Samhain Dinner traditions

Colcannon

This is the traditional dinner to have on Halloween night before you head out for an evening of fun and mischief. It is a simple dish made with boiled potatoes, curly kale (a type of cabbage) and raw onions.

Traditionally coins were wrapped in pieces of cleans paper and slipped into children’s colcannon for them to find and keep. Sometimes people also hide a ring in the colcannon. Whoever finds the ring will be married within the year.

Recipe
Serves 4

Ingredients:
3-4 medium potatoes, peeled and quartered
3 tbsp. milk or unsweetened/plain soy milk
1/4 tsp. salt
1/8 tsp. pepper
2 cups chopped cabbage or kale
2 tbsp. butter or margarine
1/4 cup chopped onions or green onions

Method:

Cook potatoes in a pot of boiling water until tender. Drain, reserving water.
Place the hot potatoes in a large bowl. Add chopped cabbage to the reserved potato water. Cook 6-8 minutes or until tender. Meanwhile, fry the onions in the butter or margarine. When they are cool enough to handle, mash potatoes with a hand masher or fork. Add the fried onions and cabbage. Add milk, salt and pepper and beat until fluffy.

The barnbrack

(From the Irish name Bairín Breac)

This is a traditional Irish Halloween cake which essentially a sweet bread with fruit through it as well as some other treats.

Shop-bought barnbracks still contain and ring but if you make it at home and add your own treats it’s even more fun. Each member of the family gets a slice and each prize has different meaning.

The rag – your financial future is doubtful
The coin – you will have a prosperous year
The ring – impending romance or continued happiness
The thimble – you’ll never marry

Recipe
Ingredients

2 1/2 cups chopped dried mixed fruit
1 1/2 cups hot brewed tea
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 egg
1 1/2 cups sugar
1/4 cup lemon marmalade
1 teaspoon grated orange zest

Method

Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan. Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.