The people of Scotland account for 8,3 % of the total UK population. Today, Scotland marks its national day – St Andrew’s Day. It’s a chance to really celebrate all that is great about our heritage and culture – our people, our food, and our skills, many of which have been passed on through generation after generation. There will be many events taking place around the world to mark St Andrew’s day, and all will be slightly different, but all will have great food, based on local seasonal ingredients.
For many, a traditional winter meal in Scotland -whether a party or with friends or family – will include a soup. Two tasty ones are the chicken based ‘Cock-a Leekie’ or a hearty meat based ‘Scotch broth’. Both are great, and the recipes are below. For me, Cock-a-Leekie is a bit more refined, whereas Scotch broth is a cheap and cheerful dish that can cook slowly over a long period of time, until the barley and meat gradually soften and develop real flavour. Both are a meal in itself – like a Chorba! Below are the recipes if you would like to try them and a bonus – dessert!
Cock-a-Leekie
1/1.5kg chicken thighs
2l water
1 onion, chopped
30gpearl barley
250ml chicken stock
5 leeks, sliced
1 sticks celery, sliced
1 sprig fresh thyme, leaves chopped
small handful chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Preparation: 20min › Cooking: 1hr30min
1. Combine the chicken, water, onion and pearl barley in a large pot.
2. Bring to boil, reduce heat to low and simmer for 1 hour.
3. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
4. Add the chicken stock, leeks, celery, thyme leaves, parsley, salt and pepper.
5. Simmer for 30 more minutes, or until all vegetables are tender.
Scotch Broth
1 teaspoon salt
1kg lamb (shoulder,
flank or neck)
1 large onion, chopped
1 large leek, chopped
75g split (dried) peas
100g pearl barley
3 carrots, peeled and diced
¼ small cabbage, shredded
1 medium turnip (rutabaga), peeled and diced
2 sticks celery
2 cloves garlic
1 tablespoon chopped parsley
salt and pepper
1.Soak the barley and peas for three hours or more (rinse before adding to the pot).
2.Trim the fat from the meat then place it and the barley in a pot of cold water and slowly bring to a simmer.
3. Cook for 45 minutes with the lid on, skimming off any fat.
4. Add the remaining vegetables and simmer until lamb is thoroughly cooked.
5. Remove the lamb from the pot and separate it from the bone. Pop it back in the pot with the rest of the broth and season to taste.
DESSERT – the best part of the meal for me !
Scotland is known as the ‘land of cakes’ and I could give you lots of different suggestions for this course. But the one that I think of typically as a ‘winter’ dessert is Baked Apples – I remember my mum cooking it when I was a little girl, and I now do it too for my family. It’s easy as it’s made of things you can find in your kitchen cupboard, and allows you to make use of the great locally grown apples you have here in Macedonia. I change the nuts and dried fruits depending on what I have in the cupboard, (and sometimes put a little honey in too, bought from the Greenmarket or on my work trips to places like Berovo or Ohrid!) and usually serve the dish with vanilla ice cream. The smell from the oven as it bakes is lovely!
Ingredients
Serves: 12
6 apples
100g Demerara (brown) sugar
3 tablespoons plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
100g sultanas
60g chopped walnuts
110ml milk
honey to taste
Preparation: 30min › Cooking: 1hr ›
1. Preheat oven to 180 C / Gas mark 4. Grease a 2 litre casserole dish with butter.
2. Peel, core and slice the apples and place in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves.
3. Stir mixture into apples and combine thoroughly.
4. Add sultanas and walnuts & Spoon into prepared dish.
5. Drizzle a little honey if wanted over the apple mixture
6. Pour milk over it evenly
7. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly.
Allow to cool slightly before serving.
Enjoy your Sunday and Happy St Andrews Day!
Christine Winterburn, Deputy Head of Mission
