Recipes

The Celtic lands are full of wonderful food and drink. From the world famous whiskey/whisky to salmon, herrings, kippers, venison, aberdeen angus beef, pork, goose, raspberries, bilberries desserts, biscuits and cakes.

The recipes below represent a small fraction of the tastes and produce on offer. Food can be one of the great joys of life; joys that are pleasing to the eye of the Great god. We hope you enjoy the Celtic tastes below.

Irish whiskey Syllabub

BONNAICH, BONNAGAN - BANNOCKS

Bannocks were the staple form of bread in Ireland, Scotland and Isle of Man. The first recorded mention was in the eighth century but it is likely they were being made and eaten long before that. The basic recipe uses rough oats, though modern rolled oats are now preferred. The Carmina Gadelica records that a different bannock was made for each of the Great or Fire festivals (Samhuinn, Imbolc, Bealltuinn and Lughnasadh) as well as for St. Michael's Day or the autumn Equinox. and the Assumption in mid-August.

After the Battle of Tailte, the Tuatha De Danann agree to leave the surface of Ireland to the Sons of mil (us) in return for a portion of the harvest and the milk of the cows of Ireland. Bread and milk is the offering of first order to the Gods.

Each recipe was slightly different depending on the resources available. As a result the bannocks reflect the changing year. It is likely part or all of the bannock was given as an offering to the Gods during the pagan period. Generally bannocks are made from flour, milk, buttermillk or beef broth with a little salt. in the earliest tradition they were cooked on a flat stone placed in the hearth. Today we use griddles or frying pans. Making and cooking the bannock was usually the responsibility of the women of the household, especially at Imbolc.

the word for a small or 'palm' bannock is 'bonnag', pronounced 'baw-nok', which is close to the word 'banag' meaning 'a gift'. It was also used as the word for the Christian Eucharist.

BONNACH DONN - DONN'S BANNOCK or
BONNACH SAMHNAG - SAMHUINN BANNOCK

a' bhonach Donn or Donn's Bannock or the Brown or Dark Bannock was made for Samhuinn. Originally, the Samhuinn bannock was the plainest of all the festival bannocks made, with just oatmeal, milk and salt.

In later tradition some soot from the fire would be added, giving the bread a dark complexion. Even later currants started to be added.

One would be made to be left outside the door on Oidhche Shamhna, Hallowe'en, for the Blessed Dead on their return. Another was sometimes made to be used in marriage divination. The girl of the house would place a ring in the dough. Whoever got the piece with the ring in would be the next to be married. Noone making the bread was allowed to speak whilst doing so.

Another tradition was to take a piece of the bannock and place it under the pillow so you would dream of your future husband.

Unlike other bannocks, the Samhuinn version was baked on a fire of straw, preferably from the crib of a new-born babe.

THE RECIPE

INGREDIENTS:

Oatmeal (Ground Oats) 200 g
Soot or ash (optional) handful
Baking Powder 2 tsp
Water or beef broth 150 ml
Pinch of salt

METHOD:

In a bowl mix together the oatmeal, baking powder and salt.
Slowly add the water or beef broth a little at a time until you have a sticky dough.
Flour a board or your work surface.
Shape the dough into a circle and roll out the dough until its about 2cm/ 1 inch in thickness.
Heat a little oil or butter in a frying pan on a low heat big enough for the dough.
Cook gently for between ten and fifteen minutes each side.
Cool on a bread board.

If you cant get oatmeal, grind the quantity of rolled oats needed in a blender, processor or herb cutter.

BONNACH BRIDEIN - BRIGHID'S BANNOCK

This bannock was made for the festival of Imbolc. Similar to the Bonnach Donn, it uses buttermilk instead of water or beef broth. If you cant get buttermilk you can make your own by adding lemon juice to milk and leaving it to stand in a warm room for between thirty minutes and an hour. Imbolg may mean 'in the belly' or 'in the womb', referring to the fact that this festival marks lambing season. However the 'im' part may be the Gaelic for butter or colostrum, the first milk produced by lactating mammals, which contains higher level of vitamins and antibodies which protects the new-born.

