Cullen Skink (serves 4)
| smoked haddock (un-dyed) | 2 |
| onions | 2 |
| potatoes | 600g / 1.25lb |
| water | 450ml / 1pt |
| unsalted butter | 25g / 1oz |
| white pepper | to taste |
| chives | sprinkle |
| milk | dash |
Peel and finely chop the onions. Peel and finely chop the potatoes. Put the haddock in large pan with 300ml (¾ pt) water. Bring to the boil and simmer for 5-10 minutes until the fish is just cooked. Remove the fish and flake into large chunks. Add the onions and potatoes to the pan with plenty of white pepper. The water should cover the vegetables. If not, add some milk. Cover and cook for 12-15 minutes. Then add the milk and butter and bring to the boil. Then simmer for 3 minutes. Blend. Season. Sprinkle with chopped chives.
Chicken stuffed with Haggis (serves 1)
| chicken | 1 breast |
| onion | 1/4 |
| haggis | 2 teaspoons |
| tarragon | 4 leaves |
Chop the onion and herbs. Mix together the haggis, onion and herbs. Make a pocket in the chicken, insert herbs and seasoning, fold fillet over hole. Put in oven for 10-15 minutes at 200degC.
Whisky Cream Sauce
| onions | 2 oz |
| whisky | splash |
| double cream | 2 fl oz |
| course grain mustard | ¼ teaspoon |
| butter | 1 oz |
| crushed black pepper | to taste |
Fine chop the onions. Put butter in a pan and heat. Cook chopped onions until soft. Add mustard and whiskey, taking care to flame alcohol. Add cream and reduce to sauce consistency
Clapshot (serves 4)
| maris piper potatoes | 450g / 1lb |
| turnip | 450g / 1lb |
| onion | 1 medium |
| chives | 2 |
| butter | 60g / 2oz |
Peel the potatoes and turnip. Slice the onion. Chop the chives. Cut the potatoes and turnips into small pieces. Boil the potatoes and turnip together. When soft, drain, and dry out. In a pot, melt the butter and caramelise the onions. Finely mash (or use a potato ricer) the potatoes. With a fork, roughly mash the turnip. Mix the turnip and potato together and add the caramelised onions. Check seasoning. Add the chives.
Mushroom Pearl Barley Risotto
(serves 4)
| mushrooms | 225g / 8oz |
| pearl barley | 225g / 8oz |
| veg stock | 300ml / 2/3pt |
| onion | ¼ |
| garlic | 1 clove |
| bay leaf | 2 |
| tarragon | 1 sprig |
| vegetable oil | tablespoon |
Soak the barley in cold water for 24 hours. Tear the mushrooms. Chop the tarragon, onion and garlic. Put the stock in a pot. Drop in the bay leaf, onion, garlic and mushrooms. Cook for 5 minutes. Strain the mushrooms. Reduce the stock by half. Add the barley and wild mushrooms. Cook for 5 minutes or until soft. Add tarragon at the end.
Whisky Cranachan (serves 4)
| oatmeal | 15g / 1/2oz |
| honey | 2 tablespoons |
| double cream | 225ml/ 1/2pt |
| whisky | 1 dash |
| raspberries | punnet |
| mint | 1 sprig |
Toast the oatmeal in the oven, soak with whisky. Whisk the cream into a soft consistency. Add the oatmeal, honey and half the mashed raspberries. Roughly mix. Pipe into glass (disposable piping bags are adequate) layering rest of the raspberries (leaving one). Garnish with raspberry and fresh mint.
thecookeryschoolglasgow.wordpress.com 