Try some Celtic cuisine with this new book

Celtic Cuisine: Cooking Up a Celtic Feast

· Breton fish soup from Simone Morand

· Contributions from Darina Allen of the Ballymaloe Cookery School

· Recipes from Glasgow’s much-feted eaterie, The Ubiquitous Chip

· Glorious Welsh dishes from the author herself.

Tell me more about Celtic food
The Celtic nations share the sea as their common bond, and make fine use of ocean bounty such as lobster, crab, oyster, sea trout, scallops and salmon.

Celtic stockmen reared livestock with pride, providing succulent meat for the table, and giving rise to recipes such as Gilli’s delicacy - Roast Leg of Welsh Lamb with Ginger, Honey, Cider and Rosemary.

And foraging for wild fare helped the Celts of old supplement their diet with grouse, pheasant, mushrooms, berries, herbs and nutritious laverbread (seaweed).

“Celtic cooking was borne of necessity,” explains Gilli Davies. “Long before the Celtic Tiger roared, these nations were impoverished, and the population was forced to make the best of what was available on their doorstep.

Ironically, of course, the Celts’ basic fare is now highly prized in contemporary culinary concepts - fresh, local produce, and the tastiest natural ingredients have greater kudos than exotic delicacies flown in from afar with their attendant ‘carbon footprint’.”

“The book features time-honoured favourites such as Cornwall’s Stary Gazy pie, Ireland’s ‘colcannon’, and Welsh rarebit, but also brings in modern recipes with a light, contemporary touch,” she adds. “Today’s cooks want to prepare tasty, imaginative meals with minimum fuss, and these recipes are perfect for that.”

Tempt your guests with:
· Deep fried Penclawdd cockles

· Sorrel soup

· Warmed oysters with chive

· Seared Anglesey king scallops with capers and sage

· Roast woodpigeon with pearl barley, chanterelles and wild garlic

· Red onion, apple and Welsh cheese tart

· Saffron cake

· Elderflower sorbet

For more information on this book, or to order a copy, call 029 2037 7312 or visit Graffeg online.


Follow these links to our own Agalinks pages for: 
Colcannon
Warmed Oysters with Chive Sauce
Roast Leg of Welsh Lamb with Ginger, Honey, Cider and Rosemary