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 Cottage pie to baked Finnan Haddock, we'll be providing more and more recipes in this section. We'd also like to add some of yours. Just send them along to
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.ca. If you hurry, your contribution may be included in our first CelticLife Cookbook, coming this winter.
Shown here: Smoked Finnan Haddock
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The fairy cake is a smaller version of the English cupcake. It is so tiny that delicate fairy fingers and mouths can manage to eat one. Decorated with 2 wedge shaped biscuits, they can also resemble the wings of a fairy. Originally baked in pottery cups they have been around since at least 1796 when Amelia Simms mentions, “a cake baked in small cups” — American Cookery. They are especially fun to make during the holiday season because they are so easy a child can bake one. And each child may be allowed to decorate his or her own. You can also add a holiday twist by dropping a trinket wrapped in greaseproof paper into the batter in each cup.
4 ½ oz. softened butter 4 ½ oz. caster sugar
2 eggs, lightly beaten 1 tsp. vanilla extract
4 ½ oz. self-raising flour 2 tbsp. milk
Tartlet tin for 24 mini cakes
Preheat the oven to 375 F. Lightly butter and dust the tin with flour or else use small paper cups. Beat together the butter and sugar until pale and fluffy. Slowly add the beaten eggs, whisk and then beat in the vanilla. Sift in ½ the flour and fold into mixture. Add the milk and the rest of the flour and beat well. Spoon into the cups. Bake for 12 minutes until the cakes have risen and are golden on top. Allow to cool for 10 minutes before removing from tin. Decorate in anyway you choose. Makes 24 Fairy Cakes.
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April Fool’s Dinner: Meatloaf Cake
Create a traditional meal of meatloaf and mashed potatoes that resembles a dessert cake, beautifully iced.
Ingredients
For the Meatloaf
3/4 lb (340 g) ground beef
1/2 egg
1/2 onion, chopped
1/2 c (120 ml) milk
1/2 c (120 ml) dried breadcrumbs
Salt & pepper to taste
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) prepared mustard
2 Tbsp & 2 tsp (40 ml) ketchup
For the Mashed Potatoes
3 large waxy potatoes, peeled
1 Tbsp (15 ml) butter
1 c (250 ml) milk
Salt & pepper
Procedure
Preheat oven to 350 F (175 C). Combine the beef, egg, onion, milk & breadcrumbs in a large bowl. Divide mixture into 2 halves & place in 2 cake tins. Bake for about 30 minutes, checking for doneness. Meantime, peel & boil potatoes. Drain. While still warm, add butter and milk. Season & set aside. You want a fairly sloppy mixture that spreads like icing.
To make Meatloaf Cake
Baked meatloaf
Mashed potatoes
Ketchup
Cherry tomatoes
Procedure
Invert one of the cake pans of meatloaf onto a round plate. Spread half the mashed potatoes over the meatloaf, creating a thick middle layer. Invert the second cake pan and place the meatloaf on top of the first layer. Finish frosting the meatloaf cake with the remaining mashed potatoes. Garnish with cherry tomatoes to make them look like cherries on top. Reheat the “cake” if needed Write a personal message on the cake, such as Happy April Fool’s Day, with the ketchup.
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Two Scottish cheese companies have asked the European Union (EU) for protection of their products from imitations using their name. Many companies from different countries use Scottish names to promote their products. PFN status ensures the product is genuinely Scottish.
Orkney Island Cheddar and Traditional Ayrshire Dunlop have applied for Protected Food Name (PFN) status.
Orkney Island Cheddar follows a traditional recipe and process, using only milk from cows on the Orkney Islands. Similarly Ayrshire Dunlop’s milk comes from Ayrshire cows and it is produced in an area around the traditional parish of Dunlop.
Other Scottish products, such as the famous Arbroath Smokies & Scottish Farmed Salmon are also protected in the EU by having PFN status.
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March 25 was, until 1599, the start of the Scottish New Year. In honour of this date, we present a very simple spring lamb stew. Be sure to use spring lamb and not mutton if you want to get the authentic taste.
Ingredients
1 lb (1/2 k) diced leg of lamb
4 large potatoes
2 carrots
2 parsnips
8 cups (2 l) chicken stock
Salt & pepper to taste
Procedure
In a large Dutch oven, sear lamb cubes to seal in juices and flavours. Add stock, bring to a boil and then turn down and simmer for 1 hour. Wash and dice vegetables into even sized cubes. Add to the pot and simmer for a further 30 minutes. Season with salt and pepper to taste. Serve immediately or cover and store in refrigerator until ready to reheat (no longer than 1 day). Serves 4
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Corned Beef & Cabbage
There is nothing more Irish, more reminiscent of your Irish Grannie, than Corned Beer & Cabbage. So in St. Patrick’s honour, we give you our favourite version of this treasured recipe.
Ingredients
2 ¼ lbs (1 kg) corned beef brisket
2 ½ tsp (12 ml) black peppercorns
¼ tsp (1.2 ml)garlic powder
½ onion, peeled but left whole
1 bay leaf
Pinch of salt
½ small head cabbage, cored and cut into wedges
3 large potatoes, quartered
2 large carrots, peeled and sliced
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) butter
Procedure:
In a large Dutch oven add beef brisket, peppercorns (whole), garlic powder, onion, bay leaf and salt. Fill with water to cover. Bring to a boil on the stovetop and keep on a slow boil for 20 minutes. Skim off any residue that floats to the top. Cover, reduce heat and allow to simmer for 2 to 3 hours or until meat can be pulled apart with a fork.
Once meat is cooked, add the vegetables and press them into the liquid. Allow to simmer for 15-20 minutes or until the potatoes are tender. Stir in butter and parsley. Remove meat from the pot, cover with aluminum foil and allow to rest for 15 minutes. At the same time, remove vegetables from the pot to a platter and keep warm in a low oven. Slice the meat on diagonal. Serve meat and vegetables on the platter and spoon over juices from the pot.
Serves 4.
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