Skirlie

A side dish or a stuffing - use as chicken/turkey stuffing to soak up the bird's juices. Skirlie is also a great addition to mince and tatties or stovies. The name comes from the way it's cooked - skirled in the pan.

Skirlie Ingredients:

50g of butter or dripping

1 onion - finely chopped

175g oatmeal

Salt and pepper

Some do not use butter or dripping but suet instead which is melted and used to brown the onions.

1. Melt the butter in a pan and add the onion, frying gently to soften.

2. Stir in the oatmeal, season and cook gently for 10 minutes.

Use medium oatmeal but coarse oatmeal which is half medium and half pinhead could also be used though is will give the Skirlie a rougher and nuttier texture.

Skirlie

Ye canna beat a muckle big plate a chappit tatties..neeps an skirlie washed doon wi' a cup a milk

#skirlie #scotland #oatmeal #onion