Cullen Skink soup workshop (and Oatcakes)When: Thursday 26th March 2020Time – 6pm to 8.30pm (arrive 10 minutes before start time please). Most people have experienced the world-renowned Cullen Skink soup, normally served up in restaurants or hotels or sometimes trying to make it themselves at home. Maybe a relative or friend makes a nice pot of Cullen Skink which you would love to make at home, but struggle to follow the many recipes on the internet or event from cookbooks.There are so many variations out there and sadly, some don’t even resemble 'Real Cullen Skink'. But more on that below.Nigel Ross the host for the workshop, entered the Inaugural Cullen Skink World Championship using his mums, his granny and great granny’s recipe dating over 100 years and won the first World Championship title. Held fittingly at the Cullen Bay Hotel in Cullen.This is a full hands-on workshop and will let guests really understand the cooking process when working with milk and tatties. Guests will create their own Cullen Skink, following a no-fail recipe using the finest local ingredients:🌿line-caught, natural smoked haddock is used (not dyed)🌿local white potatoes and onions🌿local sourced milk and cream🌿Oatcakes – Nigel will demo how to make your own variations of oatcakes, using an easy to follow recipe. There is nothing to beat home-made oatcakes and perfect with Cullen Skink or Stovies.🌿Fun Fact: The largest number of Cullen Skink portions Nigel has made and served was for over 140 people at the Portsoy Town Hall in aid of the local Church fund raising event.🌿Nigel started cooking early in life and was a member of the original UK Curry Club founded by Pat Chapman and Madhur Jaffrey, back when Indian cookery at home was made from a jar.Nigel went through long intense phases of cooking, making Indian, Chinese, Thai, Italian and American restaurant-style dishes until he found the ideal recipe match. 🌿Nigel also enjoys baking and turns out loaves for the Hub workshops. He smokes his own mackerel and haddock, which he did before winning the Inaugural Cullen Skink World Championship.🌿Nigel has a real passion for traditional Scottish food and as Linda (his wife) says, is sometimes more than a wee bit fanatical about getting the end result just right.At home Nigel still develops and experiments with food to develop recipes which he tries out on family and friends and soon to share at future Hub workshops.At the end of the class, we will sit together to enjoy the soup you made and what's left, can be taken home. Nigel will also show you the Nick Nairn spin on his recipe, used a signature dish in many of Nick’s restaurants.🌿You will receive a detailed recipe guide for making Cullen Skink at home, also a ‘dairy free’ version recipe of Cullen Skink. Plus of course you will see what Nick Nairn does to his restaurant Cullen Skink which is a fantastic twist and will encourage even those people who don’t like fish to demolish this soup.This is a hands-on cookery class and attendees will work in pairs, at each work station.£35/person£66 for 2 people when you book for you and a friend.How to book?Please message Urban Wellness Hub on Facebook for payment details and to book your space (booking confirmed when payment has been received).Thank you..Max number - 10 people Other important information:🌿bring your own container/s for any excess food not eaten during the class.🌿the Hub provides you with knives, but please bring your own knives for chopping veg if you prefer to use the knives you know best !🌿an apronLocation: Urban Wellness Hub, 6 Balgownie Drive, Bridge of Don, Aberdeen, AB22 8FD.Stacks of free on street parking on Balgownie Drive outside the Hub.#cullenskink #scottishfood #localtatties #oatcakes #homemade #smokedhaddock #nodyedhaddock🌿Cullen Skink: Etymology (from Wiki)Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock.This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland. It is often served as a starter at formal Scottish dinners but is also widely served as an everyday dish across the northeast of Scotland.Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the addition of single cream. Other variations include mashing the potatoes to make the soup thicker. Cullen skink was traditionally served with bread (oatcakes was called breed)It has been described as "smokier and more assertive than American chowder, heartier than classical French bisque.Cullen skink appears in many traditional Scottish cookery books and restaurant and hotel menus throughout Scotland, the rest of the UK and abroad. In 2012 a Guardian columnist described the dish as "the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish.Skink is a Scots word for a shin, knuckle, or hough of beef, which has developed the secondary meaning of a soup, especially one made from these. The word skink is ultimately derived from the Middle Dutch schenke "shin, hough" (cognate with the English word shank and German Schenkel, 'thigh', and Schinken, 'ham'). There are so many recipes out there it’s hard to know what would taste good, like the real thing, or would put you off Cullen Skink for life because of the thing’s chefs add to it.Most recently, in 2020, Saturday morning breakfast show saw them using seafood and shellfish amongst other ingredients, yet they still called it Cullen Skink.🌿Fun Fact: The most common two weird things you see in recipes are: (i) boiling and then mashing your tatties in a separate pan and (ii) LEEKS.