SC - Celtic Feast

[Melissa Martines]

Meadhbh,

Fennel does not appear in the archeological info I have until the Romans
come to the island. So it was imported by Romans, but it is unclear
whether they continued to import it for use or were able to grow it on
the island during that time.  It does grow there now.

Thanks for the suggestion on farmer's cheese for the samit spread.  I
love the stuff too. It is great on hot Italian bread :)  I will try the
farmer's cheese next time I mix up some.

I haven't made the stew with rabbit and ale, but I have made it with
chicken and ale, which was very good.

Morgan


>Considering the information we all have concerning  Celtic cooking, I
think you
>did a superb job.  I just had a few questions...

>On the fennel... do you have information that it was grown by the
Romans in
>Britain or do you think it was imported?   I'm just curious.

>As for the Samit.... I have used that recipe a LOT! I love the stuff.
You might
>want to try it using farmers cheese. It is a small curd cheese...
similar to
>cottage cheese but without the liquid... it can save a few steps..  It
also has
>a consistency closer to home made cheese.  Try it sometime. It comes in
a 1 lb
>clear plastic container.

>The Rabbit stew looks yum.  Have you tried making it with beer or ale?
I have
>done a rabbit with onion stew that was cooked in beer... everyone loved
it.  I
>am sure you can use poor man's rabbit (aka chicken) as a substitute for
this as
>well.

>All in all , looks like a yummy feast.  Wish I could have been there!

>Meadhbh

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