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> Skirlie, (sort of a stuffing mix!)
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Posted: 23-Jul-2003, 06:31 AM
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Skirlie is traditionally served with roast meats like roast beef or lamb - although I have had friends serve it with salmon, but I think that's going a stage too far for my tastes!

4 oz oatmeal (not Quaker porridge oats, the REAL stuff!)
1 medium sized strong flavoured onion, finely chopped
2oz Butter
Salt and pepper to taste
Some families add dried herbs such as sage to the oats just before adding them to the butter/onion mixture.

Gently melt the butter in a pan, add chopped onion and cook on a very low heat for 5 minutes or so, until the onions start to turn golden but not brown. Add the oats and cook for another 10 minutes or so until the oats are cooked.Season with salt and pepper.

Serve as a side dish with beef, chicken or other roast meats.
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Posted: 25-Jul-2003, 09:38 AM
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I'm going to try that soonish

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Posted: 25-Jul-2003, 10:12 AM
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I use a large leek for this in place of the onion and add one clove of garlic minced fine along with some fresh rubbed sage!

This is a good one, Catriona, and one I had all but forgotten about!

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