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Pine Nut Porridge Recipe

Pine Nut Porridge Recipe


Porridge is a popular dish in Korea often served as the first meal of the day or as a snack. — Will Budiaman

Click here to see Celebrate the Korean New Year.

Ingredients

  • 1/2 cup short grain rice, soaked in water for 2 hours and drained
  • 1/4 cup pine nuts, round tips removed, plus more for garnish
  • 2 cups water
  • 1/2 tablespoon kosher salt

Pine Nut Gruel (Jat Juk)

Grind the pine nuts in a a food processor with a 1/2 cup water for about 30 to 45 seconds. Add the remaining water and process 15 to 30 seconds more until smooth. Pour this mixture through a metal strainer. Discard the small amount of residue left on the strainer.

Remove the pits from the soaked jujubes and cut the jujubes into thin slices. In a very small bowl, combine jujubes and honey. Stir and set aside.

In a medium sauce pan, simmer the rice flour paste over low heat -- stirring constantly until the mixture just starts to bubble.

Add the pine nut mixture to the simmering flour paste, followed by the the sugar and salt. Bring this mixture to a low boil and allow it boil gently for 2 minutes.

Pour the gruel into 4 bowls. Add equal amounts of honey-soaked jujube slices to each bowl. Dribble a little extra honey over the top and serve warm.


In Korea today, gruel is often considered a delicacy. Jat-juk, or Pine Nut Gruel is a porridge of finely ground rice swimming with pine nuts to make a nutrious (protein, iron and vitamin B) and delicious soup.


Around the Roman Table

In addition to a wealth of material about culinary customs and techniques in ancient Rome, Patrick Faas translated more than 150 Roman recipes and reconstructed them for the modern cook. Here are eight recipes from from the book&mdashfrom salad to dessert.

Columella Salad

Columella's writings suggest that Roman salads were a match for our own in richness and imagination:

Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.

Put savory in the mortar with mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it. (Columella, Re Rustica, XII-lix)

A wonderful salad, unusual for the lack of salt (perhaps the cheese was salty enough), and that Columella crushes the ingredients in the mortar.

100g fresh mint (and/or pennyroyal)
50g fresh coriander
50g fresh parsley
1 small leek
a sprig of fresh thyme
200g salted fresh cheese
vinegar
pepper
olive oil

Follow Columella's method for this salad using the ingredients listed.

In other salad recipes Columella adds nuts, which might not be a bad idea with this one.

Apart from lettuce and rocket many plants were eaten raw&mdashwatercress, mallow, sorrel, goosefoot, purslane, chicory, chervil, beet greens, celery, basil and many other herbs.

Soft-Boiled Eggs in Pine-Nut Sauce

In ovis hapalis: piper, ligustcum, nucleos infusos. Suffundes mel, acetum liquamine temperabis.

For soft-boiled eggs: pepper, soaked pine nuts. Add honey and vinegar and mix with garum. (Apicius, 329)

200g pine nuts
2 teaspoons ground pepper
1 teaspoon honey
4 tablespoons garum or anchovy paste

Soak the pine nuts overnight in water. Then drain and grind them finely in the blender or pound them in a large mortar. Add the pepper, honey and garum. Heat the sauce in a bain-marie. Meanwhile put the eggs into a pan of cold water and bring to the boil. Let them cook for 3½ minutes, then take them off the heat, plunge them into cold water and peel them carefully. The outer edge of the egg white must be firm, but it must be soft inside. Put the eggs, left whole, into a deep serving bowl and pour over the sauce. Serve.

This recipe can be adapted easily to other eggs, such as quail's eggs. In that case keep an eye on the cooking-time: a quail's egg will be firm in 1 minute.

Lentils with Coriander

Aliter lenticulam: coquis. Cum despumaverit porrum et coriandrum viride supermittis. (Teres) coriandri semen, puleium, laseris radicem, semen mentae et rutae, suffundis acetum, adicies mel, liquamine, aceto, defrito temperabis, adicies oleum, agitabis, si quid opus fuerit, mittis. Amulo obligas, insuper oleum viride mittis, piper aspargis et inferes.

