Post by Dread Gnat on Nov 12, 2012 23:34:25 GMT -5
Cestral:
Pea and Ham Soup
2 cups yellow split peas
1/2 cup diced pieces of cooked ham or a ham bone
1 large onion and a little fat (optional)
6 cups ham stock or water
cream (optional)
parsley (optional)
seasoning
Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas and water or stock and the ham bone if used.
Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.
Barmbrack
1/2 cup lukewarm milk
1 tsp sugar
1 tsp fresh yeast
2 cups plain flour
1 tsp mixed spice, pinch salt
1 egg, 3 tbsp butter
2 cups mixed fruit (currants, sultanas, raisins, candied peel)
1 gold ring, 1 rag, 1 coin (each in greaseproof paper)
2 tbsp caster sugar
Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the three items wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water.
Haggis
For this, the greatest of Cestral savouries, is required: a sheep's bag, and the small bag, the pluck complete (lights, liver, and heart), beef suet, onions, and oatmeal, with seasoning of salt and black pepper. Thoroughly clean the bag, and soak in cold salted water for at least twelve hours. Turn the rough side out. Wash the pluck and the small bag, cover them with cold water, an set to boil with the windpipe hanging over the side of the pot to let out impurities. Boil for an hour and a half, or two hours. Then take out, and cut away all gristle and pipes. Half the liver only will be required, grate this, and mince the heart and lights. Make a mixture of this and half a pound of minced suet, a couple of finely chopped onions, and a large cupful of previously toasted oatmeal, all well moistened with some of the liquid in which the pluck was boiled. Put the mixture into the large bag, leaving plenty of room to swell. Sew the bag securely, and put it to boil in a large pot of hot water. Prick the bag all over with a darning needle as soon as it begins to swell, to prevent the possibility of its bursting. Boil steadily for three hours with the lid off the pot. Serve immediately.
A form may be made without the sheep's bag, by putting the mixture into a buttered basin, and steaming it for about four hours.
Almond Trout
Ingredients
2 fresh trouts
Flour
3 tb + 1 tsp butter (50g)
3 1/2 ounces almonds (100g)
Lemon juice
Parsley
Spread flour on a plate and coat each side of the trouts
Into a frypan, brown trouts into melted butter for 4-5 minutes, turn and cook for another 2 minutes
Sprinkle with lemon juice and cook for 1 or 2 minutes
Into a clean frypan, brown almonds, but do not add butter
Serve trouts really hot, sprinkled with browned almonds and parsley
Cockaleekie
For 6-8 servings:
1/2 chicken
1-2 leeks
2 qt. broth
1 tsp salt
1/2 tsp pepper.
Use reserved cooking broth from chickens, adding bouillon cubes and water to make up sufficient liquid, if necessary. Put the broth on to boil with the salt, pepper and leeks. Let cook until leeks are tender then add chicken. Let simmer until heated through.
Colcannon
Ingredients:
1lb cabbage, washed and shredded
1lb potatoes peeled and cut into quarters
2 leeks, roughly chopped
¼ pint full fat milk or single cream
Pinch/dash of mace
Seasoning (salt & pepper)
water - between 1/2 to 3/4 pint
Method:
Boil the cabbage and potatoes in separate pots until cooked. In a third pot (sorry) place the chopped leeks and add the milk and simmer for 5-10 minutes.
Drain the pots with the cabbage and potatoes until they are completely dry. Mash the potatoes then stir in the leeks and milk then add the cabbage, seasoning and mace.
Pour mixture into a large ovenproof dish, cover with silver foil and place in the oven until warmed through. Remove from oven, then make a well in the centre and place 4oz melted salted butter.
Serve each portion with another small knob of butter slowly melting on top. This recipe should provide 4-6 servings
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
Coddle
Ingredients:
2 lb pork sausages-bangers
seasoned flour,
bacon fat,
sunflower oil,
2 large onions diced,
2 garlic cloves,
1 lb lean bacon slices (or thinly sliced smoked pork or ham),
4 large potatoes thickly sliced/peeled,
2 carrots thickly sliced peeled,
bunch of fresh herbs to taste,
black pepper,
hard cider,
chopped parsley.
