Tag Archives: Scottish cuisine

Karl’s Cock-a-Leekie Soup

Wife Jan has just had dental work and needs something soft and filling, a tasty soup would fit the bill. Cock-a-leekie soup is a traditional Scottish soup from the 16th Century when Scotland and France were aligned against England. Originally a French chicken and onion soup, the Scots used their local ingredients—leeks and barley to make a similar soup.

Karl’s Cock-a-Leekie Soup

Karl’s Cock-a-Leekie Soup

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Filed under Chicken, Main Dishes, Soups

Karl’s Scotch Lamb and Barley Stew (a Scotch Broth)

Jan, Big Eilene, and Little Eilene are off to Third Mesa to visit Hopi Eileen and to work on some quilts. While Jan is away, I tend to use up all of the lamb bones that have collected in my freezer to make a Scotch broth. This is a soup that I love, but that Jan cannot stand. Since I am feeding only myself, I decided to pare down the usual amount of liquid and make it more of a stew.

Karl’s Scotch Lamb and Barley Stew (a Scotch Broth)

Karl’s Scotch Lamb and Barley Stew
(a Scotch Broth)

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Filed under Lamb, Main Dishes, Soups, Stews

Karl’s Scotch Broth

Jan has her favorite soups, but Scotch broth is mine. Jan does not like it at all. This is something I make when she is off on a conference, like this week. Lamb, barley, and leeks, for anyone who is even a bit Scot it is paradise. (Hey, what can I say, I even like Haggis.)

Karl’s Scotch Broth

Karl’s Scotch Broth

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Filed under Lamb, Main Dishes, Stews

Karl’s Scottish Oatcakes

I had leftover lamb fat from making Scotch broth. I decided that oak cakes would be a good compliment to this stew. I use only a pinch of salt, because I am on a low salt diet. You may use as much as a quarter teaspoon. How much fat you may use is also a personal choice, you may use as little as one tablespoon. It is also not really necessary to brush them with fat, as I did, a Pam-ed baking sheet will work as well.

Karl’s Scottish Oatcakes

Karl’s Scottish Oatcakes

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Filed under bread, Breakfast, Side Dishes, Vegan