Another lentil recipe. Boil them. When they have foamed, add leeks and green coriander. [Crush] coriander seed, pennyroyal, laser root, mint seed and rue seed. Moisten with vinegar, add honey, garum, vinegar, mix in a little defrutum, add oil and stir. Add extra as required. Bind with amulum, drizzle with green oil and sprinkle with pepper. Serve. (Apicius, 192)

250g lentils
2 litres water
1 leek, trimmed, washed and finely chopped
75g fresh coriander
5g coriander seed
3g peppercorns, plus extra for finishing the dish
3g mint seed
3g rue seed
75g fresh pennyroyal, or mint
10ml garum
10ml vinegar
5ml honey
olive oil

Wash the lentils and put them into a saucepan with 2 litres of cold water. Bring to the boil, and skim off the scum. When the water has cleared, add the leek and half of the fresh coriander. Grind the spices and the other herbs, and add them with the garum, vinegar and defrutum to the pan. Let the lentils simmer until they are almost cooked. Check the pan every now and then to ensure that the water has not evaporated. At the last minute add the olive oil, the freshly ground pepper and the remainder of the chopped coriander.

Roast Wild Boar

Aper ita conditur: spogiatur, et sic aspergitur ei sal et cuminum frictum, et sic manet. Alia die mittitur in furnum. Cum coctus fuerit perfundutur piper tritum, condimentum aprunum, mel, liquamen, caroenum et passum.

Boar is cooked like this: sponge it clean and sprinkle with salt and roast cumin. Leave to stand. The following day, roast it in the oven. When it is done, scatter with ground pepper and pour on the juice of the boar, honey, liquamen, caroenum, and passum. (Apicius, 330)

For this you would need a very large oven, or a very small boar, but the recipe is equally successful with the boar jointed. Remove the bristles and skin, then scatter over it plenty of sea salt, crushed pepper and coarsely ground roasted cumin. Leave it in the refrigerator for 2-3 days, turning it occasionally.

Wild boar can be dry, so wrap it in slices of bacon before you roast it. At the very least wrap it in pork caul. Then put it into the oven at its highest setting and allow it to brown for 10 minutes. Reduce the oven temperature to 180°C/350°F/Gas 4, and continue to roast for 2 hours per kg, basting regularly.

Meanwhile prepare the sauce. To make caroenum, reduce 500ml wine to 200ml. Add 2 tablespoons of honey, 100ml passum, or dessert wine, and salt or garum to taste. Take the meat out of the oven and leave it to rest while you finish the sauce. Pour off the fat from the roasting tin, then deglaze it with the wine and the honey mixture. Pour this into a saucepan, add the roasting juices, and fat to taste.

Carve the boar into thin slices at the table, and serve the sweet sauce separately.

Ostrich Ragoût

Until the 1980s the ostrich was considered as exotic as an elephant, but since then it has become available in supermarkets. Cooking a whole ostrich is an enormous task, but Apicius provides a recipe for ostrich:

In struthione elixo: piper, mentam, cuminum assume, apii semen, dactylos vel caryotas, mel, acetum, passum, liquamen, et oleum modice et in caccabo facies ut bulliat. Amulo obligas, et sic partes struthionis in lance perfundis, ete desuper piper aspargis. Si autem in condituram coquere volueris, alicam addis.

For boiled ostrich: pepper, mint, roast cumin, celery seed, dates or Jericho dates, honey, vinegar, passum, garum, a little oil. Put these in the pot and bring to the boil. Bind with amulum, pour over the pieces of ostrich in a serving dish and sprinkle with pepper. If you wish to cook the ostrich in the sauce, add alica. (Apicius, 212)

You may prefer to roast or fry your ostrich, rather than boil it. Whichever method you choose, this sauce goes with it well. For 500g ostrich pieces, fried or boiled, you will need:

2 teaspoon flour
2 tablespoons olive oil
300ml passum (dessert wine)
1 tablespoon roast cumin seeds
1 teaspoon celery seeds
3 pitted candied dates
3 tablespoons garum or a 50g tin of anchovies
1 teaspoon peppercorns
2 tablespoons fresh chopped mint
1 teaspoon honey
3 tablespoons strong vinegar

Make a roux with the flour and 1 tablespoon of the olive oil, add the passum, and continue to stir until the sauce is smooth. Pound together in the following order: the cumin, celery seeds, dates, garum or anchovies, peppercorns, chopped mint, the remaining olive oil, the honey, and vinegar. Add this to the thickened wine sauce. Then stir in the ostrich pieces and let them heat through in the sauce.

Roast Tuna

Ius in cordula assa: piper, ligustcum, mentam, cepam, aceti modicum et oleum.