Tradition says it was flavoured with rosemary. Rosemary is a Mediterranean aromatic evergreen herb. Its probable the herb was introduced by the Romans but as the Celts of the British Isles were trading with both the Greeks and the Phoenicians, it may have been introduced or traded far earlier.

The bannock was incised with a cross. Although this may seem a Christian symbol, the cross has long been used in paganism throughout the world. The four arms represent each of the Cardinal Points East, south, West and North. As Brighid is a deity of the hearth, dawn, the east and one of her epithets is "Sun by day, fire by night". A cross is an appropriate symbol.

Again the making of the bonnach fell to the women of the household. one tradition was that the youngest daughter would go out to collect rushes to make a Cros Bhrighid, Brighid's cross. After returning home she would say a prayer on the doorstep and the mother or bean-taighe, house-keeper, would slap the lintel with the bannock and say "God keep hunger away from this house for the coming year. The door would then be bolted and the family would eat the Bonnach Bridein with drinks of milk. Another custom was that a bannock would be left near the hearth or outside on the window sil.

THE RECIPE (makes 1 round)

INGREDIENTS:

Oatmeal (Ground Oats) 180 g
Plain Flour 133 g
baking soda 1 tsp
Salt 1 pinch (to taste)
Fresh Rosemary (chopped) 1 tablespoons
or Dried Rosemary 1 tsp
Buttermilk 190 ml

METHOD:

If making buttermilk, make it first.
Mix the dry ingredients together in a bowl.
Slowly add the buttermilk until you get a sticky dough. You may not need to use all of it.
Flour your board or work surface
Shape the dough into a round and roll it out till its about 1cm or 1/2 inch thick.
Draw a cross on one side.
Heat some oil or butter in a frying pan or griddle on medium heat.
Cook the round for ten to fifteen minutes on each side until golden brown.

BONNACH BEALLTAG - BEALLTUINN BANNOCK

The bannocks of Bealltuinn were different again. Bealltuinn was the timer of the transhumance, when the flocks would be moved to summer pasture away from the safety of the farmstead. Some of the bannocks would be 'palm bannocks' or bonnag. so called because they could fit in the palm of the hand. Others were the traditional round but had eight balls on top. Unlike at Samhuinn and Imbolc, the bannocks were cooked in the open. A fire of the Sacred Woods cut into the sod would be used to cook them. The smoke of the Sacred woods would imbue the banocks with protective and blessing properties.

After the feast, the herdsman would tear off one of the balls in turn and throw them into the Bealltuinn fire saying

"Heres to thee wolf, spare my sheep;

Here to thee fox, spare my lambs;

Here to thee eagle, spare my goats;

Here to thee raven, spare my kids;

Here to thee marten, spare my fowls;

Here to thee harrier spare my chickens"

Carmina Gadelica, Carmichael, A., Floris books,

The first and last balls being thrown silently.

THE RECIPE (1 large round)

INGREDIENTS:

Oatmeal (Ground Oats) 180 g
Plain Flour 133 g
baking soda 1 tsp
Salt 1 pinch (to taste)
Buttermilk 190 ml

METHOD:

If making buttermilk, make it first.
Mix the dry ingredients together in a bowl.
Slowly add the buttermilk until you get a sticky dough. You may not need to use all of it.
Flour your board or work surface
Keep some of the dough back to make eight balls.
Make the balls and flatten one side.
heat some oil or butter in a pan or griddle on medium heat and cook the balls for ten minutes turning every so often.
Shape the rest of the dough into a round and roll it out till its about 1cm or 1/2 inch thick.
Heat some oil or butter in a frying pan or griddle on medium heat.
Cook the round for ten to on each side until golden brown.
Dip the balls in a little beaten egg and stick onto one side of the bannock.

