Some Celtic Chefs at a cookout in Joburg recently

Smoked Blarney and Bacon Potato Scones
Ingredients
4 slices of smoked bacon
150-175 g plain flour
2 teaspoons of baking powder
Pinch of salt
50g unsalted butter
125g-mashed potato
50g smoked blarney cheese
1 teaspoon of fresh oregano
2 tblsp milk
1 egg yolk, beaten for glaze.

Method
Heat the bacon or pancetta in a frying pan.
Sieve the flour, baking powder and salt together in a bowl.
Add in butter and mix until it resembles breadcrumbs.
Add the cooked potato.and bacon.
Add enough milk to form a soft but firm dough
Roll out the mixture, cut into scone shape
Pre-heat oven at 200oc/ 425of/ gas mark 7 for 10-15 minutes.
Grated Blarney goes oin top of course.

Celtic Pancakes
Ingredients
200g Flour
50g Butter
1 pt Milk
4 Eggs
t.t Salt
tsp Sugar
10ml Oil

Cooking
Heat the pancake pan on the gas or electric stove
Rub the pan with and cloth dipped in oil.
Pour in the measured pancake mix and roll it around the pan until it covers the surface.
Let the pancake cook for 1 minute.
Then turn or flip over.
Continue to cook for 1 minute and remove on to greaseproof paper
Store until ready for use.

Baked Potato Topped with Melted Blarney
Ingredients
4 Small new potatoes
50g Blarney
5g Irish mustard
1 Clove powered
5g-lemon rind
10ml Irish whiskey
.05 bunch Parsley
5g Leek small strips
5g Carrot small strips
10ml Double cream
t.t. Salt /pepper
Method
Bake off the small potatoes in an oven a 190-oC or375 oF for 15 minutes until cooked remove from oven and let cool, score the top
Grate the Blarney cheese and mix with the mustard, clove powder, chopped lemon rind and whiskey. Cut leeks and carrots into strips and blanch in boiling water for 1 minute add in the cheese mix and finish with chopped parsley and double cream season to taste. Heat the scored potato and finish by topping the potato with the colourful blarney cheese mix
Serve as a finger food or a bite size treat