Sunday, July 2, 2017

Cookbook Countdown #19: Overnight oats porridge, savory

Trying to finish up my bag of rolled oats, make oats porridge again!  While the oats went for a quick soak, stir fried some diced onions, followed by shelled and deveined prawns, seasoned with salt and black pepper. Dished out when prawns are cooked.  In the same pot, add extra olive oil, add diced pumpkin, diced red peppers, stir fry for a couple of minutes, add prawn shell stock, let simmer till pumpkin softens, add oats and the soaking liquid.  Season with salt and black pepper.  When oats are cooked, ladle porridge into serving bowls, top with stir fried prawns and onions, tuck in!
Porridge from:
Hugh Fearnley-Whittingstall's
River Cottage Every Day
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1 comment:

kitchen flavours said...

Savoury oats with prawns! That looks yummy!