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Cullen skink is a thick Scottish soup made of smoked haddock, potatoes, and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. Sometimes ocean perch or salmon are used in the soup. This soup is a local speciality from the town of Cullen in Moray on the northeast coast of ...
Finnan has a long association with the traditional Scottish fish soup Cullen skink, and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish. [citation needed] The traditional preparation is to roast or grill the whole pieces of fish over high heat. [4]
Rick Stein's Cornwall is a UK food lifestyle series which was broadcast on BBC Two in January 2021. In each half-hour episode, chef Rick Stein journeys through his home county of Cornwall, meeting suppliers, taking in the history, music, art and culture as well as trying local dishes. [1]
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
The name reestit mutton comes from the Scots language word reest, meaning to cure by drying or smoking. [3] [4] A wooden framework, called a reest, was traditionally placed across the rafters of a building, [3] from which the mutton would traditionally be hung to dry with the aid of smoke from a peat fire.
The first recipe was printed in 1598, [3] though the name "cock-a-leekie" did not come into use until the 18th century. [4] Traditionally, the soup is made with broiler fowl and would not contain thickeners, or vegetables other than leeks. It would range from a clear stock to a green leek stock, with little flesh.
Crappit heid is a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. In Gaelic it is known as ceann-cropaig.Its origins can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century.
Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself. Cooked leftovers from a roast meal can be used.