Log-in
Foodsmiths - The Good Food Store 
Search

Recipe: Cock-a-Leekie Casserole

Foodsmiths Recipe by Marilyn

"Picture a cold, rainy night in Edinburgh with Edinburgh Castle as the back drop. At the foot of the castle is a wonderful distillery with a huge stone fireplace on the upper floor, crackling and smokey. In the room are tables set where one can sample the whiskey and taste the best food that has been handpicked and prepared that evening!" So says Marilyn, who had the opportunity to visit Edinburgh, Scotland, and enjoyed a feast of Cock-a-Leekie casserole. "It's a perfect substitute for Haggis!"

You will need...

1 large or 2 small leeks cut into thin strips
Sprigs from 1 medium head Cauliflower
8 ounces green beans cut into bites (you could substitute any favourite veg here like broccoli or asparagus cut into bites)
1 cup grated mature cheddar (Maple Dale 1 Year works beautifully)
6 Large Reinink Organic Eggs
300ml Limestone Organic Cream
¼ tsp freshly grated nutmeg
½ tsp black pepper
1 tsp salt


Put it together...

Pre-heat oven to 350 degrees and butter a 6 cup casserole dish. Cut the leek at the point where the white is turning to a pale green, toss the dark green ends. Cut the rest of the leek in half length wise. Flat side down cut the leek into thin pieces. Drop all of leek pieces into a bowl of cold water, swirl the leek pieces around to remove all of the dirt. Drain that water off and add fresh cold water, let the leeks sit while you get the rest of your ingredients prepared (any remaining dirt will sink and leave the leek pieces to float)
Into a pot of boiling water drop the green bean pieces and the cauliflower. Boil for app. 8 minutes then with a slotted spoon remove the floating leeks from the water bowl and drop into the pot of vegetables. Continue cooking for another 5 minutes. Drain water off, return the vegetables into the hot pot so they can dry a wee bit.
In a bowl whisk together the eggs, cream, nutmeg, salt and pepper.
Turn the vegetables into a buttered casserole dish and toss with ¾ cup of the grated cheese.
Pour the egg cream mixture over the vegetables and cheese. Sprinkle the remaining cheese over the top of the casserole. Put on centre rack in the oven, bake for 1 hour at 350 degrees or until the casserole is golden brown and a knife comes out clean when inserted into the centre of the casserole, remove from oven. Let sit for 10 minutes to cool and firm.
Serve with a side salad and a nice piece of crusty bread or a slice of Thornbury Chia bread.

Scroll to top