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Skirlie

by Kevin Laird
(Sauchen, Aberdeenshire, Scotland)

My granny Laird always made this and we still eat it today!!!!
Cheap but can cause major heartburn so you have been warned!

1 medium onion, sliced and diced. 200g of lard (oil or butter can be used, approx. 2 handfuls of fine oatmeal.

Stir with a wooden spoon!

Melt the lard and add the onions and fry till lightly brown. Start adding the oatmeal till it absorbs the fat then add a little more. Add a little salt and cook the oatmeal for 10 mins, on a low heat then serve. Please remember that the skirlie will stay very very hot after serving.
Great served with boiled potatoes or with Sunday lunch.

Comments for
Skirlie

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Dec 23, 2011
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Thank goodness for REAL Skirlie
by: Henry Wood

I started hunting for a Skirlie recipe because I remember a few Scots chefs on oil rigs I worked on would often serve it as a side dish to roast chicken, and also to mince & tatties. (Some of them also served "Mealie Jocks" with the mince - where can you buy them nowadays, please?) I always loved the Skirlie and ate more of it than the main dish!
Today, I was hunting for a recipe because I also want some plain, savoury dishes over the holidays. Until I found your site I almost gave up.
Would you believe there was Skirlie made with rolled oats and olive oil, and to make it healthy, add "some more veggies"! They even served it with a poached egg on top!
Thank goodness I have found a real, proper Skirlie recipe and I shall enjoy some for dinner on Boxing Day, *after* I have my Butteries for breakfast!
Thanks again!

Oct 21, 2011
Rating

big fatty!
by: Karen

Love that your recipie has plenty of fat in it, much more than some of the other wimpy recipies i've seen. I think you need it to make sure the oats are not too dry.Tonight I had mine with some lovely sausages and steamed and buttered spring cabbage. and a bottle sheiehallion. ahhhh.

Feb 28, 2011
Rating

Skirlie
by: Kevin

Good to hear that people are liking skirlie. One thing that I forgot to mention was that you should officially use a spurtle and not a wooden spoon as I suggested earlier.

Jan 25, 2011
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Thanks for the help!
by: Angie

I've always had a Burns Supper at my Mother-in-law's home who makes a lovely tasty meal of it all!

Today I needed a recipe for the Skirlie and found yours!

Turned out just lovely and I added a bit of chilly to give it a kick too!

Great!!!

Nov 05, 2010
Rating

For the love of Skirlie
by: Airthy

Kevin,

Having the girlies around tonight for a few drinks for Bonfire Night!
Thought I would make them Skirlie and Stovies to keep the cold out! Thanks for the recipe......I'll post their comments tomorrow!

Tracey

Feb 28, 2010
Rating

Skirlie...Heartburn
by: James Wheatley

Try this, peel, slice and chop the onion, add the salt and a little olive oil, stir and cover, then place in the fridge for a couple of hours or overnight. Now follow the recipe. Both the heartburn and the 'musical' effects of the onions will be greatly reduced. JW

Jan 07, 2009
Rating

I think I need to visit Skirlies!
by: May

Well I wish we had you over here in Fife!!

I have NEVER seen Skirlie on a menu over here - and rarely lamb stovies (it's mostly corned beef)- although I do know a few places that sell fabulous clooties. I think I might need to make a trip to Paisley and test out your delicious Scottish Menu.

I wish the person who originally submitted the recipe for skirlie had put in a photo, as that can be really appetizing.

Well folk at Skirlies - if you have any other good Scottish recipes you want to share with us - please add them - it would be great.

Many thanks
May

Jan 07, 2009
Rating

The only place in Paisley that sells Skirlie
by: Skirlies

Our cafe is named after this traditional 'stuffing' We love the name and we Sell Skirlie with Lamb Stovies the customers love it!

Along with Clootie Dumpling we love the traditional Scottish feel this gives the Cafe.

Dec 10, 2008
Rating

Sounds delicious!
by: May

Hi Kevin

I've not had this since I was a child - must make it again soon. Thanks for sharing it.

May

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