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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.

Skirlie In The Pan.

This was originally a cheap, sustaining meal served with Chappit Tatties and a glass of milk. It was often a Saturday dish when mothers had a day off. It makes a good stuffing for chicken and also is often served as an accompaniment to game birds or roast meats. Sometimes water is added and there is a great variety in the type of fat used. In this area they favour beef or mutton suet. Skirl
means 'loud noise'.

2 oz suet (50 g)         
6 oz medium oatmeal (175 g)
1-2 medium onions, finely chopped        
Salt and pepper

Chop the suet finely and put into a heated frying pan. When it is thoroughly melted, add onions and brown them well. Add enough oatmeal to absorb the fat and make a fairly thick mixture. Season well and cook for a few minutes. Serve with meat or game either roasted or stewed.

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