Orcadian Medieval Gode Spiced Porridge
- Liz Ashworth
Recipe by Liz Ashworth – 2013 Entry
With family roots on Orkney, I wanted to bring a taste of the islands’ good food and history into my speciality porridge recipe. Recently, I was asked help create a medieval banquet, the kind prepared four centuries ago for the Earl of Orkney in his palace in Kirkwall, so, researching foods of the time, I discovered a potage (porridge) seasoned with a medieval spice mixture.
Brother Michael de Klerk, custodian of the rare ancient variety apple orchard at Pluscarden Priory has kindly hand pressed apple juice from these.
A friend is bringing dairy produce from Orkney Creamery along with Orkney water on the ferry, and today I picked Victoria plums and apples in next door garden from trees planted by my friend the late Bill Pepper.
Served on an authentic replica medieval platter made by Orcadian potter Andrew Appleby specialist in all things medieval.
Serves 4 people
Takes 20 minutes to prepare and serve
Cook in a wok or deep frying pan on the hob.
You will need:-
425g Victoria Plums – peeled, stoned and roughly chopped
2 cox’s or similar eating apples – peeled, cored and roughly chopped
Fresh apple juice – I am fortunate to be given Hand pressed apple juice from the ancient apples of Pluscarden Abbey prepared by Brother Michael de Klerk
100 mls Orkney Meadow Honey
5cl Highland Park 12 year Old Malt whisky
5g Gode Powder – see recipe below.
150g Hamlyns Medium Oatmeal
Orkney Creamery – double cream.
- Add the fruits to a wok or frying pan and cover to heat over a medium heat to soften and let the juices flow – 1 to 2 minutes.
- Stir in the spices and heat through, add the Highland Park Whisky, heat and flambé.
- Stir in the honey, Hamlyns medium oatmeal and enough apple juice to moisten to a thick porridge.
- Reduce the heat, cover the pan and steam for 2 to 3 minutes.
- Serve very hot with Orkney Creamery Double Cream, produced by grass fed, happy cows who graze on the lush grass at Crantit, St.Ola on the road to Scapa Beach on Orkney’s main island.
Mix together the following ground spices:-
5g ground cinnamon
2g roughly ground black pepper
5g ground cardamom
Store in an airtight tin.
Lovely mix for fruit cakes and gingerbreads.
Great in stir fries too.