Instructions:
Dip sausages into seasoned flour and seal in hot bacon fat. Soften onions and garlic cloves in the oil.Put sausages bacon and onions in large sauce pan with potatoes and carrots and herbs. Cover with cider.Cook over moderate heat for at least an hour-do not boil. Garnish with parsley.Serves 6.
Stuffed Marrow Squash
Ingredients:
1 large Marrow (butcher sells them)
6-8oz cooked lamb.
1 cup gravy or stock made with bullion cube
1 onion
1 carrot
3 large tomatoes or 7oz can of tomatoes drained
1/2 tsp. oregano plus chopped mixed garden herbs if available
1-2 cups of cooked rice according to the size of the marrow
1/2 cup grated cheese.
Instructions:
Put the lamb, onion and carrot through the grinder or chop in food processor. Mix in a bowl with the gravy or stock. Put tomatoes in boiling water and leave to stand for a few minutes then remove skins chop and add to the mixture. If using canned tomatoes drain off liquid chop up tomatoes and add to the mixture. Add rice and herbs and season with salt and pepper to taste. Scrub squash well.Cut in half lengthwise remove seeds and fill both halves with stuffing. Place side by side in pan with about half an inch of water in it.Cover it with foil and bake at 400 degrees for one hour.Remove from oven,take off foil, sprinkle grated cheese over squash and return to oven for a further ten minutes.
Champ
Ingredients:
1 1/2 lbs. cooked potatoes,
4 oz scallions,
1/2 cup milk,
salt and pepper,
4 large pats butter.
Instructions:
Peel potatoes and boil the in salted water. Drain and allow them to dry out completely. Trim and wash the scallions. Slice them finely including he green parts and put them in a pan with the milk to simmer gently until soft. Drain scallions and keep the milk. Beat scallions into the potatoes then gradually add the hot milk until you have a fluffy mixture. Season with salt and pepper and make into four servings. Make a mound with a dent in the center for an ample quantity of butter. As you eat the mixture you dip it into the butter in the center. (real butter is best for this!)
Mackerel Rolls
Note: The fish must be fresh.
Ingredients:
4 long crusty rolls or one loaf French Bread.
12 oz. skinned and filleted cooked mackerel
small carton plain yogurt
chopped walnuts
1 medium apple
thyme
mint.
Instructions
Split rolls or loaf lengthwise. Scoop out some of the center. Chop up bread crumbs on the breadboard with two knives. Put the bread crumbs in a bowl and mix in finely chopped herbs and some freshly ground black pepper. Peel core and quarter the apple- chop it up finely and fold it into the yogurt mixture. Fill the scooped out rolls with the mixture and either serve as open sandwiches or put tops on and wrap in foil or plastic wrap for a picnic.
Mussel soup with fennel
(serves 4)
Ingredients:
2 pints of fresh mussels
4 oz. butter
2 cups heavy cream
1 head of fennel
1 onion
½ leek
1 bay leaf
1 clove of garlic
Fresh chives
Sprig of thyme
1 pint fish stock
2 tablespoon olive oil
1 pint chicken stock
2 cups white wine
Directions: Melt butter in a pot, sweat all vegetables until soft, and remove from heat. In a separate pot, bring wine to boil with bay leaf, thyme, fennel and any onion trimmings and simmer for 3-4 minutes. Add mussels and continue to simmer until they open. Remove from heat and strain through a colander, reserving the cooking liquid which will serve as the main base for the soup. Pick out the mussel meat and reserve. Carefully pour liquid into a jug leaving any grit or sand behind that may have come from the mussels. Add the cooking liquid to the softened vegetables with the chicken stock. Over heat reduce the liquid by half.
Clapshot
Ingredients:
4 or 5 large potatoes
1 chopped onion
Salt and pepper
1 yellow turnip
Pinch nutmeg
Grated cheese
Knob of butter
Directions: Boil and mash the potatoes. Add knob of butter, salt, and pepper. Boil turnip and chopped onion until soft. Drain and mix with potato mixture (drain and add salt and pepper and
knob of butter). Scrape into pie dish and cover with grated cheese and a little parsley. Put in oven 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes or until golden brown
Oatmeal and Onion Soup
Ingredients:
½ cup Pinhead oatmeal
1 cup fresh milk
2 cups chicken stock
1 large onion (chopped)
1 large knob butter (1½ oz.)
