Skirlie mash
'Skirlie' is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato - try this as a side dish at your Hogmanay celebration
Difficulty and servings
Serves 8
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian
- Boil the potatoes until very tender, about 20 mins. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
- Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste. Serve immediately before the skirlie softens.
266 kcalories, protein 4g, carbohydrate 29g, fat 16 g, saturated fat 10g, fibre 3g, salt 0.2 g
Recipe from Good Food magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/1933/
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Ingredients
- 1kg floury potatoes
- 85g butter
- 2 onions , finely chopped
- 50g pinhead or medium oatmeal (not flakes)
- 6 tbsp double cream
- handful curly parsley , chopped
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Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
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ratings
Difficulty and servings
Serves 8
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian
Ingredients
- 1kg floury potatoes
- 85g butter
- 2 onions , finely chopped
- 50g pinhead or medium oatmeal (not flakes)
- 6 tbsp double cream
- handful curly parsley , chopped
266 kcalories, protein 4g, carbohydrate 29g, fat 16 g, saturated fat 10g, fibre 3g, salt 0.2 g
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30 January 2008
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