The winner of the World Tattie Scone Championship has shared her successful Cullen Skink-inspired recipe with Press and Journal readers.
Christine De Agostini emerged victorious in the cooking competition, which is part of the Piping at Forres music extravaganza, at the weekend.
The mum-of-two, who runs a modelling agency in Inverness, says that when she is not “being a fashionista” she is “tied to the hob” at home.
She said: “Cooking and food has always been a great interest of mine.
“My main strength is being able to distinguish what elements of food compliment each other.
“After moving to Scotland in 2009, I was amazed by the love of culture and food that exists in this country.
“I love that every local restaurant cooks freshly made food daily, and that they serve staples like haggis, tattie scones and tablet.
“My winning tattie scone was inspired by the flavours of the local area.”
P&J readers can now try out Ms De Agostini’s winning “seafood tattie scone” recipe in their own kitchens, following the below step-by-step guide.
Base recipe:
- 8oz cold mashed tatties
- 2oz flour
- 1/2oz butter
- Good pinch of salt
- Winning secret ingredient:
- 100g Raw peeled prawns
- 150g Fresh Fish Pie Mix
- 1 1/2oz finely chopped onion
- 2 cloves garlic
- 1/2 oz butter
- 3g of chopped samphire grass
- Salt
- Freshly ground black pepper
Instructions:
Place an 11.5inch non-stick pan on heat
Once just warm, add fresh fish pie mix and sauté – without yet adding the butter.
Ones the fish starts to cook, add the raw prawns.
Sauté them for a minute then add a little butter.
Add the garlic and then sauté for a further two or three minutes.
Take the pan off heat and let it rest for a minute.
Pick out the cooked prawns, then finely chop them and return them back to the pan.
Grab a small saucepan and melt the butter, then add the finely chopped onion.
Cook onions until soft and then add cooked onions to fish mix.
At this stage, add a pinch of salt and pepper to garnish.
Start breaking up the cooked fish to the size of the chopped prawns on low heat and saute for two minutes.
Remove the mix from heat and put it into a bowl.
Method for basic scone mix:
Add the butter to the mash, then stir in the flour and season to taste.
Add in the finely chopped chives.
Combine it with the potato dough.
Add the cooled seafood mix.
Use your hands at this stage to combine into a soft dough and split it into three balls.
Roll out each doughball on a lightly floured surface about 5mm thick.
Then cut in shape and dust lightly with flour.
Heat butter in a large heavy based frying pan over a medium high heat and then fry until golden on both sides, which should take between three and five minutes.
Leave the finished mix to rest, then cut into triangles and serve with a dollop of tartar sauce over some fresh watercress and rocket.
Recipe rights reserved to Christine Ann De Agostini.