FOR PALM BANNOCKS (8 small rounds)

INGREDIENTS:

Oatmeal (Ground Oats) 500 g
Baking Powder 2 tblsp
Salt a pinch (to taste)
Lard or Butter 113 g
Milk or Buttermilk 360 ml

METHOD:

In a large bowl mix together the dry ingredients.
Cut the fat into small cubes and add to the mixture.
Add the milk or buttermilk just enough to briung it together into a sticky dough.
Knead lightly until smooth
Melt some oil or butter in a frying pan or griddle on low heat.
Divide the dough into eight equal portions and roll out the each portion until it is 2cm/ 1 inch thick.
Cook a few at each time. Cook until the underside is golden brown and then flip to cook the other side.

BONNACH LUNASTAIN - LUGHNASADH BANNOCK

The bannock for Lughnasadh celebrated the grain harvest. Barley was usually harvested in the last part of July and wheat in the August. As such the Bonnach Lunastain had equal parts of oats, barley and wheat.

One custom in Scotland was that bits of the bannock was torn off and placed in the corners of barns, hay-lofts and granaries and anywhere grain was stored to protect the grain and bring good luck.

THE RECIPE

INGREDIENTS:

Oatmeal (Ground Oats) 90 g
Barley Flour 90 g
Plain Flour 133 g
baking soda 1 tsp
Salt 1 pinch (to taste)
Buttermilk 190 ml

METHOD:

In a large bowl mix together the dry ingredients.
Slowly add the buttermilk until you get a sticky dough.
Roll out the dough into a circle approximately 1 cm / 1/2 inch thick.
Heat some oil or butter in a frying pan or griddle over low to medium heat.
Cook the round on one side until golden brown and then flip over.
Cook the other side untio it is golden brown as well.

AN STRUAN MICHEIL - AUTUMN EQUINOX CAKE

Of all the bannocks made during the year, the Struan was by far the most complex. St. Michael's Day is September 29th, close to the autumn Equinox on 21st or 22nd. In the Carmina Gadelica, Alexander Carmichael describes St. Michael as "The Neptune of the Gaels", which would suggest he was seen as a euhemerised form of Manannan.

The end of September marked the end of the grain harvests and the root crop harvest. Berries could not be eaten after this day as "the devil spat on them". The wetter and cooler conditions caused them to develop fungi which could be deadly if eaten. Caraway seeds were often included as they were of the same family of plants as the carrot, which featured prominently in the celebrations.

The men of the family would bring a suitable 'lesc struan' struan flagstone from the moors before cooking began. The struan was cooked on a sheepskin on top of the lesc.

This time it was the eldest daughter who was charged with cooking, supervised by her mother and egged on by her younger sisters. During the cooking she would repeat a 'rann' or short verse, asking for the progeny of family and prosperity.

As well as a 'family' struan, smaller versions would be made for each family member, including those away at the time, and their names were spoken as the little struans were prepared. The large struan was always round, but the individual ones varied having anywhere from three to nine sides. Various ingredients such as caraway seeds, bilberries, heatherberries and wild honey was added.

As it was cooked a caudle or coating weas applied using either a goose feather or cockerill's feather. The caudle was applied between three and nine times.

The preparation and cooking of the struans were surrounded by a number of 'taboos'. The girl making it could not engage in conversation except to say the 'rann'. if a struan broke before being cooked it was ill omen for the girl making it. If it broke after being cooked it was a bad omen for the household. if the flag and struan broke it was considered extremely unlucky for the entire family and their farmstead. Any meal left over could not be used. instead it was collected and dusted over the animals the following day. The struan had to be cut on a board "as white as snow" with a sharpened knife. Before being cut, the father of the household would make the sign over the cross over the family struan with the knife.

