Cullen Skink with Aberdeen Butteries | Amazing Scottish Food

[@macelven]

As an Aberdonian I can tell you that isn't a rowie/buttery that any Aberdonian would recognise. Rowies aren't crispy like that, they are flat and have a unique texture and taste. Yours had more in common with a croissant. Having said that, yours looked...absolutely delicious. Cullen skink looked great too, and that definitely is an authentic way to make it. Very nice.

[@Keefcooks]

Thank you

[@zworm2]

Agree. I think the convection oven done them in!

[@highlandrab19]

Haven’t seen any for sale round here for years. Used to be everywhere basically unavoidable but the health craze around 09 seems to have killed them off

[@jennigee51]

@@highlandrab19not all, there's an online butcher who's in Scotland, he also makes other things, butteries included. I haven't tried one yet, mine are in the freezer, but the butcher is excellent!

[@callumclark3358]

I agree, that's nothing like a buttery.

[@Adam_Garratt]

As part Scot myself, I approve of your Cullen Skink Keefy boy!. My family are from Angus and also Lanarkshire. I'd like to see your take on a forfar bridie

[@michaelclark4855]

I'm from Brechin 😊🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@Keefcooks]

You keep your part-Scottishness well hidden. Bridies, ooh yeah!

[@JTMusicbox]

What a great combination! They also have fun sounding names.

[@karendaley3184]

Oh my, those butteries look (and sound) divine! Great video.

[@sanseijedi]

The look on your face at that first bite was edifying. It said, wow that's fantastic! And I made that! Cheers, Keef!

[@Keefcooks]

The butteries were so much better than I expected!

[@samaitcheson7057]

Wonderful Keef! That's a fab looking skink and kudos to you for using dyed haddock and double cream - that's exactly how it should be done. Your rowies (pronounced with a row as in an argument) look a Michelin star version of what we have in Aberdeen. I'm not a native Aberdonian and TBH I was never a big fan of the rowie but the crunch and rise you got on those mean I'm going to try making them myself. Thanks again for showcasing fantastic British food. You're a national treasure 👍

[@Keefcooks]

Bless you! And thanks for the you-know-what - we'll enjoy drinking that!

[@admirathoria0073]

A dozen years ago, I bought a Scottish cookbook. I made the butteries recipe and brought it to a family brunch. They demolished them! I recently read about a pastry from Brittany called a kouign-amann, which is sort of like a croissant, but sugar is used with the butter and the whole thing caramelizes when it bakes. I have to try it when the weather is cooler, so I don't overheat my house.

[@Keefcooks]

They did kouign-amann on the Great British Bake Off a few years ago. I'd never heard of it before then and I can't get over how un-French the name sounds.

[@admirathoria0073]

@@Keefcooks I can bet they would be delicious. I have them on my "to make" list.

[@iloveschicken6527]

I'm not one for fish soup of any kind. Not sure why.. but.. It looks good and certainly going to try this bread! Thank you!

[@edgarburlyman738]

You pulled the fish out of the water, so you put it back in water to eat it!

[@iloveschicken6527]

@@edgarburlyman738 lol! Good one! 😎😂

[@jillanderson7048]

Thank you for demonstrating my request. Will definitely try along with the butteries....YUM😊

[@Keefcooks]

You are so welcome!

[@kevinbyrne4538]

My great-grandmother -- who lived in a tiny fishing village on the coast of Maine (USA) -- used to make delicious fish chowders (according to my mom). So if I can ever buy some smoked haddock, I'll try to make this dish.

[@zworm2]

Smoked whiting is a good substitute in America or even smoked Salmon.

[@kevinbyrne4538]

@@zworm2 -- Thank you for the suggestion. :)

[@chrishewitt4220]

As a NE loon, I approve of this video! Thanks Keef. Butteries in the NE are flat9tish) and round, but yours look just as tasty.

[@Gill3D]

Inspirational! I'll be making these! Many thanks for the video and the recipes.

[@Mike_5]

Full marks here Keef and no negative comments as this dish is delicious cooked well but it is so difficult to balance the strong salty flavours of the smoked fish in the end dish but you delivered!

[@mr.piechipsandbakedbeans7967]

Ey up our lad our goer Keef! Cheers for the detailed explanation! Cullen skink sounds like a proper hearty dish, perfect for a cold day. The origin of 'skink' is quite the head-scratcher, but interesting with its ties to shin/shank/ham. It’s grand that it’s easy to make. I’m also chuffed about the butteries/rowies/Scottish croissants - they sound like a cracking side for the skink, with a unique texture between a bread roll and a croissant. Never tried one, but your glowing recommendation makes me want to! Can’t wait to watch your video and try both recipes. Cheers for sharing!

[@janjordal9451]

Delicious and beautiful ❤

[@SomeKidFromBritain]

I have never seen butteries in that shape personally, the ones I see up here (Scotland) tend to be rounder and flatter. They look nice though!

[@dwaynewladyka577]

That looks so yummy. Cheers, Keef! 👍🏻👍🏻✌️

[@zworm2]

I normally cook my fish, smoked variety, in milk not water. Never made the butteries but I see them in my future!

