Part 1 of 2 - Stavis Seafoods Salted and Smoked Fish Holiday Seminar
Part 1 of a 2 part Stavis Seafoods holiday seminar on salted and smoked fish. Products in this seminar include Baccala, Salt Cod, and Finnan Haddie (smoked Haddock).
Finnan Haddie Carbonara
Award winning Red Onion is situated in the heart of Glasgow City Centre. The Chef/patron, John Quigley started his career in London's West End where he quickly established himself and gained a reputation for excellent casual gourmet dining. He then took the opportunity to travel the world as a private chef to many rock stars and celebrities such as Bryan Adams, Tina Turner and Guns n Roses.
Since returning to Glasgow John has opened and established numerous successful restaurants which have achieved international recognition. In 2005 John, along with his wife Gillian, decided to open their own restaurant -- Red Onion.
Red Onion is open 7 days a week serving food all day from 11am. It is a contemporary casual dining experience with a menu that offers something for everyone. The kitchen produces new interpretations of classic Scottish cookery, serving dishes that people know and love, and highlighting the best of Scottish produce. Its environment is modern and comfortable and the service relaxed and informal with the bustling feel of your local neighbourhood bistro.
Red Onion is now an established and well loved restaurant with a loyal and varied clientele from the local business, arts, media, music and political communities. Recent diners also include Billy Connolly, George Clooney, Michael Palin, Jon Bon Jovi, The First Minister for Scotland and Calvin Harris and Kelly Clarkson who both held their birthday celebrations in the restaurant.
Considering the slick service, quality produce and generously portioned dishes, Red Onion's prices are as suprisingly delightful as the dining experience.
hope to see you soon...
What is Cullen skink? And WHY is it so tasty!?
Cullen skink (or sometimes referred to as Cullen stink, is a fab soup originating from the village of Cullen, moray in Scotland. Done right, it's one of the most delightful soups you'll ever eat. Smoky, salty, creamy and just like all the cliches go, it's perfect for a cold winters day. There's a bunch of different ways to make Cullen skink, but one thing they all have in common is smoked fish, which in Cullen uses Finnan Haddie (cold smoked haddock) but everywhere else, it's just known as smoked haddock. I have on occasion added some arbroath smokies to mix, which adds a heavier smoked flavour, but it can be a bit fiddly looking out for the bones, and there flavour is very strong. What you can do to make it a little extra special, is garnish the finished Cullen skink with some Arbroath smokies for extra show off points.
This is a big old pot of soup, and will happily feed 4 adults with some bread no problem. Now to make this creamy delicious Cullen skink soup you will need:
►500g of undyed smoked haddock
►400ml of milk
►About 500ml of water
►150ml of double cream (heavy cream)
►600g of peeled cubed potatoes (I used Maris piper)
►2 medium leeks or 1 large
►1 large white onion
►Few knobs of butter
►Small bunch of chopped parsley
►About 2 tsp of freshly chopped chives
►Salt & white pepper to taste
Visit my merch store here - teespring.com/stores/agmerch-2
Visit my U.K amazon shop here -
Visit my U.S amazon shop here -
Follow me here:
Facebook -
Twitter -
Instagram -
credits
cullen -
att - Clydecoast, CC BY-SA 3.0 via Wikimedia Commons
winter green screen -
chemical green screen -
Finnan Haddie Risotto
Award winning Red Onion is situated in the heart of Glasgow City Centre. The Chef/patron, John Quigley started his career in London's West End where he quickly established himself and gained a reputation for excellent casual gourmet dining. He then took the opportunity to travel the world as a private chef to many rock stars and celebrities such as Bryan Adams, Tina Turner and Guns n Roses.
Since returning to Glasgow John has opened and established numerous successful restaurants which have achieved international recognition. In 2005 John, along with his wife Gillian, decided to open their own restaurant -- Red Onion.
Red Onion is open 7 days a week serving food all day from 11am. It is a contemporary casual dining experience with a menu that offers something for everyone. The kitchen produces new interpretations of classic Scottish cookery, serving dishes that people know and love, and highlighting the best of Scottish produce. Its environment is modern and comfortable and the service relaxed and informal with the bustling feel of your local neighbourhood bistro.
Red Onion is now an established and well loved restaurant with a loyal and varied clientele from the local business, arts, media, music and political communities. Recent diners also include Billy Connolly, George Clooney, Michael Palin, Jon Bon Jovi, The First Minister for Scotland and Calvin Harris and Kelly Clarkson who both held their birthday celebrations in the restaurant.
Considering the slick service, quality produce and generously portioned dishes, Red Onion's prices are as suprisingly delightful as the dining experience.
STIR UP SOME ORKNEY SPIRIT- How to make Rumbled Smoked Haddock
This simple chunky pâté is described by F. Marian McNeill in The Scots Kitchen as Finnan Toasts. ‘Rumbled’ is an old Scottish word meaning ‘stirring ingredients together vigorously’. Scots were economical and used every scrap, so this recipe can apply also to cheese, or other leftover fish. Smoked haddock is traditionally a favourite.
You can find this recipe in the book Orkney Spirit.
(