As
part of St Andrew’s Day, 30 November 2006, celebrations Historic Scotland
will once again open FREE of charge three buildings which have all played an
important part in our country’s history – Edinburgh castle, St Andrew’s
Castle and St Andrew’s Cathedral. This year sees the 10th
anniversary of the return to Scotland of the Stone of Destiny, and it can be
viewed with The Honours of Scotland in the Crown Room at Edinburgh Castle,
The Stone on which the King of Scots were crowned was stolen in 1296 by
Edward I of England and spent 700 years in English hands.
As always
the Fife town of St Andrews is well to the fore in celebrating our Patron
Saint’s day and the St Andrew’s Festival is now in its 11th year.
The 2006 festival starts on Thursday 23 November and runs to Saturday 9
December with all the usual favourites including The Golden Spurtle Award
for the best bowl of porridge in Fife. Visit
www.standrewsweek.co.uk for full details of the eleven days of colourful
events and activities celebrating the very best of Scotland’s rich culture
and cuisine.
This
week’s recipe celebrates the ‘free’ showing of the Stone of Destiny in Auld
Reekie with the combination of Scotland’s best known drink, Whisky, and her
favourite soup in ‘Auld Reekie’ Cock-a-Leekie Soup.
‘Auld Reekie’ Cock-a-Leekie Soup
Ingredients: 3lb boiling chicken (giblets
removed) ; 3 slices of streaky bacon; 1lb shin of beef ; 2 lb leeks; 1 large
onion; 5 fluid ounces Scotch whisky; 4 pints water; 1 level tablespoon dried
tarragon; salt and pepper; 8 pre-soaked prunes (optional but traditional!)
Method: Mix the whisky, tarragon and sugar
in the water. Chop up the bacon and place the chicken, bacon and beef in a
large bowl and pour over the whisky marinade. Leave to soak overnight. Place
the chicken etc in a large soup pot. Chop up the leeks (reserve one) and
onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover
and simmer for two hors, removing any scum as required. Remove the chicken
from the pot, remove skin and bones. Chop the meat into small pieces and
return to the pot. Cut up the shin of beef, if required. Add the prunes and
the last chopped leek and simmer for 10 to 15 minutes. It will serve up to
eight people.
