Skirlie
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INGREDIENTS
- 160 g Medium oatmeal
- Salt
- 4 oz Grated suet or
- 11 1/4 oz Medium onions; finely
- Black Pepper ; freshly ground
- 4 tb Good dripping
INSTRUCTIONS
Melt suet or dripping in a very hot pan. Add onions, brown lightly. Stir in oatmeal to make a fairly thick mixture. Keep stirring 5 - 7 minutes on gentle heat until totally cooked. Season to taste. NOTES : Skirlie accompanies meats, game birds, cod, soups or mashed potatoes. Uncooked, its nutty texture makes a delicious stuffing for chicken or boiled mutton. It is also known as Mealie Pudding in some parts of Scotland, where it is steamed in a greased basin for one hour before being turned out. Small spoonfuls are often rolled into balls and cooked in boiling soup like dumplings; for example, in Scots Broth I and Scots Broth II. It is sold in sausage form throughout Scotland. (See Black Pudding.)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (148g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.1mg | 0 % | |
| Potassium 1.6mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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