Neeps and Tatties

  • 1 lb Potatoes peeled and diced
  • 1 lb Turnip/rutabaga peeled and diced
  • 1 tbsp butter
  • Salt and pepper

Method

1. Put potatoes and turnip in a pot with enough cold water that they are completely submerged. Season water with a pinch of salt and bring to boil and then reduce to a simmer.

2. Cook until they are soft enough to mash (approximately 20 minutes) Remove from water, season with salt and pepper and add butter.

3. Mash to desired consistency and serve hot.

 

Cock-a-Leekie Soup

  • 1 Bunch Leeks, washed, outer layers removed and diced.
  • 1 Large onion, diced
  • 1 Tbsp fresh thyme, chopped
  • 1 L quality chicken stock
  • 1 cup pre cooked chicken breast or leg, roughly chopped
  • Salt and Pepper to taste
  • cooking oil or fat

 

Method

1. Heat a pot on the stove to medium heat with desired cooking oil or fat.

2. Sauté leeks and onions and cook for approximately 2 minutes stirring often.

3. Add the fresh thyme, salt and pepper and let cook for another minute while stirring.

4. Pour in Chicken stock and bring the liquid to a boil. Once a boil is reached, reduce heat to a low simmer and cook soup, covered for approximately 1 hour, or until the leeks are tender.

5. Add the cooked chicken to the soup, increase the heat and cook for another 4 or 5 minutes to warm up the chicken. The soup is sometimes garnished with prunes to add greater nutritional value.

Haggis Recipe

Sorry, that is our secret. But you can get our amazing haggis at the Healthy Butcher or on www.realfoodtoronto.com