Potes Gwyl Mihangel Michaelmas Broth Recipes
POTES GWYL MIHANGEL (MICHAELMAS BROTH)
In modern times, Michaelmas is celebrated on September 29. During the Middle Ages, Michaelmas was a great religious feast and many popular traditions grew up around the day, which coincided with the harvest in much of western Europe. Traditionally a goose was cooked for the feast and then it's carcass was used to make the broth, which was then thickened with oatmeal. This recipe calls for a chicken. It's great to warm up with after a day spent building snowmen, waging snowball wars or a night spent caroling. My mother has made this as long as I can remember. Posted for Zaar World Tour 05
Provided by Amis227
Categories Clear Soup
Time 3h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the chicken and cut into the joints. Place in a large pan with the onion, carrot and celery.
- Season and cover with the water.
- Bring to the boil. Cover and simmer for 3 hours.
- Skim any fat from the surface of the liquid from time to time.
- Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the desired amount of oatmeal, if any.
- Simmer for 15-20 minutes.
- Serve the broth hot alone or with some of the chicken, finely chopped. T.
- A chicken or turkey carcase can be used instead of a whole bird.
Nutrition Facts : Calories 513.5, Fat 34.7, SaturatedFat 9.9, Cholesterol 172.5, Sodium 191.3, Carbohydrate 4.5, Fiber 1, Sugar 2, Protein 43.2
ST. MICHAEL'S BANNOCK 1
St Michael's major feast day is September 29th, now joined with the other archangels. I've just been reading up on St Michael and found out that there is a traditional 'bannock', or flat bread made with barley and oats. This version has the number 1 in the title because there is another that is a bit different. This bannock is of Irish origin and is used by the English on the feast also. I found this recipe online at a site called 'Which Day'
Provided by Rainbow - Chef 5368
Categories < 4 Hours
Time 1h25m
Yield 4-7 breads, 4-7 serving(s)
Number Of Ingredients 12
Steps:
- Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
- Stir in the milk, honey or sugar, and the fruit.
- Turn the mixture out onto a well-floured board and knead just long enough to make a soft dough. Add more flour or milk, if required to get the consistency right.
- Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (½-¾″) thick. ( They can be made smaller to be handled better) Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.
- Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
- Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
- Cook over a moderate heat until brown.
- Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
- Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
- St Michael's Bannock is good either served plain or spread with butter and honey.
Nutrition Facts : Calories 682.1, Fat 39, SaturatedFat 23.3, Cholesterol 223.9, Sodium 1134.7, Carbohydrate 70, Fiber 5.3, Sugar 13.6, Protein 16.3
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