St Andrews Day - Traditional Scottish Recipe

30th November is the celebration of the feast of St Andrew throughout the world. St Andrew patron saint of Scotland, legend has it, was crucified on an X shaped cross - the Scottish heraldic term being a 'saltire', which can be seen on the Scottish flag.


Why not join in the World Wide Ceilidh online for a bit of fun? Or create a traditional Scottish dish - Cullen Skink? source:www.scotland.org


What you need: 1tbsp vegetable oil , 1 leek (chopped) 1l. fish stock, 200g. peeled potatoes (cubed), 300g smoked haddock fillet, 1 bay leaf, pepper, 2tbsp whipping cream, chopped chives. large stock pan, slotted spoon, liquidiser

1. Warm the oil in a pan, add the chopped leek, cover and gently cook for a few minutes until soft.
2. Add the stock, bay leaf, potato and haddock. Season lightly with black pepper.
3. Bring to the boil and simmer for 15 minutes.
4. Remove the haddock from the pan with a slotted spoon. When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan.
5. Blend a ladle full of the soup in a liquidizer and return to the pan.
6. Stir in the double cream and simmer for another 2 or 3 minutes.
7. Add more black pepper if necessary, then sprinkle with the chopped chives and serve.

Serve with crusty bread. Have an enjoyable St Andrews Day on Tuesday! 

Jane :)