Celtic Recipes

Salmon and Queenies

Alastair Kneale's picture
Submitted by Alastair Kneale on December 1, 2013 - 10:44am

Laxey Wheel

This recipe is very appropriate for the Manx seaside village of Laxey (Manx: Laksaa) combining as it does Salmon and Queenies. The name Laksaa is derived from Old Norse Laxa meaning Salmon River. ‘Queenie’ is the name given by Manx people to the Queen Scallop (Manx: Roagan).

Ingredients for two:

  • 6 rashes of Manx cured bacon with rind removed.
  • 2 salmon fillets
  • 8 oz Manx Queenies
  • 1 Manx Onion
  • 2 glasses of dry white wine
  • A portion of chopped garlic
  • A dash of fresh lemon
  • 5 fluid ounces of double cream
  • 2 tablespoons of butter
  • 2 tablespoons of grated Manx cheddar cheese
  • Salt and pepper

Place the salmon into separate loose foil parcels having put a splash of lemon and wine (using half of one glass), then one tablespoon spoon of butter and the garlic on each. With the oven at a temperature of 180 degrees C place the salmon to bake for ten minutes. Using a large frying pan very lightly fry the chopped onions and bacon. Then with the heat increased add the queenies stirring the mixture together for a minute. Put in the remainder of the wine simmering to reduce just a little. Take from the heat and add and stir in the cream so thickening the sauce. Add seasoning as desired.

Manx Beef and Beer Casserole

Alastair Kneale's picture
Submitted by Alastair Kneale on December 1, 2013 - 10:42am

Peel Castle

Ingredients for four:

  • 4 slices of Manx bacon cut into small pieces
  • 2lbs of Manx stewing steak cut into cubes
  • 2 Manx onions sliced
  • 3 Manx carrots peeled and chopped
  • 10 oz of whole Manx chestnut mushrooms
  • 1 table spoon of Manx plain flour
  • 1 heaped teaspoon of Dijon mustard
  • 1 level teaspoon of granulated brown sugar
  • Mixed finely chopped mixed fresh parsley and thyme
  • Salt and black pepper
  • 1-2 pints of vegetable stock
  • 1 large bottle of Manx beer
  • Olive oil
  • Topped with Manx crusty bread, mustard and grated Manx mature cheddar cheese.

Oven is pre heated to 150 degrees Celsius. Lightly fry the onions and bacon until just starting to turn brown then remove from the pan. Using the same pan add oil and increasing the heat fry the chopped steak until evenly browned.

The Cornish Pasty

Submitted by Myghal Map Serpren on September 4, 2013 - 5:35am

Cornish pasty

The Cornish Pasty has been the staple dish of Kernow since the beginning of time.

The usual filling is steak (normally skirt), potato, turnip and onion. Herbs from the hedgerow were often used in times gone by and parsley is sometimes used today.

There is an old saying that the Devil never crossed the Tamar due to the common habit of Cornish women putting most things into a pasty and he was not brave enough to risk such a fate!

Traditional Irish Boxty

Submitted by Niall McCarsten on June 29, 2013 - 10:00pm

The Boxty is Irish, Celtic and easy to make.

This is the recipe used by Niall's grandmother, which she assures him has been passed down for many generations of his family:

  • 1.5 cups grated potatoes
  • 1 cup flour
  • 1 cup leftover mash
  • wee bit of milk
  • olive oil to your desired consistency – about a ¼ cup
  • 1 or 2 eggs

Mash it up to a griddle cake, cook it to a golden brown.

Armorican style Monkfish

Submitted by Dominique Corolleur on May 15, 2013 - 11:11pm

The name Armorican comes from Ar morig which signifies “the small sea” in Breton language. This recipe is suited for a firm fish and for special occasion other crustaceans such as lobster and crayfish. This is the real essence of the sea and Brittany’s maritime heritage!

Kouign Amann

Submitted by Dominique Corolleur on April 16, 2013 - 6:07pm

Kouign Amann

Kouign Amann is a speciality of the town Douarnenez in Finistere and is thought to have been first made around 1860. In Breton language, Kouign means "cake" and Amann means "butter". Don’t think of diet when making this cake. The combination of caramelised sugar with the unique butter taste is simply irresistible!

  • make a loose bread dough using your hands mixing 450g flour, 1 pinch of salt, 20g baking yeast and moisten with ½ glass water in a glass bowl (or in a food processor)
  • let to rest for ½ hour for the yeast to activate
  • add 200g caster sugar and 300g of soft butter then form a pastry dough

Rumbledethumps

Submitted by Transceltic team on January 27, 2013 - 6:39pm

This recipe, attributed to the Scottish Borders, is based on the standard Celtic culinary theme of Potatoes and Cabbage. Olive or Rapeseed Oil can be substituted for Butter, although the taste may suffer. Variations of this well known recipe include adding onions and bacon or ham. It is simple and extra butter and seasoning's can be added when the ingredients are combined so as to meet individual taste. Some variations call for Nutmeg in addition to the standard Salt/Pepper seasoning. It would be an unusual cook whose kitchen cannot do this recipe justice.

  • 50% Mashed Boiled Potatoes
  • 25% Mashed Boiled Turnips
  • 25% Chopped Cabbage/Kale Sautéed in Butter
  • Grated Cheese Topping

Colcannon - Cál Ceannann

Submitted by Niall McCarsten on November 15, 2012 - 8:48pm

Colcannon (Cál Ceannann) is a traditional Irish dish. It means white cabbage although its main ingredient is potato. This authentic Calcannon recipe has been passed down through generations of Niall McCarsten's family.

Ingredients:

  • 4 medium Potatoes, peeled and boiled
  • 3 Tablespoons Butter
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1/4 cup Milk
  • 2 Tablespoons Sour Cream
  • 8 ounces Kale, steamed and chopped
  • 2 Tablespoons Onion, grated

Cranachan

Submitted by Transceltic team on October 28, 2012 - 6:08pm

Ingredients:

  •     60g of medium oatmeal
  •     135g of raspberries
  •     4-5 tablespoons of malt whisky
  •     3-4 tablespoons of honey
  •     600mls of double cream

Spread the oatmeal on a baking tray and carefully bake in a low heat over until golden. Liquidise about half the raspberries. Whip the double cream and add in the whisky and honey and mix. Add in 50g of the toasted oatmeal and the liquidised raspberries. Place the mixture into individual serving dishes and add the remainder of the raspberries and oatmeal onto each. Serve with wafers.

All washed down with, of course, the Scottish traditional drink of whisky! The night ends with the singing of 'Auld Lang Syne'.

Haggis with neeps and tatties

Submitted by Transceltic team on October 28, 2012 - 6:07pm

The origins of haggis date back thousands of years. The edible offals are chopped and mixed with cereals and herbs and cooked in the stomach. The Scandinavians have similar dishes names 'hoggva' in Iceland and 'hugga' in Sweden and points to the link between Scottish and Scandinavian culture which was particularly strong in the ninth to the fifteenth centuries.

The making of haggis is best left to the experts. A good quality haggis should be bought and there are many good quality products made with lamb, beef, onion, oatmeal, pepper and spices. There is also a range of good quality vegetarian haggis available.

Ingredients:

  •     1.5kg (3.5lb) haggis
  •     600g (1.4lb) of peeled and chopped turnips
  •     600g (1.4lb) or peeled and chopped potatoes
  •     About 5 teaspoon full of butter and the same amount of milk
  •     Ground pepper and salt
  •     Nutmeg can be added

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