"of this sum by the government was challenged and settled to the village's favour. The village is noted for Cullen Skink (a traditional soup made from smoked haddock, milk, potato and onion) and its former railway bridges, two of which are now part of the national cycle network. These bridges were required, at considerable cost, due to resistance to the railway line being routed any closer to Cullen House. The most westerly (and by far the longest) viaduct is highly photogenic, and often features in tourist guides and Scottish calendars. Near Cullen is the peak Bin Hill, visible from some"
"this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes. Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598,"
"Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name ""cock-a-leekie"" did not come into use until the 18th century. There are vegetarian versions of"
"cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating. Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. In 2010, Greenpeace International has added the haddock to its seafood red list. ""The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the"
"haddock from the North East Atlantic, principally Iceland, Norway and the Faroe Islands. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters. One popular form of haddock is Finnan haddie which is named after the fishing village of Finnan or Findon in Scotland, where the fish was originally cold-smoked over smouldering peat. Finnan haddie is often poached in milk and served for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath smokie. This is a hot-smoked haddock which requires no further cooking before"
"the fish which have a variety of sizes, i.e., scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (""fiskeboller""). Unlike cod, haddock is not an appropriate fish for salting and preservation is more commonly effected by drying and smoking. The smoking of haddock was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smokehouses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations. Grimsby fish market sources its"
"Finnan haddie Finnan haddie (also known as Finnan haddock, Finnan, Finny haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray. The ""dispute"" goes back to the eighteenth century, although it is hard to trace, as adherents fail"
"mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot (English: ""mash pot""), a dish often served alongside smoked sausage. In Scotland, separately boiled and mashed, rutabagas (""neeps"") and potatoes are served as ""neeps and tatties"" (""tatties"" being the Scots word for potatoes), in a traditional Burns supper, the main course of haggis (the Scottish national dish). Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes (tatties) is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with lots of butter. Seasoning can"
"Arbroath smokie The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath in Angus, Scotland. The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. Local legend has it a store caught fire one night, destroying barrels of haddock preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. It is much more likely the villagers were of Scandinavian descent, as the 'Smokie making' process"
"huss or rock salmon (a term covering several species of dogfish and similar fish). In Northern Ireland, cod, plaice or whiting appear most commonly in 'fish suppers'—'supper' being Scottish and Northern Irish chip-shop terminology for a food item accompanied by chips. Suppliers in Devon and Cornwall often offer pollock and coley as cheap alternatives to haddock. In Australia, reef cod and rock cod (a different variety from that used in the United Kingdom), barramundi or flathead (more expensive options), flake (a type of shark meat) or snapper (cheaper options), are commonly used. From the early 21st century, farmed basa imported"
"Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library of Scotland included powsowdie in a 2015 food history exhibition named ""Lifting the lid"", which was an exhibit of historic Scottish recipe books that included"
"Stovies Stovies is a Scottish dish based on potatoes and meat. Recipes and ingredients vary widely, but the dish always contains potatoes, onions, other vegetables, sausages, roast beef, minced beef or other meat. Stovies is thus a dish intended to use left-over food. The potatoes are cooked by slow stewing in a closed pot with fat and stock. Lard, beef dripping or butter may be used as the fat. It is also common to stew the potatoes in water alone with onion before adding the other ingredients. Stovies may be accompanied by oatcakes. ""To stove"" means ""to stew"" in Scots."
"Styrian sour soup Styrian sour soup () is a sour soup that originates from Lower Styria. Styrian sour soup was a staple at ""koline"", the biggest secular festival, and become a synonymous with late-night parties. It was typically served at nuptials after midnight. It is prepared at the feast of ""koline"" (pig slaughter) from the trotters (feet) and parts of pork head and spiced with onions, garlic, marjoram, thyme, parsley, black pepper, salt and apple or wine vinegar. Slice the meat and vegetables for stock into pieces and boil in salted water. together with herbs. Cut the potatoes into pieces"
"Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to"
"in a large pan and served as a soup, which allows it to be left on the hob and later reheated. Panackelty Panackelty (also spelt panacalty, panaculty, panackerty '""panaggie'"" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local"
"tomato soup ('), vegetable soup ('), onion soup (') and bread soup ('). ' is a traditional South Bohemian soup containing water, cream, spices, mushrooms, egg (often a quail's egg), dill and potatoes. It is typical in its thickness, white color and characteristic taste. The main ingredient is mushrooms, which gives it the dish's scent. """" is a regional specialty soup made from rye sourdough, mushrooms, caraway and fried onion. Traditional Czech dishes are made from animals, birds or fish bred in the surrounding areas. Pork is the most common meat, making up over half of all meat consumption. Beef,"
"how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (fiskeboller). Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking. The smoking of"
"Svíčková Svíčková, or svíčková na smetaně (beef sirloin in cream sauce), is a typical Czech dish and one of the most popular Czech meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with ""houskové knedlíky"" (bread dumplings). Svíčková, or svíčková na smetaně (marinated beef sirloin) is a typical Czech dish and one of the most popular Czech meals. It is sirloin marinated overnight with vegetables (carrots, parsley root, celeriac, and blue onion, red onion, silver onion or"
"commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages. A traditional Portuguese soup, ""caldo verde"", combines pureed potatoes, diced kale, olive oil and salt. Additional ingredients can include broth and sliced, cooked spicy sausage. In Montenegro and Croatia, collards and kale, locally known as ""raštika"" or ""raštan"", is a favourite vegetable. It is particularly popular in the winter, cooked with smoked mutton (""kaštradina"") and potatoes. In Scotland, kale provided such a base for a traditional diet that the word in some is synonymous with food. To be ""off one's kail"""
"Champ (food) Champ (""brúitín"" in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onion with butter, milk, cheese and optionally, salt and pepper. As recently as the mid-20th century it was sometimes made with stinging nettle rather than spring onions but this is rarely seen now. It is simple and inexpensive to produce. In some areas the dish is also called ""poundies"". Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of spring onions. The word champ has also been adopted into the popular Hiberno-English phrases, to be ""as"
"water to cover it, flavoured with horseradish and parsley. Cabbie claw can be prepared in a skillet or in the oven. Other ingredients include parsley, horseradish and mashed potato. The sauce is made with butter, flour, milk, hard-boiled eggs, and nutmeg. Alternate versions outside the traditional version's only difference are usually an addition of more spices. Cabbie claw Cabbie claw or Cabelew is a traditional dish from the northeast of Scotland and Orkney. It is traditionally made using speldings, young fish of the ""Gadidae"" family, such as Cod, Haddock or Whiting. The name is a derivative of ""cabillaud"", the French"
"Leek soup Leek soup is a soup based on potatoes, leeks, stock (usually chicken), and heavy cream. Other ingredients used may be salt and pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this all ingredients are combined and stirred. Chives may be used for garnish. Leek soup is strongly associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as ""Ciorbă de praz"", and in France it is called ""Soupe aux poireaux."" One variant of leek soup is"
"water. Add salt and boil them. Slice sausage into small pieces and chop the onion . Fry the sausage and the onion on the pan. When the potatoes are almost boiled, add sausage and bread sourdough. Mix it carefully and then add flour with the sour cream and the pinch of salt. This recipe originated in the Świętokrzyskie region. It’s quite similar but we need to add garlic, bacon and less of sour cream. The cooking process itself is almost the same except putting bacon into the soup . Zalewajka from Radomsko is similar but we have to add more"
"in the battle of the Civil War in 1639. Findon, Aberdeenshire Findon or Finnan (Gaelic: ""Fionndan"") is a fishing village eight miles south of Aberdeen, famous for originating the smoked haddock known as Finnan haddie. The Findon moor has a number of paths through it, many of which run along the cliffs. Deer can often be seen there. Nearby features include the Portlethen Moss Nature Reserve. Historical buildings in the area include Elsick House, Gillybrands and Muchalls Castle. Findon is a coastal village along the North Sea in the area historically known as Kincardineshire. Somewhat to the south of Findon"
"Panackelty Panackelty (also spelt panacalty, panaculty, panackerty '""panaggie'"" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local variations that differ in name, meat and vegetable content. Around the Humber estuary a version is known as pan aggie and"
"example dishes. ""Powsowdie"" has also been used as a term for ""milk and meal boiled together"" and as ""any mixture of incongruous sorts of foods."" Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library"
"in the Lew Pollack/Sidney D. Mitchell song ""At the Codfish Ball"", as well as in Otto Preminger's 1953 comedy, ""The Moon Is Blue"". It was also humorously referenced in the title of the 1942 Warner Brothers cartoon ""Fin'n Catty"", directed by Chuck Jones, as well as the Paramount movie ""Finn and Hattie"" (1931). It is briefly mentioned in the comic book ""Iron Man"" #164 (Nov 1982). Finnan haddie Finnan haddie (also known as Finnan haddock, Finnan, Finny haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its"
"The term seems to derive from the French adjective ""étuvée"" which may be translated as ""steamed"" or braised. Stovies Stovies is a Scottish dish based on potatoes and meat. Recipes and ingredients vary widely, but the dish always contains potatoes, onions, other vegetables, sausages, roast beef, minced beef or other meat. Stovies is thus a dish intended to use left-over food. The potatoes are cooked by slow stewing in a closed pot with fat and stock. Lard, beef dripping or butter may be used as the fat. It is also common to stew the potatoes in water alone with onion"
"""hagws"" or ""hagese"" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem ""Address to a Haggis"" of 1787. Haggis is traditionally served with ""neeps and tatties"", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper. Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place. The first known written recipes"
"Marauding Scot Marauding Scot (sometimes spelt Marauding Scott) is an old English delicacy, with origins in the North East of England. It is made by soaking fruit in Scotch whisky and then heating it to absorb the liquor. There is much speculation about its origin and its rather curious name. Many culinary scholars think the name of the dish is a reference to the frequent invasions of Scots into Northern England before the new Stuart era united the two nations. These attacks began during Roman times, resulting in the building of Hadrian's Wall, and continued throughout the Middle Ages until"
"the five band members. Hotdish A hotdish is a casserole which typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, and North Dakota. Hotdish is cooked in a single baking dish, and served hot (per its name). It commonly appears at communal gatherings such as family reunions, potlucks and church suppers. The history of the hotdish goes back to when ""budget-minded farm wives needed to feed their own families, as well"
"addition of single cream. Other variations include mashing the potatoes to make the soup thicker. Cullen skink was traditionally served with bread. 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 appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. 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,"
"and 20th century zalewajka become popular around the country to places like Kielce and Zagłębię Dąbrowskie. There are a lot of recipes for this kind of soup which are different because of the region of Poland they were prepared. The main product we need to make the soup is bread sourdough (200 ml). Next are water (1.5 l), sausage (200 g), onion (3 slices), salt and pepper. We also have to add wheat flour (2 spoons), sour cream 18% (3 spoons) and potatoes (as much as we like). Peel the potatoes, cut them into small cubes and then put into"