Skirlie made with pinhead oatmeal

Skirlie is a Scottish dish, made from oatmeal fried with beef fat, lard, butter,( I personally use olive oil as it is a healthier option), onions and seasoned with salt. The "skirl" indicates the noise made by the frying ingredients. Usually served as a side dish to mince and tatties or a Sunday roast but can also be used as a stuffing for chicken or beef olives.

Since moving to Australia I usually make my skirlie with quick oats as pinhead oatmeal is not readily available in supermarkets. Darren brought home a packet of oatmeal from work that he had special ordered in for me so hence the use of pinhead oatmeal in this skirlie.

The ingredient measurements are only a rough guide as I just go by instinct, be careful when adding salt add a little at a time tasting as you go so as not to over salt the skirlie.

Ingredients

3-4 tbsp oil or butter

1 onion, finely chopped

150-200 g pinhead oatmeal

pinch salt

Method

Heat oil or butter in a pan over a medium heat. Add onions, cook until softened and golden. Gradually add oatmeal, stirring thoroughly to coat and combine onions. Season with salt to taste. Cook gently for 8-10 minutes.

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