The Place for real traditions.Irish Culture begins in prehistory. First was a paleolithic mindset-based on hunting. The spirits of animals aid in this. Groups had totems- birds, boar,for identity. Next came a Neolithic awareness- crops, agriculture,farm animals. Villages and lineages. Multiple gods became single gods with many powers. Chieftains by birth ruled. Next the Bronze age with rule by heroes. We got cookbooks and recipes left the mind. How do we know what to do? That's our purpose.

Irish Chieftain's feast

Friday, May 16, 2008

Leekie Manglam

Leeks have always occupied a favored place in Irish cooking-and with
good reason. Their popularity dates back to the days of St. Patrick.
One day, so the story goes, a chieftain who was being driven out of his
mind by his pregnant wife's demands for leeks (then out of season),
implored the saint's help. St. Patrick took a few juicy rushes, blessed
them, and turned them into leeks which immediately cured the unfortunate
woman's "longing sickness" and brought peace to her harassed husband.
There and then St. Patrick ordained that any woman suffering from the
"longing sickness" (modern doctors call it "pica" or "morbid craving")
shoudl be cured if she ate any member of the onion family.

Leekie Manglam (leek pasty) is well worth trying even if one is not in
an interesting condition.

Ingredients: 1/3 recipe for Lardy Cakes, (see this blog) ,3 large leeks,
4 slices streaky bacon, 1/2 cup breadcrumbs, 1/4 cup milk, pepper and
salt to taste, 1 egg.

Method: Parboil the leeks, drain, and cut them into very thin slices,
add the diced bacon, mix in crumbs, milk, and seasoning. Divide the
pastry in two. Use half to line a pie plate. Fill with the leek
mixture. Brush edges with water. Cover with a lid of pastry. Press
edges firmly together and flute. Brush with beaten egg and bake in a
425 degree oven.

-Maura Laverty, Feasting Galore.

Johnny McGorey Jelly

"Johnny McGoreys" is one name for rose hips, the seed pods of the wild
rose. "Sticky-backs" is another name which derives from the fact that
children who arefull of devilment liketo crush the pods and push them
down the back of an unsuspecting victim; the prickly fibers can be very

Ingredients: Take equal parts of Johnny McGoreys, crab apples,
blackberries, and damsons. Cut up the crab apples (including peels and
cores) comb ine with blackberries nad damsons and add water to cover.
Simmer until tender and strain through a jelly bag. Simmer the rose
hips separately in cider to cover. Strain through flannel to insure
that none of the fibers get into the jelly. Combine juices, measure,
and place in preserving pan. Add 1 cup heated sugar for each cup of
juice. Boil until the jelly will set when tested.

-Maura Laverty, Feasting Galore

Crab Apple and Bramble Jelly

Use 2 parts of blackberries to one of crab apples. Wash and cut up the
crab apples. Cook the fruits separately, with just enough water to
cover. When tender, strain through a jelly bag. Combine juices and
measure. Allow 1 cup sugar to each cup of juice. Bring the juice to a
boil, stir in the heated sugar, stir until dissolved. Bring again to a
boil and boil rapidly until the jelly will set when tested. Skim and
pour into heated jars.

-Marura Laverty, Feasting Galore

Wednesday, May 14, 2008

Nested Eggs

For each person allow 3/4 cup potato mashed with butter and cream, 1
tablespoon cooked peas, 1 egg, 2 teaspoons butter.

Method: Place the potatoes in mounds on a greased baking sheet. Press a
cup into each to make a hollow. Place a tablespoon of cooked peas in
each "nest," carefully break a raw egg over the peas. Season with
pepper and salt and dot with butter. brush with beaten egg and bake 20
minutes in a 375 degree oven. Serve with buttered par sliced carrots.

-Feasting Galore, Maura Laverty

Mealie Greachie

On fast days this is served as an accompaniment to the fried breakfast
eggs. Melt a tablespoon butter or bacon fat in frying pan. Add as much
flake oatmeal as will absorb the fat, and fry until the meal is toasted.
Some people like to include a little chopped onion.

-Feasting Galore, Maura Laverty.