Biology:Macroom Oatmeal
 Macroom oatmeal porridge, topped with muscovado sugar and butter | |
| Course | Breakfast |
|---|---|
| Place of origin | Ireland |
| Associated national cuisine | Irish |
| Serving temperature | Hot |
| Main ingredients | Stone-ground oats |
Macroom Oatmeal is a traditional stone-ground Irish oatmeal produced in Macroom, County Cork, Ireland, at Walton's Mill, the last surviving stone mill in Ireland.[1][2] Slow Food selected it as the exemplar of stone ground Irish oatmeal, which was taken aboard its Ark of Taste in 2011.[3]
History
The mill has been operated continuously by the same family since the 1700s.[4] Donal Creedon, great-great-great-great-grandson of founder Richard Walton, now operates the mill. Michelin star-winning chef Myrtle Allen developed the Macroom Biscuit recipe[5] which appears on the package.
Production method
Macroom oatmeal is stone-ground, then kiln-toasted.[6]
Reception
Saveur Magazine called it "different from anyone else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture."[7] Food writer John Thorne said it "may well be the best oatmeal I've ever eaten."[8] Fodor's Ireland mentions Macroom Oatmeal.[9] Darina Allen of Ballymaloe House, where Macroom Oatmeal is served for breakfast, said that Macroom Oatmeal has "a cult following both at home and abroad."[10] James Beard 2010 Cookbook of the Year The Country Cooking of Ireland says "(t)he best oatmeal for Stirabout...is Macroom, milled by Donal Creedon in the town of that name in County Cork."[6]
References
- ↑ Weinzweig, Ari (19 June 2009). "Ireland's Renowned Oatmeal". The Atlantic. https://www.theatlantic.com/health/archive/2009/06/irelands-renowned-oatmeal/19101/. Retrieved 1 April 2014.
- ↑ "The Currabinny Cooks: Get your day off to the perfect start" (in en). 2019-07-13. https://www.irishexaminer.com/breakingnews/lifestyle/foodanddrink/the-currabinny-cooks-get-your-day-off-to-the-perfect-start-936557.html.
- ↑ "Macroom Irish Oatmeal". Slow Food. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/stone-ground-irish-oatmeal/. Retrieved 1 April 2014.
- ↑ Grant, Steve. "Sowing Your Wild Oats: Comparing Macroom Oatmeal To Quaker Oats Is Like Comparing Caviar To Hamburgers". The Hartford Courant. http://articles.courant.com/2006-03-05/features/0603030707_1_oatmeal-stoneware-bowls. Retrieved 1 April 2014.
- ↑ Hix, Mark. "Macroom Oatmeal Biscuits". The Independent. https://www.independent.co.uk/life-style/food-and-drink/recipes/macroom-oatmeal-biscuits-523520.html. Retrieved 1 April 2014.
- ↑ 6.0 6.1 Andrews, Colman (12 December 2012). The Country Cooking of Ireland. Chronicle Books. p. 346. ISBN 9781452124056. https://books.google.com/books?id=nKBdBblqiX0C&q=donal+creedon+-meditation+-kagyu. Retrieved 19 May 2015.
- ↑ Andrews, Colman (12 March 2007). "County Cork: Food Capital". Saveur. http://www.saveur.com/article/Travels/County-Cork-Food-Capital. Retrieved 1 April 2014.
- ↑ "The Original Macroom Oatmeal". Ballymaloe Cookery School. http://www.cookingisfun.biz/shop/food/the-original-macroom-oatmeal.html. Retrieved 1 April 2014.
- ↑ Fodor's Ireland. 2013. p. 350. ISBN 978-0876371244. https://archive.org/details/isbn_9780876371244/page/350.
- ↑ Allen, Darina. "Wellbeck Abbey". Ballymaloe Cooking School. http://letters.cookingisfun.ie/2011/04/30/welbeck-abbey/. Retrieved 1 April 2014.
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