Sexy savoury porridge

A healthy breakfast we’ve been feeding the family for ages has – at long last – become sexy in New York and London! Filming Khao Thom (Rice) Soup for Marion’s Thailand as a savoury rice breakfast inspired us to start doing the same thing with oats. Oats have always been a family favourite of ours for health reasons as well as warming us all up on those chilly kiwi mornings.. Now our range of Savory Oats recipes is ready to launch on the Antipodes. This first one is brand spanking new – delicious ‘Moroccan Pumpkin’, with a hint of cinnamon, cumin and coriander. Roasting the pumpkin adds a glorious depth of flavour, but boiled or even left-over roast pumpkin would make it quicker.. here’s the recipe.

Try it – I dare you , it’s seriously good – and our kids eat ALL their oats!


Moroccan Pumpkin Porridge

(Serves 2-3)

1 cup whole rolled Oats

A pinch of salt

2½ cups Water

 

1 Tblspn Olive oil (not extra virgin) or coconut oil

150g Pumpkin, cut into small cubes

1 tspn Cumin seeds, roasted & ground

1 tspn Coriander seeds, roasted & ground

½ tspn smoked Paprika (hot or bittersweet)

¼ tspn Cinammon

¼ tspn Ground Ginger

Salt & Pepper to taste.

 

 

1 tblspn toasted pinenuts

Handful of roughly chopped fresh Coriander leaves

50-100gms Goat or Cow Feta (optional)

Chilli flakes or fresh chilli (optional)

 

½ Cup Natural Yoghurt

1 tspn Lemon juice

Paprika


Put the cubed pumpkin into a bowl with the Olive Oil. Sprinkle half the ground coriander, ground cumin seeds + smoked paprika over, to coat the pumpkin, then tip the coated cubes into a baking tray lined with baking paper. Roast for 30 minutes until golden.

Meanwhile put the Oats, water, salt, cinnamon, ginger, remaining cumin + coriander into a saucepan (non-stick is easier to wash up!). Cook oats over medium/low heat for 10-15 mins, adding more water if you think it’s a bit thick.

Stir ½ pumpkin through the cooked oats, add salt & pepper to taste.

Pour into 2-3 serving bowls and sprinkle with remaining pumpkin cubes, toasted pinenuts and fresh coriander leaves. You can also add Chilli flakes if you like it spicy – and some goat or cow feta for a more indulgent Sunday morning brunch..

Serve with the natural yoghurt mixed lemon juice and sprinkled with paprika.

Yum – enjoy!!