Celtic Recipes

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.

Cauliflower loaf with Thyme

Submitted by Dominique Corolleur on March 14, 2012 - 8:25am

Ingredients for four people:

  • 1 cauliflower
  • 4 tomatoes
  • 6 eggs
  • 250g of butter
  • 250g of flour
  • 1 tablespoon of sugar
  • 15g of baking powder
  • Olive oil, thyme, salt, pepper and crème fraiche.

Irish Stew

Submitted by Transceltic team on March 14, 2012 - 8:15am

Kindly supplied to us today by Ciaran from Dunmore, County Galway in Ireland

Ingredients for four people:

  • 1kg of Irish stewing lamb cut into about half to three-quarter inch pieces
  • 2 large chopped onions
  • 1kg of chopped floury potatoes
  • 2 large chopped carrots, chopped parsnip and a chopped leek, parsley, vegetable stock, salt and pepper.

Manx broth

Submitted by Transceltic team on March 14, 2012 - 8:13am

Kindly supplied to us by Rosemary from Rearyt Ny Howe, Kione Droghad, Isle of Man

Ingredients:

  • Piece of Shin Beef
  • Marrow Bone
  • Salt and Pepper
  • 2oz Pearl Barley
  • Diced onion, leak, carrot, turnip, parsnip and cabbage
  • Sprig of Tyhme
  • Parsley

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