Potes Gwyl Mihangel Michaelmas Broth Recipes

POTES GWYL MIHANGEL (MICHAELMAS BROTH)

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.

ST. MICHAEL'S BANNOCK 1

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.