No.91 Mealy Puddings

Oats, salt and beef fat; what is there not to love. Skirlie is the more well-known oat based side dish in Scotland but mealy, although made with the same ingredients, is so different. It also goes by the name white pudding however depending on where you are this may be more a sausage and oatmeal mixture, not a true mealy. Traditionally the mixture is boiled like haggis in an animals innards, however, in the case of food hygiene plastic casings are now used.

This my adapted recipe for at home using a more acceptable sous-vide method. Using a plastic freezer bag that will not melt in boiling water and food storage clips. Trust me this works.

Serves: 5-6

Time: 1 hour and 45 minutes

Difficulty: Take your time

1 Medium onion

250g of oatmeal

125 of beef dripping or beef suet

2 teaspoons of salt

1 teaspoon of pepper

1. In a frying pan gently toast the oatmeal with no oil for 1-2 mins. Remove from the pan and leave to cool.

2. Finely dice the onion and add to the oatmeal. Add the suet, salt and pepper and mix well. If using dripping, add here making sure it is finely diced.

3. Bring a large pan of water to a simmer. Add all the ingredient to a large plastic ziplock or freezer bag. Mix well and seal. I use a freezer bag with two bag clips to ensure no water gets in. Ensure there is some air left in the bag.

4. Place in the simmering water for 1 and a half hours. Make sure the water does not run dry. Occasionally remove the bag and with a towel agitate the mixture to mix all the ingredients together.

5. Prepare a strip of cling film and spread the mealy pudding in a long line to your desired thickness. Cover with cling film and roll into a log. Place into the fridge to harden.

6. Remove the cling film when needed and use for making beef olives or reheat in a pan as a side. Alternatively, portion and store in the freezer until needed.