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How To make Skirlie with Mushrooms

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8 oz Mushrooms (wild if possible)
5 oz Good meat dripping
2 Onions
1 lb Medium oatmeal
Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mixture makes an excellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. Fry the mushrooms in 1 oz dripping in a wide frying pan. Remove them and reserve. Heat the rest of the dripping. Fry the onion. When the onions are soft but not brown, turn up the heat. Add the oatmeal, turn it in the drippings and brown a bit. Throw in the mushrooms. Add salt and black pepper to taste. Serve hot. Source: Elisabeth Luard in "Country Living" (British), February 1989.

How To make Skirlie with Mushrooms's Videos

Scottish mince, tatties & skirlie recipe & Cook with me :)

Hey guys, and a very warm welcome back to what’s for tea. And for tea tonight I’m going to be making an absolute Scottish classic, which is mince, tatties and skirlie! Which is essentially minced beef, mashed potato and an oatmeal stuffing! I’m also making cabbage as a side dish but you can skip that or add something else like peas or turnip if you prefer….My mother made this more or less every week when I was a bairn and have fond memories of racing back from school for my tea who I knew she was making mince an taxies for tea that night! And like I said I’m using cabbage so I’ve include this in the recipe this recipe will feed 5 people….so just adjust to suit yourself guys, so enough rambling, this is what you’ll need if you ant to give it a go!

Shopping List:

Peel and chop some potatoes for your mashed potato
you’ll want to cut up a head of cabbage…
A pint of beef stock
150 grams of medium or pinhead oatmeal for the skirlie
25 grams of butter also for the skirlie
2 onions (chop one very finely, for the skirlie and one rough for the mince)
2 large carrotts or a few small ones, peeled and sliced
1 pound of minced steak
I’m also using a little bit of light cream for the mash and some vegetable oil for frying.

Thanks for watching guys x

VEGETARIAN QUORN & LEEK PIE - CHRISTMAS ROAST DINNER RECIPE - XMAS - EASY AND SO TASTY

Serves 4
• Preheat the fan oven to 200’C
• Heat up 1-2 tablespoons vegetable oil in a large frying pan on a hot heat, now add ~350g cut up quorn (chicken alternative) strips/chunks and fry until starting to go white.

• Now add 2 small-ish sliced leeks– fry all of this together on a medium to hot heat for about 5 minutes until golden

• Now add

o 300ml vegetable stock (1 heaped tsp bouillon + 300ml water)
o 1 heaped tablespoon of half fat crème fraiche
o 1/4 tsp ground black pepper
o 1 heaped tablespoon plain white flour
o 1 teaspoon wholegrain mustard

• Bring all of this to boil and then turn down and simmer for 5-10 minutes until the sauce is a nice consistency (about the consistency of cheese béchamel sauce).

• Now taste and checking the seasoning.

• Now fill a large baking dish or 4 individual pie dishes with the mixture and then top the mixture with one sheet of pre-rolled reduced fat puff pastry (or 4 cut up rectangles if using pie dishes) and pinch in around the corners (if you do want pastry on the bottom, simply but a layer around the bottom of the pie dish and stick to the edges of you dish too)

• Brush the pastry, using a pastry brush, with milk (or a beaten egg if you want it to look really golden) and cook for about 20-25 minutes.

Vegan Scottish Mince & Tatties Made with Sunflower Mince | Zero Waste Recipe

Doug uses Sunflower Mince to do a vegan twist on the Scottish classic Mince & Tatties. This base is a vegan dried mince made from one single ingredient, organic sunflower seeds.

Sunflower Mince is for anyone looking for healthy meat alternatives. It is a fantastic ingredient to add to your weekly menu. You can use it in patties, bolognese sauce, chilli etc. It has a firm texture. I’d challenge you to serve this to a meat eater and see if they notice the difference.

MINCE & TATTIES:

400g Potato 100%
320g Stock 80%
200g Tinned tomatoes 50%
80g Onions 20%
80g Carrots 20%
60g Leek Tops 15%
60g Sunflower Mince 15%
60g Really Good Oil 15%
40g Parsley 10%

20g Sesame Oil 5%
20g Soy Sauce 5%
12g Balsamic Vinegar 3%
4g Garlic 1%
4g Dark Sugar 1%

4g Salt (for Potatoes) 1%

Mushroom Stock:
320g Regular Veg Stock 100%
32g Dried Mushrooms 10%

// Zero Waste Cooking School //
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Mushroom Mince

Forfar Bridies :) Quick & Easy recipe!

Hi folks :)

On the menu tonight are these tasty Forfar Bridies, Forfar is a Town in Angus, Scotland. Traditionally made with shortcrust pastry but if you wanted to, you could use puff :) These are simply filled with top quality minced or finely chopped beef steak, combined with minced onion and a touch of seasoning and suet…and that’s it! Super simple recipe which has stood the test of time :)

The ingredients are listed below in case you want to try it out. This recipe will give you 6 Bridies.

Thanks for stopping by…and have a wonderful day.
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Makes 6 Bridies

450g (1 lb) Good quality minced or finely chopped beef steak
1 Onion, grated or very finely chopped
75g (3oz) Beef Suet (vegetable suet or shortening could also be used)
Salt & pepper to taste
1 beaten egg - optional
Ready made short crust pastry (the amount will depend on what size brides you’re making, I used 2 320g sheets
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If you want to make your own short crust pastry, you’ll need-

300g (12oz plain/all purpose flour)
A pinch of salt
75g (3oz) Unsalted butter, diced
75g (3oz) Beef suet (vegetable suet or shortening can also be used)
3-5 Tablespoons cold water, or enough water to bring your dry ingredients to a dough
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