The 20th annual Golden Spurtle World Porridge Making Championship took place this past Saturday in Carrbridge, Scotland. While our Spar for the Spurtle Champion, Paula Todora did not win, our team did have a lot of fun. And that, folks, is what it’s all about. Here are some of the wonderful photos we received at the home office. Enjoy!
In honor of this weekend’s Golden Spurtle World Porridge Championship, we’re having a little Scottish fun around here. A customer from across the pond shared this recipe with us and we’ve been saving it for a special occasion. I’m not sure if there is a dish that is less vegetarian-friendly than haggis (well, maybe turducken). While haggis certainly has its devotees, most people (even the meat eaters) in the States are not that interested in what the Scots call a delicacy. This vegan version takes some of the wonderful flavors used in haggis to create a savory dish perfect for any fall gathering. This would be a pretty fun dish to serve at Thanksgiving. Be forewarned, we have not actually made this dish, but are sharing it because it is fun. If you’re not sure about this, check out another version from Bonzai Aphrodite.
We wish Paula Todora, our reigning Spar for the Spurtle champion, the best of luck as she competes on Saturday on the world stage. Check out her winning Steel Your Heart Away Eggrolls here.
Vegan Haggis Contributed by Gill Newstead
[Note: this recipe is in metric units, use a kitchen scale to measure your ingredients.]
Preheat oven to 350°F. Melt half the margarine in large saucepan. Add oats, oatmeal and nuts and cook for 3 minutes or so until toasty. Put in bowl. Chop carrot, mushrooms, turnip, onion and kidney beans finely in a food processor. Melt rest of margarine, add chopped veg, and cook for another 5 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes. Check for seasoning and adjust with soy sauce. Pack mixture into 1lb loaf tin. Cook, covered for about an hour.
Serve sliced with neeps (turnips), tatties (potatoes), vegetarian gravy etc… and more whisky…
*I don’t even know where you find vegetarian suet, but Amazon has it! You can also replace vegetarian suet with vegetable shortening.
We are thrilled to announce Paula Todora as our Spar for the Winner! Paula wowed the judges with her Steel Your Heart Away Eggrolls. Her eggrolls are filled with steel cut oats, apples, walnuts, raisins and apple pie spices, then rolled in a wrapper and deep fried to crispy golden deliciousness. These would make a wonderful appetizer or dessert. You could also eat them for a very decadent breakfast. Congratulations Paula!
Steel Your Heart Away Eggrolls
1 ½ quarts Peanut Oil
1 cup Bob’s Red Mill Steel Cut Oats
1 cup Unsweetened Coconut Milk
¾ cup Water
2 large Granny Smith Apples
Juice of 1 Lemon
1 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves
3/4 cup Light Brown Sugar, packed
2 Tbsp Pure Maple Syrup
¼ tsp Sea Salt
1/2 cup coarsely chopped Walnuts
1/2 cup Golden Raisins
12 Eggroll Wrappers
¼ cup Powdered Sugar
Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot to 350 degrees, using a thermometer. Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.
In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup. Bring to a boil, stirring, add salt and reduce heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.
With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.
Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy. Drain well on paper towels. Repeat with remaining egg rolls. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired. Makes 12
Don’t forget to come on out for the Third Annual Spar for the Spurtle Cook-off tomorrow.
What: Watch our three Spar for the Spurtle finalists battle it out in our very own kitchen ‘stadium’ to see who will represent Bob’s Red Mill in the Golden Spurtle World Porridge Championship in Scotland this October
When: August 16th, 2013 from 2 pm to 3 pm
Where: Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222
Reasons why you should come:
It’s better than sitting behind your desk.
It’s certainly more fun than watching soap operas.
It’s something entertaining that you can do with your kids.
One of our judges for the Spar for the Spurtle cook off is Lucinda Scala Quinn, creative genius behind Mad Hungry. She has written five cookbooks, including two Mad Hungry cookbooks, writes the Mad Hungry blog, hosts Mad Hungry TV and even has a weekly SiriusXM radio show. Lucinda is also the Executive Director of Food and Entertaining for Martha Stewart Living. On top of that, she’s a mom to three boys, a full-time job that never ends, no matter what their age. Lucinda has made it her mission to bring back the family meal, which is something we can really get behind. She’s a busy gal, to say the least. Yet she has somehow found time in her very full life to create her own Mad Hungry spurtle.
The Mad Hungry spurtle is not your average spurtle, either. These spurtles are made from bamboo, which helps keep the microbes at bay, and they have a more evolved shape. These spurtles are not the dowel-like traditional Scottish spurtles, but a perfect marriage between a spurtle and a spatula. Everyone at our office agreed that it would be much easier to taste your oatmeal from one of these beauties. The same rules apply, though—always, ALWAYS stir your oats clockwise. No one needs those pesky bad spirits stirred into their oats.
We are thrilled to be welcoming Lucinda to Bob’s Red Mill for Spar for the Spurtle. To share our excitement with you, we’re teaming up with the Mad Hungry folks to offer you a stellar prize package for five, yep FIVE, lucky winners.
