Stirabout is the Irish name for porridge. This traditional Irish recipe dates back to 5th century A.D. It can be served with cream or butter, white or brown sugar or honey to taste.  Steel cut Irish oats have an unbelievable texture and flavor. A popular brand in America is McCann's Steel Cut Oats. The temperate, humid climate of Ireland promotes the slow ripening of the grain. It enables the oats to draw the goodness from the soil and yield up nature's bounty.  Some of the best oats come from the counties of Kildare and Meath where all the oats for John McCann's Irish Oatmeal are grown under contract. You may also your porridge with molasses, jam, raisins, minced dried fruit, sliced fresh fruit--and milk, rice milk, cream or even buttermilk as they do in Scotland. Dia duit ar maidin!

2 teaspoons salt

1 cup/160g fresh steel-cut, stone-ground, or rolled oatmeal

1. Bring 3 1/2 cups/850ml of water to a boil in a medium saucepan.

2. Add the salt then remove from the heat, add the oatmeal, stir well, and cover the pot.

3. Set aside for at least 6 hours or overnight.

4. Reheat the oatmeal over medium-heat, stirring frequently.

5. Add a bit more water if necessary to prevent sticking, and adjust the seasoning if necessary.

Recipe courtesy of:

Andrews, Coleman, The Country Cooking of Ireland. San Francisco, California: Chronicle Books, 2009.

Photo courtesy of thesun..co.uk.

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