Celtic Recipes

Salmon and Queenies

Laxey Wheel

This recipe is very appropriate for the Manx seaside village of Laxey (Manx: Laksaa) combining as it does Salmon and Queenies. The name Laksaa is derived from Old Norse Laxa meaning Salmon River. ‘Queenie’ is the name given by Manx people to the Queen Scallop (Manx: Roagan).

Ingredients for two:

  • 6 rashes of Manx cured bacon with rind removed.
  • 2 salmon fillets
  • 8 oz Manx Queenies
  • 1 Manx Onion
  • 2 glasses of dry white wine
  • A portion of chopped garlic
  • A dash of fresh lemon
  • 5 fluid ounces of double cream
  • 2 tablespoons of butter
  • 2 tablespoons of grated Manx cheddar cheese
  • Salt and pepper

Place the salmon into separate loose foil parcels having put a splash of lemon and wine (using half of one glass), then one tablespoon spoon of butter and the garlic on each. With the oven at a temperature of 180 degrees C place the salmon to bake for ten minutes. Using a large frying pan very lightly fry the chopped onions and bacon. Then with the heat increased add the queenies stirring the mixture together for a minute. Put in the remainder of the wine simmering to reduce just a little. Take from the heat and add and stir in the cream so thickening the sauce. Add seasoning as desired.

Manx Beef and Beer Casserole

Peel Castle

Ingredients for four:

  • 4 slices of Manx bacon cut into small pieces
  • 2lbs of Manx stewing steak cut into cubes
  • 2 Manx onions sliced
  • 3 Manx carrots peeled and chopped
  • 10 oz of whole Manx chestnut mushrooms
  • 1 table spoon of Manx plain flour
  • 1 heaped teaspoon of Dijon mustard
  • 1 level teaspoon of granulated brown sugar
  • Mixed finely chopped mixed fresh parsley and thyme
  • Salt and black pepper
  • 1-2 pints of vegetable stock
  • 1 large bottle of Manx beer
  • Olive oil
  • Topped with Manx crusty bread, mustard and grated Manx mature cheddar cheese.

Oven is pre heated to 150 degrees Celsius. Lightly fry the onions and bacon until just starting to turn brown then remove from the pan. Using the same pan add oil and increasing the heat fry the chopped steak until evenly browned.

The Cornish Pasty

Cornish pasty

The Cornish Pasty has been the staple dish of Kernow since the beginning of time.

The usual filling is steak (normally skirt), potato, turnip and onion. Herbs from the hedgerow were often used in times gone by and parsley is sometimes used today.

There is an old saying that the Devil never crossed the Tamar due to the common habit of Cornish women putting most things into a pasty and he was not brave enough to risk such a fate!

Traditional Irish Boxty

The Boxty is Irish, Celtic and easy to make.

This is the recipe used by Niall's grandmother, which she assures him has been passed down for many generations of his family:

  • 1.5 cups grated potatoes
  • 1 cup flour
  • 1 cup leftover mash
  • wee bit of milk
  • olive oil to your desired consistency – about a ¼ cup
  • 1 or 2 eggs

Mash it up to a griddle cake, cook it to a golden brown.

Armorican style Monkfish

The name Armorican comes from Ar morig which signifies “the small sea” in Breton language. This recipe is suited for a firm fish and for special occasion other crustaceans such as lobster and crayfish. This is the real essence of the sea and Brittany’s maritime heritage!

Kouign Amann

Kouign Amann

Kouign Amann is a speciality of the town Douarnenez in Finistere and is thought to have been first made around 1860. In Breton language, Kouign means "cake" and Amann means "butter". Don’t think of diet when making this cake. The combination of caramelised sugar with the unique butter taste is simply irresistible!

  • make a loose bread dough using your hands mixing 450g flour, 1 pinch of salt, 20g baking yeast and moisten with ½ glass water in a glass bowl (or in a food processor)
  • let to rest for ½ hour for the yeast to activate
  • add 200g caster sugar and 300g of soft butter then form a pastry dough


This recipe, attributed to the Scottish Borders, is based on the standard Celtic culinary theme of Potatoes and Cabbage. Olive or Rapeseed Oil can be substituted for Butter, although the taste may suffer. Variations of this well known recipe include adding onions and bacon or ham. It is simple and extra butter and seasoning's can be added when the ingredients are combined so as to meet individual taste. Some variations call for Nutmeg in addition to the standard Salt/Pepper seasoning. It would be an unusual cook whose kitchen cannot do this recipe justice.

  • 50% Mashed Boiled Potatoes
  • 25% Mashed Boiled Turnips
  • 25% Chopped Cabbage/Kale Sautéed in Butter
  • Grated Cheese Topping


Stovies is the common Scottish dish with ingredients that vary but which are based on core components of potatoes and onions in combination with leftovers from a main course of Roast Beef or Lamb. The potatoes and onions are cooked in the drippings with seasonings added to taste. Another way to prepare the potatoes and onions is to boil separately before adding to the main dish. The other "leftover" ingredients are then added to the potatoes and onions and stewed. The simplicity of this dish allows the cook to improvise based on what is left over from the "Sunday Dinner". For example, sprouts or turnips can be added as these vegetables typically makeup part of the leftovers from the Sunday Roast.  

  • Left over Roast Beef or Lamb
  • Potatoes and Sliced Onions
  • Additional  vegetables can be added
  • Drippings from Meat Roast (stock can be added)
  • Seasoning

Letterkenny Eggnog

This traditional Irish recipe makes more than one gallon of the most delicious eggnog.

  • Use a Large Bowl or Pot
  • Put in 16 Whole Eggs-Well Beaten
  • Add ½ Cup Sugar, 2 tbsp Vanilla - Beat Well
  • Add One Gallon Whole Milk - Beat Again
  • Add 2 or More Dashes of Nutmeg
  • Add 2 Cups 86 Proof Whiskey (only for adults!)
  • Mix and Chill in Glass Bottles


Colcannon - Cál Ceannann

Colcannon (Cál Ceannann) is a traditional Irish dish. It means white cabbage although its main ingredient is potato. This authentic Calcannon recipe has been passed down through generations of Niall McCarsten's family.


  • 4 medium Potatoes, peeled and boiled
  • 3 Tablespoons Butter
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1/4 cup Milk
  • 2 Tablespoons Sour Cream
  • 8 ounces Kale, steamed and chopped
  • 2 Tablespoons Onion, grated