Skirlie is a Scottish dish — essentially fried rolled oats with onion and seasonings. To make it even more satisfying, skirlie is traditionally served with various accompaniments, and meat gravy is one of the most popular. I used ground meat and seasoned it to my own taste — feel free to make the gravy however you like, as long as the meat turns out juicy, tender, aromatic, and nicely coated in a flavorful broth. I used small quick-cooking rolled oats for the skirlie, but you can use regular oats for a heartier, more textured result. The dish has a really unique flavor unlike anything else. I loved it, and my husband approved too — he was asking for seconds!)). It doesn't taste like the oatmeal porridge we're used to at all; it's something completely different — most similar to a savory version of granola.
Ingredients:
- Skirlie:
- 100 g rolled oats (I used quick-cooking)
- 150 g onion
- 70 g butter
- salt, pepper
- thyme
- Meat Gravy:
- 300 g ground meat (I used a mix of pork and beef)
- 150 g onion
- 1 tbsp butter
- fresh herbs (I used parsley)
- spices to taste (I used oregano, marjoram, thyme, garlic)
- salt, pepper
How to cook skirlie with meat gravy
Make the meat gravy. Cut the onion into quarter-rings and place in a skillet with melted butter. Cook until lightly golden.
Add the ground meat and cook, breaking it up into small pieces the entire time, until it turns opaque.
Add spices to taste — I used a pinch each of oregano, marjoram, garlic, and thyme. Add the chopped herbs, season with salt and pepper. Pour in 200–300 ml of water (or ready-made broth — I used water). Bring to a boil and cook until done, about 20–30 minutes, or longer depending on your ground meat. The goal is for it to be tender, juicy, aromatic, and have plenty of liquid — if the water cooks off, just add more boiling water.
Make the skirlie. Melt the butter in a skillet. By the way, skirlie is often made in a 1-to-1 ratio — equal parts oats and butter — but you can use less. I used 70 g, though I wouldn't go below 50 g or the oats will turn out dry. Add the onion and cook until golden.
Stir everything together, season with salt, pepper, and thyme. Cook over medium heat, stirring constantly, for 5–10 minutes. Turn off the heat, cover with a lid, and let it sit for a few minutes — or serve immediately.
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