{"id":2223,"date":"2016-09-16T18:53:14","date_gmt":"2016-09-16T18:53:14","guid":{"rendered":"http:\/\/www.goldenspurtle.com\/?p=1929"},"modified":"2018-07-12T16:21:24","modified_gmt":"2018-07-12T15:21:24","slug":"skirlie-spinach-mussel-stew-porridge","status":"publish","type":"post","link":"https:\/\/www.goldenspurtle.com\/recipes\/skirlie-spinach-mussel-stew-porridge\/","title":{"rendered":"Skirlie Spinach and Mussel Stew Porridge"},"content":{"rendered":"
Recipe by Chris Young<\/b><\/span><\/p>\n Ingredients: <\/b> Heat oil and butter in a thick bottom large frying pan Skirlie <\/p>\n","protected":false},"excerpt":{"rendered":" Recipe by Chris Young Ingredients: 100 grms pinhead oats 4 fresh langoustine 1kg mussels ( fresh) 2 potatoes (medium to large) cut into small cubes 3 rashers of bacon or same weight in pancetta or speck,cut into small dice 1medium onion,cut into fine pieces 2tbspns of quality rapeseed oil(other oils are available,but I love Summer […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[197],"tags":[],"yoast_head":"\n
\n<\/b><\/span><\/p>\n\n
\n
\nMethod<\/b><\/span><\/p>\n
\nAdd Oats,onions,turmeric and bacon and sweat for a few minutes,stirring making sure it does not stick to the pan.
\nAdd drained cubed potatoes,stir for a few minutes,then add small glass of wine and reduce by half.
\nAdd stock and simmer till the potatoes are starting to soften.
\nAdd a third of the spinach roughly chopped and stir in with the cream and reduce further to a nice creamy consistency.
\nAdd mussels which should be bearded and cleaned, put on lid and cook for a further few minutes at which time the mussels will have opened and cooked,any closed mussels discard as are not suitable for eating.
\nThe langoustine can be cooked for a few minutes in the initial stages ,removed and then added at the end for a minute with the mussels to reheat or just put them in with the mussel stage where they will cook no problem.
\nJust before serving fold in rest of spinach as is then share out mussels in the dishes ,spoon over the stew and serve topped with a Whole langoustine,sprinkle some parsley,a squeeze of lemon juice a drizzle of truffle oil and enjoy with the other large
\nGlass of wine
\nIt should be a nice creamy nutty texture
\nYou can also leave out bacon and use veg stock if you wish,the more you reduce in the pan the thicker the sauce will become you can try it either way ,it will be delicious both ways.<\/b><\/span><\/p>\n
\nIs a side dish or a Scottish stuffing,can be used in many ways.
\nThe name comes from the way it is cooked-skirled in the pan.
\nGreat for soaking up the juices in this delicious dish.<\/b><\/p>\n