One of Canada’s best known chefs, Jamie Kennedy prepares a special steel cut oats porridge dish on Canada AM in support of the upcoming Porridge for Parkinson’s fundraiser.
- 1 cup (250 mL) steel-cut oats
- 4 cups (1L) water
- Pinch fine sea salt
- 1/4 cup (60 mL) sultana raisins
Optional toppings:
- Steamed milk
- Pure maple syrup
- 1/4 oz Scotch whisky per serving
In medium saucepan, combine oats, water, salt and raisins. Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered and stirring occasionally, until water is absorbed and oats are tender with just a slight chew, about 20 minutes. (Reduce heat to medium-low if it simmers too strongly.) Let stand 5 minutes to cool and thicken slightly.
Divide porridge among 4 bowls. Top with milk and maple syrup, if desired. Add Scotch whisky if desired.
