Manx Broth Recipes

MANX BROTH

Found at IofM.net for ZWT6. "I don't know how to make it, but I know when it is good" A.H. Laughton, former High Bailiff of Peel. The traditional dish served at a Manx wedding feast was broth which was eaten from wooden bowls knows as piggins and supped with mussel shells called sligs. The guests travelled to church on horseback and when the ceremony was over they would gallop as fast as they were able to the bride's house. The first person to reach the house tried to catch a slipper from the bride's foot, and small pieces of wedding cake were scattered over her head as she was going inside. All the friends and relatives brought something towrads the feast and there would be a lavish spread of fowls and cold meats to follow the broth. A barrel of ale was put on top of a hedge outside the house for people who were not at the wedding, and inside there would be pleanty of jough (ale) and wine.

Provided by Elmotoo

Categories < 4 Hours

Time 2h30m

Yield 1 batch

Number Of Ingredients 8

Manx Broth image

Steps:

Boil shin and bone together with a good pinch of salt. Keep topping up the water and when the meat is cooked, take it out. (The meat can be served cold as a separate meal).
Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then add the diced vegetables - turnip, carrot, parsnip, leek, beans, cabbage, celery or whatever is available. Add the tyhme and parsley and keep the broth simmering until the vegetables are cooked through.

Ingredients

1 piece shin beef
marrow, bone
salt
2 ounces pearl barley
diced vegetables, turnip, carrot, parsnip, leek, beans, cabbage, celery
1 sprig thyme
parsley
plenty water

MANX BUNLOAF (ISLE OF MAN)

Made without eggs, this is a 200year-old recipe for a delicious rich, moist fruit loaf. The area and the Cumbrian coast was at that time a haunt of smugglers who brought in spices and exotics as well as rum, brandy and tobacco, and cooks made the most of it.

Provided by Nelly

Categories European

Time 2h40m

Yield 1-2 loaves

Number Of Ingredients 12

Manx Bunloaf (Isle of Man) image

Steps:

Sieve the dry ingredients and rub in fat.
Add sugar, mixed peel and fruit.
Put bicarb.
soda in a basin and mix smoothly with the milk.
Pour into the dry ingredients.
Finally, add the syrup and mix thoroughly.
Put into 2 greased 2lb loaf tins or a 4lb loaf tin.
Bake in a moderate oven (170 F degrees, Gas mark 3 1/2).

Nutrition Facts : Calories 7882.8, Fat 244.2, SaturatedFat 150, Cholesterol 629, Sodium 4765.4, Carbohydrate 1374.4, Fiber 76, Sugar 679.5, Protein 116.4

Ingredients

1 1/2 lbs all-purpose flour
1/2 lb large raisins
1/2 lb currants
1/2 lb sultana
1/2 lb chopped dried mixed citrus peel
1/2 lb sugar
10 ounces butter
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon (but I would use more)
1 tablespoon golden syrup
2 teaspoons bicarbonate of soda
1 pint buttermilk

MANX BROTH

Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)

Provided by Saoirse

Categories Broth and Stocks

Time 2h25m

Yield 8

Number Of Ingredients 10

Manx Broth image

Steps:

Bring the water to a boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season with thyme, salt and pepper. Bring to a boil, then simmer gently over medium heat for 2 hours. Remove the shank from the pot and cut the meat into small pieces. Return the meat to the pot, and discard the bone. Return to a boil and then stir in the parsley. Serve very hot.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 12.1 g, Cholesterol 25 mg, Fat 6 g, Fiber 3 g, Protein 13.6 g, SaturatedFat 2.2 g, Sodium 69.1 mg, Sugar 1.4 g

Ingredients

3 quarts water
1 pound beef shank
½ cup pearled barley
1 carrot, coarsely chopped
½ turnip, peeled and chopped
1 leek, sliced
2 stalks celery, chopped
1 tablespoon dried thyme
½ cup chopped fresh parsley
salt and pepper to taste

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Manx Broth Recipes

MANX BROTH

MANX BUNLOAF (ISLE OF MAN)

Made without eggs, this is a 200year-old recipe for a delicious rich, moist fruit loaf. The area and the Cumbrian coast was at that time a haunt of smugglers who brought in spices and exotics as well as rum, brandy and tobacco, and cooks made the most of it.

MANX BROTH

Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)

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