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Haggis has become so popular that Macsween McEwans, Halls & Simon Howie
now produce (catch) tender young haggis every Wednesday afternoon and
ship them down to London on a regular weekly basis. Scottish Black Pudding
is a must for any hearty Breakfast and many Scottish cheeses are quite
unique and well a try if you haven’t tasted them before
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Halls
Black Pudding
12 slices
500g
4.50 Euro
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Baxters
Scotch Broth
Soup
415g
2.15 Euro
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Baxters
Cock-a-Leeke
Soup
415g
2.15 Euro
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Heinz
Mulligatawny Beef
Curry Soup
415g
1.95 Euro
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Baxters Luxury
‘Cullen Skink’
Smoked Haddock
415g
2.50 Euro
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Scotland has some of the world’s finest cheeses, made from cows’, ewes’ and goats’ milk. Many are handmade in rural creameries that welcome visitors to show how the age-old process of turning milk into cheese is achieved.
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Traditional Farmhouse
Scottish Smoked
Kipper Fillets
230g
2.70 € |
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Recipe For Cock a Leekie Soup
Prunes add interest to the flavour and colour contrast of the finished soup, but their addition or omission continues to arouse heated debate - my recommendation is try it with the prunes .
Ingredients
For the stock
1 Kg knuckle or shin of veal, or boiling beef
3½ liters water
bunch fresh herbs of your liking (I like thyme sage & parsley)
1 boiling fowl or roast chicken carcass, some meat left on
To finish the soup
2 onions, finely chopped
1 Kg leeks, finely chopped
salt and freshly ground black pepper
To serve
125g prunes, cooked in stock, stones removed
2 tbsp chopped fresh parsley
Method
1. For the stock, place the bones or beef into a pan with the water and herbs and bring to the boil. Turn down the heat, cover and simmer for about one hour, skimming off any scum that forms on the surface from time to time.
2. Add the fowl or chicken carcass. Simmer gently until just tender - this will depend on the age of the bird - or until the meat on the carcass has softened.
3. Strain the stock through a sieve into a large bowl and leave to cool. Discard the veal bones or beef. Skim off any excess fat and reserve.
4. Cut the chicken meat into small pieces and set aside.
5. To finish the soup, melt the reserved fat in a large pan and cook the onions until softened. Add the leeks, cover and cook over a low heat for around five minutes, stirring occasionally.
6. Add the strained stock and chicken meat to the pan and bring to the boil, then turn down the heat and simmer gently to heat through. Season, to taste, with salt and freshly ground black pepper.
7. To serve, pour the cock-a-leekie into bowls and stir in the prunes and parsley. Alternatively, serve the prunes separately.
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