MaC
Moderator
I onion, finely chopped or grated.
3 heaped tablespoonsful oatmeal...not rolled oats, oatmeal.
I tablespoonful of fat or oil,
Salt,
Pepper,
Finely chopped herbs of choice....just now I'm using Spring greens.
Skirlie is a kind of open stuffing. It's a savoury mouthful of soft crunch taste. I suspect it might be the origins of the American's 'grits'.
I can eat a bowlful of skirlie just on it's own
but most folks use it as a side dish to a meal.
Thing is though, I grew up with it, and it was only made if the previous meal had left over fat. So, bacon, or roast beef, or chicken, or in my Granny's case, and my bother
mackerel.
These days I'm happy to make it with olive oil, but a tasty fat of some kind is a basic for it. Butter's fine, margarine is pretty awful, kind of thing.
Bacon fat seems to please everyone but the vegetarian/vegans.
Melt fat in frying pan, add the chopped onion and fry long and low-ish until it's golden brown. Add the oatmeal and stir, and keep stirring until it seperates and it too colours slightly. Season with salt and pepper, be generous, and stir it a bit longer.
This is when the seasonality bit comes in.
Just now we have a lot of wild onion seedlings, and ransoms, and parsley and mustard, popping up. So, I gathered a good handful, washed it and sliced it up finely and stirred it through my skirlie, and just had that for lunch.
It's good food it's easy food, it's the kind of food that's easy to make on a campfire too. It's easy to eat cold, and it'll heat up no bother again later too, if there's any left.
3 heaped tablespoonsful oatmeal...not rolled oats, oatmeal.
I tablespoonful of fat or oil,
Salt,
Pepper,
Finely chopped herbs of choice....just now I'm using Spring greens.
Skirlie is a kind of open stuffing. It's a savoury mouthful of soft crunch taste. I suspect it might be the origins of the American's 'grits'.
I can eat a bowlful of skirlie just on it's own
but most folks use it as a side dish to a meal.Thing is though, I grew up with it, and it was only made if the previous meal had left over fat. So, bacon, or roast beef, or chicken, or in my Granny's case, and my bother
mackerel.These days I'm happy to make it with olive oil, but a tasty fat of some kind is a basic for it. Butter's fine, margarine is pretty awful, kind of thing.
Bacon fat seems to please everyone but the vegetarian/vegans.
Melt fat in frying pan, add the chopped onion and fry long and low-ish until it's golden brown. Add the oatmeal and stir, and keep stirring until it seperates and it too colours slightly. Season with salt and pepper, be generous, and stir it a bit longer.
This is when the seasonality bit comes in.
Just now we have a lot of wild onion seedlings, and ransoms, and parsley and mustard, popping up. So, I gathered a good handful, washed it and sliced it up finely and stirred it through my skirlie, and just had that for lunch.
It's good food
it's easy food, it's the kind of food that's easy to make on a campfire too. It's easy to eat cold, and it'll heat up no bother again later too, if there's any left.