One of my largest regrets, and maybe only the only one, from having lived in the UK was that I never actually got to visit Ireland.
I was to Scotland several times, and lived at the gateway to Wales, with the border being virtually at the end of my street in Chester. Visiting Ireland was always on my bucket list, but never happened, unfortunately.
"Over it all . . . the white houses, the green fields with their stone walls, the long road winding, the slow herds coming along in the knee-deep dust, the sweet smell of turf burning, the little carts with coloured shafts, the soft Irish voices, the quick Irish smiles . . . over it all, and in it as if imprisoned in the stone and brick of this country, as if buried beneath the grass and hidden in the trees, is something that is half magic and half music." ~H.V. Morton, In Search of Ireland, 1930
From the time that I watched the film (as a young girl) "The Quiet Man," I had a longing to visit Ireland and take in the many colors of green first hand.
I am told that there is no friendlier more welcoming folk than the Irish, and I believe it to be so. It has been so with every Irish person I have met.
I have also been told that you meet an Irishman in a pub and you are more than certain to be invited home to their hearth for supper with the family. A heart warming thought to be sure.
Stirabout. This is the name that the Irish give to their porridge, a dish which has been eaten in Ireland since the fifth century A.D. at least.
Over the ensuing years porridge has been made with a variety of grains, including barley, cornmeal and wheatberries, but today in modern times is usually made with oats.
Irish purists look down on the addition of anything to their Stirabout with the exception of salt and perhaps a knob of butter or smattering of cream.
I did add salt to this that I made today and can only assume it is an acquired taste. I added half the amount and to my taste would have preferred it with even less to be honest.
WHAT YOU NEED TO MAKE STIRABOUT
Not a lot really. This is the simplest of breakfast dishes.
- 2 tsp salt (I used only half of this amount, perhaps even less)
- 1 cup (160g) Irish steel cut, stone-ground, or rolled oats
- 3 1/2 cups (850ml) water
- A knob of butter (the Irish way)
- Cream
- Fresh Berries
- Soft light brown sugar or granulated sugar
- date syrup or honey
I used the steel cut oats for mine here today. I really love the nutty chewiness of steel cut oats. Its quite delicious. It has a really nice texture.
Also because there is only one of me, I made half a recipe rather than a full recipe, so needed only 1/2 cup (80g) of oats and 1 3/4 cups (414ml) of water.
HOW TO MAKE STIRABOUT
You do need to start this at least six hours ahead of time. I started mine the night before. Measure the water and salt into a medium sized saucepan with a lid. Bring to the boil.
Stir in the oats, mixing well. Cover and leave to sit for a minimum of six hours or overnight. Reheat over medium heat, stirring frequently. Add more water if necessary. Simmer for a few minutes or until as thick as you enjoy. Serve hot with your favorite additions, if any.
I was not overly fond of the addition of salt to this, but that could be a cultural thing. As a North American I much prefer things like my cereal to be a bit on the sweeter side.
I did add a smattering of lactose free cream to the top of mine and a heaped spoonful of brown sugar Swerve, and a few fresh berries.
It made a lovely hearty start to my day, filling me up to lunch time and beyond. I love eating food with cultural and historical properties. I may never have gotten to visit Ireland, but there is nothing to stop me from eating some of their dishes.
The food of any country has always been one of my favorite parts about visiting. This recipe was adapted from one found in the book, The Country Cooking of Ireland by Colman Andrews. Its a hefty tome to Irish cooking, but a beautiful one.
Stirabout
Yield: 4Author: Marie RaynerPrep time: 5 MinCook time: 10 MinInactive time: 6 HourTotal time: 6 H & 15 MStirabout, the Irish name for porridge. Simple and delicious.Ingredients
- 2 tsp salt (I used only half of this amount)
- 1 cup (160g) Irish steel cut, stone-ground, or rolled oats
- 3 1/2 cups (850ml) water
- A knob of butter (the Irish way)
- Cream
- Fresh Berries
- Soft light brown sugar or granulated sugar
- date syrup or honey
Instructions
- Measure the water and salt into a medium sized saucepan with a lid. Bring to the boil.
- Stir in the oats, mixing well. Cover and leave to sit for a minimum of six hours or overnight.
- Reheat over medium heat, stirring frequently. Add more water if necessary. Simmer for a few minutes or until as thick as you enjoy.
- Serve hot with your favorite additions, if any.
Did you make this recipe?
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