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Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF
Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

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Based on another study, apples may also have great results on your brain. They learned that one of the ingredients in apples known as quercetin, has actually been proven to help you to protect brain cells. Not to mention thanks to this element in apples, they can actually reduce Alzheimer’s symptoms.

I really hope I have revealed some information that revealed why apples are so good for you. In this article we just covered a few of the benefits of eating an apple a day. It is possible to locate many more benefits for your health when it comes to apples. When you go shopping again, make sure you purchase a number of apples, their in the produce isle. You will see that your overall health could significantly be benefited when you eat apples.

We hope you got insight from reading it, now let’s go back to vickys scottish cullen skink /smoked fish chowder gf df ef sf nf recipe. To make vickys scottish cullen skink /smoked fish chowder gf df ef sf nf you only need 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
  1. Take 1 onion, finely chopped
  2. Provide 1 leek, finely sliced
  3. Take 1 garlic clove, minced
  4. Get 1 tbsp vegetable oil
  5. Use 1 large white potato, chunkily diced
  6. Get 500 ml chicken stock
  7. Provide 2 tbsp gluten-free plain flour
  8. Provide 250 ml coconut milk
  9. Take 50 grams peas
  10. Use 125 grams sweetcorn
  11. Provide 1 red pepper, deseeded and finely chopped
  12. Use 200 grams smoked haddock, skinless and boneless and cut into good chunks
  13. Use to taste salt & pepper
Steps to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
  1. Fry off the onion, leek and garlic in a saucepan with the oil until tender
  2. Add the potato and fry for a few minutes before adding the stock. Bring to the boil then simmer covered for 10 minutes
  3. Make a paste from the flour and 2 tbsp of the milk and add it to the pan with the rest of the milk stirring constantly until it comes to boil and thickens slightly
  4. Stir in the peas, sweetcorn and red pepper, then add the fish chunks and let simmer for 5 minutes
  5. Season to taste and serve with a parsley garnish and crusty bread
  6. The proper Scottish version of Cullen Skink does not include garlic, sweetcorn, peas or red pepper and uses mashed potato to thicken the soup. Also the haddock is poached in the milk with a bayleaf which infuses the milk to give a stronger fish taste, then removed as the rest of the soup is built up, then added back in before serving. This is just my own updated version which my own family prefer. I hope you enjoy both versions!

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