Czech Lentils Cocka Food

CZECH LENTILS (COCKA)

Steps:

• Saute onion, garlic and celery in hot oil in a 4- to 6-quart pot until the onion begins to turn golden.
• Add lentils and stir to coat well; saute another minute or two.
• Add water, ham, bay leaf and pepper; rub marjoram between palms of hand and add; cover and simmer for 25 to 35 minutes, until lentils are firm but tender. (If water evaporates before lentils are cooked, add a little more.)
• Drain any excess water; remove bay leaf. Stir in vinegar and salt.

COCK A LEEKIE SOUP

Steps:

• 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.
• Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

COCK-A-LEEKIE SOUP

Steps:

• Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
• Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
• Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
• Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.