Sauce for roast tuna: pepper, lovage, mint, onion, a little vinegar, and oil. (Apicius, 435)

3 tablespoons strong vinegar
2 tablespoons garum, or vinegar with anchovy paste
9 tablespoons olive oil
4 finely chopped shallots
1 teaspoon pepper
1 teaspoon lovage seeds
25g fresh mint

Put all of the vinaigrette ingredients into a jar and shake well to blend them together.

Brush your tuna fillets with oil, pepper and salt, then grill them on one side over a hot barbecue. Turn them and brush the roasted side with the vinaigrette. Repeat. The tuna flesh should be pink inside so don't let it overcook. Serve with the remains of the vinaigrette.

Fried Veal Escalope with Raisins

Vitella fricta: piper, ligusticum, apii semen, cuminum, origanum, cepam siccam, uvam passam, mel, acetum, vinum, liquamen, oleum, defritum.

Fried veal: pepper, lovage, celery seed, cumin, oregano, dried onion, raisins, honey, vinegar, wine garum, oil, defrutum. (Apicius, 335)

¼ teaspoon cumin
½ teaspoon celery seed
1 teaspoon peppercorns
½ teaspoon dried oregano
1 tablespoon lovage
1 tablespoon dried onion
1 teaspoon defrutum
1 teaspoon honey
2 tablespoons white raisins
300ml dry white wine
1 dash vinegar
1 dash garum

Pound the cumin and the celery seed in powder, then grind the peppercorns. Mix all the ingredients together and leave the raisins to macerate for at least a few hours and up to a day. Beat the veal fillets with a rolling-pin or meat-tenderizer, until they are flattened. For Roman authenticity, the escalopes should be cut into small pieces or strips after frying&mdashthey didn't use knives at table. Sprinkle with salt and pepper, then fry briefly on both sides in a hot pan with a little olive oil. Remove the veal from the pan. Put the sauce mixture, let it reduce, then pour it over veal and serve immediately.

Nut Tart

Patina versatilis vice dulcis: nucleos pineos, nuces fractas et purgatas, attorrebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo, versas in discum.

Try patina as dessert: roast pine nuts, peeled and chopped nuts. Add honey, pepper, garum, milk, eggs, a little undiluted wine, and oil. Pour on to a plate. (Apicius, 136)

400g crushed nuts&mdashalmonds, walnuts or pistachios
200g pine nuts
100g honey
100ml dessert wine
4 eggs
100ml full-fat sheep's milk
1 teaspoon salt or garum
pepper

Preheat the oven to 240°C/475°F/Gas 9.

Place the chopped nuts and the whole pine nuts in an oven dish and roast until they have turned golden. Reduce the oven temperature to 200°C/400°F/Gas 6. Mix the honey and the wine in a pan and bring to the boil, then cook until the wine has evaporated. Add the nuts and pine nuts to the honey and leave it to cool. Beat the eggs with the milk, salt or garum and pepper. Then stir the honey and nut mixture into the eggs. Oil an oven dish and pour in the nut mixture. Seal the tin with silver foil and place it in roasting tin filled about a third deep with water. Bake for about 25 minutes until the pudding is firm. Take it out and when it is cold put it into the fridge to chill. To serve, tip the tart on to a plate and pour over some boiled honey.


  • 5 oz sweet brown rice, soaked for 2 hours
  • 2 cups water, divided
  • 1.5 oz pine nuts, tops discarded (start with 5 tbsp)
  • 1.5 oz cashews
  • 2.5 tbsp sugar
  • 1/4 tsp salt

After soaking rice for 2 hours drain completely. Add rice and 1 cup water into a high powered blender. Blend for about 3 minutes til rice is very fine. Push thru a fine mesh sieve and pour contents into a large pot. Add 1.5 cups of water to the pot.

If there is a lot of big chunks of rice, put it in a spice blender til ground fine. Swirl in a bit of water and push their sieve.

Add pine nuts and cashews with 1/2 cup water in blender. If there are big chunks proceed same as rice. Push thru a fine mesh sieve into a bowl. Set next to the stove.

Over medium high heat bring the porridge to a boil. Stir constantly and vigorously, scraping the bottom and sides. After about 10-15 minutes when the porridge begins to sputter, stir in the pine nuts. Scrape the bottom occasionally so the bottom doesn't stick. Cook for an additional 3 minutes. Turn off heat and stir in sugar and salt.


