Skirlie Mash Recipes

SKIRLIE MASH

Steps:

• Boil the potatoes until very tender, about 20 mins. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
• Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste. Serve immediately before the skirlie softens.

SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS

Steps:

• Boil the potatoes until very tender, about 20 minutes.
• Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
• Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste with salt and white pepper.
• Serve immediately before the skirlie softens, with haggis or any beef and game dishes.

SKIRLIE (SCOTTISH OATMEAL AND ONIONS)

Steps:

• Melt the fat or heat the oil in a large frying pan.
• Add the onion and cook until soft and golden.
• Add the oatmeal and mix in well.
• Cook for about 5 minutes, stirring frequently.
• Add the stock and allow it to be absorbed by the oatmeal.
• Season well and serve with light creamy mashed potatoes.
• (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

SAUSAGE SKIRLIE-MIRLIE

Steps:

• Cook the parsnips and potatoes separately in boiling salted water until they are tender. Drain and mash; mix together with salt and pepper.
• Cook the sausage in a small amount of the bacon fat or butter in a large skillet over medium heat until browned, crisp, and cooked through. Set aside and keep warm.
• Pour the fat from the sausages into a saucepan. Add the remaining bacon fat or butter and let it melt. Stir in the potatoes and parsnips and beat until creamy, over medium heat, adding hot milk to make a lighter consistency, if you prefer.
• Spoon the mashed vegetables onto a serving plate and top with the sausages.