We made a simple breakfast porridge from Scotland this week with pinhead oats and served it with peaches and cream and flaky salt. Veteran chefs of our project remembered the Finnish puuro we made last year using rolled oats and noticed the difference in how the oats are processed between the two countries. It was so very delicious, with great texture, even though we had to improvise our own spurtle (a special Scottish kitchen tool for stirring porridge) using the handle end of a salad serving spoon. This worked rather well to avoid lumpiness when the oatmeal was added a little at a time to the boiling water and the spurtle was stirring in a continuous circular motion in the pot.
The recipe allowed for time to play the much-requested Lotería (not from Scotland). Many of the students remarked on how filling the porridge was, even after enjoying just a small bowl. Oatmeal is truly magical, not unlike the national animal of Scotland, the unicorn.
