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Tuesday, January 12, 2010

Imbolc Recipes -- Meat

Tuesday, January 12, 2010
There were many traditional foods for Imbolc. Some of these included those made with seeds, representing growth. Since this was also a festival of light, marking the halfway point through the dark of winter, fried foods were also important. So I hope that you enjoy these recipes.

Imbolc Feast Lamb Stew

  • 2- 1/2 lb. lamb neck chops
  • 1 tbs. lamb fat
  • 4 medium onions
  • 1 tbs. butter/margarine
  • 4 medium carrots
  • 2 1/2 cups water
  • 4 medium potatoes
  • 1 tbs. parsley, chopped
  • 1 tsp. each salt & pepper
  • 1 tbs. chives, chopped

Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into eight pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.

  • 2 lbs your favorite white fish: tilapia, haddock, flounder
  • 4 large russett potatoes
  • Kosher salt
  • Rosemary
  • 2 C flour
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. Old Bay seasoning
  • A dash of cayenne pepper
  • 1 bottle of dark beer, cold
  • Oil for frying
  • Cornstarch for dredging
  1. Preheat the oven to 200 degrees. Heat the oil in a large pot until it reaches about 375.
  2. Wedge the potatoes, leaving the skin on, and drop then in a large bowl with cold water.
  3. In a separate bowl, mix together the flour, baking soda, salt, Old Bay seasoning, and cayenne pepper. Finally, pour in the beer and whisk until the batter is smooth. To help batter adhere to the fish, try chilling the batter in the fridge for about half an hour.
  4. Drain the potatoes, and submerge them in the oil. Work in small batches so the oil doesn't cool off too much, and cook them until they're crisp and golden brown. Remove from oil, drain on a rack, and season with rosemary and kosher salt. Place them in the oven to stay warm while you cook the fish.
  5. Reduce the heat of the oil to about 350. Lightly dredge your fish fillets in cornstarch, and then dip in the batter. Place in the hot oil, and allow to cook until the batter sets. Turn fish over, and cook until they're a golden brown color. Remove from oil, drain on rack, and serve with potato fries.
  6. For maximum flavor, sprinkle with malt vinegar and salt.

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