Well, at last! Today I managed to get to Church on Scoot for the first time. Still finding the road crossings difficult, particularly as the traffic is so heavy. Nonetheless, several drivers waved me across.
An excellent service as usual, with the choir and the minister in fine form. Easter means so much to the Christian church as it celebrates the birth of Christ.
Many others celebrate at this time of the year as it is the beginning of new life, the grass starting to green, the flowers starting to bloom, the leaves on the trees starting to show buds.
Although there was a bit of a nip in the air, the sun is shining and it really feels like Easter.
This afternoon I am making cock a leekie soup. I am making it with a fowl that requires 4 hours boiling. For the soup, basically you make a stock (usually veal from roasted bones : games of soldiers here) then use the stock to make the soup, so I have decided to make my own version which involves effectively pot roasting the bird and never mind making a separate stock.
I may change my mind later in the day.....
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1/7/1941-13/5/2009
Elaine
1/7/1941-13/5/2009
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4 comments:
"Our" original cock-a-leekie recipe says to boil the fowl in water with some salt for an hour, then add the leeks and cook for 2-3 hours more, with prunes (yes really, folks) added for the last half hour. Take the bird out, cut the meat off and return it to the pot. I haven't done it for ages but it is lovely. I don't think I'd bother making a separate stock.
I ussed onions as well, as I wanted something sauteed at the bottom of the pan so that the bird wouldn't stick. I added the leeks mostly at the beginning, with some about half an hour from the end.
And, of course, prunes.
I kept some of the meat for tonight's meal and cut the rest into the soup. I have frozen 3 tubs and have left out enough soup for four days or so.
I was delighted with how much meat I got from this old boiling fowl. (cost £2.50, and it is organic, too)
I haven't seen a boiling fowl for years, nor made cock-a-leekie, come to that. It wasn't until reading this that I realised. I used to buy them quite frequently. Now I feel hungry and need to do something about it, but it will have to be something that allows more instant gratification than making soup.
Cock-a-leekie soup is one of my all-time favorite recipes... and yes, the prunes! Aren't they a yummy contrast against the leeks and fowl? I just adore that soup, with a bit of Rabbie Burns read alongside and a nip of the single malt...
Ahhh.....bliss!
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