Jatjuk – Korean Pine Nut Porridge

Looking for vegan, gluten and dairy-free ideas? Try the Jatjuk, a delicious and nutritious Korean pine nut porridge. Jatjuk has immunity boosting and skin rejuvanating properties, making it a nutritious meal for all ages. This healthy delicacy was once enjoyed by Korean royalty, from as early as the 16th century.

What you’ll need

  • 1/2 cup pinenuts (4oz/125g)
  • 5 cups water (1.25 litres)
  • 1 cup (8oz/250g) short-grained rice, soaked for at least 30 minutes, drained
  • Salt to taste (optional)

How to make it

  1. (Optional) Dry roast the pine nuts on a pan, leave to cool.
  2. Place pine nuts in blender with 1 cup of water and blend well to combine.
  3. Rinse blender container well.
  4. Place rice with 1 cup of water and blend to a coarse paste.
  5. Transfer to non-stick saucepan, add remaining water and cook, stirring occasionally, over medium heat, for 15 minutes.
  6. Remove any lumps in the pot by whisking.
  7. Reduce the heat to low, add blended pine nuts and simmer for a further 15 minutes.
  8. Add salt to taste.
  1. Dry roasting the nuts before blending them will enhance the nutty aroma of the porridge.
  2. If you prefer a smoother consistency, sieve the blended rice and pine nuts before cooking.

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How to make pumpkin porridge

The squash can be peeled first, cubed and boiled. I find it much easier to cook the squash first and then either scoop out the flesh or peel off the skin.

You can microwave the kabocha halves in your microwave by placing cut side down on a plate and cook uncovered on high for 10-15 minutes until soft.

In the oven, you can bake the kabocha halves, the cut side down, at 400ºF for about 45 &ndash 50 minutes.

If you have an Instant Pot, it will take about 7 minutes to cook kabocha halves on Manual High, with natural pressure release for 5 minutes. Add a cup of water in the pot, and place the squash in a steamer basket.

Traditionally, there are two ways to incorporate sweet rice into this porridge.

One is in the form of small rice cake balls, called saealsim (새알심), made with rice powder. The other is simply mixing in finely ground soaked sweet rice or sweet rice flour (chapssal garu or mochiko) slurry. Some people do both.

I like the consistency of the latter, so that&rsquos what I usually do. Sometimes, I go one step further and make rice balls as well. They are easy to make!


And now for the WH Exclusive porridge recipes.

Fancy trying a porridge recipe designed exclusively for Women's Health?

Keep scrolling for six easy-to-make creations, all of which have warranted their makers over 325 thousand Instagram followers, and one of which won this year's Rude Health porridge championships.

If it's good enough for the porridge experts.

21. Ally Head's umami bacon, chive and dulse porridge with a soft boiled egg

You may have caught chief WH foodie Ally Head win 2018's porridge championships (basically Bake Off, but for porridge), or at least read about it further up this article. Fancy trying the recipe yourself? You're in luck.

It's simple: gently cook 50g of sprouted oats in 200ml chicken stock for 3-4 minutes, stirring occasionally to make sure it doesn't stick and remembering to season.

In the meantime, fry 100g of bacon lardons, with the fat removed, in a little oil, and bring a pan of water to the boil on the stove. Set a timer for five minutes and pop your egg (preferably Clarence Court &mdash shout out to the yellow yolk) in the boiling water. Meanwhile, chop your chives. When five minutes is up, place your egg in a bowl of iced water to stop it cooking further.

Mix the bacon and a handful of fresh spinach through the oats and serve topped with the chives and soft boiled egg. Top with dulse and pepper. Enjoy!

High in both calcium and potassium, which have been found to strengthen bones and make them more resilient.


Seriously Asian: Korean Kabocha Porridge Recipe

In efforts to reduce my overall intake of lard, I've been making and eating a lot of porridge. Porridge fills you up without weighing you down, not to mention being an extremely economical option for feeding a lot of people. It takes a backseat to rice and noodle dishes, which is a shame because it's just as delicious and generally speaking, takes much less skill and preparation.

Whether it's savory or sweet, Asian-style porridge is mild and soothing the best renditions however, are also flavorful. Growing up I was accustomed to eating a heaping bowl of rice porridge every morning—a stodgy, bland mixture of water and leftover rice from the previous day's meal. It was only after I made some major inroads into the 24-hour Cantonese diner scene that I began to appreciate porridges: soupy porridges replete with shredded meat, thinned out in flavorful pork broths and topped with thinly cut scallions. Later in Korean barbecue joints, I came to love the thicker, sweet porridges puréed with squash or different kinds of beans.

