Skirlie

[arana negra]

Has anybody got a recipe for it, my (deceased mother) used to make it, I love it with chicken.

[sids]

Caithness name for fried oatmeal is crackans.


Melt 2oz chopped suet in a frying pan, soften a chopped smallish onion in it.

Stir in 4oz oatmeal. Fry slowly for a few mins with a pinch of salt and pepper.

My grandparents would eat it like that, but I like to put it in a bowl and stir in 1/2 cup milk (or stock) and put covered in a low oven, taking out and stirring a couple of times until the oatmeal softens. It's delicious, but can give you unsociable wind!

Makes a great stuffing for poultry.

Local butchers sometimes give you the suet for free if you're buying other stuff.

[Kathy@watten]

As per Aberdeenshire......half pin head oatmeal half oatmeal, onion chopped not too finely, beef dripping a good chunk of!, salt and pepper to taste, stirr constantly dripping in pan first, fry off onions add oats and stirr on med heat for 10 mins or so.

[golach]

Skirlie
Skirlie accompanies meats, Game Birds, Cod with Mustard Sauce, Soups or mashed potatoes.
Uncooked, its nutty texture makes a delicious stuffing for chicken or boiled mutton.
It is also known as Mealie Pudding in some parts of Scotland, where it is steamed in a greased basin for one hour before being turned out.
Small spoonfuls are often rolled into balls and cooked in boiling soup like dumplings.
2 cups medium oatmeal
2 cups medium onions, finely chopped
salt
4 oz. grated suet or
4 tbs. good dripping
freshly ground pepper
1.Melt suet or dripping in a very hot pan.
2.Add onions, brown lightly.
3.Stir in oatmeal to make a fairly thick mixture.
4.Keep stirring 5 - 7 minutes on gentle heat until totally cooked.
5.Season to taste.
Serves 4 - 6.

[Buttercup]

[quote=golach;411769]
Skirlie

Skirlie accompanies meats, Game Birds, Cod with Mustard Sauce, Soups or mashed potatoes.
Uncooked, its nutty texture makes a delicious stuffing for chicken or boiled mutton.
It is also known as Mealie Pudding in some parts of Scotland, where it is steamed in a greased basin for one hour before being turned out.
Small spoonfuls are often rolled into balls and cooked in boiling soup like dumplings.
2 cups medium oatmeal
2 cups medium onions, finely chopped
salt
4 oz. grated suet or
4 tbs. good dripping
freshly ground pepper
1.Melt suet or dripping in a very hot pan.
2.Add onions, brown lightly.
3.Stir in oatmeal to make a fairly thick mixture.
4.Keep stirring 5 - 7 minutes on gentle heat until totally cooked.
5.Season to taste.
Serves 4 - 6.[/quote

Assuming you can roll it into balls in the first place, surely it will all fall apart in the soup :confused

[Anne x]

As per Aberdeenshire......half pin head oatmeal half oatmeal, onion chopped not too finely, beef dripping a good chunk of!, salt and pepper to taste, stirr constantly dripping in pan first, fry off onions add oats and stirr on med heat for 10 mins or so.

very similar to mine I use 5ozs Medium or course oatmeal

tasty