The struan would be eaten on the morning of St. Michael's Day with cooked lamb. The Autumn Equinox marked the period of sheep being 'tupped' or mated in order for lambs to be born at Imbolc, five months later. B efore eating the family would take a piece of struan in the left hand and some lamb in the right hand and they sing the 'Iolach Micheil' or triumphant song of Michael.

After eating the rest of the struan and lamb would be placed in baskets and then given out to the poor of the neighbourhoods.

THE RECIPE (1 Large Struan)

From Truehighlands.com

INGREDIENTS:

Flour (oat, barley, rye, spelt, wheat) 454 g
Bicarbonate of Soda 1 tsp
Caraway seeds 1 tblsp
flavourings (as desired) currants, sultanas, raisins, candied peel
milk (sheep's if you can get it) add enough to make the dough

for the coating:

treacle 3 tblsp
milk 1 tblsp
sugar 1 tblsp
flour enough to bind

METHOD:

Heat the oven to 150 C (130 if fan oven)
Grease or line a baking sheet.
Sift the flour and baking powder and make a well.
Gradually add the milk until you have a workable dough.
"saying progeny and prosperity of family
Mystery of Manannan, Protection of Ancient Dripping Hazel"
Add in the carraway seeds and any other flavourings.
If making a 'family' struan shape into a round.
Bake in the oven for between ten and thirty minutes until the struan starts turning golden.
Remove from the oven and apply the coating. Repeat two further times a few minutes apart.
Return to the oven until the coating is cooked.

SEASONAL RECIPES

The following are a selection of traditional recipes from the Celtic lands and peoples. Most of the recipes come from the Early Mediaeval period onwards. Food can be one of our greatest joys and the world is full of joys pleasing to the eye of god.

TOFFEE APPLES (SAMHUINN)

Apples are a traditional Hallowe’en favourite – add a toffee coating to entice your little and not so little monsters.

Ingredients:

For the toffee coating:

225g demerara sugar
25g Butter
2 tbsp golden syrup
110ml water
0.5 tsp vinegar

For the apples:

6 dessert apples
6 wooden skewers, for holding the apples – lollypop sticks will do

Method:

Dissolve the sugar in the water a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.
While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a day or two, wrap the apples in cellophane.

SOUL CAKES (SAMHUINN & WINTER SOLSTICE)

Soul Cakes are English and Welsh tradition emanating from the Mediaeval period. A cake was made for each member of the household and anyone who had passedd beyond in the previous year. They were also given to Guisers, people dressed in disguise who would go door to door on Hallowe'en. A tradition that eventually becomes 'trick or treat' in America.

The Guisers would sing a rhyme and then be given a soul cake each with some bear. The rhyme below was recorded in 1891. Next to it is my pagan version.

A soul! a soul! a soul-cake!
Please good Missis, a soul-cake!
An apple, a pear, a plum, or a cherry,
Any good thing to make us all merry.
One for Peter, two for Paul
Three for Him who made us all.

God bless the master of this house,
The misteress also,
And all the little children
That round your table grow.

Likewise young men and maidens,
Your cattle and your store ;
And all that dwells within your gates,
We wish you ten times more.

Down into the cellar,
And see what you can find,
If the barrels are not empty,
We hope you will prove kind.
We hope you will prove kind,
With your apples and strong beer,
And we’ll come no more a-souling
Till this time next year.

The lanes are very dirty,
My shoes are very thin,
I’ve got a little pocket
To put a penny in.
If you haven’t got a penny,
A ha’penny will do ;
If you haven’t get a ha’penny,
It’s God bless you

Soul cake O soul cake,

Please good missus a soul cake,

Apple, plum, pear, or cherry;

Any good thing to make us merry,

One for Daghda, two for Lugh,

Three for Donn, father of us all.

God bless the master,

And the mistress also,

And all the little children,

That round your table grow.

Likewise young men and maidens,

Your cattle and your store,

And all who dwells within your gates,

We wish ten times more.

