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How To make Skirlie with Mushrooms
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.
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Hey guys :) Today I’m making ‘Tattle’ (potato) scones….here’s what you’ll need if you decide to give it a go…….
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Shopping List:
Half pound (225g) boiled and mashed potatoes, King Edwards if you can get them.
2.5oz (65g) plain or all-purpose flour
1oz (25g) Butter
Half teaspoon salt
Pinch of black pepper
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Let’s Cook!
1. Boil the potatoes in salted water until tender.
2. Drain the potatoes and mash them with the butter, salt & pepper
3. Mix in the flour to make a stiff dough. The exact amount of flour will depend on the type of potatoes used.
4. Roll out the dough on a floured surface to around 5 to 6 mm thickness.
5. Cut into rounds, use a saucer or small tea plate as a guide.
6.Score the dough to mark 4 equal wedges.
7. Cook in a heavy pan or griddle which has been very lightly greased.
8. Cook each side for about three minutes on a medium heat until the scones are golden brown.
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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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