Skirlie: Fried oatmeal with onions.
Skirlie is a classic Scottish dish known for its simple yet satisfying blend of pan-fried oatmeal and sautéed onions. Traditionally served as a side dish, it accompanies meats such as chicken, lamb or haggis, and can also be used as stuffing. This hearty dish is characterized by its nutty flavor and crunchy texture which comes from the toasted oatmeal. Onions provide a sweet and savory note, and the dish is seasoned with salt, pepper, and sometimes herbs or additional spices such as thyme or sage for an extra layer of flavor. Skirlie is a comfort food that is both nourishing and warming, perfect for colder days.
Welcome to the hearty world of traditional Scottish cuisine with this rustic and satisfying mealy pudding recipe brought to you by Blackchapel Kitchen, a culinary treasure trove of time-honored recipes and cooking techniques. Hearty, savory, and with just the right amount of spice, this dish serves as a perfect companion to your favorite roast or as a standalone star with a side of mince and tatties.
Ingredients:
- 250 grams of oatmeal
- 1 medium onion, finely chopped
- 125 grams of beef dripping or beef suet (lard can be substituted if necessary)
- 2 teaspoons of salt
- 1 teaspoon of black pepper
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Prep Time: 20 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 50 minutes
Servings: 4-6 servings
Equipment:
- Large frying pan (preferably cast iron)
- 2 resealable plastic bags (food safe and heat resistant)
- Large cooking pot
- Plate
Cooking Tips:
- Regularly stir the mixture when toasting the oatmeal to prevent burning.
- Ensure the plastic bags are properly sealed and can withstand heat for sous-vide cooking.
Instructions:
1. Begin by toasting the oatmeal. Heat your largest pan over medium heat, preferably cast iron, and toast the oatmeal for 2 to 3 minutes. Be vigilant to ensure it does not burn.
2. Once the oatmeal is toasted, add in the finely chopped onion, salt, and pepper to the pan.
3. Next, incorporate the beef dripping (or beef suet or lard), stirring the mixture thoroughly until all ingredients are evenly mixed.
4. Prepare two resealable plastic bags by placing one inside the other for double protection. Ensure they are food-safe and can handle hot water without melting.
5. Take a large cooking pot and place a sturdy plate at the bottom. This prevents direct contact with the heat and potential damage.
6. Carefully pack the oatmeal mixture into one of the bags, then seal it and place it within the second bag, sealing that as well.
7. Gently lower the double-bagged mixture into the pot, and simmer in water for an hour and a half.
8. To ensure even cooking, remove the bag every 30 minutes using a cloth, manipulate the contents by shaking, and return it to the simmering water.
9. After cooking, you have the option to serve the mealy pudding immediately. Alternatively, you can freeze it for later use, such as on Christmas Day, by either reheating in a frying pan or shaping it into log forms with cling film for easy slicing.
Authentic Scottish mealy pudding is delightful with roast beef, chicken, or turkey, and also pairs marvelously with your traditional mince and tatties. Enjoy responsibly, as it's a hearty traditional dish that's not the kindest to your cholesterol.
Recipe by Blackchapel Kitchen | Visit: https://www.youtube.com/@blackchapelkitchen8391 for more traditional recipes and culinary inspiration.
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