Scottish Winter Warmers
One of our resident Scotsmen, Allan Asquith, has suggested our readers
might like some Scottish Winter warming dishes. Here are two of his
suggestions:
Cock-a-leekie Soup
Ingredients Method
1 Old cock or fowl
2 litres water
1.5 tsp salt
2 tbsp rice
6 leeks Wash the bird well; truss and place in a large
saucepan with the water. Wash the giblets and
add with the salt. Bring to the boil, skim and
continue to simmer gently for 2 hours. Add the
rice and prepared leeks. Cook until the bird’s
legs are tender (the time involved will depend on
its age and size). Remove both bird and giblets,
then skim again, adding chopped parsley and
seasoning to taste.
Either serve the bird as a separate course,
coated with a caper sauce, or chop the meat and
return it to the soup.
Note: In some parts of Scotland, cooks add
10 - 12 soaked prunes about 30 minutes before
serving for an unusual, sweet taste.
Highlanders
Ingredients Method
100g Margarine
50g caster sugar
50g Semolina
125g plain Flour
Demerara sugar Cream the sugar and margarine together, then
add the semolina and flour. Knead as shortbread
until smooth and then roll into a sausage shape
in demerara sugar, coating evenly. Cut into slices
and lay on a greased and floured baking sheet or
0
tray. Bake in an oven preheated to 180 C for
about 30 minutes. Leave on a wire rack to
cool.
St Margaret’s News
12
April 2018