Dish

Skirlie

Skirlie is made by frying onions in butter until they are soft and then adding oatmeal and cooking until the oatmeal is toasted. The dish can be seasoned with salt and pepper to taste. Skirlie is a hearty and filling dish that is perfect for cold winter nights. It is also a great way to use up leftover oatmeal.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Side Dish

Origins and history

Skirlie has been a staple of Scottish cuisine for centuries. Originally made with suet instead of butter, it was often served with haggis. Today, it is a popular side dish that can be found in many Scottish restaurants.

Dietary considerations

Suitable for vegetarians. Gluten-free if made with gluten-free oatmeal. Contains high fiber and protein.

Variations

Skirlie can be made with bacon, mushrooms, herbs, cream, or stock to make it creamier.

Presentation and garnishing

Skirlie can be presented in a small bowl or ramekin and garnished with chopped parsley or chives for added flavor and color. Toasting the oatmeal before adding it to the dish gives Skirlie a nutty flavor and a crunchy texture.

Tips & Tricks

Skirlie is a versatile dish that can be adapted to suit different tastes. Experiment with different seasonings and ingredients to create your own unique version.

Side-dishes

Skirlie is often served as a side dish with meat or fish. It pairs well with roasted chicken, beef, or lamb. It can also be served as a vegetarian main dish with a side of vegetables.