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Scots Independent

The Flag in the Wind
Features - Oatmeal Tattie Rissoles

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Oatmeal Tattie Rissoles

For food lovers the place to be in Scotland this week  is the Eastern Highlands where you can enjoy the Highland Feast. Since last Friday (29 September 2006) the festival runs until Saturday 15 October 2006 with a veritable banquet of food and drink to suit all palates on offer. Visit www.highlandfeast.co.uk for the full range of events. This week we are concentrating on one event only – one which features Scotland’s favourite breakfast delight – porridge. Porridge – ‘Chief of Scotia’s Food’ as Robert Burns rightly described it – accompanied by a bowl of creamy milk has sustained generations of Scots. The ‘Chief of Scotia’s Food’ has enjoyed a revival in recent years as people rediscover its healthy properties in a food conscious age. For porridge devotees, Carrbridge is the must visit destination this Sunday (8 October 2006) for the World Porridge Championship.

This year will see the 13th annual The Golden Spurtle World Porridge Championship in the Highland village. The competition is organised by the Carrbridge and Vicinity Community Council and the title of World Porridge Making Champion is awarded to the chef deemed to have made the best traditional porridge using oatmeal, water and salt. As well as the coveted title and the ‘Golden Spurtle’ award the winner receives a £350 hotel voucher and a cash prize of £250. There is also a Speciality Porridge competition for porridge with other ingredients. The winner receives the Duncan Hilditch Quaich and a cash prize of £150. The day starts off with the Great Porridge Fun Run at various distances including a Minis fun run. Then at 12.30pm a piper will lead a procession of the porridge makers and then the World Championships will be underway. Other activities include the Cairngorm Farmers market, street performers and live music. Visit www.goldenspurtle.com for full details and times.

Traditional porridge already features on this site but oatmeal adds flavour and goodness to many meals as you will find with this week’s recipe – Oatmeal Tattie Rissoles.

Oatmeal Tattie Rissoles

Ingredients: 1lb (500g) potatoes, peeled; 1 small onion, chopped; 1 egg, beaten; 3oz (75g) mature cheddar, grated; 4oz (100g) good Scottish oatmeal; beaten egg to coat; salt and pepper; vegetable oil for cooking

Method: Boil then mash potatoes and mix with finely chopped onion, cheese and beaten egg. Leave to cool in fridge. When cool, shape into patties, dip in beaten egg, then coat in oatmeal (the good bit). Cook the patties in the vegetable oil for 2-3 minutes on each side until brown.

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