Cullen Skink

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Amplify’d from www.rampantscotland.com

Traditional Scottish Recipes - Cullen Skink The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock. Ingredients: A large smoked haddock (weighing around 2 lb) 1 medium onion, finely chopped. 1½ pints (900ml) milk 2 tablespoons butter 8 oz mashed potato Salt and pepper 1 bay leaf Chopped parsley Water Triangles of toast (as an accompaniment) Method Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup. Serve with chopped parsley on top, accompanied by triangles of toast. Read more at www.rampantscotland.com

 

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Brie Stuffed Chicken

2 chicken breasts
150g of brie
1/2 a bunch of dill
200g of mushrooms
1 bunch of spring onions
50g of sun dried tomatoes
1 jar of Always Fresh tomato, oregano and Italian herb salsa
Grated lemon zest
Flour, egg and breadcrumbs (for crumbing)
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In a large pan lightly sear the diced spring onions and mushrooms with the jar of salsa.
Cut 1 slice down the inside of your chicken breast creating a pouch. Place two sun dried tomatoes in the pouch with some dill and a thick slice of brie.
Crumb you chicken breasts: Cover in flour first, dip in the egg wash second and bread crumb last. Grate some lemon zest into your breadcrumbs for extra flavour. You should follow this order when crumbing anything.
Shallow fry your crumbed chicken breasts in canola oil until they are golden brown and crispy. Place them on a baking tray and cook in a hot oven (250C) for about 5 minutes.
Serve the stuffed crumbed chicken on a bed of mushroom and spring onion salsa.

Kangaroo Pie Floater James Reeson

Kangaroo Pie Floater


500g kangaroo steak
1 shallot finely diced
1 crushed garlic
½ glass of red wine
200ml mixed Vegeta Beef stock
2 tbsp plain flour
3 sheets of filo pastry
100g melted butter
1 tin of mushy peas
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Chop the kangaroo into thin strips and fry with the diced shallots and garlic
De-glaze with red wine pour in the stock, bring to a boil then thicken with a flour “slurry”
Brush the filo pastry with melted butter, fold into a pie dish and bake at 200 degrees for ten minutes
Pan fry the mushy peas with a knob of butter, then pour onto a plate, place the filo pastry case on top and fill with the kangaroo