An Easter gift from Àdhamh: Brochan Àdhaimh : Àdhamh’s Porridge Recipe

As we all know, a Scot canna get along withoot his parritch.  Even the prisoners in Ardsmuir were entitled:

 

Each man was given, by law, a quart of oatmeal parritch and a small wheaten loaf each day.

Gabaldon, Diana (2004-10-26). Voyager (Outlander) (p. 159). Random House, Inc.. Kindle Edition.

And there was all kinds of trouble on the Artemis when the men didn’t get any:

 

“Well, I shouldn’t worry; now that he and the others have their parritch back, their bowels ought to take care of themselves without undue interference from me.” Jamie glanced down at me, surprised. “Got their parritch back? Whatever d’ye mean, Sassenach?” I explained the genesis of the Oatmeal War, and its outcome, as he fetched a basin of water to clean his hands.

Gabaldon, Diana (2004-10-26). Voyager (Outlander) (p. 675). Random House, Inc.. Kindle Edition.

Lucky for us, Àdhamh has been kind enough to share his own recipe.  I don’t know about where you are, but down here in Georgia it has turned a wee bit chilly again, so I think I might have to make up a batch tomorrow morning.
Here is the recipe that Àdhamh posted on Facebook. Always the teacher, he very helpfully provided it in both Gàidhlig and English.

 

Brochan Àdhaimh / Àdhamh’s Porridge

—-

Dòigh Àdhaimh / Adam’s Recipe (if you can call it that!)

NA THÉID A-STAIGH / INGREDIENTS

Coirce : Pinhead Oatmeal (essential) (also known as steel cut oats in the US)

Bainne slàn : Full cream milk (essential for me!)

Salainn : Salt (for cooking and / or flavouring)

Mil : Natural soft honey (only if you like it sweet)

—-

NA NÌ SIBH : WHAT TO DO

Bog an coirc’ ann an coire leis a’ bhainne fad uair air an uaireadair / Soak the oatmeal in a pot with the milk for about an hour

Cuir beagan salainn ris / Add a little salt

Cuir teas ris ach na broil e / put it on the heat, but don’t boil it

Cuir car ann fad na h-ùine / Stir continuously

Fàg air an teas fad deich mionaidean / Cook for about 10mins

Na fàg ach lasair beag air dòigh ‘s cuir mil ris / Turn down to a simmer and add the honey

No, ma ‘s e tuillidh salainn a tha dhìth ort, dèan sin / Or if extra salt’s your thing, now’s the time

Cuir deagh char ann gus am bith e measgaichte air fad / give it a good stir until it’s well mixed in

Ith ann an cuach le tuillidh bainne / Eat from a bowl with more milk

—-

Nist, ‘s math leam-s’ e car tiugh ‘s tha ‘n coirc’ fhathast beagan cruaidh / Now, I like it thick and the oatmeal still very chewy

Theaga’ nach còrd seo ris na h-uile duine / Not everyone will like it like that

‘S mar sin, ma tha sibh ga iarraidh nas buige, cum ort ga chur ris an teas dà uiread nas fhaide / So, if you want it a bit softer, keep it on the heat for double the time

—-

Chan e cocaire a th’ annam, dh’innseamh mo bhean sin dhuibh is cinnteach, ach shin mar a tha mise ga gabhail ‘s tha mi ‘m beachd geil e gasta ‘s blasta!/ I’m no cook, my wife would tell you that for sure, but that’s how I take it and I reckon it’s great and tasty!

Bithidh sinn ga gabhail gach madainn fad deireamh na seachdain ‘s sinn aig an taigh an Arra-Ghàidheal/ We’ll be eating it every morning this weekend while we’re home in Argyll

Dùrachdan na Caisge dhuibh uile!

Easter Greetings to all!

One thought on “An Easter gift from Àdhamh: Brochan Àdhaimh : Àdhamh’s Porridge Recipe

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