Asparagus & Irish Blue Salad
| Here is a very simple summer salad. It beats the traditional potato salad hands down.
2 bunches of asparagus
2 oz Irish blue cheese
1/3 cup of mayonnaise
1 Tbs Finely chopped parsley
1 pinch of white pepper
Step 1: Wash and cook asparagus whole in Boiling salted water.
Step 2: Using and electric whisk blend the cheese in with the mayonnaise adding in the parsley and white pepper.
Step 3: Arrange the asparagus on a serving dish and pour the dressing over the middle of the Asparagus. |
Welsh Style Chicken, Leek and Broccoli Casserole
| This is one of the truly best recipes of Celtic Cuisine which can be considered not only healthy but very low fat.
4 chicken breasts
1 lb fresh leeks chopped
1 lb bite-size broccoli florets
1 cup of chicken stock
1/2 cup of bread crumbs
1 tsp thyme
2 oz whiskey (optional)
olive oil
Salt
Step 1: Preheat oven to 325F
Step 2: Cut chicken up into 1” cubes. Lightly cook the cube chicken using a frying pan with a little olive oil, sprinkle on salt to taste and thyme. (Chicken will continue to cook in oven later
Step 3: In a sauce pan bring Chicken stock to a boil then add in chopped Leeks and Broccoli Florets for 5 minutes.
Step 4: Pour contents into a casserole dish adding in the chicken and whiskey, then covering with bread crumbs (use French or Panko breadcrumbs.
Step 5: Cover dish and bake for 1 hour. Remove lid. Turn heat to Broil and brown the meat and vegetables |
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Dundee Cake
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| One of the truly best example of Scottish baking can be found in this ancient recipe.
1 cup soft butter (not melted)
1 cup sugar
5 large beaten eggs
2 1/2 cups of self-raising flour
2/3 cup of Raisins
2/3 cup Sultanas (golden raisins)
2/3 cup currants
Finely grated zest of 1 orange and 1 lemon
1/4 cup Glace cherries or dried half cherries
1 cup ground almond
1 tsp cinnamon
2 Tbs Sherry
1/4 cup milk
1/4 tsp salt
1/3 cup of whole blanched almonds
Step 1: Preheat oven to 300F and grease a 9 inch cake pan
Step 2: Using either a mixing bowl or a hand electric whisk, beat the butter and sugar together until light and creamy, add beaten egg slowly. If the mixture begins to curdle add a little of the flour.
Step 3: Add all mixed fruit, cherries, raisins, zest, and sherry. Sift in the flour, salt and cinnamon, then fold in the ground almonds, adding the milk to keep moist.
Step 4: Pour mixture into the cake pan and arrange the almonds on top in a circular pattern. Bake for about 2 hours, until the top is lightly Brown. You may need to cover the top of the pan with foil to keep the cake from over browning.
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