 Macroom oatmeal porridge, topped with muscovado sugar and butter | |
| Course | Breakfast |
|---|---|
| Place of origin | Ireland |
| Associated 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]
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.
Macroom oatmeal is stone-ground, then kiln-toasted. [6]
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]
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Breakfast cereal is a breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies.
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
Macroom is a market town in County Cork, Ireland, located in the valley of the River Sullane, halfway between Cork city and Killarney. Its population has grown and receded over the centuries as it went through periods of war, famine and workhouses, forced emigration and intermittent prosperity. The 2011 census gave an urban population of 3,879 people, while the 2016 census recorded 3,765 people.
Shanagarry is a village in east County Cork in Ireland. The village is located near Ireland's south coast, approximately 35 kilometres (22 mi) east of Cork, on the R632 regional road.
Darina Hilda Allen is an Irish chef, food writer, TV personality and founder of Ballymaloe Cookery School.
Saveur is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines. The publication was co-founded by Dorothy Kalins, Michael Grossman, Christopher Hirsheimer, and Colman Andrews. It was started by Meigher Communications in 1994. World Publications bought Saveur and Garden Design in 2000. In October 2020, Bonnier Corporation sold Saveur, along with several other publications, to venture equity group North Equity.
Rachel Allen is an Irish celebrity chef, known for her work on television and as a writer. She has often appeared on Raidió Teilifís Éireann (RTÉ).
McCann's Steel Cut Irish Oatmeal is an Irish brand of oatmeal that is sold internationally. It consists of steel-cut oats rather than rolled oats.
Colman Robert Hardy Andrews is an American writer and editor on food and wine. He is best known for his association with Saveur magazine, which he founded with Dorothy Kalins, Michael Grossman, and Christopher Hirsheimer in 1994 and where he served as editor-in-chief from 2001 until 2006. After resigning from the magazine in 2006, he became the restaurant columnist for Gourmet. In 2010, he helped launch a food and drink website, The Daily Meal, and served as its editorial director until mid-2018. He is now a senior editor specializing in food and travel for 24/7 Tempo. He is considered one of the world's foremost experts on Spanish cuisine, particularly that of the Catalonia region.
An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. Oatcakes are cooked on a griddle or baked in an oven.
Macroom GAA is a Gaelic football and hurling club based in the town and surrounding parish of Macroom in Cork, Ireland. The club is affiliated with Cork GAA county board and the Muskerry GAA divisional board. The club has been one of the most successful Gaelic football clubs in Cork having won the Cork Senior Football Championship ten times and having contributed numerous players to Cork GAA football teams.
Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. Herbs and spices traditionally used in Irish cuisine include bay leaves, black pepper, caraway seeds, chives, dill, horseradish, mustard seeds, parsley, ramsons, rosemary, sage and thyme.
The Yeats Room of Ballymaloe House is a restaurant located in Shanagarry in County Cork, Ireland. It is a fine dining restaurant that was awarded one Michelin star for each year in the period 1975–1980. The Michelin Guide awarded the restaurant the "Red M", indicating 'good food at a reasonable price', in the period 1981–1994. The Egon Ronay Guide awarded the restaurant one star in the periods 1975–1981, 1983-1984 and 1987–1988.
Myrtle Allen was an Irish Michelin star-winning head chef and co-owner of the restaurant The Yeats Room at Ballymaloe House in Shanagarry, County Cork. Besides her career in cooking, she had also been a writer, hotelier and teacher.
The Ballymaloe Cookery School is a privately run cookery school in Shanagarry, County Cork, Ireland, that was opened in 1983. It is run by Darina Allen, a celebrity chef, cookery book author and pioneer of the slow food movement in Ireland. The school is located within the grounds of an organic farm.
The Cork and Macroom Direct Railway (CMDR) was an Irish gauge railway in Ireland which ran the 24 miles (39 km) from Cork to Macroom.
The Quaker Oats Company, known as Quaker, is an American food conglomerate based in Chicago, Illinois. As Quaker Mill Company, the company was founded in 1877 in Ravenna, Ohio. In 1881, Henry Crowell bought the company and launched a national advertising campaign for Quaker Oats.
An oatmeal raisin cookie is a type of drop cookie made from an oatmeal-based dough with raisins. Its ingredients also typically include flour, sugar, eggs, salt, and spices.
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