Food and drink

A local classic – Cullen Skink

I always want to feature more Scottish food, especially recipes from the north-east where I’ve lived my whole life. Cullen is a small village on the Moray coast, north of Aberdeen which is famous for one particular dish. A soup made of fish, milk, tatties and onion – Cullen Skink.

This is a very simple dish to make. You can knock it up in under half an hour if you’re efficient and have everything ready to go. I had a read through my books and found I had at least 5 recipes for this in my small collection. Most of them followed the same general pattern, with the River Cottage Fish book deviating the most and Leith’s Cookery Bible strangely adding tomato into the mix. The recipe below most closely follows Nick Nairn’s from New Scottish Cookery. Continue reading “A local classic – Cullen Skink”

Food and drink

Stovies

My brother has a plan he mentions occasionally, to open a late night food cart selling stovies to drunk people. He thinks he’d make a fortune. Around here he probably would as well.

Stovies are another one of those dishes, like mince and tatties, which seems to define Scottish food for some people. They originated as a way of using up leftovers and making the most of what you had. The classic version that you find most often consists of tatties, onions and beef (usually boiled or leftover roast). There are of course regional and generational variations and you can swap the beef for lamb, mince, pork, even duck on one Aberdeen restaurant menu. Never corned beef though. That’s just wrong. Continue reading “Stovies”