160g rolled oats, well rinsed
4 fresh dates, finely chopped
1 cinnamon stick
1 vanilla pod, split lengthways, seeds scraped out
1 litre coconut milk, plus extra for serving
120g coconut sugar*, finely grated
salt flakes
1 mango and 1 kiwi fruit, finely sliced
(or any soft fruit and berries available)
handful of mint leaves
lime wedges
* Coconut sugar (aka palm sugar) is available at Asian shops
I grew up with mieliepap but fell in love with oats whenI ate Scottish oats for the first time at a place in Dullstroom. A shot of whisky in your porridge for breakfast didn’t seem like such a bad way to start the day, and I thought to myself, ‘Mens kan darem lekker goed met oats maak…’ (You can do some nice things with oats…). I subsequently learned that oats are a great vehicle for flavour; a bowl of oats doesn’t only have to be wholesome, it can be indulgent as well. Like this one. So instead of Scottish whisky and cream I give you mangoes and dates and cinnamon and mint and fresh lime and salted coconut caramel sauce. Now surely that’s worth waking up for? And if you are wanting ordinary, wholesome oats in the morning, there are two things you need to remember: one, don’t use the instant stuff because it goes mushy, and ideally you want the nuttiness of steel-cut oats. Secondly, make it with butter, not water or milk. You want the butter to melt and emulsify into it. That’s the way to start your day…
There can be no doubt about the fact that Reuben Riffel is one of South Africa’s most well-known and acclaimed chefs. With no less than five restaurants in his stable (Reuben’s in Franschhoek, Reuben’s at the Robertson Small Hotel, Reuben’s at the One & Only in Cape Town, Reuben’s at Abalone House in Paternoster and finally Racine in Franschhoek), Reuben has also become a household name as the face of Robertsons Herbs & Spices and his recent role as a MasterChef South Africa judge. This award-winning chef is also father to four cookbooks: Reuben Cooks: Food is Time Travel, Reuben Cooks Local (also published by Quivertree and winner of Best Chef’s Cookbook and photography respectively at the World Gourmand Awards in 2009 and 2012), Braai: Reuben on Fire (published by Quivertree and second-place winner of the Sunday Times Cook Book of the Year award 2014) and finally Reuben at Home. Key to Reuben’s success is his unsurpassed ability to marry South African and international cuisines via an eclectic but unpretentious approach, using only the best seasonal ingredients.
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