Scottish – 1

Cullen Skink (serves 4)

smoked haddock (un-dyed)2
onions2
potatoes600g / 1.25lb
water450ml / 1pt
unsalted butter25g / 1oz
white pepperto taste
chivessprinkle
milkdash

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)

chicken1 breast
onion1/4
haggis2 teaspoons
tarragon4 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

onions2 oz
whiskysplash
double cream2 fl oz
course grain mustard¼ teaspoon
butter1 oz
crushed black pepperto 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 potatoes450g / 1lb
turnip450g / 1lb
onion1 medium
chives2
butter60g / 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)

mushrooms225g / 8oz
pearl barley225g / 8oz
veg stock300ml / 2/3pt
onion¼
garlic1 clove
bay leaf2
tarragon1 sprig
vegetable oiltablespoon

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)

oatmeal15g / 1/2oz
honey2 tablespoons
double cream225ml/ 1/2pt
whisky1 dash
raspberriespunnet
mint1 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.

Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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