Salt and pepper
Parsley (to garnish)
Directions:
Fry onions in butter. Add oatmeal and seasoning and cook for a few minutes. Slowly add stock. Bring to the boil and simmer for half an hour (but keep stirring every few minutes).
Add milk and garnish with parsley.
Boxty Cakes:
Ingredients
1/2 pound hot cooked potatoes,
1/2 pound grated raw potatoes,
2 cups flour,
1 teaspoon baking soda,
1 1/2 cups buttermilk,
butter for frying,
salt and pepper.
Directions
Drain, peel and mash the hot potatoes.
Stir in the raw potatoes, flour and baking soda.
Add salt and pepper to taste.
Mix well with enough buttermilk to make a stiff batter.
Shape into 3 inch patties about 1/4 inch thick.
Fry on hot greased griddle until crispy and golden on both sides. Makes 12.
Oatmeal Cream
This makes about four servings.
Ingredients:
15 fluid ounces milk
1/2 cup pinhead oatmeal (do NOT try with rolled oats; it won't work)
1 pinch salt
1 large egg, beaten
Grated rind and juice of 1 orange: a bitter Seville orange is best if you can get one
2 tablespoons sugar
1/2 ounce gelatine
2 tablespoons water
8 ounces heavy cream, whipped
The fruit sauce of your choice (any slightly thinned fruit jam works well)
The night before: Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat. Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
The next day, reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes: then remove from heat.
Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve the gelatine in the orange juice and water. Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.) Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce. If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.
Sweet Seed Cake
Ingredients:
1 pound flour
6 ounces butter (unsalted works best, but regular salted butter is fine too)
6 ounces sugar
2 heaping teaspoons baking powder
2 teaspoons caraway seeds
2 ounces candied fruit peel
2 eggs
12 fluid ounces milk (or buttermilk for a slightly tarter flavor and a higher rise)
1/4 teaspoon salt
Preheat the oven to 375° F (a little lower if you have a fan oven) / 175° C. Liberally butter or otherwise grease a large loaf pan.
Sift together the flour, baking powder and salt. (Or pulse them together in a food processor.)
Cut in the butter with a pastry blender, or pulse it with the flour, salt and baking powder in the food processor, until the whole business has attained the texture of coarse cornmeal / maizemeal. Chop the candied peel until the pieces are about the size of lentils, and add them to the flour mixture: or add to the food processor bowl and pulse some more until they reach this size. Add the sugar and the caraway seeds: mix or pulse again.
Beat the eggs separately in a cup or bowl and add them to the mixture. Then add the milk or buttermilk and mix until it's incorporated and a light dough has formed. If using a food processor, be careful not to overmix at this stage.
Put the mixture into the prepared loaf pan and bake for 1 1/2 hours. Take the pan out of the oven and let the loaf rest in it for ten minutes or so before carefully removing it and allowing it to cool on a rack.
Serve sliced and buttered, or with a drizzle of cream or a dollop of clotted cream.
Apple Amber
Ingredients:
Pastry dough for a single-crust pie
4 cooking apples, totaling about 1 pound, cored and peeled
2 tablespoons water
Juice of one lemon, strained
3 large eggs, separated
4 ounces sugar, or to taste
First, prepare the pie crust in a suitable pie dish. Set aside.
Preheat the oven to 180° C / 350° F.
Grate the apples on a coarse grater (or the grating disc of a Cuisinart or other food processor). Add the 2 tablespoons of water to a small heavy pot, heat until steaming, add the apples, and cook over medium heat until the grated apple reduces itself to a puree. (The apple bits do not have to completely disappear into the puree. It's all right to leave some texture.) Remove from heat.
Beat the egg yolks slightly. Add the lemon and three-quarters of the sugar to the apple puree: then add the egg, and stir well. Spoon the mixture into the pie shell and bake for twenty minutes.
Meanwhile, start beating the egg whites, adding the remaining sugar gradually as you continue beating. Whip until stiff peaks form. When the pie has had its first twenty minutes in the oven, remove it and spread the meringue over the top of the pie, sealing it to the edges of the crust. Return to the oven for another 10 minutes, or until nicely browned.
Serve hot or cold.
***
Recipes courtesy of Molly Rabe