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KU Libraries Diversity Committee's Recipe of the Week Archive
1/20/2004
Good morning!
This week's recipe comes from Scotland! Here are some fun facts about Scotland!
Despite being the two oldest international football teams in the world, England
and Scotland have never played each other in the World Cup finals.
Scotland's longest single-word place name is Coignafeuinternich in Inverness-shire.
The shortest is I, the Gaelic name for Iona.
Neil Armstrong, the first man to walk on the moon, carried a piece of Armstrong
tartan with him on his historic voyage.
Scotland has 790 islands, of which only 130 are inhabited. At the other end
of the scale, roughly 65% of the Scottish land mass sits at over 400 feet
above sea level.
Traditionally porridge is served in one bowl, with cold milk in another. Each
spoonful of porridge is dipped into the milk before it is eaten - but on no
account should any sugar be added.
Scotland covers approximately half as much land mass as England, about 30,500 square miles. However, roughly 80% of Britain's coastline is in Scotland.
The Scottish population accounts for approximately over 9% of the population
of Britain, while London accounts for around 12%.
According to recent surveys most British people consider the Scottish accent
to be the most trustworthy, and Sean Connery's voice to be the most trustworthy
of all.
Happy Eating!
The Diversity Committee
P.S. Be sure to check below the recipe for a quick and very easy desert recipe!
Cock a Leekie Soup
Traditional Scots soup of chicken and leeks. One pound of
potatoes, peeled and cubed, could be substituted for the barley,
if desired. Prep Time: approx. 10 Minutes. Cook Time:
approx. 1 Hour 30 Minutes. Ready in: approx. 1 Hour 40
Minutes. Makes 12 servings.
Printed from Allrecipes, Submitted by Barbara Eastlake Davies
4 pounds boneless, skinless
chicken thighs, cut into bite-size pieces
10 cups water
1 onion, chopped
1/3 cup barley
1 (10.5 ounce) can condensed
chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black
Directions
1 In a large pot over high heat, combine the chicken,
water, onion and barley. Bring to a boil, reduce heat to low
and simmer for 1 hour. Remove chicken, discard the bones
and skin, chop meat into bite size pieces and return to
the pot.
2 Add the chicken broth, leeks, celery, thyme, parsley,
salt and ground black pepper. Simmer for 30 more minutes,
or until all vegetables are tender.
Nutrition Info
Servings Per Recipe: 12
Calories: 243 Total Fat: 6.5g Cholesterol: 126mg Sodium: 503mg Total Carbohydrates:
12.4g Dietary Fiber: 2.1g Protein: 32.4g
As a desert:
Shortbread is remarkably simple to make. Measure equal weights of plain, self-raising
flour and butter. and half the amount of caster sugar. Cream the butter and
sugar together, then add the sifted flours to produce a dough. Press into
a baking tray and cook on a low heat for an hour.
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