full of the things I most love to cook with and to eat. On top of that, Flahavan’s porridge reminds me of West Cork mornings. Perfect!

Porridge with butter, miso and maple syrup caramelised clementines and plums

For 2
5 minutes preparation
10/15 minutes cooking

80 – 100g porridge oats
500ml milk
2 plums
1 clementine
30g butter
1 heaped teaspoon Miso paste (I used quite a light one but any type will do)
2 tablespoons maple syrup

Nuts and seeds for garnish and goodness

Peel the clementine, separate the segments and remove as much pith as possible

Slice the plums into slivers a similar thickness to the clementine segments.

Melt the butter in a frying pan. Pour in the maple syrup and mix. Then add the miso and stir to a smooth paste. And the fruit and cook over a medium heat, letting the sauce bubble and caramelise around it.

Make up the porridge with the milk. Pour both into a non stick saucepan and bring gently to a simmer. Cook, stirring frequently until the porridge is soft and creamy.

Serve the porridge with the fruit on top and some seeds and nuts for crunch. You could add a spoonful of yoghurt for freshness, too.


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