The Northern Express Herald
Porridge with poached tamarillos
for 1 people
Greg Bowker
By
VIEW PROFILEDelaney Mes
For the poached tamarillos
| 3 | Tamarillos, use up to 4 (Main) |
| 1 Tbsp | Brown sugar |
| 1 | Cinnamon stick |
| 1 tsp | Vanilla |
| 1 pinch | Ground ginger |
For the porridge
| ½ cup | Oats (Main) |
| 1 cup | Water, or milk, or both |
| 1 pinch | Salt |
To serve
| 1 serving | Yoghurt (Main) |
| 1 drizzle | Honey |
| 1 sprinkle | Ground linseed, or use LSA mix, optional |
| 1 small handful | Walnut pieces |
Directions
To make the poached tamarillos
- Place the tamarillos in a small saucepan, add other ingredients and cover with water. Gently increase the heat to a simmer, then poach for about 10 minutes until the skin starts to split. Set aside. Note: I keep these in the fridge (skin removed) in the liquid, and just use them as I need to over a few days. They're great on their own with yoghurt and a little honey.
To make the porridge
- Heat all ingredients in a saucepan and gently increase the heat. Cook for a few minutes, then serve immediately.
To serve
- Pour the porridge into your favourite bowl and top with the other ingredients and reserved poached tamarillos.
For another porridge recipe, try Delaney's