Celtic Recipes

Pain de Choux - fleur au Thym

Submitted by Dominique Corolleur on October 28, 2012 - 6:55pm

Ingredients pour quatre personnes:

  • 1 choux-fleur
  • 4 tomates
  • 6 oeufs
  • 250g de beurre
  • 250g de farine
  • 1 cuillère de table de sucre
  • 15g de levure
  • huile d'olive, thym, sel, poivre et crème fraiche

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

Cock-a-Leekie Soup

Submitted by Transceltic team on October 28, 2012 - 6:06pm

Ingredients:

  •     1 chicken about 3lb
  •     10 chopped leeks
  •     1 large chopped onion
  •     4 finely chopped carrots
  •     Pearl Barley
  •     Ground pepper and salt
  •     Vegetable stock

Skate and Cabbage

Submitted by Dominique Corolleur on October 28, 2012 - 6:03pm

Ingredients for four people:

  • 200g of green cabbage
  • 850g of skate wing
  • 50g of butter
  • 12cl white wine
  • Parsley (preferably flat leaf)
  • 4 shallots
  • Salt, ground pepper, crème fraiche

Breton Vegetable Soup

Submitted by Dominique Corolleur on October 28, 2012 - 6:02pm

Ingredients for four to six people:

  • 300g dried white beans
  • 2 carrots
  • 1 stick of celery
  • 2 leeks
  • 2 onions
  • 1 bunch of flat leaf parsley
  • Salt and ground pepper
  • 200g of bacon
  • 200g of Guemine chitterling sausage
  • Bouquet garni

Recipes for a Burns Night supper

Submitted by Transceltic team on October 28, 2012 - 5:55pm

Kindly supplied to us by Eileen from Ballantrae, South Ayrshire, Scotland

Introduction to Robert Burns and Burns Night supper

Robert Burns was born in Alloway, Scotland, on January 25 and died in Dumfries, Scotland, on July 21, 1796. He was a bard and wrote many poems, lyrics and other pieces. Some addressed political and civil issues. He is probably best known for "Auld Lang Syne", sung at New Year's Eve not only in Scotland but all around the world. He is also known as: "Rabbie Burns"; the "Bard of Ayrshire"; "Scotland's favourite son"; and in Scotland "The Bard".

The first Burns' supper was on July 21, the anniversary of his death, in Ayrshire, Scotland, in the late 1700s. The date was later changed to January 25, which marks his birthday. Burns' suppers are now held on or close to his birthday by people and organizations with Scottish origins worldwide.

Ankou - le festival celtique d’ Halloween

Submitted by Dominique Corolleur on October 20, 2012 - 1:03pm

Ankou

Les célèbrations nocturnes de Kala Goany (le festival celtique d’ Halloween) fûrent rejouissantes. Morgyn qui habitait aux environs de Belle Isle en Terre en Bretagne voulait prendre l’air et prit l’occasion de rentrer à sa demeure à pied en cette nuit frisquette d’automne. Le vin avait coulé a flot toute la soirèe et tout le monde etait dans l’esprit des festivités, tous revetus de costumes les plus criards et macabres en l’honneur d’Halloween.

Ghost Tram - Manx Hop-tu-Naa (Halloween) Story

Alastair Kneale's picture
Submitted by Alastair Kneale on October 14, 2012 - 7:09pm

 

Manx scenery

In the dead of night on Halloween, people living close to the route of the Manx Electric Railway could hear the screech and grind of the tram as it made its way alongside the lower levels of the coastal hills. Those with sense and experience turned in their beds and pulled the covers tightly over themselves. No scheduled tram ever ran so late at this time of year. The sound was unmistakable; metal on metal, the crackling of electricity, straining breaks and the rhythmic pounding of wheel on track. Heard at an incalculable distance but able to pierce through the strong late autumn winds. Mingling with the creaking and straining of branches shedding leaves as the dark steadfast trees prepared for the coming winter. In the background the waves of the Irish Sea crashed against the rocks below. The natural noise of a normal Manx Autumn, with rolling mists and fast moving low clouds sweeping over cliffs, through valleys and into deep cut glens. Accompanied now by something entirely unnatural. At every stop on the tram's route came the shrill squeal of it's hooter. Echoing around the mist bound countryside alternatively sounding like the cry of an abandoned soul and a threatening screech. A bone chilling noise which seemed to convey a clear message 'board this tram if you dare'.

Irish American Halloween in South Jersey

Submitted by Niall McCarsten on October 14, 2012 - 7:06pm

One of the defining moments in my recalling the joys of childhood is Halloween. As I write this I am transported back into time as I recollect the excitement of the evening.

We rushed home from school on that magical day at the end of October to prepare our costumes and position ourselves, giddy with anticipation, at the front door awaiting sundown and then we were off on a night of mystery and enchantment.  As darkness fell we began our journey through the dimly lit streets. 

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