As a native Scot, I salute you on this great version of what could be the world's best chowder style dish! Good job. The spring onions don't offend. You can also use white leeks in place of chopped onions to begin, and a handful of dill can really make the flavours pop. Great stuff!
Hey mate, I visited scotland a week ago and fell in love straight away! Also in this dish. Unfortunately I don't know which fish I need. could someone write this to me? I always understand: "headache"... 😂 Thank you
This soup really has everything Fiona. It is smokey, creamy, herby and full of great textures and flavours. I think it puts the brave into Scotland the Brave!
@@gypsyheart1373 I don't see why not, cod is less dry than haddock or pollock. I also hear your smoked barramundi is very good, although I have never tried it. Nothing is written in stone, and the first Scots who came to Australia must have adapted the recipe using local abundant fish species.
@@LazyCookPete there is a Scottish butcher in my city..i will message them on their FB and ask 😊...btw i love your channel..i miss Britain..i loved the weather..
Looks good! Going to try it soon. Won't it be easier to chop up the potatoes a lot smaller? That way it thickens more quickly, you don't have to mash then and you keep the texture. Just an idea.
It's a good suggestion, but I only mashed a few of the potatoes not all of them, and I have a personal preference for chunky bits in soups and stews. Give it a try with smaller pieces of potato and let us know how you liked it.
Hi Alan, cullen skink is traditionally made using smoked haddock. I have never tried it with fresh haddock, and I don't think it would be authentic to do so. Smoked haddock lends that distinct smoky flavour to the finished chowder, which is a signature flavour of the dish.
I personally prefer to use smoked haddock which has not been dyed, and doesn't have that yellow colour common in some smoked haddock. Dyed smoked haddock was the only type available to me when I made this video.
Genuine Scottish cold-smoked Finnan haddie would be my preferred fish for this chowder, but like un-dyed haddock it is too pricey for my budget right now.
I had a fun memory of watching this video of yours the very first time. Every time I watch this again, always made me smile. Thank you!
That's very kind of you to say so Liu Yang, thank you!
Best video ever!!
@@bootsybug1 Thanks, I'm rather proud of this one
As a native Scot, I salute you on this great version of what could be the world's best chowder style dish! Good job. The spring onions don't offend. You can also use white leeks in place of chopped onions to begin, and a handful of dill can really make the flavours pop. Great stuff!
I'll give your advice a whirl on my next attempt at this fantastic chowder. Thanks for your kind words and advice. Sorry it took me so long to reply.
What a lark. Fancy seeing you in here matey. I love all things smoked haddock.
Hey mate, I visited scotland a week ago and fell in love straight away! Also in this dish. Unfortunately I don't know which fish I need. could someone write this to me? I always understand: "headache"... 😂 Thank you
@@welshtoro3256 Welsh! 😀
@@psychedelic0BiBooo haddock 🙂
Just made this today,and smoked the fish on my smoker.Such a hearty and amazing dish
Thanks for the feedback Jeff, it is much-appreciated.
Great video. Clear, concise and easy to follow. Time for me to try out this recipe for the first time. Thanks again 👍
David Gowers thanks for your interest, enjoy the cullen skink!
I love when my mom makes Cullen skink it's one of my fav foods 😜
Thank you coo l Garth 2000! Happy Hogmanay to you and your family 🎉
You can’t beat “yalla fash “ .my favourite soup .i always have it with a thick oatcake crumbled in .👍🏻🏴
I can't find any reference to 'yalla fash' anywhere, does it have any other name?
@@LazyCookPete yalla fash is just yellow fish or the smoked haddock in the skink
@@rcr76 Hahaha of course.
Congratulations Pete! What a fantastic soup! I can smell the chowder here 😋👍👍👍
This soup really has everything Fiona. It is smokey, creamy, herby and full of great textures and flavours. I think it puts the brave into Scotland the Brave!
Your recipe looks delicious. It's a soup I love but have never tried making.
