Skirlie — toasted oats with onions
A Scottish side of pinhead oats gently cooked in fat with onions.
Active time20 min
Cooking37 min
Total45 min
Add to my week
Loading your week…
Ingredients
- 1 onion
- 25 g butter
- 25 g beef dripping
- 1 pinch of ground black pepper
- 1 pinch of salt
- 150 g pinhead oatmeal
Preparation
Peel and chop the onion. Melt the beef dripping and butter in a heavy frying pan. Add the onion and cook over medium-low heat for about 10 min until soft and lightly golden, without browning deeply.
1 onion25 g butter25 g beef dripping- knife
- frying pan
- spoon
Add the oats, salt and pepper and stir for 2 min to coat. Turn the heat to its lowest setting and cook for about 25 min, stirring regularly, until the oats soften but retain a toasty bite. Serve hot as a side.
1 pinch of ground black pepper1 pinch of salt150 g pinhead oatmeal- frying pan
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration