Cock-a-Leekie Soup

Cock-a-Leekie Soup is Scottish peasant food. Nutritious and hearty enough to chase the wet and chilly weather away. Add some bread and you have a meal. Like all peasant food, there are probably as many recipes as there are cooks who make it. This recipe is a simple one using just chicken, leeks and carrots.

Cock-a-leekie Soup
Serves 6-8

1.25 kg (2lb-12oz) fresh, whole chicken
8 medium sized leeks, well washed and chopped into 2 cm (¾") lengths
3 medium sized carrots, peeled and grated
Salt and crushed black pepper

Add chicken to a large soup pot with enough water to more than cover and add ½ of the leeks. Cover and simmer gently for 1 hour or until chicken falls off the bone. Remove chicken and set aside.

Strain the stock into a clean pot cover and simmer for 10 minutes Add grated carrots and remaining chopped leeks; continue cooking for 20 minutes or until leeks are tender and intensity of flavour has increased. Add some chopped reserved chicken and season to taste with salt and pepper.

Waldorf Salad

Waldorf Salad - lost classic or fresh crunchy salad ready to be rediscovered?

The latter I think. I had a craving one day to make this classic and I was converted. This makes an excellent winter salad - no lettuce just a crunchy combination of celery, apples, red onions and walnuts in a light mayonnaise (or if you prefer yoghurt) dressing. Perfection!

Waldorf Salad
Serves 4

225 g (8 oz) mayonnaise
60 mL (4 Tbsp) lemon juice
5 celery stalks, sliced
2 red apples, thinly sliced
1 small red onion, thinly sliced
100 g (3.5 oz) roasted walnuts
chopped parsley, to taste

Mix together mayonnaise and lemon juice in a large bowl. Add the rest of the ingredients and toss gently to coat.  Serve immediately.