Side Dishes > Scotland > Skirl-in-the-Pan >
Oatmeal & Onions (Skirlie)
4 oz. fat (beef drippings or oil)
2 onions, finely chopped
1/4 pint chicken stock (optional)
8 oz. lightly toasted oatmeal
Salt & black pepper to taste
Melt the fat, or heat the oil, in a large frying pan. Add the onion and cook until soft and golden. Stir in the oatmeal, and mix well. Cook for about five minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season with salt and black pepper.
Suggestion: Skirlie goes best with creamy mashed potatoes.
Note: Skirlie can also be used as a stuffing for any kind of game bird or poultry.
Food Fare Culinary Collection: Scottish Vivers
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