This full of content, Scottish oatmeal is made from baking oats and onions in beef sprinkling. Skirlie' is a Scottish phrase for crisped oatmeal, which provides a crispy texture to mashed potato - attempt this as a side meal at your Hogmanay party.
Most frequently put to use as the base of white custards, it is also served as a side-dish or used as a filling for chicken or other domestic fowl.
A popular side meal to accompany mince & tatties.
Skirlie has various smoothness to oatmeal; it is a little damp yet additionally crunchy, more like the texture of cooked wild rice. It is ludicrously simple to make, nutritious and far simpler to clean up than porridge. That thick wobble of appropriately made porridge emerges from the beta glucan in the oats, a kind of dissolvable fiber that turns into gelatinous when damp. A large quantity of this dissolvable fiber is source of many of those health advantages ascribed to oat.
Ingredients:
• 50g pinhead or medium oatmeal
• 6 tbsp double cream
• handful curly parsley, chopped
• 1kg floury potatoes
• 85g butter
• 2 onions, finely chopped
Instructions:
1. Bubble the potatoes till very soft, around 20 minutes.
2. Make the skirlie.
3. Heat up the butter in a fry pan, include the onion and cook for 10 minutes up until soft and rich.
4. Stir and include the oatmeal till the butter is absorbed and the mixture looks waterless.
5. Keep on cooking till the skirlie is toasted, whisking (skirling round the frying pan) constantly for 5 minutes, however do not let it burn and catch.
6. Take out and keep hot.
7. Drain the potatoes, go back to the hot pan and press really correctly.
8. Beat in the skirlie, parsley and cream, then season to taste.
9. Serve instantly just before the skirlie softens.
A popular side meal to accompany mince & tatties.
Skirlie has various smoothness to oatmeal; it is a little damp yet additionally crunchy, more like the texture of cooked wild rice. It is ludicrously simple to make, nutritious and far simpler to clean up than porridge. That thick wobble of appropriately made porridge emerges from the beta glucan in the oats, a kind of dissolvable fiber that turns into gelatinous when damp. A large quantity of this dissolvable fiber is source of many of those health advantages ascribed to oat.
Ingredients:
• 50g pinhead or medium oatmeal
• 6 tbsp double cream
• handful curly parsley, chopped
• 1kg floury potatoes
• 85g butter
• 2 onions, finely chopped
Instructions:
1. Bubble the potatoes till very soft, around 20 minutes.
2. Make the skirlie.
3. Heat up the butter in a fry pan, include the onion and cook for 10 minutes up until soft and rich.
4. Stir and include the oatmeal till the butter is absorbed and the mixture looks waterless.
5. Keep on cooking till the skirlie is toasted, whisking (skirling round the frying pan) constantly for 5 minutes, however do not let it burn and catch.
7. Drain the potatoes, go back to the hot pan and press really correctly.
8. Beat in the skirlie, parsley and cream, then season to taste.
9. Serve instantly just before the skirlie softens.
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