Skirlie Scottish Oatmeal And Onions Recipes

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

Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats image

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.

Ingredients

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)

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

Skirlie (Scottish Oatmeal Stuffing) image

Steps:

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

Ingredients

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

SKIRLIE MASH

'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

Skirlie mash image

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

Ingredients

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

SCOTTISH SKIRLIE BREAD

Another version of this ancient Scottish food. Quick bread made with onions fried in bacon drippings and oats.

Provided by Olha7397

Categories Quick Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Scottish Skirlie Bread image

Steps:

Melt the bacon drippings in a frying pan; add onions and cook until lightly browned.
Meanwhile, beat together milk and egg in a mixing bowl; stir in browned onions. Combine oats, flour, baking powder, and salt. Crush sage and mix into oats. Stir oats into onion mixture, mixing just until well moistened. Grease a 9 inch round cake pan with bacon drippings. Pour batter into the pan and bake in a moderately hot oven, 400 F., for 25 to 30 minutes, or until done and brown on top. Serve warm. Makes about 6 servings.
Soups and Stews The World Over.

Nutrition Facts : Calories 287, Fat 15.5, SaturatedFat 6, Cholesterol 51.8, Sodium 560.2, Carbohydrate 29.8, Fiber 3.6, Sugar 2.8, Protein 7.7

Ingredients

1/3 cup bacon drippings
2 cups chopped onions
1 egg
1 cup milk
2 cups quick-cooking oats
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon sage

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

Scottish Skirlie image

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

Ingredients

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

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