A traditional Scottish dish that has been enjoyed by Scots for hundreds of years.Tasty as a side-dish, stuffing, or use in place of a haggis accompanied by mashed 'neeps and tatties' (turnip (swede) and potatoes) and a generous serving of gravy.
Course Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine British, Scottish
150gramsScottish pinhead oatmealor about 1 and 1/4 cup
2teaspoonsnutritional yeast, optional
1teaspoonmixed herbs, or dried thyme
1cupvegetable stock, made with water and a 1/4 of a vegan stock cube.or 250 ml. Or replace with 1-2 tablespoons of vegetable/olive oil.
salt and pepper, to taste
If using oil sauté the onion and dried mixed herbs in a tablespoon of oil, for around 8 minutes until soft.If using vegetable stock, heat the stock to boiling and add the onion, nutritional yeast and mixed herbs. Lower heat and simmer for about 10 minutes until onion is soft and stock evaporated. If the water dries up too quick add a splash extra.
Add the oatmeal to the onions. Mix.If using oil you may need to add an extra tablespoon to cook the oatmeal in. Also if using oil, then add the nutritional yeast at this stage.
Over a medium heat, toast the oatmeal for around 10-15 minutes until it is golden and crisp.While toasting you need to almost continuously stir the oatmeal around to avoid burning or sticking. And to ensure its all evenly toasting.
Check the seasoning once off the heat and add salt and pepper if necessary. Add extra nutritional yeast if desired.
Serve at once, or cool and keep in the refrigerator for 3-4 days. Reheat, using the same pan and method of cooking, until piping hot.Skirlie can also be frozen until required, defrosted, and then reheated until piping hot.