This winning recipe was kindly given to us by Christina Franco to support the Rude Health Porridge Championships. Christina is an arctic explorer who has twice attempted to be the first woman to reach the geographic north pole solo. When learning to function in cold temperatures, it was not the ice that frightened her so much as having to eat porridge every day! After trying every other explorer’s secret recipe she has found the perfect combination that fuels her big days and puts a smile on her face.
2 cups whole milk
2 cups turkey stock
1/2 cup steel cut oats
1/2 cup jumbo oats
1/3 cup mixture of Barley, millet, spelt, buckwheat, rye and wheat flakes
crumbled yolk of two hard boiled eggs
4 teaspoons of ground espresso coffee
1/2 cup grated cheddar cheese
4 thin rashers of bacon
1/4 cup maple syrup
3 tsp dijon mustard
pinch of cayenne pepper
1. Hard boil your eggs. Once cooled remove yolks and crumble
2. Caramelise the bacon. Heat the oven to 200′. Line a baking tray with foil and place the bacon on a rack over the foil. Broil until it is starting to colour meanwhile stir together the maple syrup, mustard and cayenne. Brush this over the bacon turning and brushing each side until the bacon is well caramelised and a dark brown colour. Leave to cool and crumble.
3. Heat 1 1/2 cups of the milk and 1 1/2 cups of the stock then add the steel cut oats and the jumbo oats and simmer on a low heat for 8 minutes. At this point add the mixture of flakes and cook for a further 6-10 minutes depending on how “al dente” you like your porridge. Add the remaining 1/2 cup milk and 1/2 cup stock as required to bring the porridge to a consistency you like.
4. Spoon the porridge into a wide bowl. Scatter 1 teaspoon of espresso powder over the porridge then layer with the egg, bacon and finally the cheese.