Ingredients:
1 Chicken
3 Leeks, washed, tops trimmed and whites finely sliced
2 Bay leaves
2 T. Parsley
1 Carrot, peeled and sliced in half
1 Onion, peeled and sliced in half
1 Clove garlic
Half a leek, white finely shredded
Oil for deep frying
2 oz. Prunes, deseeded, finely chopped
1 T. Whisky
1 T. Fresh parsley, chopped
4 T. Creme fraiche
Procedure:
Place the chicken in a large saucepan with the green leek tops, bay
leaf, parsley, carrot, onion and garlic
Fill the saucepan with water so that it just covers the chicken
Place the saucepan on a stove over a medium high heat and bring the
water to the boil then reduce it to a simmer
Scoop off any scum that comes to the top and leave the chicken to cook
at a low simmer for 1 hour
Remove the chicken from the stock and remove the meat from it
Return the carcass to the stock and bring it to a strong simmer and
leave it to cook for 30 minutes
Remove the skin from the chicken meat and roughly chop the leg and
thigh meat and slice the breast meat into even pieces
Place the chicken meat in a covered container (keeping the dark and
breast meat separately) and refrigerate it until ready to serve
Remove the stock from the heat and strain it, return it to the
saucepan and heat
Add the finely chopped leeks to the stock and allow the soup to cook
for 20 minutes
Remove the chicken from the refrigerator and add the dark meat to the
soup and bring it to a strong simmer and leave it to cook for 10 minutes
Distribute the soup evenly among 4-6 bowls. Place the breast meat in
the centre of each soup and place a spoonful of creme fraiche on it
Sprinkle the parsley and prunes over the soup and scatter the deep
fried leek over the soup
Serve with slices of bread and butter or cheese scones.
Preheat oil to 180C in a deep fryer, wok or large saucepan
Deep fry the leeks in the oil for 1 minute so that it is crisp and
light brown. Remove the leeks from the oil and drain them on kitchen
paper. Set aside until ready to serve
Notes:
The leeks can be deep fried up to a day in advance if you store them
in a well sealed container
Cock-a-leekie should have veal or stewing beef in it but in this
recipe simpler modern version of the soup
This recipe is a Scottish specialty, whose name means literally "cock
and leek"
This is a substantial soup, based on chicken and leeks, thickened with
barley and traditionally served with stewed prunes. A more refined version
is based on chicken consommé, leek and chicken
Butternut Squash Soup with Roasted
Red Pepper and Green Basil Coulis:
Ingredients:
2 T. Unsalted butter
2 Cloves garlic, minced
1 Lbs Yellow onions, sliced
2 Lbs. Butternut squash
1 qt. Chicken stock
Salt
Fresh ground black pepper
Ingredients for Roasted Red Pepper
Coulis:
2 Red bell peppers
1/4 C. Chicken stock
Salt
Fresh ground pepper
Ingredients for Green Basil Coulis:
1/2 C. Extra virgin olive oil
1 Clove garlic
1 C. Sliced shallots
1/4 C. White wine
2 C. Fresh basil leaves
1/2 C. Chicken stock
Salt
Frsh ground pepper
Procedure:
Cut squash in half lengthwise and remove the seeds
Place the squash, cut side down, on a high-sided cookie sheet, pour
some water in the pan to coat the bottom
Bake in a preheated 350°F oven until tender, about 1 hour
Meanwhile, heat butter in a heavy pot
Add minced garlic and cook for 10 seconds. Add onions and cook over
medium-low heat until onions are translucent, about 8 to 10 minutes
Pour in chicken stock. Bring to a boiling. Reduce heat to very low
Peel and discard skin from squash. Mash flesh lightly, add to stock
pot, and cook for about 5 minutes
Pour the soup into a container of a blender, in batches if necessary,
and process until smooth but still thick
Return soup to heat. Season to taste with salt and pepper
Pour into serving bowls, decorate as desired with Red and Green
Coulis
Procedure for Red Pepper Coulis:
Roast the pepper over a flame on stove or under broiler until skin
blackens evenly. Let cool. Peel off black skin and remove core and seeds
Chop coarsely. In a food processor or blender, puree peppers, adding
chicken broth until a thick sauce consistency is attained
Season with salt and pepper to taste and strain
Procedure for Green Basil Coulis:
Heat olive oil in skillet. Add garlic and sliced shallots to pan and
sauté over low heat until translucent, about 5 minutes
Pour in wine and cook 1 for minute
Stir in basil leaves and toss until coated with oil. Place in blender
or food processor and process, adding chicken broth until liquid can be
poured easily, but is not runny
Season with salt and pepper to taste
Notes:
Coulis is a liquid purée of cooked seasoned vegetables or
shellfish. It may be used to enhance the flavour of a sauce, it may itself
be used as a sauce, or it may be used as an ingredient in a soup
In the past, sauces of any kind were called coulis and were prepared
in advance using a type of funnel known as a couloir (hence the
name)
Ingredients:
1/2 Lbs. Stewing beef, diced
8 Mushrooms, sliced
2 Carrots, sliced
2 Celery stalks, diced
1/2 Onion, diced
2 T. Butter
5 C. Beef stock
Salt
Fresh ground blacl pepper
2 T. Flour
6 T. Pre-cooked barley
Procedure:
Sauté the beef, mushrooms, carrots, celery and onion in the
butter until beef is browned
Add the stock, along with a dash of salt and pepper. Simmer for about
one hour
Dissolve flour with one cup of broth and stir until smooth. Add the
flour and broth mixture, slowly, while stirring, to the soup
Add the barley to the soup. Cook far an additional 5 to 10 minutes, or
until the taste of flour or starch is gone
Adjust the seassoning to taste
Serve and garnish
Notes:
Garnish with chopped parsley, paprika spinkles, chives, etc.
Use button mushrooms, or any other type
Ingredients:
1 Lbs. Dried black beans (about 2 cups)
2 t. Olive oil
1 Onion, chopped
6 Cloves garlic, minced
1 T. Ground cumin
1 T. Paprika
1/2 t. Cayenne
8 C. Chicken stock
jalapeño, diced
Salt to taste
Procedure:
Cover the black beans with water and soak for a few hours at room
temperature or overnight in refrigerator
Rinse and drain and reserve
Heat the oil in a large saucepan or Dutch oven. Add the onion and
garlic and cook gently until fragrant
Add the cumin, paprika and cayenne. Cook for about 30 seconds
Add the stock, jalapeño and beans. Bring to a boil
Cover and reduce the heat and simmer until the beans are very tender,
about one and a half hours or longer
Purée soup until smooth. Add salt. Taste and adjust seasoning
if necessary
Notes:
Can be garnished with chopped fresh parsley, corainder, sour cream,
etc.
The recipe calls for the soup to be puréed, but I personally
like it better left un-puréed
Ingredients:
2 Lbs. Ox tails, disjointed
1 Onion, sliced
8 C. Water
4 Peppercorns
1/2 C. Carrot, diced
1 Bay leaf
1 t. Dried thyme
1 T. Butter
2 T. Vegetable oil
1 t. Salt
1/4 C. Fresh parsley, chopped
1 C. Celery, diced
1/2 C. Tomatoes, drained
1 T. Unbleached flour
1/4 C. Madeira
Procedure:
In a 4 quart Dutch Oven brown the ox tail and onion in hot oil for
several minutes
Add the water, salt and peppercorns, simmer uncovered for about 2
hours
Cover and continue to simmer for 3 additional hours
Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme.
Continue simmering for about 30 minutes longer or until the vegetables are
tender
Strain stock and refrigerate for an hour or more. In a blender
pureé the edible meat and vegetables and reserve
Remove the fat from the top of the stock and reheat
In a large dry frypan, brown the flour over high heat. Cool slightly
Add the butter and blend
A little at a time, add the stock and vegetables
Correct seasoning and add madeira just before serving
Notes:
If the stock reduces to much during the cook add little amounts of
water to replace it
If the final product is to thick, it can be thined out more with a
little amount of stock or water
