Cock-a-leek

I have made cock-a-leek twice for events over a campfire. Once it was fantastic and once it turned out watery and really borring. But I think I have figured out why it worked the first time and why it was a fail the second. I do not have a picture because I am really bad at remembering to take pictures of my food at events.

The first time I cooked it we were called away for an ingame ritual right after we finished cooking the meat, so we had to take it off the fire and put out the fire. The pot was of course still hot so it has continued to simmer for the two hours were away. I am pretty sure that is why it turned out much better the second time. So I have added quite a bit of time to the cooking time.

The ingredients and the cooking method makes it appropriate for viking cooking as well as for larp events, but we have no sources saying that the viking ate this kind of thing. They might very well have but we simply do not know.

 

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Print Recipe
Cock-a-leek
My version of the traditional Scottish soup recipe. Mine is more of a stew than a soup - thickened with barley.
Prep Time 30 minutes
Cook Time 4 hours
Servings
Ingredients
Prep Time 30 minutes
Cook Time 4 hours
Servings
Ingredients
Instructions
  1. Slice and clean the leeks
  2. Add the chicken and leeks to the pot
  3. Cover with water
  4. Simmer the soup over the heat for hours. Until the meat can be pulled off the bones - this tend to take 1-3 hours depending on the bird you use. Take up the meat.
  5. Pull the meet off the bones and discard skin, bones and other unpleasent bits.
  6. Put in the barley and season well
  7. Let it simmer for another hour or so at low heat until the stew is quite thick from swollen barley grains.
  8. Season again and add in the meat and heat the tough. Serve hot to hungry larpers.
Recipe Notes

Source: Bålmad for moderne vikinger


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