Dae Ye Ken?

8th March 2016

8

th

Introduction

Dates for your Diary

Welcome to our March edition of our

monthly e-magazine which intends
to
be
both
educational
and
informative as to all aspects of
Ulster-Scots language, heritage and
culture with special emphasis on
local history, music, events and
places of significant interest.
The Schomberg Society hopes that
through this e-magazine we would
create a better understanding of the
Ulster-Scots and their rich and varied
contribution to this area.
We would encourage all local UlsterScots enthusiasts and groups to avail
of our e-magazine to both advertise
their events and activities by
Congratulations to Kilkeel Flute
Bands Orangefield and Pride of
Ballinran on their recent success at
the 56th Flute Band Association Own
Choice Contest.

A Wee Teaser

The girls from Kirknarra School of Dance who

performed at the Somme Concert and Memorial,
at the Burnavon Theatre in Cookstown at the

e.g. A leisurely
stroll...........dander
Someone who avoids
work............rekivs
A bit of an
idiot.................................tejie
Wasting
time.................................oferut
A call for

Ulster-Scots Recipe: Soda Farls

Orangefield Flute Band who

picked up third place in section 2
and won the best percussion prize at
the 56th Flute Band Association Own
Choice Contest.

Pride of Ballinran Flute Band

whose hard work paid off when they
won both the Melody and Melody
Plus prizes.

8th March
Ulster-Scots
Taster
Session
Bracken
Centre,
Ballinran.
7.30pm
17th March
Strong to Survive
Grand Orange Lodge of
Ireland Film
Kilkeel Orange Hall
7.30pm
16th April
Rising Sons of the
Valley
FB
Annual

Dae Ye Ken?

Ingredients
St. Patrick wasnt Irish
250g plain flour, plus more for
Although Patrick is the Patron
Saint of Ireland, Patrick was
kneading
teaspoon of salt
actually from mainland Britain.
1 teaspoon bicarbonate of soda
When he was around the age of
250ml of buttermilk
16, his fathers household was
raided by Irish pirates and
Method
Patrick was carried off into
Preheat heavy based flat griddle or frying pan medium to low heat.
Place flour and salt in a bowl and sift in bicarbonate of soda. Make
a well in the centre and pour in the buttermilk.
Work quickly to mix into a dough and knead very lightly on a well
floured surface. Form into a flattened circle, about 1cm thick and
cut into quarters with a floured knife.
Sprinkle a little flour over the base of the hot pan and place each
quarter into the hot pan, one at a time, until the 4 quarters create
a complete circle. Cook the farls for 6 to 8 minutes on each side or
until golden brown and cooked through.
Take the pan off the heat and allow the farls to cool in the pan for
10 or 15 minutes.
Split each farl down the middle, butter them and serve with jam or
with bacon and eggs as part of an Ulster fry.

Tuition

Flute, Snare Drum & Lambeg Drum Tuition Classes

Mondays 3.15-5.15pm
Drum Majoring Tuition Classes Tuesdays 7.30-9.30pm
Highland Dance Tuition Classes Wednesdays 3-7pm
Fiddle/Violin Tuition Classes Thursdays 3.30-5.30pm
Accordion Tuition Classes Thursdays 7.30-9.30pm
Flute & Drum Tuition Classes by RSV Flute Band Mondays
7.30-9.30pm
This Tuition Programme is supported by the Ulster-Scots

Get In Touch
Tel: 07753222553 / 028 4176 9678
Email:
schomberg@schombergsociety.plus.co
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