Sweet, creamy, a little salty, warm, filling.. this porridge ticks all of the breakfast needs for a wintery day. It’s also a great way to sneak a little booze into your morning.
Coconut & Vanilla Porridge with Earl Grey & Whiskey Stewed Prunes
Serves 2 (with prunes left over to serve with Pork Rilettes)
1 cup oats
1/2 vanilla bean, seeds scraped
1 cup coconut milk
1/4 teaspoon salt
For the prunes
1 cup (200g) prunes
1/2 cup medium-strength freshly-brewed Earl grey tea
2 teaspoons brown sugar
2 teaspoons whiskey
2cm x 4cm piece orange rind
To make the prunes, combine tea, sugar, whiskey, orange rind and 1 cup water in a small saucepan over a medium heat. Stir until sugar has dissolved, then add the prunes. Cover, reduce heat to low and simmer for 30 minutes, until prunes are tender.
Remove prunes and set aside. Increase heat and reduce the liquid to about 1/3 cup, then return prunes to the liquid.
To make the porridge, combine vanilla seeds and pod and 2 cups of boiling water to a saucepan. Leave to infuse for 10 minutes. Bring the water to the boil again, then remove from heat and stir in the oats. Set aside to soak for 15 minutes.
Remove the vanilla pod and return oats to the stove over a medium-low heat, add coconut milk and salt and stir for 5-10 minutes, until desired consistency. Add a little more salt if necessary.
Divide oats amongst 2 bowls, top with warm prunes and drizzle over prune liquid.