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
100ml Single Cream or Creme Friache
1 Bay Leaf
Salt & Pepper to taste
Handful of Chopped Parsley
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.
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.
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.
Remove the Bay leaf and sprinkle over the parsley then serve into bowls.
I do love Autumn Time it has to be one of my favourite seasons, the crisp air, the colours on the trees, the celebrations and more. It is also my favourite season for food and drink, warming bowls of soup, seasonal vegetables like beetroot, carrots, squash and not forgetting pumpkin. I have put together some of my favourite Autumnal recipes for you. Click below to sign up if you haven’t already & I’ll send straight to your inbox to download.
It is my favourite time of the year, Autumn, the colours on the trees, the fresh crisp air, walks in the park, comfy jumpers and warming food. What’s not to like? After harvesting some of my vegetables from the garden today I decided to use them in this warming Hotpot. Nothing says home comfort food that a big pot a deliciousness & straight from the garden too.
The good thing with this recipe is that you can use just about any root vegetable and it will work just as good.
Makes enough for 2 large portions
4 Large Potatoes, cut into bite size pieces
2 Large carrots, cut into bite size pieces
2 Parsnips, peeled and cut into bite size pieces
1 Onion, sliced into wedges
6-8 Rashers of Smoked Bacon, sliced
2 Chicken Breasts, cut into chunks
500ml Chicken Stock
1 tsp oil
1 tsp Nutmeg
1 garlic clove, crushed
Salt & Pepper to taste
Cornflour to thicken sauce if needed.
1 tbsp flour
First coat the chicken with seasoning and the flour, heat the oil in a large pot or casserole dish then brown the chicken and remove.
Add in the garlic & nutmeg along with the onion and fry until softened then add the bacon and fry until cooked slightly, few minutes.
Add to the pan the potatoes, carrots, parsnips and mix, then add in the chicken stock & bring to the boil.
Reduce to a low simmer and cook covered for about 2 hours. Alternatively you can cook in the oven at 140 deg for about 2 hours.
Remove lid and if you like a thick sauce like me just add a little cornflour and stir through. 1 tsp mixed with water should be enough.
Serve with some lovely fresh crusty bread. Or if you are Scottish it has to be Plain Bread!
When I think of Caribbean Food, I think beans, rice, peppers, sweet potato & tomatoes to name a few. This dish is a mix of all my favourites and I was using up leftovers too. I hope you enjoy. This dish would be lovely with Lamb too.
300g Scottish Beef Mince
150g Diced Butternut squash (or sweet potatoes)
1 onion, chopped
1 Red Pepper, chopped
1 garlic clove, finely chopped
1 cm fresh ginger, finely chopped
1 tbsp sweet hot paprika
120ml Beef Stock
200g chopped tin tomatoes
200g Black Eyed beans
Handful of peas
Salt & Pepper to taste
Heat some oil in a large pan and brown the mince.
Add in the butternut squash, onion, red pepper, garlic, ginger, paprika and mix through, cook for 1 minute then add in the stock, tomatoes, peas and beans, bring to the boil then simmer covered for about 30 minutes. Season.
If using Lamb I would slow cook this so the Lamb in tender.