Soul cake O soul cake,

Please good missus a soul cake,

Apple, plum, pear, or cherry;

Any good thing to make us merry,

One for Daghda, two for Lugh,

Three for Donn, father of us all.

Down into the cellar,

And see what you find,

We hope you’ll prove kind,

With your apples and strong beer,

And we’ll come no more a-souling,

Till this time next year.

Soul cake O soul cake,

Please good missus a soul cake,

Apple, plum, pear, or cherry;

Any good thing to make us merry,

One for Daghda, two for Lugh,

Three for Donn, father of us all.

The lanes are very dirty,

My shoes are very thin,

I’ve got a little pocket,

A ha’penny will do,

If you haven’t got a ha’penny.

May the Sitheachan bless you.

The recipe makes 18 little cakes

INGREDIENTS:

115g butter (4ozs)
115g caster sugar (4ozs)
2 egg yolks
300g plain flour (10 1/2 ozs)
1 1/4 teaspoons mixed spice
75g currants (3ozs0
A little milk, to mix

METHOD:

Pre-heat oven to 180C/375F/Gas mark 5.
Cream the butter and sugar together and then beat in the egg yolks, one at a time.
Sift the flour into another bowl with the mixed spice and then add them to the butter, sugar and egg yolk mixture.
Stir in the currants and add enough milk to make a soft dough, similar to scones.
Roll the dough out and cut out little cakes with a biscuit cutter. Mark each cake with a cross or place currents in the shape of a cross on the top of each cake and then place them on a greased and/or lined baking sheet.
Bake the cakes for 10 to 15 minutes, or until golden brown.
Cool on a wire rack and the store in an airtight tin for up to 5 days.

By Karen burns-Booth from www.lavendarandlovage.com

BEEF FOR FEIS SHLINNEINN
FEAST OF THE SHINBONE - THE WINTER SOLSTICE

Beef is the traditional meat in scotland on New Years Day, which is probably a transference from the winter solstice which was known as Feis Shlinneinn or in the dialect of the Orkneys Feis Lurgainn - Feast of the Shinbone.

This may also be reflected in Pliny's description of the Mistletoe Cerremony when two white bulls were sacrificed. Mistletoe only produces berries in December and January in northern Europe.

Having more than one mature bull in a herd could cause problems as they would fight for dominance of the cow herd. Mid-winter was a time when food supplies were scarce. Slaughtering animals would have been a way to stave off hunger.

In order to be ready for the transhumance in May, calves would have to be born in March (Spring Equinox) or early April. As the gestation period for cattle is nine months, this means cows would have to be 'covered' (mated) by the end of June (Summer Solstice). This may explain why the bull is associated with heaven, the sun and Crom Dubh.

POTTED HOUGH

INGREDIENTS:

Shin of Beef 675g/1 lbs
Oxtail 1
Shin bone 1
Salt and peppar to taste
water to cover

METHOD:

Put all the ingredients into a large pan and cover with water.
Simmer gently on a low to medium heat for four hours.
Take out the bones and shred the meat.
Return to the pan and boil vigourously for ten minutes.
Leave to cool and then skim off any fat.
Pour the liquid into moulds and chill thoroughly.
Serve with boiled potatos, pickled beetroot and redcurrant jelly.

SPICED BEEF

INGREDIENTS:

Topside/Silverside Beef 675g/1 lbs

FOR THE MARINADE:

ale or beer 250ml
Bay leaf 1
Black peppar 1 tsp
Ground cloves 1 tsp
Cinnamon 1 tsp
Allspice 1 tsp

FOR THER SAUCE:

Onions 2
Carrots 2
Celery sticks 2
Turnip 1
Butter 50 g

METHOD:

Make the marinade by mixing all the ingredients together.
Marinade the beef for 12 hours or overnight.
Put the beef and the marinade into a large pan and add enough water to cover the beef.
Simmer on a low to medium heat for three hours until the beef is tender.
Chop the vegetables for the sauce.
Melt butter in a saucepan over medium heat.
Fry the vegetables stirring for five to ten minutes until they begin to soften.
Add the stock from the beef and simmer until tender.
Serve the meat cold and the sauce hot.

