Irish Porridge Food
TRADITIONAL IRISH PORRIDGE RECIPE
This extremely healthy and nutritious recipe is one of the best ways to start the day. This low fat, low-GI recipe will keep you nourished as well as help regulate your blood sugar levels. For me the best part is that it tastes good and warms you from the inside out.
Provided by J.J. Sheridan
Categories Breakfast
Time 25m
Number Of Ingredients 3
Steps:
- Add the water, pinhead oatmeal and salt into a heavy based pan and bring to the boil over a medium heat while stirring with a wooden spoon. Once it starts to thicken reduce the heat to a simmer.
- Cook the porridge on a simmer for 25 minutes stirring regularly until the porridge is cooked to a smooth and creamy consistency.
- Serve hot with a drizzle honey and milk or add some dark chocolate nibs (my daughters favourite). I love to add the milk to my porridge after it has been cooked to make it even more creamier. It also helps to cool it down slightly so you can eat it without scalding your mouth. You just can't beat that!
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
SLOW-COOKER IRISH OATS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
- Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
- To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.
IRISH STEEL CUT OATMEAL
Now here's a breakfast that's healthy, low fat and sodium and cholestrol free. It's also a great source of fibre which does a body GOOD or should I say GREAT! Good Health to you ALL!
Provided by Rita1652
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the cinnamon and oats into boiling water until and stir until it begins to thicken.
- Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
- It's important not to overcook the oats so that you get a nice nutty flavour.
- Add the remaining ingredients and enjoy!
Nutrition Facts : Calories 177.4, Fat 3.8, SaturatedFat 0.6, Sodium 21.8, Carbohydrate 29.9, Fiber 4.8, Sugar 1.9, Protein 7.1
OVERNIGHT IRISH OATMEAL
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
- In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
- Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.
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10 TRADITIONAL IRISH BREAKFAST FOODS - IRELAND TRAVEL GUIDES
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- Boxty. Boxty is a traditional Irish potato pancake found mostly in the north midlands, north Connacht, and southern Ulster, particularly in the counties of Leitrim, Mayo, Sligo, Donegal, Fermanagh, Longford, and Cavan.
- Black Pudding. It’s also known as blood pudding or blood sausage in neighboring countries, but the Irish call it black pudding. It’s created from (typically) pig’s blood, which is blended with oatmeal, oat groats, or barley groats before being baked.
- Porridge. Porridge, a traditional Irish morning food, is among the most popular in the country. Slow-cook oats soaked in milk or water until they reach the required consistency on a burner or stovetop.
- White Pudding. White pudding is identical to black pudding except it does not include blood. Suet or lard, oats or barley, breadcrumbs, and, in some cases, pork and pork liver are all included in modern recipes, which are then stuffed into a natural or cellulose sausage casing.
- Colcannon and champ. When potatoes were introduced in the late 16th century, they completely changed Irish cuisine. With this inexpensive and bountiful food source, Ireland’s population surged, only to be decimated when potato harvests were ravaged by blight in the nineteenth century.
- The Breakfast Roll. The morning roll (Irish: rollóg bhricfeasta) is a bread roll stuffed with fried breakfast ingredients. It’s available in a variety of places around Ireland, including convenience stores, newsagents, supermarkets, gas stations, and casual cafes.
- Waterford Blaa. During the Reformation, the French are thought to have brought this fluffy white bread roll to Waterford and the South East. The blaa is a soft, white, floury bread roll that looks like a Bap or a Hamburger Bun.
- Irish Soda Bread and Irish Scones. Soda bread and soda scones are made from a basic quick bread that is leavened with baking soda. They are a popular Irish breakfast food that is also eaten as a snack.
- Dublin Coddle/ Irish Cadal. Coddle is a delicious and hearty breakfast meal that has traditionally been used to use up leftovers. Everything goes into the coddle: sausages, bacon, onions, and the essential ingredient: potato.
- Full Irish Breakfast. The specific elements of a full breakfast vary by geography, personal preference, and cultural affinity in Ireland. Bacon rashers, pork sausages, fried eggs (or scrambled), white pudding, black pudding, bread, and fried tomato have traditionally been the most common items in Irish breakfasts.
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