Cullen Skink

Cullen Skink is an authentic Scottish Thick Soup from Cullen, North East Scotland. It’s main ingredients are Smoked Haddock, Potatoes and Onion, which makes a lovely home comforting dish that lasts through the years. It’s one of our most popular dishes in my household, especially in the Autumn/Winter Seasons. Traditionally it is served with bread.

Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.

Makes 2 large bowls

2 Smoked Haddock Fillets

1 White Onion, Diced

1/2 Leek, sliced, white part only

350g White Potatoes, peeled and diced

300ml Milk

100ml Single Cream or Creme Friache

1 Bay Leaf

40g Butter

Salt & Pepper to taste

Handful of Chopped Parsley

  1. Melt the butter in a pan and add the onion & leeks, cook for a
    few minutes then add the potatoes and continue to cook for a
    few minutes.
  2. Add the milk, bay leaf & season. Bring to the boil then reduce
    to a simmer. Gently add the haddock to the pot and simmer
    gently for about 15 minutes.
  3. Using a slotted spoon remove the haddock,from the pan place
    onto a chopping board and remove the skin, break into
    chunks, add back to the pan along with the cream and mix
    through, heat through gently for a few minutes.
  4. Remove the Bay leaf and sprinkle over the parsley then serve into bowls.
A Bowl of Cullen Skink


Spicy Tomato and Basil Seafood Stir Fry

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I do love Seafood Dishes, they are my favourite. Living in Scotland we have amazing Fresh Seafood delivered every day.  We have a lovely local fish delivery once a week too. Perfect.

 

Serves 1

Handful of King Prawns

Handful of Mussels

Handful of Crayfish

100g Tin tomatoes

2 tbsp tomato passata

1 Chilli – diced

1 clove garlic – chopped

1 tsp Brown Sugar

1 splash of white wine (approx 30ml)

Handful of Basil – chopped

Wholegrain Rice Vermicelli

 

1. Heat some oil in a pan and heat through the prawns, crayfish and mussels for a few minutes along with the chilli and garlic.

2. Add in the tomatoes, tomato passata, white wine and Brown sugar reduce the heat to a simmer, and simmer for 10 minutes.

3. Meanwhile place Vermicelli in a bowl and cover with boiling water, let sit for 4 minutes.

4. Drain the vermicelli and add to the seafood tomato mix then add the basil, cook for a further minute.

5. Serve with a lovely glass a Chardonnay.


Mediterranean and Seafood Salad with a Scotch Whisky Dressing

 

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World Whisky Day – 16th May 2015!  What will your dram or delight be?

I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.

 

2 Handfuls of Spinach or alternative salad leaf

8-10 Green pitted olives

2 roasted red peppers – sliced

Handful of king prawns

Handful of Cooked Mussels

1 tsp red chillies

1 tbsp light mayo

1-2 tbsp of Scotch Whisky Dressing

 

1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.

2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels

3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.

 


Smoked Haddock Chowder

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I love my seafood dishes and a chowder is perfect for a cold day. It may not look and smell the nicest but it is definitely tasty.

 

Serves 2/3

2 Scottish smoked haddock pieces (dyed) – sliced approx. 1″

150ml single cream

500ml chicken stock

Diced smoked bacon (3 slices)

Cubed potatoes (3 medium size)

1 white onion chopped

1 carrot sliced or chopped

2 Bay leaves

1 teaspoon thyme

 

1. Brown onion and bacon in pan of oil

2. Add potatoes and mix, continue to brown for 3 mins

3. Add stock, haddock, carrot, thyme and bay leaves simmer for 15 mins

4. Add cream and cook for further 3 mins

5. Slightly mash and serve with some warm bread.