Cullen Skink's guest appearances

Cullen Skink

The Pat Kenny Show Highlights

Ποιο φαγητό σου φέρνει δάκρυα στα μάτια;

Scotpad - der Schottland-Talk

The Line-Up with Shaun Keaveny

Elon Musk

Barack Obama

Dolly Alderton

Donald Trump

Bill Clinton

Carmel Harrington

Julie Smith

Charles Lindbergh

Hillary Clinton

Nick Drake

Yanis Varoufakis

Bernie Sanders

Seamus Heaney

Lou Reed

Don McLean

OwlTail

Chef Gary O’Hanlon has a delicious seafood recipe for us to try this weekend a Cullen Skink Seafood Chowder.Cullen Skink Recipe: Ingredients4 large fillets of smoked haddock, diced.4 leek white, cleaned and diced3 medium onions peeled &amp; diced2 litres of water2 litres of heavy cream4 chicken stock cubes8 potatoes peeled &amp; diced500g flour2-300ml vegetable oilSalt &amp; white pepper to taste MethodAdd potatoes &amp; onion to a large pot with the waterSeason with salt &amp; pepperWhen boiling, add the stock cubesWhen the potatoes are almost cooked add the leekSimmer for 10 minutesMix the flour &amp; oil together. ( you want a thick smooth roux)If the roux is too wet add flour and oil if too dry.Slowly whisk in the roux until the water becomes very thick.Be careful not to break up the potatoes.The mixture needs to be thick enough so that when the cream is added the consistency comes back to where you need it.Now add the cream followed by the diced Haddock.Adjust the seasoning to personal taste.The soup is supposed to be very thick. A proper chunky chowder.

Chef Gary O’Hanlon has a delicious seafood recipe for us to try this weekend a Cullen Skink Seafood Chowder. Cullen Skink Recipe: Ingredients 4 large fillets of smoked haddock, diced. 4 leek white, cleaned and diced 3 medium onions peeled &amp; diced 2 litres of water 2 litres of heavy cream 4 chicken stock cubes 8 potatoes peeled &amp; diced 500g flour 2-300ml vegetable oil Salt &amp; white pepper to taste Method Add potatoes &amp; onion to a large pot with the water Season with salt &amp; pepper When boiling, add the stock cubes When the potatoes are almost cooked add the leek Simmer for 10 minutes Mix the flour &amp; oil together. ( you want a thick smooth roux) If the roux is too wet add flour and oil if too dry. Slowly whisk in the roux until the water becomes very thick. Be careful not to break up the potatoes. The mixture needs to be thick enough so that when the cream is added the consistency comes back to where you need it. Now add the cream followed by the diced Haddock. Adjust the seasoning to personal taste. The soup is supposed to be very thick. A proper chunky chowder.

Friday Food: Cullen Skink seafood Chowder

BOBBY GILLESPIE

Primal Scream’s Bobby Gillespie invites us into his musical brain to discover the sounds that make him tick at his dreamlike festival in the Scottish Highlands. Expect funk, reggae, folk, and some classic rock’n’roll as we sup on a traditional smoked fish soup. Bobby delves into his ‘pills and powders’ past to recall festivals gone by and shares how much music means to him, as does walking his dogs and listening to some quality vinyl. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Primal Scream’s Bobby Gillespie invites us into his musical brain to discover the sounds that make him tick at his dreamlike festival in the Scottish Highlands. Expect funk, reggae, folk, and some classic rock’n’roll as we sup on a traditional smoked fish soup. Bobby delves into his ‘pills and powders’ past to recall festivals gone by and shares how much music means to him, as does walking his dogs and listening to some quality vinyl. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Bobby Gillespie – Hedonism, Screamadelica & Cullen Skink