Cock a Leekie Soup

Traditional Scottish Recipes
- Cock-a-Leekie Soup

This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns Suppers or St Andrew's Night Dinner (30 November) as well as an every-day soup in winter. Some people omit the prunes though!


--------------------------------------------------------------------------------

Ingredients:
1 boiling fowl, about 4lb, including legs and wings
1lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon

Method:
Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.

Serves 6/8 people.

Menu Ideas

Entree

Salad
Tomato Bruschetta
Nachos
Tasting Platter
Haggis Pizza

Cock a Leekie Soup

Moroccan Chicken Wrap
Beef and Bacon Burger
Salt and Pepper Tommy Ruffs
Black Peppered Tofu with Scallops
Cashew Nut Baklava
White Chocolate Bavarois
Creme Caramel

Project Outline

Introduction

Short Essay of approximately 300 words on restaurant concept.

Either a 50 seater lunch cafe with 3 or 4 staff open 5 days or 60 seater fine dining dinner restaurant with 4 to 5 staff open 5 evenings

Describe the profile of the restaurant. Discuss the reasons for the type of menu offered.

Seating Capacity
Service Style
Days and Times of Trading
Anticipated numbers of customers per individual service time and day

Customer Profile
Type of customer
Level of service expected
Customer food style expectations
Expectation of spending pattern for food
Anticipated turnover based on number of customers who will visit the restaurant on any given day and for a week

Produce a menu card suitable for presentation to the general manager and shareholders of your restaurant.
High quality required

Menu Card for Entree and Main Course
Menu Card for Desserts

Menu and Content

Winter Menu suitable for contemporary high quality restaurant somewhere in Australia

Minimum Menu Content

2 Cold Entrees
2 Hot Entrees
1 Soup
5 Main Courses
2 Cold Dessert
2 Hot Dessert

Culinary Balance and Nutritional Requirements

Include innovative vegetarian culturral dietetic aware dishes in different part of the menu

All menu items should be light and modern structure

Menus should be commercially viable ie realistic food cost

All menu items to be made from fresh food products where possible

Standard Recipe Cards (10 portions)

Prepare and cost 4 individual menu items on standard recipe cards

Prepare and cost four menu items including 1 entree 2 main course dishes and 1 dessert

Include food item specifications

All recipes based on kg lt or individual items

Include sauce as a seperate recipe card. Cost per litre

Include costings for all garnishes

Provide all required costing details based on food cost guidelines.

Cold Entrees 20%
Soups 18%
Hot Entrees 21%
Main Courses
Poultry 21%
Beef/Veal 23%
Fish 23%
Shellfish 25%
Game 24%
Vegetables and Salads 18%
Desserts Hot and Cold 18%

Yield Test

Conduct yield test on an uncooked product Use standard format

Culinary Balance Sheet

Assess all menu items on the balance sheet

Include explanation of seasonal influence on menu compilation and individual dish selection

Explain how and where nutritional and culinary balances are implemented on the menu.

Staff Allocation, Duty description and wages/salary costings

Provide detailed information on requirements for the kitchen
Create one week roster to assist with the detailed costing requirements for individual staff wages
Use award rates

Place staff according to abilities and related salary

Management staff on salary

Duty descriptions

Labour cost details for one week and one month for the kitchen

Short Conclusion

Express thoughts on financial success or lack of it in market place. Estimate profitability for menu. Ask colleaques for opinion? How could you fix it?

Bibliography

Appendix




Appendix of supporting materials required

Price lists and product information to back up your costing strategy.

Presentation of Project Content

Title Page

Contents Page

Introduction

Restaurant Profile

Customer Profile

Menu Card

Standard Recipe Cards

Yield Test

Culinary Balance Sheet

Staff Allocation and Costing

Conclusion

Bibliography

Appendices

Presentation in a ring file typel binder with plastic inserts