VOTE! 2013 SAMHUINN/BELTANE RECIPES

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VOTE! 2013 SAMHUINN/BELTANE RECIPES

Poll ended at 31 Oct 2013, 13:00

nollaig -- Samhuinn Crone Brack
7
39%
ShadowCat -- Wild Stew
11
61%
 
Total votes: 18

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Earthwoman
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VOTE! 2013 SAMHUINN/BELTANE RECIPES

Postby Earthwoman » 28 Sep 2013, 14:24

Notice: Please use the poll to cast vote(s) for your favorite recipes. You cannot select more than one. ONLY those votes submitted to the poll will be tallied. Votes submitted as posts below will not be counted.
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ShadowCat
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Re: 2013 SAMHUINN/BELTANE RECIPE ENTRIES

Postby ShadowCat » 15 Oct 2013, 07:41

Wild Stew

In honouring the autumnal hunt and the eternal cycle of life and death.

1 kilo wild boar meat cut into chunks (substitute deer, pork, beef, vegetarians can substitute assorted root-vegetables and pumpkinchunks and adjust the cooking time accordingly)
100 grams of real (!) unsalted butter
salt and pepper to taste
a 330 ml bottle or can of dark and sweet beer
a dash of maple syrup
stock
flour
boiled and peeled sweet chestnuts
rosemary
thyme
sage
laurel
nutmeg
cloves
juniperberries

Start by heating a dry skillet and roasting cloves, juniperberries and peppercorns, until they release their flavour. Put in a mortar and pound to a powder. Ad the dried herbs and ground nutmeg and continue pounding. Don't worry about the amount totally made, just play with it, adding and tasting until it is your special blend. You might even ad things like cinnamon, anis, mace to give it even more of a wintry feel. Whatever is left of your spicemix can be put in a pretty glass jar and used the rest of the winter.

In a large stewpot melt and brown the butter, and bake several chunks of meat (or veggies) at once until browned. Put them aside and brown the rest. Then brown the flour in the remaining fat. Add all the meat back in again, temper the heat, ad some of the spicemix (less then you think is neccessary, you can always ad, but never remove), the beer, some stock, a dash of maplesyrup and salt to taste. Stir until the clumps are gone. Put a lid on the stewpot and let it work its magic, perfuming your home with heavenly wintry smells. Stir periodically and check if it's not getting to thick or thin.

While the stew cooks, think about the essence of the boar, visualise the boar in the wild, forraging for acorns. According to the Animal Oracle the boar is related to leadership, the warriorspirit. How does this translate to your life, how can you incorperate some of the boars spirit into your life the coming year. When using another animal, adjust... when using veggies think about the eternal cycle from seed to plant to fruit to seed again. Can you save some seeds from the veggies in the stew you are making for the new year?

When the stew is done (no time-indication, an essential part of stewmaking is accepting that a stew takes as long as it takes) taste again and ad flavourings as you find appropriate. Crumble in the boiled chestnuts before sterving. Eat with some of the beer along it, and keep it simple, eating homemade coarse bread with it.

Eat mindful and grateful. Enjoy the blessed feeling of a comfortably warm and full belly...
Three sounds one should treasure:
the whisper of the wind through the leaves
the songs of one's heart
the callings of the universe

BS13 I BS13 II LI13 SB13 IL14 LI14 SB14 BS15 LI 15
Sacred spaces and places

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Earthwoman
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Re: VOTE! 2013 SAMHUINN/BELTANE RECIPES

Postby Earthwoman » 24 Oct 2013, 13:00

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