Best Skirlie Scottish Oatmeal And Onions Recipes
SCOTTISH SKIRLIE
In Scotland Skirlie is traditionally served with Scotch broth and other soups and stews. Oats have been for centuries the most important grain crop, and even in the days of Samuel Johnson were believed to be the source of strength in the Scottish people.
Provided by Olha7397
Categories Grains
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
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Nutrition Facts : Calories 215.1, Fat 11.6, SaturatedFat 4.1, Cholesterol 9.2, Sodium 307.3, Carbohydrate 23.2, Fiber 3.4, Sugar 1.6, Protein 5.1
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 (SCOTTISH OATMEAL STUFFING)
Make and share this Skirlie (Scottish Oatmeal Stuffing) recipe from Food.com.
Provided by megsmaw
Categories Scottish
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter and gently fry the onion until soft.
- Stir in the oatmeal, season and cook gently for 10 minutes.
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