Glinhaven Cookery contains more than forty-five recipes mentioned or prepared by characters in the gothic fiction novel Glinhaven by Deborah O'Toole. The cookbook will be available as a free download from Amazon when Glinhaven is released in April 2020.
To see a complete list of recipes contained in Glinhaven Cookery, click here.
BOSTON EGG SALAD (Piper Mochrie Hunt)
•2 to 3 small eggs, hard-cooked •Salt & black pepper to taste •Mayonnaise to taste •6 to 8 green olives with pimiento, sliced in half •Boston (butter) lettuce, torn into bite-sized pieces •Paprika for garnish
In
a small cooking pot, boil eggs until hard-cooked (about three to
four minutes). Allow eggs to cool before peeling. Chop egg and place
into a bowl; mash with a fork until egg mixture breaks down. Add
salt and black pepper to taste; stir in mayonnaise to desired
consistency. Place lettuce on a plate; scoop egg mixture on top and
garnish with paprika. Serve. Note: Boston Egg Salad
images ©Shenanchie O'Toole.
HAM & BEANS (Glinhaven Monastery)
•1 LB dried great Northern beans, soaked overnight •1/2 LB cooked ham, chopped into small cubes •1/2 C brown sugar •1 TBS onion powder •1 TBS dried parsley •1/2 tsp. garlic salt •1/2 tsp. black pepper •1/4 tsp. cayenne pepper •Water to cover
In a slow-cooker, combine together beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper and cayenne pepper. Pour in enough water to cover the mixture by about two inches. Set slow-cooker to Low; simmer for about twelve hours, stirring occasionally. Suggestion: Serve with warmed French bread.
TWEED KETTLE (Salmon Hash, Glinhaven Mansion)
•2 LBS fresh salmon •Water •Salt & black pepper to taste •1 shallot, chopped •1 pinch ground mace •1/2 C dry white wine •2 TBS butter •1/2 C button mushrooms, chopped •Fresh parsley, chopped
Place salmon in a large pan; barely cover with water. Slowly bring to a boil; simmer gently for about three minutes. Remove salmon from the pan; reserve broth. Skin salmon and remove bones. Cut salmon into cubes. Return cubed salmon to reserved broth in large pan; season with salt and black pepper to taste. Add ground mace and chopped shallot. Stir in wine. Bring mixture to a boil; cover and simmer for about fifteen minutes. In another pan, sauté mushrooms in butter until soft. Add to salmon and broth mixture. Simmer for another five minutes; garnish with chopped parsley and serve. Note: Recipe named after the River Tweed near Tweedsmuir in the Scottish Borders region, famous for its salmon. Tweed Kettle was highly popular in 19th-century Edinburgh.
