For the restaurant we simply developed the idea a little bit further by adding in some mashed potato and making the Skirlie with some spring onion to give it a little extra bite.
Our Skirlie mash would be a great accompaniment in the winter months to any meat-based main course.
At the restaurant we are currently serving it as a base on which we sit the fillet steak main course. The steak is on a layer of cooked spinach which is under the skirlie mash for an elegant presentation.
Dr Chris Duckham is a GP in Tongue and Armadale, and runs the restaurant Cote du Nord, Farr Bay Inn, Sutherland
- Peel the potatoes and boil for about 18–20 minutes until tender.
- In the meantime sweat the spring onions in a little olive oil until translucent, then stir in the oatmeal.
- Stir round quickly in the pan so that the mixture dries out a little and the oatmeal is lightly browned but doesn’t stick to the pan. Keep warm.
- Once the potatoes are cooked, drain them and mash them with the butter and double cream.
- Fold in the oatmeal and spring onion skirlie, season to taste and serve at once.
As an accompaniment to a main course for four people
- 800g king Edward potatoes
- 4 spring onions, finely chopped
- A little olive oil
- 60g fine oatmeal
- 75g unsalted butter
- 50ml double cream
- Fine sea salt and freshly ground pepper