[@Keefcooks]

I got told off by a commenter when I first made this and cooked the fish in milk...

[@zworm2]

@@Keefcooks Finnan Haddie is what your base is and the traditional way to cook that is to steam in a plate of milk. The broth is wonderful. Serve that with frappit tatties and cabbage. Finnan Haddie, from Loch Fynn, does not need dye. So enjoy your videos. Thanks

[@ronaldmartin7892]

That looks tasty. We have skinks here in Thailand. Long lizards. Your fish skink looks more appetizing.😉

[@michelleamywatt5695]

Yay you made Buttries I’ve been asking for years Thanks Keef

[@Keefcooks]

It was almost an accident!

[@michelleamywatt5695]

@@Keefcooks well I’m glad you did Thanks Il be making this next week Have a lovely weekend to you and Mrs

[@edgarburlyman738]

Hey Keef I remember ya making this before, it's only Scottish fish soup despite the fancy name.

[@danielvallelunga1596]

🌿 🐟 🐟 🌿 🍲 🍲 Hey Keef!!!!! ❤ 😊

[@kath-phlox]

Oh my, they look lovely.

[@josephinemurphy6443]

Yo'r one of my favourites Keef!! thanks.

[@brendarigdonsbrensden.8350]

Going to have a go at butteries. ❤️👍🏼

[@mikepetergumball8337]

Nice one Keef. Your looking healthy :)

[@teeringzooi]

don't you think there are 6 butteries too many? one for you, one for the Mrs's and send the rest over to me 😊 they both look yummy

[@Keefcooks]

I though they'd last a week but they were gone in a day.

[@teeringzooi]

@@Keefcooks darn... I won't be expecting any parcels from the uk in the coming days then... they looked fab, so no wonder they were gone in no time

[@scoobydont5299]

I once met Ray Davies. He was a bit morose and I have always thought that he was a sullen Kink!

[@Keefcooks]

Ouch!

[@Bozebo]

Frozen smoked haddock is also fine for everyday scran cullen skink. Might need lots more salt in the butteries, but I'm not sure - their quality depends on the proportion of people nearby speaking Doric while they bake.

[@ravingiron9356]

A few of those buttery's with those 2 lovely looking fillets.....peppered and buttered would do me! Forget the other shit.

[@EhsanMusic]

If we don't eat pork can we leave out the lard or use beef dripping instead?

[@Keefcooks]

Absolutely!

[@AndreiRussia]

I don't eat pork either just replace the lard with butter.

[@markiangooley]

I know what Cullen skink is already, but I imagine it’s made from various species of skink (the lizards) unless I’m reminded…

[@miketrew9715]

Sorry Keef but dyed yellow fish won’t do it smoked haddock is a nice second but you really need a finnan haddie to make proper Cullen skink. Greetings fae Aberdeen

[@krpyton7368]

Make a Chilean sandwich called Barros Luco. And a German dish for the video after Sauerbraten

[@Keefcooks]

Barros Luco seems too simple. I did sauerbraten a year or two ago: kzbin.info/www/bejne/m3vUlJVmj7-mopo

[@krpyton7368]

smørrebrød

[@Keefcooks]

@@krpyton7368 I presume this is another request. Or are you just swearing at me? And when you do make requests, little words like 'please' and 'thank you' are useful for putting me in a more receptive mood!

[@krpyton7368]

@@Keefcooks it a sandwich in denmark please

[@carolburke9153]

I love Cullen skink ... there's no crapp in it ie garlic etc

[@johnferguson40]

Did that bay leaf actually DO anything?

[@Keefcooks]

“They give a depth of flavor that you can't get with any other herbs especially in fish dishes … I use bay leaves in almost everything I cook.” “They are irreplaceable in stocks as they lend a deeper, savory, herbal element that fresh herbs don't." www.sciencedirect.com/science/article/pii/S1878450X23001087#:~:text=%E2%80%9CThey%20give%20a%20depth%20of,in%20almost%20everything%20I%20cook.%E2%80%9D&text=%E2%80%9CThey%20are%20irreplaceable%20in%20stocks,that%20fresh%20herbs%20don't.

[@johnferguson40]

@@Keefcooks maybe so but not one lying on top of a frying fish.

[@Keefcooks]

Oh. Fish not fried. Bayleaf submerged in liquid. Moving on...

[@krpyton7368]

How about this one make a hot brown it’s a Kentucky dish

[@krpyton7368]

Another - this is from Belgium Gratin with Chicory

[@purplebutterfly808]

I’m from the North East of Scotland, and I can assure you that that is NOT a buttery. Doesn’t even look like one!

[@enemde3025]

I am from PETERHEAD in Aberdeenshire. These are NOT butteries as I know them !!

[@Keefcooks]

Okay, no need to SHOUT!

[@enemde3025]

@@Keefcooks shout ?

[@Keefcooks]

@@enemde3025 on the Internet words written in ALL CAPS are considered to be shouting. 😀

[@enemde3025]

@@Keefcooks apologies. No shouting intended.

[@kendallwalter8621]

"promo sm" ✔️

[@Keefcooks]

I wonder what this means.