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Cullen
Skink |
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cookeryonline.com |
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RECIPE |
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cookerybookonline.com |
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Number |
1110 |
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Enter number of portions required: |
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8 |
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Enter
price per UNIT / LITRE / KG |
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Portions |
4 |
MLS
or GMS |
2 |
MLS
or GMS |
PRICE |
TOTAL
COST |
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INGREDIENTS |
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UNITS |
UNITS |
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Butter |
g |
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50 |
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100 |
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Onion finely chopped |
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1 |
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2 |
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Milk (Full Cream) |
ml |
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1200 |
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2400 |
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Potatoes (Floury) |
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750 |
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1500 |
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Smoked Haddock |
g |
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450 |
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900 |
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Parsley chopped |
tbls |
2 |
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4 |
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Salt |
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Ground black pepper |
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Cost |
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Method |
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1 |
Melt butter add onion and sweat for a few
minutes |
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2 |
Pour in milk and bring to the boil |
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3 |
Add diced potatoes and simmer until very
soft (approx. 20 mins) |
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4 |
Add Smoked Haddock and simmer for 3-4mins |
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5 |
Carefully lift out the fish and allow to
cool slightly |
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6 |
Crush some potato with a spoon to thicken
the soup a bit |
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7 |
Remove skin and flake the haddock, taking
care to remove any remaining bones |
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8 |
Season the soup and put the fish back in
it. |
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9 |
Stir in the parsley and serve. |
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10 |
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NOTES: |
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Iif possible use good quality undied smoked
haddock - such as Finnan |
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Maris Piper or King Edward potaoes are
good for this soup |
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