“I used local Callington Mill Organic Rolled Oats and Speyton Fresh Apple Juice to make this big bowl of warm porridge that’s perfect on Sunday mornings. I enjoyed it with a splodge of Tasmanian meadow honey and a cup of blueberry tea. Some good yoghurt would probably work well too. It serves one as a very large bowl (with lots of apple leftover) or makes two smaller (but still quite generous) portions.” Catherine
- 1 cup rolled oats
- 500 ml (2 cups) milk
Spiced stewed apples
- 250 ml (1 cup) apple juice
- 1 cinnamon stick
- ¼ nutmeg, grated
- 1 tsp allspice
- 1 tbsp brown sugar
- 2 apples, peeled, cored, cut into 1.5 cm slices
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the spiced apples, combine the juice, spices and brown sugar in a saucepan over medium heat. Add the apples and cook for 10 minutes or until soft but still holding their shape. Transfer the apples to a bowl and discard the cinnamon stick, then continue to cook the syrup in the pan until it has reduced a little and is slightly thickened. Pour the syrup over the apples in the bowl.
To make the porridge, place the rolled oats and milk in a saucepan over medium heat and cook, stirring, for 5 minutes or until the oats are cooked through and the mixture is a nice thick consistency, with the milk all creamy.
Place bowl and put some apples and syrup on top.
Recipe from Island Menu by Samuel Shelley and Catherine Miller, with photographs by Samuel Shelley and Catherine Miller.