Oatmeal is one of the key products in the culinary traditions of both the United Kingdom and Scotland. It is used to prepare many dishes, but perhaps the most unusual is skirli. This name comes from a word that can be translated as "to chirp," which is related to the characteristic sounds made during cooking in the pan.
What is this dish?
Skirli is fried oatmeal flakes generously seasoned with golden onions and various spices. It can be said without exaggeration that the health benefits of oats are significantly diminished here, as the frying usually involves using kidney or regular fat, as well as a mixture of beef fat and butter.
Initially, skirli was used as a filling for chicken and a side dish for meat dishes made from game, kidneys, or pork. Later, someone decided that adding fried minced meat or sliced black sausage would turn this dish into a hearty standalone treat. In this case, the meat part with the gravy is served separately, which again makes skirli a side dish.
Preparing this dish requires a certain skill, as the grain needs to be cooked in the pan without prior boiling, without drying it out.
The main spice of skirli is thyme. For someone unfamiliar with Scottish or Irish cuisine, the amount may seem excessive. Interestingly, historians have not yet reached a consensus on where this recipe was first developed — in Scotland or Ireland. In any case, it is equally loved in both regions.
Ingredients and Caloric Content
The basic recipe for skirli, even without adding meat and other appetizing ingredients, has quite a high energy value — over 130 kcal per 100 g. If we disregard fats, the majority consists of slow carbohydrates that provide the body with gradually produced energy. This dish is also rich in vitamins E, A, and B group, as well as magnesium, iron, and phosphorus.
Traditional Recipe
To prepare the original oatmeal skirli according to the recipe from the Scottish Highlands, the following ingredients are needed:
180 g of fine oatmeal;
150 g of onion;
150 g of beef fat and/or butter;
50 g of butter;
1 tsp of dried thyme;
0.5 tsp of salt;
450 g of minced beef and pork;
450 ml of vegetable or meat broth;
0.5 tsp of a mixture of black and white ground pepper.
The cooking process is as follows:
1. Finely chop the onion.
2. In a thick-walled pan, heat 50 g of butter and sauté 50 g of onion until golden — this will take about 3-5 minutes.
3. Add the minced meat to the pan and, stirring constantly, fry for 8-10 minutes, breaking it into small pieces.
4. Pour the broth into the minced meat, add salt and pepper, reduce the heat to the minimum, and simmer uncovered for 25-30 minutes. This completes the preparation of the meat gravy.
5. Place the remaining onion in another pan with preheated fat or oil. If using fat, it should be finely chopped before adding to the pan. Sauté the onion over low heat for 8-10 minutes.
6. Add the oatmeal to the onion, thyme, salt, and pepper. While continuing to stir, cook the flakes for 5-7 minutes.
It is important to remember that skirli should be served and consumed hot.
Source: dietology.pro
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