Guest Author - Deborah Adams
The Holiday in Ireland in July is: July 12th - The Battle of the Boyne
Weeks before the 12th of July celebrations begin, young Protestants from towns and cities across Northern Ireland begin to collect material for their huge and spectacular bonfires. There is much competition to see who can build the biggest bonfires. These are built and lit to start the celebrations of King Williams victory at the Battle of the Boyne, watched by thousands of people, hundreds of bonfires are lit across Ulster usually at around midnight on the 11th , thus starts one of the biggest annual celebrations in Europe.
"Tradition does not mean that the living are dead; it means that the dead are living". Harold Macmillan, 1st Earl of Stockton, Prime Minister 1957-1963, Grenadier Guards 1914-1918.
To start you off with some Irish recipes for your celebration try this Carrot and Coriander Soup recipe that is posted with permission from Barbara who shared this in the forum with us. Thanks Barbara!
Carrot and Coriander Soup
Ingredients:
* 1 Onion - chopped well.
* 1 Clove garlic - as above
* 8/9 medium carrots - sliced in half lengthways ( chop up later when cooked)
* Knorr Vegetable stock - 1 1/2 cubes
* 1 1/2 pints water
* Pinch cinnamon or nutmeg
* 1 Knob of low fat butter/marg
* Handful of chopped fresh coriander
* Salt and pepper 2 tablespoons cream/a splash of milk (if you want)
Preparation Instructions:
1. Boil carrots until cooked and cut up roughly.
2. Chop coriander, onion and garlic.
3. Melt butter in pot on low heat, add garlic, then onion and sautee until onions are translucent.
4. Add 1 1/2 veg stock cubes and 1 1/2 pints hot water (use the water that the carrots were cooked in, adding extra hot water if there's not enough) - stir until cubes have dissolved.
5. Throw in cooked carrots and add a good pinch cinnamon or nutmeg and chopped coriander.
6. Pour mixture into blender, in stages if need be.
7. Return blended soup to pot, add salt and freshly ground black pepper and a couple of tablespoons of cream if you like.
AND, the good thing, It can be frozen!
Happy Eating!
For more "tastes of Ireland" try this Dublin Coddle recipe or some of the others listed below!
Dublin Coddle
1 liter (4 1/2cups) water
8 slices of Donnelly bacon
8 large Donnelly pork sausages
4 large, peeled sliced
900g (2 lb) potatoes, peeled and sliced
salt and pepper
4 tablespoons chopped parsley
Bring the water to the boil and drop in the ham bacon and sausages, cut into large chunks. Cook for 5 minutes drain and reserve the water.
Place the bacon and sausages in a large saucepan or casserole dish, add the onions ,potatoes ,salt ,pepper and half the parsley.
Add enough of the reserved liquid to just cover.
Place greased paper on top.
Cover with a lid and then either simmer gently or cook in a slow oven for about 1 1/2 hours until the liquid has reduced and every thing is cooked.
Serve in a hot bowl.
Colcannon Soup
Irish Flag Three Tiered Salad
Mist Chicken
Southern Irish Custard Pie "Tara"
Irish Spaghetti
Raspberry Buns
Brown Bread
For many more good Irish recipes please visit Joe Andrews, Editor at the Irish Culture site here at Bellaonline.com. A wonderful selection there!
