SCOTLAND: Baked Scotch Eggs and Cullen Skink (Smoked Fish Chowder)

Baked Scotch Eggs

1 pound pork or turkey sausage

8 larges eggs, ideally with dark yolks

1/4 flour

1 1/2 cup panko breadcrumbs

1/4 cup grated Parmesan

1/4 cup finely chopped parsley

1. Boil 6 of the eggs in gently simmering water for 8 minutes. Peel and chill in cold water in refrigerator.

2. If sausage is in casing, remove it. Divide meat into 6 equal portions. Shape into long flat rectangles, about the length of your open hand.

3. Place flour in a small dish or bowl. Dip each egg in flour. Wrap each egg evenly in a portion of meat, being sure they are covered completely. After covering all 6 eggs, you can use wet hands to shape and smooth the meat.

4. Combine breadcrumbs, Parmesan, and parsley in one small bowl. Beat the remaining eggs in another bowl. Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.

5. Place on drying rack on half sheet pan and chill for one hour.

6. Bake until golden brown at 400°F; about 30 minutes.

Cullen Skink (Smoked Fish Chowder)

2 tablespoons unsalted butter 1 medium onion 2 large Yukon gold potatoes, peeled and cut into 1/2-inch cubes

1 lbs smoked fish, ideally haddock 1 cup whole milk

1/2 cup heavy cream

1/2 teaspoon vinegar

salt and pepper 1/4 cup finely chopped parsley or 1/2 bunch finely chopped chives

1. Melt the butter in a saucepan over a medium heat, then add the onion and sauté 8-10 mins until translucent but not browned. Add the potatoes, 1 teaspoon salt, and 1 1/2 cups water and bring to the boil. Reduce the heat slightly and simmer for 10-15 minutes until potatoes are tender. 

2. Meanwhile, put the smoked fish in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, remove any skin or bones, and flake into large pieces.

3. Put the reserved milk and flaked fish in the pan with the potato mixture and cook for another 5 mins. Stir in the cream and vinegar. Season and sprinkle over the parsley to serve.

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FUN FACTS:

• Scotland’s national animal is a unicorn.

• The shortest commercial flight in the world is in Scotland. The journey from Westray to Papa Westray is approximately 1.5 miles and takes less than a minute.

• Imports of traditional Scottish haggis have been banned in theUnited States since 1971. The US Department of Agriculture objects to one of the key ingredients in haggis: sheep's lung.