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


Scottish Mince ‘n’ tatties

Mince ‘n’ Tatties

Mince ‘n’ Tatties (Mince & Potatoes) is a traditional Scottish dish and one that will never go away. Historically it was popular in school canteens because it was easy to make batches and feed lots of children. I grew up with mince ‘n’ tatties, at least once a week we would have this dish, whether it be at home, my grannies house or my Auntie’s it was a household meal that satisfied everyone every time.

There is no wrong or right way to make this, but does need to include minced beef and root vegetables such as onions & carrots. Here is my version and always a winner in my house. The only debate we always have is Brown Sauce or Tomato Sauce? Maybe you’ll make it and let me know…lol!

Best served with a buttered Scottish plain outsider slice too…….oh….this is a must! Or even a Scottish plain mince ‘n’ tattie piece (Sandwich)! Haven’t tried it….go on I dare you….you won’t look back…trust me!

Scottish Plain Bread

Serves 2

For the Mince

250g Scottish Steak Mince

1 onion – chopped

1 Carrot – chopped

Handful of garden peas (frozen is fine)

200ml Beef Stock

1 tbsp Beef Gravy granules

Salt & Black pepper

Splash of Worcestershire Sauce (optional)

For the Tatties

400g Potatoes (ones good for mash)

2 tbsp butter

  1. Heat a little oil in a pan on medium heat and brown the onions, then add the mince, season with plenty black pepper and salt to taste and brown.
  2. Add into the pot the carrots, peas and beef stock, mix and bring to the boil, then simmer gently for about 30 minutes.
  3. Next stir through the gravy granules to thicken the sauce, cook for a further 5 minutes. At this stage if using worcestershire sauce, then stir through.
  4. Meanwhile, cook potatoes in slightly salted water until soft, drain and mash with the butter.
  5. Serve.
Mince n Tatties

Go on, go back to your school days and use an ice cream scoop for yer tatties! In our households as kids and still to this day, we wouldn’t eat it like this…..oh no…..we would mix the tatties with the mince on the plate then cover in sauce….this is where the debate of Brown or Tomato sauce comes in…lol! Sometimes too we would make a piece with scottish plain bread and the mix of M&T’s in the middle…oh yum! You gotta try this. Proper home comfort food.


Scottish Empire Biscuits

Empire Biscuits with Jujubes

For a while now I have been trying to perfect my Empire Recipe, and finally I have found a ratio of ingredients and cooking times that work perfectly. (please bare in mind that not all ovens are the same, so you timings may vary slightly). The traditional Scottish way is to decorate with a Jube Jube (they are like big jelly tots), although most people tend to put a cherry on top. To be honest it’s whatever you like, there is no right or wrong. I have even experimented with alternative decorated toppings.

There was a great post from Scotsman Food & Drink a while ago about the largest Empire Biscuit made which measured 36″ diameter. Read all about it here:-https://foodanddrink.scotsman.com/producers/worlds-largest-empire-biscuit-unveiled-scotland/

A bit like Shortbread quantities my Empire quantities are similar, if you start with the flour then butter then sugar and just half quantities as you go, you won’t go wrong.

Empire Biscuit Recipe – this makes 12 biscuits (24 individual biscuits)

450g Plain Flour with an additional 50g being Custard Powder to make 500g

250g butter

125g Caster Sugar

1 large egg

1 tsp vanilla extract

Pinch salt

Raspberry Jam

Royal icing is best & JuJubes (or cherries) Recipe for Royal icing here:- https://theweecaledoniancook.com/2020/01/25/royal-icing/

  1. Mix everything in a mixer until just coming together, remove from bowl onto a floured work surface and bring together with your hands.
  2. Using a floured rolling pin, roll out to about 1cm or just under. Using your chosen cutter shape cut out your biscuits and place on a baking tray with greaseproof/baking paper.
  3. Preheat your oven to 180 deg and bake for about 10 minutes. You do not want these biscuits to brown, they should be pale in colour. Remove and allow to cool on a wire rack.
  4. Once cooled, you can now spread 12 with the scottish raspberry jam and sandwich together. Make your icing and spread on top of biscuit then finish by adding your Jujube. (or cherry)

Rumbledethumps

This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious.  It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.

 

Serves 2

250g potatoes – skin on and cut into small chunks

200g Turnip – cut into small chunks

1 white onion – finely sliced

1/2 green cabbage – finely sliced

Salt & Rainbow pepper (or black pepper)

1 egg yolk

40g low fat cheddar cheese

 

  1. Preheat the oven to 200 deg
  2. Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
  3. Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.                                                                          20190603_175245
  4. Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.                                            20190603_175644
  5. Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.                                                    20190603_180019
  6. Bake in the oven for 15-20 minutes.
  7. Serve. Yummy!  (A little splash of Worcestershire Sauce with this is amazing also)

20190603_182250

20190603_182453

20190603_182447