Butter & bacon fried brusle spouts Honey nutmet carrots & parsnips (parsnips overcooked but still tasted delish.) Skirlie
I had to look that one up. Is Skirlie easy to tweak and adapt like traditional stuffing? Could one put in dried cranberries and apples etc? It looks fabulous. Are those meatballs at 8 o'clock on the plate?
LOL! I have been threatened to be burned at the stake for other reasons before... we will leave it at that. I saw an Bob's skirlie recipe and his looked like mush. https://www.bobsredmill.com/blog/healthy-living/skirlie/ Yours looks drier and more of an evening dish. What kind of oats did you use?
Eh, yeah.. it shouldent be mush... and looking at “bob”s recipe... hes obviously never had real skirlie. No nasty azz canola oil, no stock.. no no no... my born & bred in Scotland hubby says that craps not skirlie. Fine chop shallots or onion and soften in a pan with suet until clear and just starting to golden, add oats (I think its steel cut but cant swear to it as I only buy it for christmas, we dont normally eat grains but Scottish christmas tradition for dh ) and slow fry, add salt & pepper. you need enough suet to “damp” all the oats, fry on low heat, stirring regularly until golden and just starting to get crispy. Thats it.