This is the first range of Arran Street East. Seeing as breakfast is the first meal of the day, we’re pleased to share one of our favourite porridge recipes with you. Bircher porridge soaks oats in apple juice (or milk or water) as opposed to cooking over a stove. The oats need at least 15 minutes to absorb the apple juice but you can get ahead of yourself by leaving them to soak overnight, ready to eat first thing in the morning.
Ingredients:
200g porridge oats
500ml apple juice
4 cardamom pods
A handful of unsalted pistachio nuts, shelled
Runny honey
Method
- Place the oats in a large bowl.
- Pour the apple juice into the bowl. Stir with a spoon so that the oats are covered by the liquid.
- Allow to stand for at least 15 minutes so that the oats can absorb the apple juice. Give it a stir from time to time to help it on its way.
- Remove the seeds from the cardamom pods and finely chop.
- Roughly chop the pistachio nuts.
- Divide the porridge between two Arran Street East bowls.
- Divide the cardamom seeds between the bowls and mix through the porridge.
- Sprinkle each bowl with pistachio nuts.
- Finish with a drizzle of honey.
Recipe and photograph by Aoife McElwain for Arran Street East