Korean porridges make use of naturally sweet ingredients, pairing glutinous rice with assertive elements like pine nuts and black sesame seeds. My two favorite Korean porridges use kabocha squash and azuki (red) beans that, when long-simmered, become extremely tender and creamy. Regardless of whether the featured ingredient is a type of squash, bean, or nut, the porridges are all puréed with water and thickened with finely ground glutinous rice. After being puréed, only a few minutes of simmering on the stove with the glutinous rice suffices to thicken the mixture.

For the kabocha squash, just three tablespoons of sugar are required to sweeten an entire pot of porridge I often replace the sugar with agave syrup for a healthier substitute, adding a pinch of salt for balance.

I've been eating a bowl for breakfast each day with my morning coffee come time for dessert, another bowl is a satisfying way to end the meal. The common toppings for these porridges are chopped walnuts, but pecans, almonds, or hazelnuts also pair well. Glutinous rice balls, pleasantly chewy and somewhat bland, serve to remind the tastebuds every once in a while of the sweetness of the squash and beans.


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Hot chocolate fans, check out these deliciously boozy recipes

First things first, make your porridge:

Most cereal manufacturers will include cooking guidelines on the box. As a rough guide, though, aim for 50g porridge oats per person.

Pop them in a saucepan with 350ml milk, milk substitute, or water. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.

And then… voila! Your porridge is ready, leaving you primed to pimp it with one of the following recipes…

Strawberry-Lemon Chia Seed Jam

Chia seeds have a great little party trick: when you mix them with water they turn into a gel. Ta-da! This makes them perfect for jam making. Just mix your strawberries (or any other fruits you love) with these tiny seeds, and you’ll get a beautiful, fresh-tasting jam that is just the right consistency without using tons of sugar.

  • 3 cups (495 g) sliced strawberries, plus
  • 8 whole strawberries, hulled
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon lemon zest

Method: Place the sliced strawberries in a medium skillet and heat over medium heat. Gently stir until the strawberries begin to break down and the liquid evaporates, about five minutes.

Transfer the cooked berries to a high-speed blender and add the fresh berries, chia seeds, syrup or honey, vanilla, lemon juice, and lemon zest and briefly blend until it reaches a jam-like consistency. Allow the jam to cool to room temperature.

Serve immediately with your porridge, or pour it into a jar with a lid, cool, and place it in the fridge. The jam will continue to thicken as it chills, and should be fine in the fridge for about 10 days.

Recipe supplied via Pescan: A Feel Good Cookbook by Abbie Cornish and Jacqueline King (Abrams, £21.99)

Toffee Apple Porridge

This deliciously sticky toffee apple breakfast recipe can be used to top porridge or pancakes: the choice is yours!

  • 40g essential Waitrose Dairy Butter
  • 4 apples, cored and cut into thin wedges
  • 3 tbsp clear honey
  • 3 tbsp light brown soft sugar
  • 4 generous scoops clotted cream
  • 25g hazelnuts, chopped and toasted

Method: Heat the butter in a large frying pan. Add the apple wedges and fry for 3 minutes until beginning to soften and turn golden. Stir through the honey and sprinkle over the brown sugar. Continue to cook for a further four minutes until sticky and glazed.

Divide topping between six to eight bowls of porridge, or set some aside to cool and freeze for later. Top with a scoop of cream, drizzle over any sauce left in the pan and scatter with hazelnuts before serving.

Recipe supplied via Waitrose & Partners. Find this and thousands more recipes at www.waitrose.com/recipes.

Image sourced via Getty.

Oatmeal Cacio e Pepe

Chrissy Teigen (as in, actual Chrissy Teigen) invented this savoury porridge recipe for Cravings, and shared it via her Instagram.

“Oats get a bad rap for being bland, but their neutral flavoring makes them a perfect base for any mix-ins… even savoury ones!” she says.

“While oats and cheese may not be the first combo that comes to mind, who can deny a morning cheese pull? Meet your new go-to treat yo self cosy bowl.”

  • 1 cup milk
  • 1 cup water
  • 1 cup rolled oats
  • 1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
  • ¼ cup shredded mozzarella cheese
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper, plus more to taste

Method: You can find the recipe in full on the Cravings By Chrissy Teigen website.


Vegan recipes using pine nuts

Here are more delectable vegan recipes using pine nuts from around the web:


Watch the video: Pine nut porridge Jatjuk: 잣죽