Hello my steemian buddies,

So todays recipe is inspired by a traditional Scottish dish called Cullen Skink.This recipe today is dedicated to my fellow steemian @meesterboom. He is such an amazing writer whether it his fictional stories or his everyday tales.He honestly has me in bits, with his very colourful language and illustrations to his stories. I am now an avid reader and every Thursday I have to stop by for Uncle Booms installment!

We recently discovered we both lived in the UK. @meesterboom lives up North and we were discussing how amazing Cullen Skink is.Well pamcooks brain (my hubby says it's a very little brain.lol) started to think of some invitive culinary ideas for this traditional soup.

Firstly the vital ingredient for a Cullen Skink is a nice smoked fish.When I was younger my grandma used to make the best fish curries and fried fish, using all the off cuts from our local market.She would use this very distinctive spice called Ajwain (Carom Seeds).Ajwain is a spice originating from India.The taste reminds me of some beautiful moments spent with her.I had to get this flavour incorporated in the soup but stick to the traditional Scottish ingredients.

I think i finally cracked this one.I do make a mean Cullen Skink recipe.I may not stick to the original methods, however it tastes good.This is my pamcooks special fusion creation for you all!

Enjoy!

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Ingredients

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Cullen Skink Soup
250g Smoked haddock
1 Large Potatoe
1/2 leek
300ml Milk
1 Small Onion
2 Bay Leaves
1 TBSP Curry Powder
1 TSP Smoked Paprika
1 TSP Carom Seeds
Salt ( to taste)
Pepper( to taste)
70g Cheese

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Bread Bowl
650g Strong Flour
450ml Water ( hot not boiling)
7g Yeast
1 1/2 TBSP Salt
1 TBSP Olive Oil
1 TSP Sugar

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Method

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Step 1.
Ensure you have the correct flour to make the bread.This is strong white flour specially made for baking bread.

Step 2.
Mix water and yeast together.Leave for 10 minutes Let it froth and add olive oil and sugar.

Step 3.
Place the flour in a big mixing bowl.

Step 4.
Slowly pour the wet mixture into the flour.

Step 5.
Mix the wet and dry ingredients.At this point add the salt.If you put it in to early this could kill the yeast and will not make your bread rise.

Step 6.
Take the dough.Dust your surface with flour.On the work surface begin to knead the dough.

Step 7.
This should take 10 minutes.Keep stretching out the dough and kneading it.The dough will be very sticky.Keep dusting.Eventually the dough will come together in a ball.

Step 8.
Now rub the oil in a clean mixing bowl.Place the dough ball in the bowl.Place a sheet of cling film over the bowl.Leave to prove in a warm place for 30 - 40 mins.

Step 9.
After the dough has proved, this will have risen to double in size.

Step 10.
Take the cling film off the bowl.( Now the best bit) Punch the air out the dough.

Step 11.
Take the dough back out the bowl.Knead again for few minutes to form back into a round loaf shape.

Step 12.
Place the dough in an oil greased round tin.Leave for 10 minutes for it to rise again slightly.

Step 13.
Pre heat the oven to Gas Mark 9.Crack the egg and use only the whites and whisk.

Step 14.
Now cut the bread with a criss cross.This will ensure steam can release from the bake.Now brush the egg whites all over the top of the dough.Place in the oven.

Step 15.
Place the tin on the middle shelf.

Step 16.
( Pams Tip - to ensure perfect rising bread place a tray with water filled on the top shelf.This will produce steam, which will inturn activate any remaining yeast).Ensure you place the dough bowl underneath the tray.

Step 17.
After 5 mins decrease the heat to Gas Mark 5.Cook for further 35 mins until golden brown.
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Step 18.
Take out the oven and leave to cool on wire rack.If you tap the bottom of the bread bowl it should make a hollow sound.If it does not place in oven until fully baked.

Step 19.
The bread will be ready to serve contain the Cullen Skink soup. To obtain the bowl design cut a smaller circle on top.Scooping out the bread flesh.

Step 20.
For the soup peel the skin off the poatoe. Roughly dice and boil the potatoes.Ensure they are cooked but still firm.Set aside.

Step 21.
Thoroughly wash the leeks removing the grit.Cut the leeks thinly.Leave aside.

Step 22.
Peel and chop the onion.

Step 23.
Wash & debone the smoked haddock and set aside.

Step 24.
Wash and finely cut the chives.

Step 25.
The main spices are curry powder, carom seeds and 2 bay leaves.Set aside

Step 25.
Grate the cheese,now we can begin cooking the soup.
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Step 26.
Heat some oil in large deep pan.Cook on a high heat.Once oil heats up turn the heat low.Place the leeks and onion in the pan.Put the heat back to medium.

Step 27.
Once the onions and leeks turn slightly brown.Add the bay leaf, carom seeds and curry powder.Ensure you cook the spices in the oil to release the lovely spice aromas.

Step 28.
When the spices are cooked pour the milk in and keep on stirring on a medium heat.

Step 29.
Add black pepper and smoked paprika.

Step 30. When the milk starts to boil turn the heat low and place the potatoes and chives in.Cook for a few minutes on a medium heat.

Step 31. Add your smoked haddock chunks continue too cook for few minutes.You can add salt and pepper to your own taste.

Step 32. Now add your cheese.Let the cullen skink thicken.This will happen as some of the potatoes disintegrate.( I normally have my soup more thin but as i have made bread bowl i have kept the soup more thick to ensure it does not make the bread soggy inturn leaking).

Step 33. Your Cullen Skink is now ready to be transferred in the bread bowl.Place the soup in the bread bowl. Decorate with whole chives.

There you have my very sutterly infused Cullen Skink soup in a homemade crusted bread bowl.This defo is one of my fav recipes to have adapted to pamcooks style.

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My Foodie Pics

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All my photos and content used in this post are my original work. My photos were taken on my Samsung S8 camera phone👍🏼📸

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I hope you like my fusion Cullen Skink as I certainly did! The use of carom seeds really took me back to my childhood! My homemade bowl really made it feel like such an occasion. Mmmm what other flavour combinations would you try with this soup?🤔.Thanks for stopping by with @pamcooks. Let me know your food for Though!❤🥔👌🥣❤

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