Skirlie Scottish Oatmeal And Onions Recipes

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SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS



Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats image

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

1 kg floury potato
85 g butter
2 onions, finely chopped
50 g medium oatmeal (not flakes)
6 tablespoons double cream
salt
white pepper
fresh curly-leaf parsley, chopped for garnish (optional)

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)



Skirlie (Scottish Oatmeal and Onions) image

I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England

Provided by Millereg

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 ounces bacon fat (may substitute vegetable oil) or 4 ounces beef suet (may substitute vegetable oil)
2 onions, finely chopped
4 -6 ounces chicken stock
8 ounces old-fashioned oatmeal, lightly toasted (do not use instant or quick-cooking oats)
salt and pepper

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).

Nutrition Facts : Calories 431.9, Fat 23.1, SaturatedFat 7.4, Cholesterol 27.2, Sodium 49.6, Carbohydrate 44.5, Fiber 6.3, Sugar 3.6, Protein 12.1

SKIRLIE MASH



Skirlie mash image

'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

1kg floury potato
85g butter
2 onions , finely chopped
50g pinhead or medium oatmeal (not flakes)
6 tbsp double cream
handful curly parsley , chopped

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

SKIRLIE (SCOTTISH OATMEAL STUFFING)



Skirlie (Scottish Oatmeal Stuffing) image

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

50 g butter
1 onion, finely chopped
175 g oatmeal
salt and pepper

Steps:

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

SCOTTISH SKIRLIE



Scottish Skirlie image

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

3 -4 tablespoons bacon drippings
1 medium size onion, chopped
1 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/8 teaspoon pepper

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.

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

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