Each prize pack will contain a copy of Lucinda’s cookbooks- Mad Hungry: Feeding Men and Boys and Mad Hungry Cravings, a Mad Hungry spurtle and a package of our favorite oats—two packages of Steel Cut Oats, a package of Scottish Oatmeal and a package of Old Fashioned Rolled Oats. (We will be more than happy to accommodate gluten free winners with gluten free oats.) To enter, follow the prompts below (be sure to check out the required comment question under “Leave a Blog Post Comment”). We’ll pick five winners at random from all who enter by 12:01 am on August 16th, 2013. Contest is limited to US and Canada residents 18 and over (official rules in the app below).
It’s that time again! Time to watch our three Spar for the Spurtle finalists battle it out for our celebrity judges to see who will win the all-expenses paid trip to Scotland in October to compete in the Golden Spurtle World Porridge Championships. Come join the fun at the Bob’s Red Mill Whole Grain Store on August 16th, starting at 2 pm and enjoy some good, old-fashioned [free] hoopla!
Our team of illustrious judges had their work cut out for them this again this year. With over 80 entries in Spar for the Spurtle, narrowing it down to just three finalists meant watching a lot of videos! There was a lot of discussion about whether the dish could really be done in 30 minutes and how it would be received in Scotland. With five years of Golden Spurtle competition under their belt, the judges felt confident about what the Scottish judges are looking for in a winning dish. While I was not privy to the internal discussion, I know they had a very hard time narrowing it down to just three winners and could have easily picked ten.
I think the judges chose well with these three winners. Each dish is different and demonstrates a creative use of oats, proving, once again, that oats are not just for breakfast. We’ll be working to get recipes for each video and put them up on our site soon. Without further ado, here are our finalists. Congratulations to the three finalists and our most sincere thanks to everyone who entered!
Camilla Saulsbury with Caledonian Dolmades
Carl Youngmann with Buttered Oats Brittle
Paula Todora with Golden Eggrolls with Steel Cut Oats, Apples, Walnuts and More!
The clock is ticking and the deadline for entering Spar for the Spurtle is looming! You have until July 22nd, 2013 to submit your video for a chance to win a trip to Scotland. It’s so easy to enter, here’s what you need to do:
Visit SparfortheSpurtle.com to read the rules of entry. Here, I’ll boil it down for you. The video has to be less than 3 minutes long. The recipe has to be cooked and completed in under 30 minutes, using no more than two burners (no oven and no extra appliances). You have to use steel cut oats. That’s about the gist of it.
Shoot a video. It doesn’t have to be fancy and it doesn’t have to use state-of-the-art equipment. You can use your smart phone or any thing that shoots digital video. It just has to be under 3 minutes and give us some idea of your dish.
All it takes is a little creativity and a video camera and you, too, can enter Spar for the Spurtle. We’re not looking for a fancy high-budget video, any old smart phone will do. What we are looking for, however, is a creative dish using Steel Cut Oats. Whether it’s just a fancy version of your morning routine or a whole new culinary enterprise, show us what you’ve done and you might just win yourself a trip to Scotland for two and $2500 cash! You have until 7/22 to submit a video, so get cracking!
Get your spurtles ready, it’s time for the Third Annual Spar for the Spurtle American Porridge Making Championship!
Entering is easy — simply submit a short video demonstrating how to make your recipe and submit it via our entry page. Deadline to enter is July 22nd, 2013. Once we’ve reviewed the videos and selected the finalists, we’ll fly three lucky cooks to Portland, Oregon, to compete in a live cook-off. The cook-off winner scores the grand prize — $2500 cash and an all-expenses-paid adventure to Scotland to represent Bob’s Red Mill at the Golden Spurtle World Porridge Making Championship on Saturday, October 5th, 2013!
Be sure to read all the details, including the official rules on the About page, and if you need a little added inspiration, check out the videos. When you’ve done so, you’ll be ready to kick up your kilts and Spar for the Spurtle!
Visit Spar for the Spurtle for more information and to throw your porridge into the ring for a chance to spar for the spurtle!
Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:
Roundtrip airfare to Portland, Oregon
Three-nights’ accommodations at a downtown Portland hotel
A tour of Bob’s Red Mill led by company founder Bob Moore
A gift basket filled with Bob’s Red Mill products and merchandise
$100 Bob’s Red Mill Gift Card
A spot in the live cook-off for a chance at the Grand Prize
$100 for cook-off supplies
The winner of the live cook-off will receive the Grand Prize, which includes the following:
Round-trip airfare for two to Scotland to represent the Bob’s Red Mill team at the 20th annual Golden Spurtle World Porridge Making Championship in October 2013
Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)
Rail transportation between Edinburgh and Carrbridge (for two)
If you have an original recipe that makes use of Bob’s Red Mill Steel Cut Oats that you think could contend for the title, simply make a short (less than three-minute) video detailing the recipe and how to make the dish.
In case you didn’t know, flavor will rule the day. Judges will be looking for a dish that blends ingredients harmoniously and can be prepared in 30 minutes or less. They’ll also have on eye on flavors that have universal appeal and make oats really shine. Dishes can be sweet or savory, but steel cut oats should be the star of your dish.
When it comes to porridge, taste is paramount. But how it looks is important, too. Get creative with your video and plating, with hundreds of entries, something that stands out will get the judges attention. Judges will be looking for something with flair to bring to Scotland.
Get creative, but know that the winning dish will need to be cooked on the stovetop using only two burners and able to be created from start to finish within 30 minutes. Oats may be soaked or toasted prior to the start of the 30 minutes, but they cannot be cooked in any way. Other ingredients can be prepped (sliced, diced, candied) and ready to go before the clock starts ticking.