Mexican Chilli Chocolate Porridge
Tom was crowned Rude Health Porridge Champion at our gourmet porridge cook-off. Here is how to make his winning recipe...
Ingredients:
1 cup oats
1 and 1/2 cups milk
3 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons red chilli paste
100g high quality dark chocolate
Zest and juice of a lime
Some chilli flakes
Method:
1. Place the oats and milk in a pan. Bring to the boil then gently simmer, stirring often.
2. Whilst this is cooking add the cinnamon, cumin and coriander.
3. When the porridge is thick and creamy, add the chilli paste and melt in almost all of the dark chocolate.
4. Stir to blend together.
5. Finish cooking the porridge keeping a little bite, and test for flavour - it should be chocolatey at first, with a spicy cinnamon depth and kick of chilli.
6. Transfer to a serving bowl and squeeze over the lime juice.
7. Grate the zest of half the lime and the remaining chocolate over the top.
8. Sprinkle over a few chilli flakes and place two lime wedges in the centre to garnish.
