Thursday 12 July 2018

Khaz Modan Porridge - Warcraft, Battle For Azeroth

   Khaz Modan. The dwarven kingdom. Embodying their home of Dun Morogh, Loch Modan, Searing Gorge, The Badlands and more besides, it's far from a small region. The dwarves are among the oldest of races, created out of stone by the Titans and turned into mortal dwarves through the Curse of Flesh, they have the broadest range - especially with the animosity between the largest of the clans. Their cultures have a foundation in Norse and Scottish lore and history, as many dwarves from many other sources do.
   Dwarves are the only other Alliance faction aside from night elves (whose porridge I posted last week) that I've ever been able to play - though I also admit that I only have one dwarf, and I levelled her to 100 with the pre-expansion Legion invasion event and haven't touched her since. Either way, I am still fond of dwarves in all their incarnations, though my heart belongs to Dwalin.

   I will take this moment to address something for fellow Warcraft players, and that's the region.
   You might think I've been a bit vague in my choice of names here, but, in fact, I've been tactical. My original plan was a Dun Morogh porridge, nice and simple - creamy with cold-weather fruits. But, for the sake of equality, I also wanted to make a porridge for the gnomes. The trouble there, though, is that their region is also Dun Morogh, and as they're not known for their forays in food - they're tinkers and engineers, if they remember to eat at all in their enthusiasm - I've had to re-evaluate the two. In fact, up until last week, they weren't going to get one at all, but after an ambitious thought and fortunate line of research I managed to find something else for the dwarves. It's not for everyone, though, so while I've reassigned the original dwarven porridge of Dun Morogh (next week) to the gnomes, they are actually interchangable, so don't feel like you're being hard done-by.

   And now I move on to addressing the second matter for everyone reading this post: the idea of porridge and beer.
   First let me start by saying that it's not actually all that crazy. The Danish have been doing it since the middle ages (Øllebrød, if you're interested). But where they used stale rye bread, we're using rolled oats - just to keep with the present format. Though I may well try it the authentic way in the near future if just to satisfy my curiosity. But you could always use rye flakes instead of rolled oats - it's up to you.
   Now, for the uninitiated (among whom I numbered until reading into this matter just last week), malt beer is actually very, very low alcohol - often 0.5% and no more than 2% - and can easily be made alcohol-free without anyone noticing. So for this porridge you can use malted beer, dark wheat soda or dark malta - the latter being a soft drink and completely free of alcohol, while still being made of the same ingredients and harbouring the same taste, just without the fermentation. So if you're worried about getting tipsy at breakfast, forget about it.
   Then there's the added fact that, even if you tried to bypass that and go for gold before midday, the alcohol would evaporate anyway.
   Beer, in moderation, is actually relatively good for you. But - let's not get ahead of ourselves - moderation means one glass of beer a week.
   Beer is an all-natural product made from malted (sprouted and then dried) barley, yeast, hops, cereal and water. It's a good source of soluable fibre, derived from the malted barley, which contributes to healthy bowel function. One 175ml glass of red wine contains almost 6g of carbs, about 5.5g of which are sugar and no soluable fibre at all, whereas 100ml malt beer contains almost 6g of carbs, only 3g of which are sugars and the rest is soluable fibre. It also contains protein, B-vitamins and antioxidants, and is a very strong source of the mineral silicon which contributes, in moderation, to bone health. But, remember: it cannot replace calcium, veggies or weight-bearing exercise.

   The porridge has a mellow, earthy flavour and its bitterness is offset by brown sugar (or honey, if preferred) and the dash of flavour from bilberries/blueberries. It's a great option for those who prefer a less sweet start to the day, and those who enjoy the flavour of malted barley and hops without the alcohol content. Suitable for those of all dwarvish descent.

See also: Tirisfal Glades  ♥  Teldrassil  ♥  Muglore


Serves 1
30g oats
100ml milk
100ml malt beer
Optional 20g protein
1-2 tsp (5-10g) brown sugar
30g bilberries (or blueberries)

1. Combine the oats and protein in a bowl (or shaker bottle) and, stirring all the while, add the milk (or shake and transfer to a bowl).

2. Add the malt beer and stir.

3. Set in the fridge overnight.

4. Cook either:
On the hob - bring to a slow boil over medium-low, then reduce to a simmer and allow to thicken for 15-20 minutes 
Microwave - heat on full power for 1 minute, stir, then heat for another minute. Continue heating in 20-second bursts, stirring in between, until desired consistency is reached. Add more beer or water to thin if necessary.

5. Put the bilberries in a separate pan and heat on low until they begin to burst - or microwave for 15-20 seconds. Spoon over the porridge and serve.

• I used Budel's malty dark 0.0% - nutrition table.
• I used Pulsin premium whey.

Without whey, with 5g brown sugar
214 cals, 2.5g fat (0.5g sat), 38.5g carbs (11.5g natural sugar, 5g added), 5g fibre, 3.5g protein
For 20g whey, add:
80 cals, 0.6g carbs, 18.6g protein


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