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Skirlie Recipe

While the tomatoes are baking peel and finely chop the onion mix with the suet or butter in a frying pan and cook over low. Add the onion and cook until slightly browned and soft.

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Preheat the oven to 200 degrees C.

Skirlie recipe. Season with salt and pepper to. 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. Melt the dripping in a heavy frying pan and fry the onion for about three minutes or until softened.

Chop the onions fine and saute them in the olive oil. 2 handfuls of fine oatmeal. Halve the tomatoes across their middles and make deep criss-cross slashes over the cut sides.

200g of lard oil or butter can be used approx. Add the oatmeal and lower the heat you can add some water if you want just a few spoonfuls to moisten the oatmeal. Add the oatmeal a bit at a time stirring until all the fat is absorbed.

Melt the lard and add the onions and fry till lightly brown. 1 medium onion sliced and diced. Stir with a wooden spoon.

Start adding the oatmeal till it absorbs the fat then add a little more. Dont cook them too fast - they should be translucent slightly brown and soft not crunchy burnt. Place cut side up on a baking tray add salt and pepper to taste then bake for 20 minutes.

Melt the butter or dripping in a frying pan.

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