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Champit Tatties With Skirlie
Servings: 6by Bob Towlson135 recipes>Ingredients
- 3 1/2 ounces butter -- divided
- 1 medium onion -- peeled and finely
- chopped
- 3 lbs potatoes -- peeled and cut into
- chunks (choose potatoes for mashing)
- 2 ounces oatmeal (or whole rolled porridge oats)
- nutmeg
- 7 fluid ounces milk
- 1 tablespoon fresh parsley -- roughly chopped
- salt & freshly ground black pepper
Directions
- To make the skirlie, melt 1 1/2 ounces of butter in a medium frying pan,add the onion and fry very gently for 15 minutes until soft and browned,stirring occasionally.
- Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.
- When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside.
- Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).
- Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish.
- To serve, reheat the skirlie if necessary, stir in the parsley then
- scatter over the tatties.
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