1 large onion, finely diced
50g beef suet
25g butter
75g pinhead oatmeal, soaked overnight
60g rolled oats
150ml beef stock
1 tsp nutmeg
Salt and pepper
1 tsp onion powder
1tsp garlic powder
Fry the diced onions in the butter and season well with salt and pepper. Cook on a very low heat, until very well softened and sweet for about 15 minutes, adding the beef suet as the onions cook. Add the rolled oats, drained pinhead oatmeal, garlic and onion powder. Ensure everything is coated in the beef suet, then add the beef stock and cook out the oatmeal for 20 minutes, or until soft, stirring continuously until the stock has all but reduced away. Fish out the confit garlic and mash it into the skirlie. Allow the skirlie to crisp a little in the pan to add a nutty flavour, and check the seasoning.
When chilled, roll into small balls and dip in seasoned flour, beaten egg and breadcrumbs made from whizzed up stale (or lightly toasted) wholemeal bread mixed with 1 tsp dried sage.
Deep fry until golden brown.
