British Isles | Ruth’s Food

Cock-a-Leekie Soup

Ingredients:

1/4 cup margarine

3 chicken breasts

4-5 large leeks

8 cups chicken stock

Bouquet Garni- 1 Bay leaf, 1 tsp. Basil and 1 tsp. Rosemary (Rosemary needs to be ground in a pesel)

8 prunes, chopped

Directions:

Melt the butter; fry the chicken until browned on all sides. Cut the leeks into 4 lengthways, rinse out the dirt, then chopped into 1 inch pieces. Take chicken out of pan and put leeks in and fry for 5 minutes until soft.

Add the chicken, chicken stock and bouquet garni. Bring to boil, simmer for 30 minutes. Add prunes and simmer another 15 minutes.

It's now ready to eat.

Tags:

British Isles

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Welsh Rarebit

Ingredients:

2 oz. butter

8 oz. cheddar cheese

salt

pepper

1 tsp mustard

2 tbsp. beer

4 toasted slices of white bread

Directions:

Melt the butter in a heavy sauce pan. stir in cheese, salt, pepper and mustard. Stir over a gentle heat until cheese melts. The beer should be stirred in last. Spread over the toast slices and then brown in the oven on broil setting until cheese browns.

Variation: Buck Rarebit

Buck Rarebit is Welsh Rarebit with a poached egg served on top of each slice.

~This is a wonderful side dish. I tried it without the beer and it was not nearly as good. The beer does something special to the cheese.

Tags:

British Isles

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