“I used to be extra of an instantaneous porridge woman,” she mentioned. “However I discovered this stunning German oat curler, and as soon as we had that, we needed to go seeking the groats, that are the entire oats.
Credit score: Matt Golding
“After which, as soon as we began cooking with them, it simply tasted so a lot better. There’s a freshness to it, and a nuttiness. And that was it.”
Velik, a past contributor to the Good Food part of this masthead with recipes starting from laksa to hummingbird cake, declared 4 years in the past that she needed to have fun porridge.
She entered a web-based model of the championship when the pandemic compelled the suspension of the in-person contest, after which competed in Scotland in 2022. This helped her devise a successful specialty dish.
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“They need you to essentially push the boundaries, however nonetheless be true to the porridge,” she mentioned.
“I felt like I needed to convey elements of Australia and our historical past to what I used to be cooking.”
When she learn that the jaffle had been invented in Australia, she was pushed to create porridge jaffles.
A yoghurt flatbread was stuffed together with her mom’s recipe for rum bananas, with Bundaberg banana toffee rum liqueur, bananas, oatmeal and wattle seed extract, and Davidson plum sugar sprinkled on prime.
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The porridge chieftain at this yr’s occasion, Alan Rankin, praised the winners. “The usual this yr was distinctive, and it’s great to see the occasion persevering with to go from power to power,” he mentioned in an announcement.
What makes porridge? Velik mentioned she soaked rolled oats in a single day to make sure they have been “fluffy” and hydrated, utilizing 3 times the quantity of water to oats. She recommended a teaspoon of salt.
The important thing was to softly simmer the porridge whereas stirring. “Not an excessive amount of of a busy boil,” she mentioned.
“You simply need it to simmer alongside.”
Airport safety employees virtually ruined her plans once they sought to confiscate her favorite rolling pin when she handed by the X-ray at Melbourne Airport. They allowed her to return and put it in checked baggage, in a bag together with her different tools.
“They mentioned: ‘That’s a weapon.’ I believed: ‘You haven’t seen my jaffle iron.’”
Porridge Jaffles
Components:
Yoghurt flatbread:
- 1 cup Greek yoghurt
- 1 tbsp olive oil
- 1½ cups self-raising flour
- pinch of salt
Filling:
- 2 tbsp butter
- 2 ripe bananas, sliced
- ¼ cup muscovado sugar
- 3 tbsp (60ml) Bundaberg banana toffee liqueur rum
- 5ml wattleseed extract (non-obligatory)
- 1 cup cooked porridge
- 3 tbsp melted butter
- 2 tbsp caster sugar
- 1 tbsp Davidson plum powder
Methodology:
- To make the bread, combine yoghurt, olive oil, flour and salt in a bowl. Gently combine till mixed.
- Knead gently on a evenly floured floor, divide into 4 and relaxation.
- To make the filling, soften butter in a small pot, add bananas, sugar, rum and wattleseed, then warmth to melt.
- Mash bananas till the elements are mixed.
- Stir within the cooked porridge.
- Brush the jaffle irons with melted butter.
- Roll out the dough thinly, reduce into squares and line every jaffle iron.
- Add 3 spoonfuls of filling and shut the jaffle iron. Repeat with the remaining jaffle parts.
- Place over flame and cook dinner for roughly 4 minutes, rotating each minute, till golden brown.
- Combine sugar and plum powder collectively. Sprinkle over the jaffles and serve instantly.
Makes 4.
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