Best Skirlie Mash Recipes
SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS
A beautiful, creamy and traditional accompaniment for your Burns Night haggis, Hogmanay or indeed any beef or game dishes; this mashed potato is delicious and very nutritious. It contains onions as well as oats, for a mashed potato recipe which is delightfully different! The word "skirlie" is the name of the oatmeal and onion compound that is added to the mashed potatoes, as you have to "skirl" it around the pan! Skirlie is often used as a base for stuffing, and is made and eaten in Northern England, as well as in Scotland. This recipe was taken from BBC Good Food, January 2006.
Provided by French Tart
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
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 MASH
'Skirlie' is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato - try this as a side dish at your Hogmanay celebration
Provided by Nick Nairn
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Boil the potatoes until very tender, about 20 mins. 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. Serve immediately before the skirlie softens.
Nutrition Facts : Calories 266 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SALMON WITH SKIRLIE MASH AND DILL CREAM SAUCE
Steps:
- Place potatoes in large pot. Cover potatoes with cold water. Bring to boil. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 18 minutes.
- Meanwhile, melt unsalted butter in medium pot over medium heat. Add leeks and first 2 shallots; saute until soft, about 5 minutes.
- Add 1 1/4 cups water and bring to boil.
- Add oatmeal; reduce heat to medium and cook until oatmeal is tender, but still firm to bite, about 5 minutes.
- Drain potatoes. Return to same pot. Stir over medium heat until dry, about 2 minutes. Mash.
- Stir in 1/4 cup cream.
- Stir in oatmeal mixture into mashed potatoes. Season to taste with salt and pepper. Keep skirlie mash warm. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
- Heat oil in heavy medium saucepan over medium-high heat.
- Add remaining 2 shallots; saute until beginning to brown, about 3 minutes. Add white wine; boil until mixture is reduced by half, about 2 minutes.
- Add remaining 1 cup cream. Simmer until reduced to sauce consistency, about 5 minutes.
- Gradually whisk in butter. Stir in dill. Season to taste with salt and pepper.
- Meanwhile, prepare salmon: Preheat oven to 400°. Sprinkle salmon with salt and pepper. Drizzle flesh side of fish with oil. Place fish, flesh side down, on rimmed baking sheet. Bake fish until just opaque in center, about 8 minutes.
- Divide skirlie mash among 6 plates. Top each with 1 salmon fillet, skin side up. Drizzle with sauce and serve.
- *Scottish steel-cut oats are smaller than Irish steel-cut oats; they cook in about 5 minutes. Available at specialty food stores.
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