- Cullen skink:
- Ingredients:
- 1 ¼ pints milk
- Small handful flat leaf parsley (leaves and stalks separated)
- 1 bay leaf
- 1 pound smoked haddock fillet (not dyed)
- 2 ounces butter
- 1 medium onion (finely chopped)
- 8 ounces mashed potato (leftover or cooked fresh)
- Salt (to taste)
- Black pepper (to taste)
- Procedure:
- Gather the ingredients.
- Pour the milk, parsley stalks, by leaf, and haddock into a large, roomy saucepan.
- Finely chop the parsley leaves and keep to one side.
- Bring the milk to a gentle boil and simmer for 3 minutes.
- Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
- Remove the haddock from the milk with a slotted spoon and put to one side.
- Strain the liquid through a fine sieve and reserve the herb-infused milk.
- Heat the butter in another, smaller saucepan. Add the onions and cook gently until translucent – about 5 minutes. Be careful not to burn them.
- Add the milk and the potato to the onions and stir until incorporated and a thick, creamy consistency.
- Flake the smoked haddock into meaty chunks, taking care to remove any bones you may find and add to the soup.
- Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 to 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.
- Taste the soup and add salt and pepper as needed. Be careful with the salt, as the fish will impart quite a salty flavour all on its own.
- Garnish the soup with more chopped parsley or a little extra pepper as is your taste.
- Serve hot with crusty bread.
- Ingredients:
- Bangers with herby mash and onion gravy:
- Ingredients:
- Almost 1kg of floury potatoes, or special potatoes to be boiled
- 2 tablespoon of sunflower oil
- 1 large onion
- 1 tablespoon of mustard, the best one is the Dijon's
- 250 ml of chicken stock
- 1 tablespoon of gravy browning (optional)
- 8 pork sausages
- 50g of unsalted butter
- 50ml of double cream or milk
- 1 tablespoon each of fresh parsley and chives
- 3 spring onions
- 1 tablespoon of olive oil
- Procedure
- Clean all the vegetables.
- Peel the potatoes and chop them in cubes.
- Peel and chop finely all the onions.
- Boil the potatoes in salted water for 10-12 minutes.
- In a heavy-based saucepan, with the sunflower oil, cook the chopped big onion until it softs, not coloured.
- Stir in the mustard and the chicken stock.
- Add the gravy browning when it boils.
- Reduce until the liquid is half its size.
- Heat a frying pan and, with sunflower oil, cook the sausages however you prefer them.
- Drain the potatoes and mash them with the butter and cream.
- Blend the herbs with olive oil until it forms a paste.
- Stir into the mashed potatoes.
- Pile the mash, place two sausages in the center of the mash and drizzle over the gravy.
- Serve and enjoy your meal!
- Ingredients:
- Full english breakfast
- Sunday Roast
- Toad in the Hole
- Shepherd’s Pie / Cottage Pie
- Steak and Kidney Pie
- Black pudding
- Fish and Chips
- Scotch egg
- Yorkshire pudding
- Roast Beef