Three-grain Spiced Porridge

With Sous Vide Rhubarb and Clementine

Nutritionally balanced with quinoa, spelt flakes & oats, this pretty breakfast bowl is deliciously creamy after being gently cooked precisely at 100°C in our Steam Oven

Ingredients

For the poached clementine

4 clementines, peeled and pith removed and cut in half

50g coconut sugar

1 tsp vanilla extract

1 cardamom pod, crushed

For the poached rhubarb

300g rhubarb, washed and cut into 5cm batons

20g caster sugar

1 orange, peel only

½ vanilla pod

½ tsp rose extract

For the pomegranate gel

300ml pomegranate juice

3g agar agar

15g sugar

For the porridge

200g jumbo oats

80g quinoa

80g spelt flakes

400ml almond milk

400ml coconut milk

3 tbsp Agave syrup

2 tbsp turmeric

1 ½ tsp star anise power

2 tsp cinnamon

¼ tsp salt

Chopped pistachios, coconut shavings and edible flowers to garnish

  1. For the poached clementine, combine 100ml of water and the coconut sugar in a saucepan over a medium heat until the sugar is fully dissolved. Add the vanilla and cardamom and cool down completely before pouring into a vacuum bag with the clementine. Vacuum seal on the middle setting and keep aside.

  2. For the rhubarb, combine everything in another vacuum bag and seal on the middle setting. Transfer both sealed bags into a steam oven and cook on 64°C for 30 minutes. When the time has elapsed, remove both bags and keep refrigerated until needed.

  3. For the pomegranate gel, place the pomegranate juice, sugar and agar into a saucepan over a medium high heat and allow to dissolve without stirring. Once dissolved, bring to the boil, whisk gently for a minute and then transfer to a container and allow to set in the fridge. Once fully set use a hand blender to make a very smooth gel. Pass through a fine sieve and keep in a squeezy bottle until needed.

  4. For the porridge, place all the ingredients into a solid container and gently stir to combine. Steam on 100°C for 15 minutes.

  5. To serve, divide the porridge amongst bowls and place the sous vide fruit on top. Pipe small dots of the pomegranate gel around the fruit. Lastly, scatter the coconut shavings, flowers and chopped pistachios.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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