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FOODIES REJOICE!

   
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SAVOR THE FLAVOR OF 7 CELTIC NATIONS

With Celtic nations in countries like France, England, Scotland, Ireland, Wales and Spain, there are foods to please every palate.

Food Vendor Forms and Information: 

 
HOT!  Fire Safety Information
 Temporary Restaurant License Application 
 
Safe and Sanitary Food Service Brochure
 2013 NCFHG Food Vendor Form 
 
Food Handler's License Web Page (Choose "Lincoln County")
 
Note This is a listing of authentic and  popular Celtic foods and is in no way  intended to suggest or guarantee these  items will be available at the Newport Celtic Festival and Highland Games.  It is for educational purposes only.



CORNWALL 

 Cornish Pasty
is a filled pastry which differs 
 from a pie as it is made by placing the filling on a
 flat pastry shape, usually a circle, and folding it
 to wrap the filling, crimping the edge to form a
 seal.  The result is a raised semicircular package.  The pastry is traditionally filled with beef, sliced potato, swede (turnip - UK /rutabaga - US) and onion, and baked.
  



GALICIA 

 Empanada is made by folding a dough or bread
 patty around the stuffing. In Galicia, Spain
, the
 empanada can also be prepared similar to a pie, 
 with cod fish
or pork loin. The stuffing can consist
 of many things such as meat or vegetables.  The filling varies, but tuna, sardines or chorizo
are used most commonly in a tomato puree, garlic and onion sauce. Spanish empanada are fried in olive oil or baked in the oven.



BRITTANY

 Breton Galettes are crepes (pancakes) and are 
 a typical Brittany specialty.  Crepes de Froment
 from the west of the peninsula, and black flour 
 Galettes from upper Brittany were both eaten by
 peasants in the last century, either with a slice of
 butter or simply an egg to accompany them.

 Cotriade is a fish soup, often called "Breton
 Bouillabaisse," is made with the largest possible
 variety of fish. It might include eel, mackerel,
 hake, sardines, and Dover sole; shellfish is not
 used. The soup, which also includes onion,
 potatoes, and thyme; served over slices of bread.




BUSTING FOR SOME BEVVIES?



Crawl on over to "THE KNOTTY CELT PUB" and have a few pints with yer mates!


WALES 


Colcannon
is traditionally made from mashed potatoes, kale or cabbage, butter, salt, and pepper. It can contain other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though it is usually eaten in Autumn/Winter, when kale comes into season.

 

 

Welsh cawl cennin, etymologically identical to colcannon, means "leek soup", literally "broth (of) leeks."  Welsh cawl can also mean "cabbage", but the usual word for "cabbage" is bresych, so the Welsh equivalent of Irish cál ceannfhionn would be bresychen benwen.

SCOTLAND 

 
 Meat Pies
are a savory pie 
with 
 a filling of  meat 
(i.e. chicken,
 beef, rabbit, lamb, game
 birds, etc.) with vegetables
 and other savory ingredients. 

An Irish meat pie is the Steak and Guinness Pie which consists of Round steak with Guinness Stout Beer, bacon, and onions.  
They come in all types of shapes and sized but all are delicious!

                   Don't forget the
HAGGIS

           Enter the
2012 HAGGIS BOWL and
                            get it doon ya!
    

ISLE OF MAN 

  Manx Queenie, or Queen Scallop is a
  light dish and one of the delicacies
  that one can savor on the Isle of Man.
  And once a year, the Isle of Man
  Queenie Festival
 is held to celebrate
  this delicate and savory morsel that
  can be prepared in a variety of ways.
   



IRELAND  
                       
 Boxty
(bacstaí or arán boct tí in Irish)
 is a traditional Irish potato pancake
.
 The dish is mostly associated with the
 north midlands, north Connacht
and
 southern Ulster
, in particular the counties of Mayo, Sligo, Donegal
(where it is know locally as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Letrim and Cavan.

 Shepherd’s Pie (a.k.a. Cottage 
 Pie)
is a meat pie traditionally made
 with lamb.  A variation on this is
 made with ground beef.  
Unlike
 standard pies, shepherd's pie does not include a bottom pastry crust.

 

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.