Savoury oatmeal ?
Just finished a bowl of Irish oatmeal, along with some yogurt, almonds and cranberries...it was pretty good, but I lean more towards the savory, rather than sweet for breakfast on most days....so I'm wondering if anyone has any savory preps for oatmeal for breakfast ?
I've seen , but not tried, Brotchan, so I know oats are used in this way..
I just had an idea and tried it and it was great
4 tbs chopped onion
2 cloves garlic chopped
4 pieces of corned beef from deli chopped
6 scottish oatmeal bobs red mill or steel cut
18 ounces chicken stock
1/2 tbs butter
1 tbs olive oil
salt and pepper to taste
I took the olive oil and heated it up and addedthe onions and sweated them out for a bit with a pinch of salt about 5 minutes on medium low. I then added the corned beef and cooked that with the onions for another 5 minutes slightly browning the corned beef. I then added the garlic for about a minute. Then added the butter and the oats and toasted the oats in the butter corned beef and onion and garlic. I ground some pepper. Then after the oats seemed nice and toasty and the smell indicated they were toasted I added the stock. I brought this up to a boil and simmered for about 15 minutes may need about 20-25 for steel cut. Once it was nicely reduced and creamy it was finished. I topped it off with an over medium slightly runny egg and a touch red hot on one half of the bowl and a touch of maple syrup on the other half.
It was fantastic. It was like having oatmeal, eggs and corned beef hash with a touch of heat and a touch of sweet.
Makes 4 servings.
Mushrooms, dried or fresh, with mushroom soup base. Here is a recipe from a forum contributor @ the Chocolate & Zucchini blog:
Savory Groat Risotto
1 cup groats
2 cups boiling water
2 teaspoons Better Than Bouillon mushroom base
1/2 cup dried wild mushrooms (I use Trader Joes)
1-2 cups diced fresh Crimini mushrooms, or your favorite
Black pepper- a healthy grinding
2 Tablespoons Olive Oil or white truffle oil (gawd its good!)
Saute' fresh mushrooms in olive oil. Put into inner dish of crock pot.
Break dried mushrooms into smallish pieces, about a half inch or smaller. Rinse dried mushrooms in a splash under the tap, and soak them in the one cup of boiling water. Add the bouillon to the water, stir and let sit about five minutes. Make sure boullion is dissolved fully.
Add all ingredients to the inner pot. Add water to the crock pot to the inner water level height.
Cover and cook all day (8 hours) on low, or until the smell drives you nuts. I am not sure how well it goes done on Hi at half the time, but make sure your groats are not dry. Get a good water seal on the lid.
Alternative: soak groats overnight and bake them, tightly covered, in the oven about 50-60 minutes next to your roast. I recommend spraying the casserole dish.
Add-ins: Thyme sprig, roasted garlic paste, a last finish with grated Parmesan cheese...
not necessarily my cup of tea, but i used to make an ex an asian themed savoury oatmeal - used veggie broth, minced wild mushrooms, ginger, sesame, green onions, shredded carrots, and a dash of soy... not a lot of the veggies just enough to add color and some texture.
id suggest for simplicity kosher salt, freshly ground pepper and butter. and maybe some roasted garlic.
Here's a paraphrase of Jacques Pepin's savory oatmeal soup from his wonderful memoir, "The Apprentice." Sounds comforting and satisfying.
Cook 6 slices of bacon, about 6-7 ounces, until crispy. Jacques uses the microwave, but any way would do. Remove bacon and reserve about 2 tablespoons. fat. Cook 2 small trimmed leeks with most of the green left on (about 2 1/2 cups) in the bacon fat until softened. Add 5 cups water, 1 cup Irish (steel-cut) oats and about 1 1/2 teaspoons salt (less if bacon is very salty) and bring to a boil. Reduce heat, place cover on pan slightly ajar, and simmer for 25-30 minutes, until the oats are tender, stirring occasionally.
At this point, you can refrigerate the mixture for 24 hrs if you'd like. When ready to serve, bring the oats, 1 cup half and half and 1 cup milk to a boil along with about 1/2 teaspoon freshly ground black pepper. Serve with bacon sprinkled on top.
He suggests maple- or honey-cured bacon.
I love savory oatmeal. My mother, who always thought that oatmeal was an American version of Chinese rice porridge would make it for me with fish sauce and a scrambled egg drizzled in it while it was cooking so that it was like egg-drop soup.
I mostly eat steel cut oats savory nowadays.
I like it with some chopped kalamata olives, a splash of olive oil, a splash of maggi sauce (or just plain soy sauce), topped with chopped green onion.
Today I had the oats with a splash of maggi sauce, a splash of toasted sesame oil, a handful of Vietnamese fried crispy shallots, and a poached egg on top.
You might like taking some diced bacon pieces and browning them until fat is rendered then adding about a third cup of rolled oats and cooking all together to brown the oats. Add about a cup and a half (more or less, depending on how thick you like it) of beef or chicken stock along with herbs/spices of choice and cover to simmer about half an hour to 45 minutes. It's good as a soup or porridge, depending on the ratio of oats/stock you elect to use.
I've often made oatmeal with chicken or beef broth, and it is quite good. And, though it is not oatmeal, Patricia Wells has a recipe for a beef daube which she serves over bay-scented semolina (cream of wheat). So I'd suggest that if you use broth in cooking it, stick in a bay leaf or your favorite herb.
Are you thinking of porridge, or some other savoury oats preparation such as oatcakes? I certainly do it savoury, with herbs, you can keep the almonds (I'd sliver them and toast them), plain yoghourt or cheese. And onions!
An old recipe for savoury porridge and other breakfasty savouries (I share your savoury inclinations):