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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Traditional Scottish Tattie Scones recipe & cook with me! :)
Hey guys :) Today I’m making ‘Tattle’ (potato) scones….here’s what you’ll need if you decide to give it a go……. ____________________________________________________________________
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
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.