Skirlie is something like a savory oatmeal or porridge without as much moisture. As late as the early twentieth century it was the centerpiece of a dinner with potatoes or a vegetable for poorer Scots. It is an excellent foil for meat and fowl, including game, as either a stuffing or a side. Simplicity itself. About 4 servings.
- 4 diced thick slices bacon
- a big diced onion
- 4 oz steel cut oatmeal (not rolled oats)
- salt and pepper
- Cook the bacon until crisp over medium low heat in a heavy skillet.
- Add the onion and cook until it turns pale gold.
- Add the oatmeal and cook, stirring, until the oatmeal turns just brown, usually in only several minutes.
- Season the skirlie (be judicious with the salt because of the bacon) and serve as a side or let the skirlie cool before stuffing meat or poultry with it.
-The traditional recipes use only bacon fat, not bacon. The meat itself adds some flavor, color and texture.
-Some recipes use dripping or suet.