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.
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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.
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.
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
used. The soup, which also includes onion,
potatoes, and thyme; served over slices of bread.
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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.
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!
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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.
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