Dish

76 DISH

Savoury Steel-Cut Porridge

For those cooler spring weekend mornings you can’t go past a

big bowl of porridge. Try this savoury twist on a classic.

2½ cups steel-cut oats

4 cups milk

¼ teaspoon salt

12 vine tomatoes

12 portobello mushrooms

1 clove of garlic, minced

40 grams butter, melted

300 grams spinach

250 grams goat’s feta

fresh thyme, to serve

sea salt and ground pepper

Preheat the oven to 200°C.

Place the steel-cut oats, milk, salt and 2 cups of water in a large

saucepan. Bring to the boil, then reduce the heat to a simmer and

cook for 20 minutes or until oats are tender and porridge-like. 

While the oats are cooking, place the tomatoes and mushrooms

on a lined baking tray. Combine the minced garlic and melted

butter and pour  over the mushrooms. Bake for 15–20 minutes. 

Place the spinach in a colander in the sink. Boil 3 cups of water in

the kettle. Pour boiling water over spinach and let drain. Squeeze

any excess water out of spinach. 

Serve porridge with roasted tomatoes and mushrooms, wilted

spinach leaves, crumbled goat’s cheese and fresh thyme. Season

with salt and pepper. Serves 4

SAVOURY

STEEL-CUT

PORRIDGE

Lemongrass and Turmeric Chicken Salad Bowl

This light Vietnamese salad bowl is loaded with fresh and
fragrant flavours. The chicken can be grilled on the barbecue
on those warmer spring evenings.

Chicken

3cm piece of ginger 

2 lemongrass stalks, white

stalk only, finely chopped 

3 cloves of garlic, minced

10 coriander stalks,

finely chopped

1½ teaspoons coconut sugar

1 teaspoon ground turmeric

2 teaspoons fish sauce

2 tablespoons vegetable oil,

plus 1 tablespoon to cook

600 grams boneless chicken

breast or thigh, skin-on

Dressing

¼ cup white vinegar

1 teaspoon soy sauce

juice 1 lime

2 tablespoons caster sugar

1 small chilli, finely chopped

Salad

200 grams rice noodles

12 large cos lettuce leaves

2 carrots, julienned

½ red onion, finely sliced

½ large cucumber,

sliced on an angle

1 cup mung bean sprouts

½ cup coriander leaves

70 grams peanuts, roasted

and roughly chopped

extra peanuts, to serve

Bash the ginger, lemongrass, garlic, coriander stalks, coconut
sugar and turmeric in a mortar and pestle until it reaches a paste
consistency. Add the fish sauce and vegetable oil and mix until
well combined. Smear paste over chicken pieces and set aside to
marinate in the refrigerator for several hours. 

Dressing: In a bowl combine all ingredients and set aside. 

Heat the oven to 200°C.

Put 1 tablespoon of oil in a large nonstick frypan over a high heat.
Add the chicken and fry until golden brown on both sides. Remove
from heat and place on a lined baking tray. Bake for 15 minutes or
until meat has cooked through.

Bring a large pot of salted water to the boil. Add the rice noodles
and cook until tender, this will only take a few minutes. 

Arrange salad ingredients in bowls, pour over dressing and top
with sliced chicken and extra peanuts. Serves 4