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Scottish Highland Skirlie
Ingredients:
- 50g of butter or dripping
- 1 med onion - finely chopped
- 175g Hamlyns or Scotts Scottish oatmeal
(Available at The Celtic Treasure Chest)
- Salt and pepper
- Optional: 4 oz. Grated suet can be added
- Optional: 1 chicken stock cube
- Salt & pepper to taste
- 2 tablespoonful's of oil
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Skirlie Cooking Directions:
1. Melt the butter in a pan and add
the onion, frying gently to soften
2. Stir in the oatmeal, season and cook gently for
10 minutes.
The book Scots Cooking: The Best Traditional and
Contemporary Scottish Recipes by Sue Lawrence recommends using medium oatmeal
but suggests that coarse oatmeal which is half medium and half pinhead could
also be used though is will give the Skirlie a rougher and nuttier texture.
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