Sides
Skirlie (Toasted Oatmeal with Onions)
The Quirky Foodster Team
Ingredients
- 200g (2 cups) medium oatmeal
- 50g (3.5 tbsp) butter or beef dripping
- 1 large onion, finely diced
- Salt and black pepper, to taste
Method
- Melt the butter or dripping in a large frying pan over medium heat.
- Add the onion and cook for 6-8 minutes until soft and lightly golden.
- Stir in the oatmeal, coating it evenly in the fat.
- Cook, stirring frequently, for 8-10 minutes until the oatmeal is toasted and golden brown.
- Season well with salt and pepper and serve hot as an accompaniment.
Introduction: Skirlie is one of the simplest and oldest dishes in the Scottish kitchen, made by frying medium oatmeal with onion in butter, dripping or suet until toasted and fragrant.
Cultural Background: Skirlie is one of the simplest and oldest dishes in the Scottish kitchen, made by frying medium oatmeal with onion in butter, dripping or suet until toasted and fragrant. Historically used as a cheap way to bulk out meals or stuff poultry, it remains a favourite side dish, valued for its nutty flavour and satisfying crumbly texture.
Tips: Keep stirring throughout cooking; the oatmeal can catch and burn quickly once it starts to toast. Use a well-seasoned or non-stick pan for the best results and easiest cleanup.
Variations: Use skirlie to stuff a roast chicken or turkey for a traditional accompaniment. Add a pinch of dried thyme for a herby variation. Naturally vegetarian when made with butter; use a plant-based butter or oil to make fully vegan.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a dry frying pan over medium heat for 3-4 minutes, stirring, until warmed through and crisp again.
Nutrition: Calories: 230 kcal, Protein: 5g, Carbs: 28g, Fat: 11g, Fibre: 4g
FAQs:
Q: What is medium oatmeal?
A: Medium oatmeal is stone-ground oats coarser than fine oatmeal but finer than pinhead, widely available in Scottish grocers and online.
Q: What can I serve skirlie with?
A: It pairs well with roast meats, haggis, or tossed through greens, as in the Warm Kale and Skirlie Salad in this collection.
Please log in to leave a comment.