Traditional British Food, Part 10: Provisions

I can't believe this is already my tenth Traditional British Food post! I'm quite proud of myself. Well, Paul and I spent a really busy weekend in Oklahoma City* and, while we were there, I picked up everything in the photo above at Canterbury UK Imports. Everything but the toast rack (no more soggy toast!) has a Royal Warrant, as does my tea (Twinings) and my gin (Tanqueray). I just love seeing the royal coat of arms on my food...

In knitting news, I've finished another piece of my sweater. This is the bottom portion of the front of the sweater:

I made cock-a-leekie (chicken and leek) soup for lunch last week. There are so many different recipes I'll have to try. This one is adapted from Jane Grigson's British Cookery. I'll bet you didn't think I'd find another recipe for chicken and prunes so quickly! Mwah ha ha!

Quick Cock-a-Leekie

Serves 10

5 cups beef stock
5 cups homemade chicken stock
2-3 pounds leeks (about 3 large), white and green parts only, thinly sliced and soaked
5 cups cooked, shredded chicken
salt and pepper
20 pitted prunes, julienned

In a large pot, bring the beef and chicken stocks and leeks almost to a boil then back the heat off to a simmer, add the chicken and salt and pepper (to taste) and simmer, covered, for 30 minutes.

Divide into bowls and top with the prunes.

This soup can easily be stored in refrigerator or freezer. Leave out the prunes and then add them just before serving.

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In other (non-British) cooking, Paul wanted to make some Knackwurst, so he boiled them up and I made French potato salad (Pommes de terre à l'huile from Mastering the Art of French Cooking).


*If you're in Oklahoma City, you should check out the "Another Hot Oklahoma Night" exhibit at the Oklahoma Museum of History. My friend Kristyn worked her butt off putting it together and gave me a guided tour Saturday (thanks Kristyn!). The exhibit is all about Rock and Roll in Oklahoma (lots of stuff I didn't know). The website is here.