Tuesday 26 May 2015

Whiskey Porridge with Brown Sugar, Salted Popcorn and Caramel Sauce

This has certainly been a porridge packed trip thanks to the lovely people at Flahavans who sent me a parcel full of porridgey goodies. We've had savoury porridge in the form of bacon and egg, fruity pear and pomegranate porridge, wild garlic porridge for dinner and now its time for a boozy porridge, The rule in cooking with booze is that heat and time remove the alcohol so the hotter it gets or the longer it cooks removes more alcohol, leaving you with the flavour without getting drunk. I made just one bowl of this and the 2-3 minutes in the microwave didn't remove all the alcohol, but it's a great start to a chilly weekend day, or as a hangover cure!


Whiskey (note the e in whiskey, denoting its Irish, as we are using Irish oats)
Popcorn kernels (or just buy salted popcorn)
Rape seed oil if popping your own popcorn
Brown sugar


1. In a saucepan with a lid (I used a clear lid so I could see whats going on) put in a tablespoon of oil and turn the heat medium/high. When you think the oil is hot enough drop in one popcorn kernel and put the lid back on. When it pops sprinkle in your salt, pour in the rest of the kernels and put the lid on. Give the pan a shake every now and then and when they have all popped turn off the heat and set aside.
2. Heat a small fry pan and add a tablespoon of brown sugar and half a tablespoon of water. Don't mix it with a spoon, just rock the pan from side to side to swirl the mixture. When you have a brown sticky consistency turn off the heat and set aside.
3. Make the porridge as per packet but add your whiskey to the mix. I used about a pub single measure but feel free to use more or less to your taste.
4. When the porridge is done sprinkle over it some brown sugar, top with the popcorn and drizzle over your caramel sauce.

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