Lúghnasadh

Bubble and Squeak

4          cups cooked potatoes, barely mashed

4          cups cabbage, chopped and blanched

1          onion

2          cloves of garlic, pressed

1          small bunch of chives

1          cup cooked ham, diced

4          bacon slices, cooked; reserve drippings

            Pepper to taste

½         cup turnips, boiled and mashed (optional)

  1. Mix all ingredients into the potatoes except the bacon drippings.
  2. Heat the drippings in a frying pan then add the potato mixture and form a large flat cake.
  3. Brown over medium heat.
  4. Invert over plate and serve.

Baked Cod and Bacon

1          medium onion sliced

6          Tbsp. butter divided

1          lb potatoes, parboiled and sliced

            Sea salt and pepper to taste

4          Cod steaks, or any white fish

½         lb smoked bacon

1 ¼      cups light cream

            Chopped fresh parsley

  1. Preheat oven to 350 degrees.
  2. Sauté onion in 4 tablespoons butter until golden
  3. Place some of the onions in the bottom of a baking dish and layer sliced potatoes on top.
  4. Season to taste with salt and pepper.
  5. Put the cod steaks on top and cover with bacon and remaining sautéed onions.
  6. Bake for 15 minutes. Pour the cream in and dot with remaining butter.
  7. Return to oven for another 40 minutes.
  8. Cover with parsley and serve.

Honey Wheat Bread

Ingredients

2 ½ cups wheat flour
1 tsp baking soda
½ tsp. salt
1 tsp baking powder
¼ tsp cinnamon
½ cup light honey
¼ cup vegetable oil
1 ½ cups buttermilk
½ cup chopped walnuts
1 Tbsp. grated orange rind

Directions

1. Mix all ingredients together, beating until well blended.
2. Pour into a greased and floured 9 by 5 inch loaf pan, or if using a Dutch oven shape into a round and put into an  unheated 10″ oven.

3. Let stand for 20 minutes.
4. Bake at 350 degrees for 45-60 minutes. (Dutch oven 14 coals on top, 7 on the bottom)
5. Turn out onto a wire rack and cool.

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