Mandy's Modern Day Cullen Skink
Welcome to the latest in a series of simple tasty recipes which have been whipped up and presented to you by your Chef Lecturing Colleagues here at Forth Valley College.
This time it’s Mandy Fraser with her Modern Day Cullen Skink!
If you have a go at making Mandy’s recipe, take a wee selfie with your finished dish and send it through to us on firstname.lastname@example.org
Mandy’s Modern Day Cullen Skink
- 25g/1oz butter
- 2 rashers of bacon
- 2 small onions diced
- 20g/¾oz plain flour
- 400ml/14fl oz semi-skimmed milk
- 400ml/14fl oz just-boiled water
- 2 ham stock cubes
- 3 medium potatoes, peeled and diced
- 1 teaspoon of garlic
- 2 medium carrots(diced or grated)
- 1 broccoli stalk(grated)
- 100g/3½oz tinned or frozen sweetcorn kernels
- 2 spring onions (thinly sliced at an angle for garnish)
- Half a leek (trimmed and finely sliced)
- 2 frozen or fresh smoked haddock fillets
- 4 eggs (optional)
- 1 teaspoon of fresh or dried chopped parsley to garnish (optional)
- Pinch of salt and pepper to season
- Heat the butter in a large, non-stick frying pan over a medium heat. Add the onion, garlic and grated broccoli stalks and fry for three minutes, stirring regularly, until completely softened, but not coloured. Sprinkle over the flour and stir the onion mixture well.
- In a measuring jug, mix the milk, water and stock cube. Gradually add 800ml of the liquid to the onion and flour mixture, stirring after each addition.
- Add the potatoes and carrots to the pan and season with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.
- Place the smoked diced haddock and diced bacon into the soup and continue to simmer for 10-15 minutes.
- If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon.
- To serve, spoon the Cullen Skink into warm bowls, seasoning again with salt and pepper, if necessary. Top each dish with a poached egg (if using). Garnish with parsley and sliced spring onions. Serve with slices of crusty bread.