Summary
The dictionary definition of spurtle is "a short tapering stick for stirring porridge". But according to Trevor, contestant number three at the Scott's Porage Oats Golden Spurtle competition, it is "a wooden spoon without the spoon". Interestingly, Trevor did not employ such an implement, preferring instead to wield a polyurethane spatula. Allison used a whisk and Charles an ordinary wooden spoon. Only Kenneth used a traditional spurtle to stir his porridge during the competition's allotted 15 minutes.
As a great fan of porridge, I was looking forward to judging the offerings. Each recipe from the four cooks (all from local hotels or B&Bs) was different. One resembled rice pudding, enriched with whipped cream and nutmeg; another was served with a red-fruit compote. But it was Kenneth Lawson's simple, traditional approach that won the day. His porridge - made with medium oatmeal, not porridge oats - was cooked with half water, half semi-skimmed milk and a judicious dose of salt, his preference being sea-salt crystals. Served with optional brambles or honey, this was a taste of real, old-fashioned porridge, full of flavour and texture. It was porridge of which I feel sure Burns would have approved, when he wrote the line, "halesome parritch, chief o' Scotia's food".See the full content of this document
Extract
Winter Warmers
One establishment that could win the Golden Spurtle competition hands-down is the Turnberry Hotel. Its porridge, made purely with pinhead oatmeal, is creamy, beautifully textured and eminently ...
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