Alana OClaire - The Celtic Chef: Delicious, Hearty Celtic Cuisine

The

Celtic

Chef

Delicious, hearty Celtic cuisine

TABLE OF CONTENTS................................................................................................................. 2

INTRODUCTION ........................................................................................................................ 7

STARTERS AND SIDES ................................................................................................................ 8

A SPARAGUS & I RISH B LUE S ALAD ....................................................................................................... 9

M ASH WITH CARROTS AND PARSNIP .................................................................................................. 10

R UMBLEDETHUMPS ....................................................................................................................... 11

C HAMP ....................................................................................................................................... 13

W ILD MUSSEL COCKTAIL ................................................................................................................. 14

B AKED P ARSNIPS ........................................................................................................................... 16

B UNDLES OF BRAISED LEEKS AND SPRING GREENS ................................................................................. 17

P UMPKIN S OUP ............................................................................................................................ 19

I RISH P UB S ALAD ........................................................................................................................... 20

P UMPKIN , R ICE & A PRICOTS ........................................................................................................... 21

M USSELS IN G ARLIC AND G UINNESS .................................................................................................. 22

C HEESE F ONDUE WITH G ARLIC R OAST P OTATOES ................................................................................ 23

C ORN & O NION F OCACCIA .............................................................................................................. 25

R OASTED SCALLOPS WITH CAULIFLOWER AND CAPERS ........................................................................... 27

W ARM WILD MUSHROOMS WITH BAKED GOAT CHEESE ......................................................................... 29

B RUSSEL SPROUTS WITH BACON ....................................................................................................... 31

N EW C OLCANNON ......................................................................................................................... 32

I RISH P OTATO S OUP ...................................................................................................................... 33

MAINS .................................................................................................................................... 34

F ISH W IFE S TEW ........................................................................................................................... 35

B EEF AND G UINNESS P OT R OAST ..................................................................................................... 37

S WEET HERB TART ......................................................................................................................... 39

S AUSAGE AND POTATO PIE .............................................................................................................. 41

C ORNED BEEF WITH CABBAGE .......................................................................................................... 43

S LOW - COOKED LAMB WITH CHAMP .................................................................................................. 45

H ERB - WRAPPED SALMON WITH NETTLE SAUCE .................................................................................... 47

B EEF AND G UINNESS PASTIES ........................................................................................................... 49

P ORK C HOPS WITH S WEET P OTATO AND A PPLES ................................................................................. 50

I RISH P ORK P IE ............................................................................................................................. 51

P OTATO QUICHE ........................................................................................................................... 53

A NGLESEY E GGS ............................................................................................................................ 54

S TOUT AND PEPPER PORK ................................................................................................................ 55

C RUBEENS ................................................................................................................................... 57

S PRING C HICKEN AND V EGETABLES ................................................................................................... 59

S PICED BEEF ................................................................................................................................. 61

L IMERICK H AM ............................................................................................................................. 63

C HEESE T ART ................................................................................................................................ 64

L AMB STEW .................................................................................................................................. 66

B EEF IN C LARET ............................................................................................................................ 68

G UINNESS B EEF S TEW .................................................................................................................... 70

DESSERTS AND SWEETS .......................................................................................................... 71

S ODA B READ ................................................................................................................................ 72

D UNDEE C AKE .............................................................................................................................. 74

F LAN E IREANN .............................................................................................................................. 76

C HRISTMAS I RISH C REAM ................................................................................................................ 78

I RISH C REAM C HEESECAKE .............................................................................................................. 79

R AISIN B READ ............................................................................................................................... 80

B AILEY ' S I RISH C REAM B ROWNIES .................................................................................................... 82

A RAN S PIOSRAI (I RISH S PICE B READ )................................................................................................. 84

BARM BRACK (T RADITIONAL C ELTIC /I RISH B READ ) ........................................................................... 85

W HITE CHOCOLATE AND I RISH CREAM PARFAIT .................................................................................... 86