How To make Skirlie with Mushrooms

Haggis, Neeps & Tatties - Quick and Easy Recipes

As traditional as you can get! A simple Scottish dish that warms you through winter and celebrates one of Ayrshire's most famous sons, Robert Burns. Add a rich gravy or whisky sauce to make it a little more special.

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VEGETARIAN QUORN & LEEK PIE - CHRISTMAS ROAST DINNER RECIPE - XMAS - EASY AND SO TASTY

Serves 4
• Preheat the fan oven to 200’C
• Heat up 1-2 tablespoons vegetable oil in a large frying pan on a hot heat, now add ~350g cut up quorn (chicken alternative) strips/chunks and fry until starting to go white.

• Now add 2 small-ish sliced leeks– fry all of this together on a medium to hot heat for about 5 minutes until golden

• Now add

o 300ml vegetable stock (1 heaped tsp bouillon + 300ml water)
o 1 heaped tablespoon of half fat crème fraiche
o 1/4 tsp ground black pepper
o 1 heaped tablespoon plain white flour
o 1 teaspoon wholegrain mustard

• Bring all of this to boil and then turn down and simmer for 5-10 minutes until the sauce is a nice consistency (about the consistency of cheese béchamel sauce).

• Now taste and checking the seasoning.

• Now fill a large baking dish or 4 individual pie dishes with the mixture and then top the mixture with one sheet of pre-rolled reduced fat puff pastry (or 4 cut up rectangles if using pie dishes) and pinch in around the corners (if you do want pastry on the bottom, simply but a layer around the bottom of the pie dish and stick to the edges of you dish too)

• Brush the pastry, using a pastry brush, with milk (or a beaten egg if you want it to look really golden) and cook for about 20-25 minutes.

Cooking pheasant & Skirlie

Field dressing pheasant and cooking up a feast

Cullen skink soup recipe traditional scottish recipe

Recipe -





Recipe - Cullen Skink Recipe


Cullen Skink Soup Recipe
4 pints of water
1lb of smoked fish
6/7 medium potatoes chopped (large chunks)
1 large onion (chopped fine)
1 pint of full fat milk
1 cup of cream
Salt & Pepper
Fresh herbs (1 handful chopped)
1 heaped tbsp of butter

Cook the fish gently for 10-15minutes in the boiling water alone. Skimming off any foam that arises on the surface.
Remove the fish from the pan to a plate and leave to cool.
Add the chopped potatoes and onions to the water in the pan and bol until cooked through.
While the potatoes and onions are cooking flake the cooled fish into small pieces with your fingers ensuring there are no further bones to be removed.
Add the fish back to the pan and mash everything roughly through with a potato masher.
Keep the pan simmering lightly and add in the milk, bring to heat but not to boil.
Season with salt and pepper and add in the cream and fresh herbs. Add in the butter and stir through.
Serve immediately with fresh warm crusty bread.



This version of Cullen Skink is a creamy but light soup and has a lovely smoked flavour with a chunky texture at the base of the soup. I do have another recipe for a chunky style Cullen Skink and I will share that one with you another time.


My Dad made the best Cullen Skink Soup and with our Campbell roots going back to the North East of Scotland's tiny fishing towns its no surprise! My Mum wasn't a lover of fish as she said she ate too much of it as a wee one but my Dad kept the fish recipe's going in our household. So this recipe is inspired by the way he made it.



You can make the soup without the cream but I really like the addition of the cream at the end as I feel its adds that delicious thickness to the soup. A sprinkle of herbs of choice on the top also adds a little colour to the served soup.



Cullen Skink Soup is a local speciality from the town Cullen on the Northeast Coast of Scotland. Although this recipe is quite light, other recipes can be pretty thick and I will share this other style of recipe soon. Traditionally its made with a whole smoked haddock but smoked haddock fillets will do just nicely.


I like to use undyed smoked haddock fillets as I'm not too keen on the coloured ones and it's really important to check for bones (even though they are sold boneless sometimes you might find the odd one). This recipe helps me ensure I don't miss any bones in the fish as it doesn't make for a pleasant experience for the kids.

MINCE & TATTIES WITH DOUGHBALLS: TRADITIONAL SCOTTISH RECIPE FOR MINCE & POTATOES WITH DUMPLINGS

Mince Ingredients
- oil
- 2 x carrots
- 1 x onion
- 1 x tbsp mixed herbs
- 500g beef mince
- 1 x beef stock pot / oxo cube in 500ml water
- 1 (or 2) x tsp Worcestershire sauce
- 30g gravy bistro granules
- salt & pepper

Doughballs Ingredients
- 100g self raising flour
- 50g ATORA beef suet
- salt
- 5-6 x tbsp water

Method
1. Finely chop carrots & onions - add to pot with oil & mixed herbs - cook until softened
2. Add mince to pot and brown off
3. Add optional Worcestershire sauce & then beef stock dissolved in water - allow to simmer on medium heat whilst we prepare mix for doughballs
4. Mix together all ingredients for doughballs until it comes together, then shape into 6-8 balls before dropping into the pot of mince
5. Simmer with lid on for 15mins, turn the doughballs over then simmer for a further 10mins
6. Remove doughballs then add bisto gravy granules and stir through
7. Add doughballs back in, stir, then serve over mashed potato
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#MINCEBEEFGRAVYMUSHROOMS BY CHEFJOHN ONGCOY VLOG.NZ