Skirlie
- Side
- Easy
- 4
- 45 minutes
PT45M
This traditional Scottish skirlie recipe from Graeme Taylor makes a perfect alternative to stuffing on Christmas Day, or makes a great side for a St. Andrew's Day feast. It can even be stirred through mashed potato to give it an added nutty crunch.
Ingredients
Skirlie
- 25g of beef dripping
- 25g of butter
- 1 large onion , finely chopped
- 150g of pinhead oatmeal, or medium oatmeal
- salt
- black pepper
Method
1
Place a heavy based frying-pan (or sauté pan) over a medium heat and soften the onions in the dripping. You don’t want to brown them, although a little golden colour is fine.
2
Add in the oatmeal and stir to thoroughly coat with the onions. Add a large pinch of sea salt and a good grinding of black pepper and stir for a couple of minutes. Then turn the heat down as low as it’ll go.
3
Keep cooking for around 20-25 minutes (around 10-15 minutes for medium oatmeal). Stir regularly until the oatmeal has softened to give a toasty bite when tasted. Correct the seasoning if necessary and serve.
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Skirlie
