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Any Scots on here?

Any Scots on here?

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by: FoFa Active Indicator LED Icon 17 OP 
~ 7 years ago   Oct 7, '16 7:22pm  
Gots a recipe for Skirlie?I don't want the stuffing, I want the side dish, you know, sort of like risotto.I have only had it like 3 or 4 times. But still I remember the first time.I was in Aberdeen, and some friends at work took me to a hotel that had a lunch buffet.There was this deep brown side dish, they said it was Skirlie.It was wonderful.Haven't had since the 90's, I want to make some. 4951
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ForeCPA90 Active Indicator LED Icon 9
~ 7 years ago   Oct 7, '16 7:44pm  
I was born and raised in Aberdeen. I Love Skirlie, but it's been years. Not the healthiest, but it's delicious 4951
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mutton Active Indicator LED Icon 9
~ 7 years ago   Oct 7, '16 7:45pm  
I was born and raised in Aberdeen. I Love Skirlie, but it's been years. Not the healthiest, but it's delicious
 
@ForeCPA90:
Yes is nice! 4951
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FoFa Active Indicator LED Icon 17 OP 
~ 7 years ago   Oct 7, '16 7:49pm  
Not the healthiest,
 
@ForeCPA90: probably no worse than most gravies or anything with a rue.
And it has healthy oatmeal in it. 4951
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ForeCPA90 Active Indicator LED Icon 9
~ 7 years ago   Oct 7, '16 7:56pm  

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>> Not the healthiest,
 
@ForeCPA90: probably no worse than most gravies or anything with a rue.
And it has healthy oatmeal in it.
 
@FoFa:
 
I'm Scottish, which means I was at least 15 before I tasted my first meal that was no prepared with lard.
 
We put drippings in our porridge. 4951
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Ray Active Indicator LED Icon 17
~ 7 years ago   Oct 7, '16 8:10pm  
I attended Hazlehead Academy as a young un in Aberdeen. Fond Memories. 4951
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ForeCPA90 Active Indicator LED Icon 9
~ 7 years ago   Oct 7, '16 8:12pm  
I attended Hazlehead Academy as a young un in Aberdeen. Fond Memories.
 
@Ray:
 
Really? Awesome. 4951
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Ray Active Indicator LED Icon 17
~ 7 years ago   Oct 7, '16 8:17pm  
Really? Awesome.
 
@ForeCPA90: Yup, before that we were in Great Yarmouth and Gorleston on Sea, Norfolk where I attended Gorleston tech.
4951
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mutton Active Indicator LED Icon 9
~ 7 years ago   Oct 7, '16 8:19pm  

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>> Really? Awesome.
 
@ForeCPA90: Yup, before that we were in Great Yarmouth and Gorleston on Sea, Norfolk where I attended Gorleston tech.
 
@Ray:
Nice! 4951
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ForeCPA90 Active Indicator LED Icon 9
~ 7 years ago   Oct 7, '16 8:26pm  

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>> Really? Awesome.
 
@ForeCPA90: Yup, before that we were in Great Yarmouth and Gorleston on Sea, Norfolk where I attended Gorleston tech.
 
@Ray:
 
I grew up in Westhill, 5 miles away. Played my first 18 holes at Hazlehead. 4951
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herron1345 Active Indicator LED Icon 16
~ 7 years ago   Oct 7, '16 8:38pm  
Here' my lil' Scot-tie, William Wallace....  He's mama's partner / wing-dude.... 
 
4951
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FoFa Active Indicator LED Icon 17 OP 
~ 7 years ago   Oct 7, '16 10:11pm  
I'm Scottish, which means I was at least 15 before I tasted my first meal that was no prepared with lard.
 
@ForeCPA90: So do you make Skirlie?
4951
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myevilgrin Active Indicator LED Icon 6
~ 7 years ago   Oct 7, '16 11:05pm  
I watch Outlander and have read all the books 3 times and have listened to the audio books countless times.....does that count? 4951
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Leentje Active Indicator LED Icon
~ 7 years ago   Oct 7, '16 11:55pm  
Why don't u google in google uk so many recipes with potatoes or as stuffing with oatmeal ..gl  Not had it is looooong time sorry .. 4951
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ForeCPA90 Active Indicator LED Icon 9
~ 7 years ago   Oct 8, '16 12:27pm  

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>> I'm Scottish, which means I was at least 15 before I tasted my first meal that was no prepared with lard.
 
@ForeCPA90: So do you make Skirlie?
 
@FoFa:
 
I've. never made it and ift wasn't anything my mom ever made. We had it school lunch sometimes and I had it at friends houses. It's been 25 years since I've even tasted it. 4951
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J_A_Durkin Active Indicator LED Icon 4
~ 7 years ago   Oct 8, '16 1:20pm  
Ingredients (to serve four):
Beef dripping (50 grammes / 2 ounces / quarter US cup)
One chopped onion
Medium oatmeal - but not rolled oats! (100 grammes / 4 ounces / 1 US cup )
Salt and freshly ground black pepper
Method:
Melt the dripping in a heavy frying pan and fry the onion for about three minutes (or until softened). Add the oatmeal to the onion and continue to fry for about ten minutes, stirring from time to time until the oatmeal is crisp and light brown. Season with salt and pepper to taste.
 
If it is to be used as stuffing but without first frying the onions or oatmeal in the fat (use 1 1/4 cup shredded suet and 1 3/4 cups medium oatmeal for stuffing). Add some stock or water to just slightly moisten the stuffing mix. Stuff lightly into the bird's cavity. Suet gives the stuffing a very distinct, traditional taste and brings out the nutty flavour of the oatmeal. Note that it is not advisable to do this with very large birds to avoid food poisoning. 4951
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