The Celtic Tree of Life symbolizes harmony and balance in the universe. Celts believed that trees were the ancestors of human beings and that the Tree of Life possessed special powers. Trees were a connection to the world of the spirits, doorways into other worlds. The most sacred of all trees is the Oak Tree which represents the center of the world. The Oak tree is the doorway to other worlds, the realm of Fairies and Magic. It was believed that the roots of the tree penetrated the depths of lower worlds, while the branches stretched out to touch the heavens. The tree is a symbol of long life, wisdom and rebirth.
What does all this have to do with today’s recipes? That all depends upon how you wish to look at things. Those of you who have been around for a while know that our family enjoys attending Celtic Festivals. Kiddo and I love a particular food vendor for their interpretation of a Full Monty Breakfast. It’s a nice sampling of their most popular foods – Welch Cakes with Clotted Cream, Scott Eggs, and a pot of strongly brewed Black Leaf Tea. Typically we will order one Full Monty and split it, each taking two cakes, an egg and a cup of tea. Hubby is not a Welch Breakfast man, so he generally wanders around the nearby vendors while kiddo and I get our morning’s satisfaction. The nice thing about making a Full Monty Breakfast at home is that I can whip up some French Toast to cook on the griddle along with my cakes and we can all have breakfast together.
Baked Scotch Eggs
4 Hard-Cooked Eggs, peeled
1 lb lb bulk pork sausage
1 teaspoon dried minced onion
1 teaspoon salt
Flour, to coat eggs
1 raw egg, beaten
3/4 cup Panko Breadcrumbs
Cook 4 eggs until hard-boiled. Peel and place in the refrigerator to chill. This is best with cold eggs.
Heat oven to 400 degrees. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
Serve warm from the oven.
Welch Currant Cakes
1 cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Allspice
4 tablespoons Butter
3 tablespoons Sugar
2 tablespoons Currants
Pinch of Salt
Milk as needed
Sift the flour, baking powder and Allspice into a mixing bowl.
Cut the butter into cubes and then rub it into the flour.
Stir in the sugar and currants and mix.
Add in the egg and a pinch of salt. Mix to form a dough. If the mixtures is too dry, add milk a little at a time to bind. Roll the dough out onto a lightly floured surface until it’s about 1/4-inch thick. Use a round biscuit cutter to cut the dough.
Heat a flat bottomed pan over a medium heat or warm a griddle to medium heat. Lightly grease pan with just a bit of butter. Cook the cakes in small batches and turn them gently until they are golden.
Once cooked dust with sugar crystals as desired and serve with mock clotted cream.
Mock Clotted Cream
1 cup Heavy Cream
1/3 cup Sour Cream
1 tablespoon Powdered Sugar
Using a whisk attachment on a mixer, whip heavy cream until stiff peaks form.
Remove bowl from mixer and hand whisk in sour cream and powdered sugar until just combined.
Store in the refrigerator until ready to serve.
While breakfast is cooking, put on the kettle and brew a nice pot of Breakfast Tea. Have a glorious morning!