Creamy Porridge with Lemon Curd
Serves 3
INGREDIENTS:
100g Flahavan’s Rolled Oats
300ml Whole Milk
150ml Water
Pinch of Salt
1 tsp (5g) Butter
LEMON CURD:
100g butter
220g caster sugar
Finely grated zest and juice of 4 lemons (if you can find unwaxed lemons, all the better)
4 eggs and additional 2 yolks
METHOD:
To make the Lemon Curd:
On a very low heat melt the butter, add the sugar, lemon rind, lemon juice and sugar and stir in the well-beaten eggs. (Contrary to most recipes where lemon curd is stirred using a wooden spoon, I prefer to use a whisk as I feel it add lightness to the curd).
Stir with a whisk from time to time until the butter has completely melted. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the fridge.
To make the Creamy Porridge:
Put the rolled oats, milk, water and salt into a saucepan.
Cook gently for 5 to 7 minutes, stirring frequently, until thick and creamy. Remove from the heat and stir through the butter until melted.
Swirl the lemon curd through the hot porridge. Enjoy.
