Sunday, March 18, 2007

Banana Maple Porridge with Buttered apples


Recently when I had Chloe I was lucky enough to be staying at Freemasons Hospital who have a ‘wing’ at the Park Hyatt which I stayed at for a couple of nights, much, much nicer than the hospital I can tell you, don’t get me wrong, Freemasons is nice but it is still a hospital as opposed to the Hyatt which had huge rooms, no one barging in whenever they felt like it, King size beds, a spa & lots of other luxuries including of course a fantastic menu to choose from! Michael & I also spent our wedding night there so it was nice & nostalgic for us to be staying there again (yes he stayed with me of course). Anyway the reason I’m telling you this is because while I was there I was hooked on there Banana Maple porridge on the menu which I had every day I was there, it was sensational so when I was flicking through Bill Granger’s Sydney Food book & saw a recipe for the same well of course I was dying to try out immediately. I’ve never made porridge from scratch before, normally I go the easy way & just add water & pop it into the microwave. This was a bit more time consuming but well worth the effort, it was sensational, I love it & cant wait to make it every weekend. It tasted exactly like the Hyatt’s so not sure who stole who’s recipe? The buttered apples on top were nice & of course I got to use up more Granny Smiths but next time I think I would just serve with some sultanas & extra banana a la Hyatt & save myself the extra effort & pan to wash up. Also I didn’t serve with extra milk as suggested as didn’t think it was necessary. Yet another winner from Bill’s brekky collection.

Banana Maple Porridge with Buttered apples

1 cup rolled oats
1 ½ cups boiling water
1 cup milk
a pinch of salt
1 tablespoon brown sugar
2 tablespoons maple syrup
1 banana, finely sliced

to serve
buttered apples (below)
2 tablespoons maple syrup
warm milk

Place oats and boiling water in a medium saucepan & stir to combine. Let oats sit for 10 minutes. Add the remaining ingredients to oats in the saucepan & stir again. Bring slowly to the boil over medium heat. Reduce heat & bring mix to a simmer. Cook for 10 minutes, stirring often. The banana should almost dissolve. Remove from heat & let the porridge stand, covered for 2-3 minutes before serving.

Spoon into bowls, top with apples & extra maple syrup & a jug of warm milk on the side. Serves 2.

Buttered Apples

30g unsalted butter
½ kg hard sweet apples, peeled, cored & thinly sliced
1 tablespoon caster sugar

Place butter in a frying pan and melt over medium heat. Add the apples & sprinkle with sugar. Cook gently until the undersides of the apples are pale golden. Turn very gently to avoid breaking & cook until golden & translucent. Serve warm.

1 comment:

Another Outspoken Female said...

I love porridge from scratch plus or minus some banana or sultanas but I only have a teaspoon or 2 of maple syrup (or home made jam). In winter if I am being particularly diligent I soak the oats in cold water in the pot over night, if I forget I do the boiling water soak like Bill's recipe.

Yours looks delicious but at 6 tablespoons of sweetness for 1 or 2 serves, would have me flying on a sugar high before a nasty crash :)