4th Cullen Skink World Championships - Sunday 22nd November 2015
The Cullen Voluntary Tourist Initiative and Cullen Bay Hotel are delighted to announce the date for the 4th Cullen Skink World Championships - Sunday 22nd November 2015 - in the Cullen Bay Hotel.
Following a very successful inaugural Cullen Skink with a Twist competition in 2014, there will again this year be two world titles up for grabs, with a closing date for entries of 31st October 2015.
Traditional Cullen Skink: this title will be awarded to the competitor creating the best Traditional Cullen Skink made from fresh, local produce. The Traditional Cullen Skink must be made with smoked haddock, and no other fish, smoked or otherwise, may be used. Every competitor is required to submit a recipe for at least 1.5 pints or 750 ml. of Cullen Skink and their method of cooking this special dish. From this, the judges will choose 6 finalists, to take part in the cook off, on Sunday 22nd November 2015 commencing at 11 a.m. Judging of the Cullen Skink will be made on the texture, flavour, colour and appearance of the soup.
For a Traditional Cullen Skink entry form, please click here. For the full entry rules, please click here.
Cullen Skink with a Twist: this title will be awarded to the competitor creating the best Cullen Skink with a Twist made from fresh, local produce. The basic ingredients for Cullen Skink with a Twist must include fish, potato, milk and onion; any other ingredients and/or recipe variations are down to the contestants. Every competitor is required to submit a recipe for at least 1.5 pints or 750 ml. of Cullen Skink and their method of cooking this special dish. From this, the judges will choose 6 finalists, to take part in the cook off, on Sunday 22nd November 2015 at 1.30 p.m.
For a Cullen Skink with a Twist entry form, please click here. For the full entry rules, please click here.
There is a registration fee of £5 per competitor in each competition - which should be sent, with each entry form, to:-
World Cullen Skink Competition, Cullen Voluntary Tourist Initiative, c/o Cullen Bay Hotel, Cullen, Moray, AB56 4XA.
Makes 3 hearty or 4 generous portions
Medium onion very finely diced (I lost a bit of fingernail during the competition, THAT fine)
250g Duke of York potatoes from Stuart Morris at Balgersho, diced to 1cm
25g unsalted Scottish butter
10ml Stark’s rapeseed oil
Salt and pepper
300ml water from your favourite well
250g undyed smoked haddock from the lovely wee fish shop in Lady Wynd, Cupar (make the effort, you do want to win!)
500ml full fat gold top milk from Graham’s
Chiffonade of parsley and chives
Lay the fish in a wide enough pan for it to lie flat, cover with the milk and bring to the boil. Turn off the heat and leave to rest for five minutes.
Tip the onion, butter, oil, salt and pepper into a large pan and fry gently until the onion is transparent. You are smart enough to know that if the onion colours it will become bitter and you will have to start again. Tip in the potato and fry for another few moments. Crank up the heat and add the water, lift the fish from the milk and pour it in. Ease down to a gentle simmer (the soup, not you).
Break the fish into large chunks, removing any skin or bones.
Chop some parsley and chives until you can’t bear to chop any more, that is a chiffonade.
*Tricky bit klaxon*
Not that tricky, really. Take a couple of ladles of the soup and pound in a mortar and pestle until smooth, then tip back in. You now have a thick soup that still has chunks in it. Aren’t you clever!
Slide the fish back into the soup, warm through gently then serve with a sprinkle of chiffonade on top and crusty home made bread on the side. You DO make your own bread, don’t you!
Neal Robertson, World Cullen Skink Champion 2014, www.thesponco.com
11 Seafield Place,
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