Thursday, August 25, 2005
Southern fried porridge
From our friends at Greener Magazine who waste nothing
If there is one thing common to a southern kitchen it is great leftovers otherwise known as 'musgoes', and go they will when you serve up this hearty breakfast of fried porridge, sausage and peach syrup.
Ingredients
1/2 Cup day old oatmeal porridge compacted and chilled overnight
2 Tbls soy spread
1 smoked soy sausage
1 fresh, ripe peach sliced
pinch of sea salt
Preparation
Slice the chilled porridge into 2 1/2" slices and cut the sausage in half lengthwise. Melt 1 Tbls of the soy spread in a hot skillet, fry the porridge and sausage together turning once until nicely browned on both sides.
Boil 1/2 of the peach in 1/2 Cup of water until it falls apart with the pressure of a fork, about 4 minutes. Add 3/4 Cup of maple syrup and a pinch of salt. Continue to cook the mixture until the syrup reduces by 1/3, remove from heat.
Serve the fried porridge slice and sausage with remaining peach slices, peach syrup and a slice of whole wheat toast.
serves 2
vegetarian
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