I'm glad you like the recipe Irene. Give it a try, it's easy to make.
This looks wonderful.
It is a great soup. Thanks for watching flob adob, and thanks again for commenting!
Nice one Pete! thanks for this fan-tan-tastic recipe.
You're welcome Sonny, thanks for your support!
Looking so creamy and delicious
I love this soup!
I just made this! It’s fantastic!!!
I'm glad you like it. Thanks for the positive feedback Jennifer! 🎉🌟🎄
a good amount of yummyness
You got that right my friend!
Thank you 🎄🎄
You're welcome Maria Muller, thanks for your support!
I lived in Scotland 4 years and never had this. My ex didn't like it so i never got to try it. Will definitely be making it now😊
I'm sure you'll love it. Thanks for watching Gypsy Heart, and thanks again for commenting!
@@LazyCookPete one question...i'm in Australia and we don't have haddock here..could i use smoked cod?
@@gypsyheart1373 I don't see why not, cod is less dry than haddock or pollock. I also hear your smoked barramundi is very good, although I have never tried it. Nothing is written in stone, and the first Scots who came to Australia must have adapted the recipe using local abundant fish species.
@@LazyCookPete there is a Scottish butcher in my city..i will message them on their FB and ask 😊...btw i love your channel..i miss Britain..i loved the weather..
@@gypsyheart1373 We get way too much weather in North Wales :)) Thanks very much for your support.
Looks good! Going to try it soon. Won't it be easier to chop up the potatoes a lot smaller? That way it thickens more quickly, you don't have to mash then and you keep the texture. Just an idea.
It's a good suggestion, but I only mashed a few of the potatoes not all of them, and I have a personal preference for chunky bits in soups and stews. Give it a try with smaller pieces of potato and let us know how you liked it.
Top of the morning to you Pete. Congratulations.
Thank you Carol. This is my favourite chowder!
I just fixed the dead link to the PDF recipe sheet: www.dropbox.com/s/768840i75pm0c42/cullen%20skink.pdf?dl=0&m=
Great video buddy,best on youtube,very informative.....cheers
Thanks John Richards, I hope you enjoy cooking this fantastic robust chowder.
The Old Brewhouse in Arbroath has amazing Cullen Skink
Thanks for the information. It is my favourite chowder and a complete meal in its own right. 😋
love the music
Thanks for your interest Rain Multer!
Very enticing food...
B F thanks!
Are you using smoked haddock or fresh haddock? Does it make a difference?
Hi Alan, cullen skink is traditionally made using smoked haddock. I have never tried it with fresh haddock, and I don't think it would be authentic to do so. Smoked haddock lends that distinct smoky flavour to the finished chowder, which is a signature flavour of the dish.
I personally prefer to use smoked haddock which has not been dyed, and doesn't have that yellow colour common in some smoked haddock. Dyed smoked haddock was the only type available to me when I made this video.
Thanks Pete. It looks like a great dish and plan on making it.
Can you freeze Cullen skink
It is possible Linda but I wouldn't advise it, freezing would adversely affect the texture; it wouldn't be the same after freezing.
👏watching
Thank you Kenda!
I don’t like using smoked haddock with the skin on, it’s really easy to take the skin off before putting it in the skink👌
It's easier to take the skin off after it has been cooked. Did you watch this part?: ua-cam.com/video/nENmuGWghCg/v-deo.html
I’d be sorely tempted to stick a poached egg on top of that
You're right Michael, eggs go well with smoked haddock, like in kedgeree which is another favourite of mine.
Dyed haddock is the pits, natural smoked is the only way to go.... I will NOT entertain the dyed stuff.
Genuine Scottish cold-smoked Finnan haddie would be my preferred fish for this chowder, but like un-dyed haddock it is too pricey for my budget right now.
That pepper makes me sneeze more than black I don't not y
White pepper is taken from the same seed, but it is the stronger inner part, and it is fine ground so it gets airborne more easily.