INGREDIENTS:

FOR THE PASTRY:

Plain flour 300 g
Butter 150 g
egg for brushing 1

FOR THE FILLING:

Minced Beef 500 g
Onion 1
Butter 40 g
Mustard powder 1 tsp
Beef stock 3 tblsp

METHOD:

Make the pastry. rub together the flour and butter until the mix resembles breadcrumbs.
Add water one tablespoon at a time to make a dough.
Form the dough into a ball, wrap in clingfilm and refrigerate for thirty minutes.
Heat the oven to 180 C or 356 F. Put a baking tray into the oven to warm up.
Make the filling. Chop the mince and onion.
Add the mince, onion, butter, mustard powder and stock and mix together.
Roll out the pastry until its about 5 mm thick. Cut into four pieces
Shape each piece into an oval.
Place 1/4 of the mince mixture onto the top half of an oval.
Brush the edges with a little beaten egg.
Fold the other half over the mixture and press the edges together sealing the edges.
Take a fork and press into the edges creating a pattern.
Repeat with the other three pieces of pastry so you have four bridies.
Cut a small hole in the top of each bridie.
Place the bridies on the heated baking tray and brush with a little beaten egg.
Bake for 45 to 55 minutes until golden brown.

From Scottishscran.com

FORFAR BRIDIES

FEASTEN CAKES (IMBOLC)

INGREDIENTS

Plain Four 450g
1 tsp cinnamon
100g salted butter
2 tsp candied peel
2 tsp dried yeast
50g sugar
1/2 tsp saffron
150 ml milk
175 ml clotted cream
2 eggs
100g currants

METHOD

Heat the oven to 190 C or 375 F.
Warm the milk and place the saffron into it.
Cream the yeast with a little sugar.
Sieve the flour and cinnamon into a bowl and mix.
Strain the saffron milk and beat in the cream.
Add the yeast to this mixture and leave for the yeast to activate (small bubbles will appear and the mixture will become frothy).
Beat the eggs.
Pour the yeast mixture into the flour and add the beaten eggs.
Add the currants and remaining sugar.
Knead well, cover and leave the dough to rise.
When doubled in size, shape the dough into small balls and then flatten.
Leave the cakes to rise for a second time.
When they are springy to the touch put on a lightly greased baking tray and sprinkle sugar over them.
Bake for about 25 minutes.
Leave to cool and serve with whipped or clotted cream.

Chronicle of Celtic Folk customs, Day, B., Hamlyn, 2000, London

SAFFRON CAKE (la na Caillich - Spring Equinox)

Due to its deep yellow colour saffron has often been associated with the sun. Although we associate saffron with Persia, the Middle-east and Asia, saffron was cultivated in the British Isles since at least Roman times. it features as an ingredient in Celtic dishes in months associated with one of the solar holidays - March, June, September and December. The recipe below was traditionally made in March. My mum and Nan would make this instead of simnel Cake for Easter.

INGREDIENTS:

Saffron strands 1/2 tsp
Warm Water 5 tblsp
Salt a pinch
Plain Flour 454 g
Bicarbonate of soda 1 tsp
Butter 225 g
Sugar 175 g
Milk
Candied peel 50 g
Currants 225 g
Sultanas 175 g

METHOD:

Put the water into a basin and add in the salt and saffron. Stir and leave overnight to infuse.
Set the oven to 180 C/ 350 F or 160 C for a fan oven.
Sift the flour and Bicarbonate of soda into a bowl and rub in the butter until the mixture looks like breadcrumbs.
Add the dried fruit and sugar.
Strain the saffron water and add it to the mixture.
Add a little milk, a tablespoon at a time until the dough is a pouring consistancy.
Beat well and pour into a 23cm/ 9 inch cake tin.
Bake in the oven for one and a half to two hours until a skewer pushed into the centre of the cake comes out clean.
Leave to cool.

