Best Scottish Skirlie Recipes

SKIRLIE (SCOTTISH OATMEAL STUFFING)

Steps:

• Melt the butter and gently fry the onion until soft.
• Stir in the oatmeal, season and cook gently for 10 minutes.

SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS

Steps:

• Boil the potatoes until very tender, about 20 minutes.
• Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
• Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste with salt and white pepper.
• Serve immediately before the skirlie softens, with haggis or any beef and game dishes.

SKIRLIE (SCOTTISH OATMEAL AND ONIONS)

Steps:

• Melt the fat or heat the oil in a large frying pan.
• Add the onion and cook until soft and golden.
• Add the oatmeal and mix in well.
• Cook for about 5 minutes, stirring frequently.
• Add the stock and allow it to be absorbed by the oatmeal.
• Season well and serve with light creamy mashed potatoes.
• (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

SCOTTISH SKIRLIE FRIED CAKES

Steps:

• Melt the bacon drippings in a saucepan; add chopped onion and cook until onion is lightly browned, stirring frequently. Add boiling water and salt; mix in oats and cook about 15 minutes, stirring frequently, until oatmeal is thick. Crush the sage and mix into the porridge along with pepper. Spread mixture into a 6 or 7 inch square pan or 8 inch pie pan and chill. When ready to serve cut into squares. Dip each square into flour and fry in hot bacon drippings. Serve as an accompaniment to stews or chowders.
• Soups and Stews The World Over.

SKIRLIE (SCOTTISH OATMEAL STUFFING)

Steps:

• Heat the dripping or oil in a large frying pan. Add the onion and cook until soft and golden brown. Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allowing it to be absorbed by the oatmeal. Season well and serve with light creamy mashed potatoes. Use as a stuffing poultry or game bird, or serve accompaniment to meat or game.

SCOTTISH SKIRLIE

Steps:

• Melt the bacon drippings in a frying pan. When they are hot, add chopped onion and cook, stirring frequently, until onion is lightly browned. Add oats, salt, and pepper and continue cooking, stirring frequently, until oats are brown, about 15 minutes. Spoon Skirlie into a bowl and pass to sprinkle over hot soup. Makes 4 to 6 servings.
• Soups and Stews The World Over.

SKIRLIE POTATO CAKES - SERVE WITH SCOTTISH BEEF STEW

Steps:

• Put the potatoes in a medium saucepan, cover with water and bring them to a boil. Add a large pinch of salt and boil over moderately high heat until the potatoes are tender, about 35 minutes. Oil an 8-inch square glass baking dish.
• Meanwhile, in a medium skillet, melt the butter. Add the shallot and garlic and cook over moderate heat until softened, about 3 minutes. Add the bacon and cook until most of the fat has been rendered, about 3 minutes. Add the oats and cook, stirring, until lightly golden, about 2 minutes. Remove from the heat and stir in the parsley and thyme.
• Drain the potatoes and peel them. Halve each potato crosswise. Working over a bowl, pass the hot potatoes through a ricer. Alternatively, mash the potatoes by hand until smooth. Stir in the oat mixture and season with salt and pepper. Spread the potatoes in the prepared baking dish. Cover with plastic wrap and refrigerate until firm, at least 1 hour.
• Bring the potato mixture to room temperature. Cut the potato mixture into 4 squares, then cut each square in half again. Carefully lift the cakes out of the dish with an offset metal spatula. In a large nonstick skillet, heat 1/4 cup of the vegetable oil until shimmering. Spread the flour in a shallow bowl and season with 1/2 teaspoon of salt. Carefully dredge each potato cake in the flour; shake off any excess. Add the potato cakes to the skillet and cook over moderately high heat until browned, about 2 minutes. Turn the cakes and add the remaining 2 tablespoons of oil to the skillet. Cook the cakes until richly browned and heated through, about 2 minutes longer. Transfer the potato cakes to a platter and serve hot.