Celtic Recipes

Ballaglass Glen - Glion Valley Glass

Ballaglass Glen - Glion Valley Glass

Ballaglass Glen (Glion Valley Glass) in the Parish of Maughold is part of Cornaa Glen. It totals about 17 acres. It has a rock-bedded stream that flows through the wooded glen and the surrounding woods have an abundance of bluebells in springtime. It has easy access from the electric tram, which stops at its top entrance. By car, turn down to Maughold Village at the Hibernia, on the main Laxey to Ramsey road, then turn right down the road marked Cornaa. A large car park is provided at the bottom entrance to the glen.

Colby Glen - Glion Cholbee

Colby Glen - Glion Cholbee

Colby Glen (Glion Cholbee) situated just above Colby village. The Colby River runs through it. Access is by bus, car or steam railway. Parking is on the roadside. There is a public right of way through the top of glen to Cronkdooney and Ballakilpheric. The little pool in the glen is known locally as "Fairy Pool".

Silverdale Glen - Glion yn Awin Argid

Silverdale Glen - Glion yn Awin Argid

Silverdale Glen (Glion yn Awin Argid) near Ballasalla (Manx: Manx Balley Sallagh) and starts only 500 yds away from Rushen Abbey. It has a children's playground with swings, slide, water-driven roundabout, boating lake, picnic area, cafe, toilets and car park. Access is by car, bus or steam train and it is also popular with coach trips.

Laxey Glen - Glion Laksaa

Laxey Glen - Glion Laksaa

Approximately 10 miles from Ramsey is Laxey and in the centre of the village is Laxey Glen (Manx: Glion Laksaa). Partly man-made and partly natural has the Glen Roy River flowing through it's steeply wooded slopes.

Dhoon Glen - Glion y Dowin

Dhoon Glen - Glion y Dowin

Dhoon Glen (Glion y Dowin) is in the Parish of Maughold and to the north of Laxey. It is the deepest glen on the Island and one of the most beautiful. It is a steep glen with many steps and that needs to be remembered, particularly when it is time for you to return to the top. However, the views are wonderful and is worth the effort.

Lhergy Frissell & Claughbane - Lhiargee Frissell as Clagh Bane

Lhergy Frissell & Claughbane - Lhiargee Frissell as Clagh Bane

Either side of Elfin Glen are Lhergy Frissell and Claughbane (Lhiargee Frissell as Clagh Bane) and a footpath links all three glens together, making a combined area of 64 acres.

Elfin Glen - Glion Valley Cowle

Elfin Glen - Glion Valley Cowle

Elfin Glen (Glion Valley Cowle) in Ramsey starts at the foot of Lhergy Frissell. It climbs from the Hairpin Bend (on the T.T. motorcycle course as you exit the Town) and climbs very steeply up to the mountain road, to the West of the Albert Tower. It covers about 14 acres and has panoramic views of Ramsey and the whole of the Northern plain to the Point of Ayre, and beyond to Scotland. It is well worth the short climb.

Balbirnie Stone Circle

Balbirnie Stone Circle

Balbirnie Stone Circle, Balbirnie Estate, Glenrothes, Fife, Scotland is a site that dates from about 3000 BC and eight of the stones remain. The stones were relocated due to road works nearby. It is located north of Glenrothes along the A92 and off a minor road towards Kennoway. The original location put it closer to Balfarg Henge. Balfarg is one of a complex of related sites that were associated with ritual and burial from 4000 BC to 1500 BC. Balbirnie Stone Circle is part of this very significant complex of sites.

Raie au Choux

Submitted by Dominique Corolleur on October 28, 2012 - 6:59pm

Ingredients pour quatre personnes:

  • 200g de choux vert
  • 850g d'aile de raie
  • 50g de beurre
  • 12cl de vin blanc
  • persil (persil plat en feuilles de preference)
  • 4 echalotes
  • sel et poivre moulu, crème fraiche

 

Enlever la peau de l'aile de raie. Trancher le choux avant de le blancher dans l'eau bouillante pour 10 minutes. Beurrer la surface du plat de cuisson et parcemer la base d'echalotes ciselées et de persil haché. Placer au dessus le choux et ensuite la raie. Ajouter le vin blanc et 30 g de beurre.

Cuire le tout au four a 230 degrés pour 10 minutes. Extraire 2 cuillères de jus de cuisson et le melanger avec la quantité equivalente de crème fraiche. Napper la raie de sauce et ajouter le reste du beurre en morceaux, assaisoner. Finir la cuisson du plat approximativement pour 7 minutes et server chaud.

 

Soupe Bretonne de legumes

Submitted by Dominique Corolleur on October 28, 2012 - 6:58pm

Ingredients pour quatre a six personnes:

  • 300g d'haricots blancs secs
  • 2 carottes
  • 1 branche de celeri
  • 2 poireaux
  • 2 ognions
  • 1 bouquet de persil plat
  • sel et poivre moulu
  • 200g de bacon
  • 200 g Andouille de Guemenée
  • bouquet garni

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