CAWL (WELSH LAMB STEW)

INGREDIENTS

Neck of lamb (on the bone), 1 Kg/ 2 lb 3oz.
lamb stock (or chicken) 2 lt/ 3 pints 10 fl. oz.
potatoes, 225 g/8 oz.
onions 225 g/ 8 oz.
leeks 225 g/ 8 oz.
carrots 225 g/ 8 oz.
swede 225 g/ 8 oz.

Cut the neck of lamb into 4 serving pieces.
Roughly chop the vegetables.
Put the lamb pieces into a large pan and cover with the stock.
Bring to the boil and reduce heat to a simmer. Cook for an hour.
Add the vegetables and cook for a further hour.
Remove from the heat, cover and set aside to cool.
When cool place in teh fridge overnight.
When ready to serve re-heat the stew for fifteen minutes until thoroughly warmed through.
Spoon the stew into bowls and serve with crusty bread, cheese or Welsh Rarebit

From BBC Goodfood

IRISH WHISKEY SYLLABUB

Uisge breatha - the Water of Life or whisky/whiskey is one of the most famous products of Ireland and Scotland. The recipe below comes from Ireland but obviously you could use Scottish whisky as well. Use the best you can afford. Either a single malt or a really good blend. This may be controversial but as far as Im concerned only Ireland and Scotland produce whisky.

THE RECIPE

makes 4

INGREDIENTS:

Lemon 1
Clear honey 6 tblsp
Whisky/Whiskey 8 tblsp
Double Cream 300 ml
Nutmeg

Grate the rind from the lemon and chop. Juice the lemon.
Put the lemon zest and juice in a bowl and add the honey and whisky/whiskey.
Leave the mixture to infuse for at least an hour but preferably over-night.
Whisk the cream until it stands in soft peaks.
Fold the cream into the whisky mixture.
Spoon into glasses. Chill.
Add a little lemon zest and grate nutmeg on the top and serve.

SHEARING CAKE

Traditionally sheep were sheared in late May and early June.

INGREDIENTS:

Plain flour 450 g/ 1 lb
Baking Powder 1 tsp
Butter 225 g/ 8 oz.
Soft Brown Sugar 675 g/ 12 oz.
Lemon 1
Grated nutmeg 1 tsp
Milk 300 ml/ 1/2 pint
Eggs 2

METHOD:

Line a 23cm/ 9 inch cake tin with greaseproof papwer or baking parchment.
Heat the oven to 180 C/350 F.
Sift the flour and baking powder into a bowl.
Rub in the butter until the mix looks like breadcrumbs.
Zest the lemon and extract the juice.
Put the zest and juice, sugar, caraway seeds nutmeg and a pinch of salt into the flour mix.
Mix and continue to stir as you add the milk.
Beat the eggs and stir into the mixture.
Pour the batter into the prepared tin.
Bake in the preheated oven for 30 minutes. Reduce the heat to 150 C/ 300 F and bake for a further 90 minutes.
Cool and serve with whipped cream.

TYNWALD FUDGE

Tynwald is the ancient parliament of the Isle of Man. Traditionally it met on Tynwald Hill at the summer solstice. This was the day a rent of rushes was paid to Manannan as the King of Man.

INGREDIENTS:

Caster sugar 450 g/ 2 cups
Plain chocolate 50 g/ 2oz.
Evaporated milk 259 g/ 1cup
Honey 85 g/ 1/4 cup
Butter 2 tblsp
Salt 1/4 tsp

METHOD:

Chop the chocolate into small pieces.
Butter a baking tray.
Put the sugar, chocolate, salt and milk into a saucepan and bring to the boil. Boil for five minutes.
Add the honey and maintain a temperature of 115 C/ 240 F until the mixture is soft.
Remove from the heat and add the butter.
Pour into the baking tray and allow to cool.
When cool cut into pieces.
Stir and allow to cool.

From lovetofeedme.com

Tynwald Day, Isle of Man

BAIRIN BREAC - BARM BRACK (LUGHNASADH)

This type of bread was traditionally made at Lughnasadh and various items were added to the mix as a form of divination. Pieces of the finished loaf were placed in the four corners of the home to bring good luck.

A pea - no marriage within a year

A stick - an unhappy marriage

A piece of Cloth - poverty

a coin - wealth

A ring - marriage within a year

INGREDIENTS:

Mixed dried fruit 375 g/ 13 oz.
Whisky/Whiskey 50 ml/ 2 fl. oz.
cold tea 250 ml/9 fl. oz.
Baking Powder 2 tsp
Soft light brown sugar 125 g/ 4.5 oz.
Mixed spice 1 tsp
Egg 1

METHOD:

Place the mixed fruit into a bowl and cover with the whiskey and cold tea. Soak overnight.
Heat the oven to 17#0 C/ 325 F.
Grease and line a 900g/ 2 lb loaf tin.
Combine the flour, baking powder, sugar and mixed spice.
Make a well in the middle and break the egg into it.
Mix the egg into the dry ingredients.
Add a little of the soaking fluid until you get a wet dough.
Mix in the dried fruit. Add the charms if using.
Spoon the dough into the prepared loaf tin.
Bake in the oven for an hour.
Remove from the oven and allow to cool.
Remove from the tin and wrap in a layer of clingfilm and then a layer of aluminium foil.
Leave for 1 to 2 days before cutting.
Slice and butter and enjoy!

From FoodIreland.com

ORKNEY BRIDE CAKES

One marriage tradition from Ireland, Scotland and Wales was that the mother-in-law would break a bannock over the head of the bride as she stepped on the groom's family home. This may have been a way of ensuring the new bride was acceptable to na Frid, the household spirits. In Scotland, the Carmina Gadelica warns that crumbs dropped on the floor should not be swept up right away as these were considered an offering to na Frid. in the Orkneys it was tradition that Bride Cakes replaced the bannock.

INGREDIENTS:

Self-raising flour 150 g/ 5 oz.
Butter 50 g/ 3 oz.
Caster sugar 25 g/ 1 oz
Caraway Seeds 25 g/ 1 oz.
Milk 3-4 tblsp

METHOD:

Take the butter out of the fridge and allow it to soften.
Sift the flour into a bowl.
Add the sugar and caraway seeds.
Add sufficient milk to make a stiff dough.
Roll the dough out until it is 1.25 cm/ 1/2 inch thick.
Use a cookie cutter to cut out circles 18 cm/ 7 in. in diameter.
Score the biscuits to make eight segments.
Heat a frying pan or griddle over medium heat.
Cook for five minutes and then turn over. Cook for a further five minutes until both sides are golden brown.

CRANACHAN

INGREDIENTS:

Double Cream 570 ml/ 1 pint
Porridge Oats 85 g/ 3 oz
Raspberries 450 g/1 lb
Whisky 7 tblsp
Honey 3 tblsp
Fresh mint to garnish

METHOD:

Toast the oats in a frying pan over low heat.
Lightly whip the cream until soft peaks form.
Fold in the whisky, honey raspberries and toasted oatmeal.
Alternatively, layer cream, raspberries and oatmeal and repeat.
Garnish with mint leaves.
Serve in dessert glasses chilled.

ROAST GOOSE

At the Autumn Equinox lamb was the traditional roast but in Ireland and the Isle of Man Goose was the preferred meat. Geese start arriving in both these countries at the start of September. According to Daneher, Goose Fairs were commen in Ireland until the Industrial Revolution.