Brown Irish soda bread - the definitive version

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Trial and error

It took me six attempts at making brown bread to figure out how to get it exactly right. I wanted chewy, dark, malty, deliciousness, and to begin with I got dry and hard as a bullet. I tried using all manner of powders and sodas, I tried all wholemeal, half wholemeal, several different types of flour, I overcooked it, undercooked it, and cooked it so that it fused itself to the baking parchment that I inadvisably used to line the tin. And after all that, this one, which takes one bowl and 20 seconds to make is the best brown bread...possibly ever. Now if only my house mates would stop eating it before its even cool!!

My main bit of wisdom to impart is this: use buttermilk. Nothing else makes it taste even nearly as good.

Ingredients:
3/4 lb of coarse wholemeal flour
1/4 lb plain white flour
1 heaped teaspoon bread soda
1 level teaspoon salt
1 level teaspoon sugar
450ml buttermilk

in a bowl combine flours, breadsoda, salt and sugar in a bowl. Add buttermilk and stir to a sloppy consistency. Pour this mixture into a well greased 1lb loaf tin. Bake in a preheated oven at gas 8/about 230 Celsius for 50 min. Remove from oven and take out of tin. Tap the bottom of the loaf. It should sound hollow. At this point I usually put it back in the loaf tin upside down and return it to the oven for another 10 mins to crisp up the bottom.

PS:
Apologies for not blogging for AGES! My cooking mojo is hiding under a rock and I dont have a decent camera. I will be back soon though. XxLola

Inishfood

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The Best of Inishowen, and Ireland

So what started out as a few bloggers going to visit Harry's restaurant, became about 60 foodies, producers, farmers and chefs descending on the Inishowen Peninsula. It was a packed 2 days (it would have been 3 had the weather not failed us!) Filled with demos, tastings, lunches, dinners, coffees, drinks and the tasting of fresh blood!

The man that no one will argue was the driving force behind the weekend was Donal Doherty of Harry's restaurant. He made everyone equally welcome and seemed justifiably excited in the shared enthusiasm of everyone there for this ethos and ideas of how we should eat.

The atmosphere and tone of the weekend was unbridled enthusiasm and positivity,  which in recent times is like a refreshing jump in the cold Atlantic - yeouch! The occasion made you feel like you would look back at this weekend in the years to come and say - yes I was there! The simple and very straight forward fact is that we have such a rich and fantastic island here - we should eat as much that comes from it's soils for a multitude of reasons. Supporting our farmers, keeping money on our shores, keeping carbon emissions down, freshness, this list could go on and on. Donal used the term locavorism, a term he really takes seriously in the running of his restaurant, using meat and produce from his closest neighbors.

On a more personal level, recently I have become slightly disillusioned with the blog. A point that arrives in each bloggers life where you think "Do you know what I don't think anyone reads this?" A little down at heel I got myself all the way up to Donegal. Now re-inspired by a wealth of local producers and farmers, who all seemed keen and interested in the bloggers and the work that we do. Donal during his introduction to the walled garden community project, he said that bloggers were responsible for spreading the word. The weekend told me no don't give up, what you do is important to people outside the blogging community.

Now to do a quick pictorial run through of the weekend - get ready to drool!

Darren Bradley - very generously invited us all into his back yard where he has built his own pizza oven. With the help of his neighbor they fired out the pizza for several hours, while we all enjoyed a beer. My favorite slice was of goats cheese, carmelised onions, rosemary and truffle oil pizza.

Men of the moment - Donal of Harry's and Darren Bradley - self named Pizza Guy

After a quick welcome speech from the lovely Kirsten and Caroline of the Irish Food Bloggers Association and the blogs Dinner Du Jour and Bibliocook. It was the turn of Colin & Seanin from L. Mulligans Grocer in Stoneybatter. He introduced 3 Irish brewed and produced beers. Dungarvan Brewery's Helwick Gold, a lovely crisp beer ideal for serving with fish and chicken. A second beer that escapes me now. Thirdly was Dark Arts from Trouble Brewing Company, a truly beautiful porter, it maybe in the running for my new favourite beer.

Colin from L Mulligans Grocer loves his beer

Then it was away down a candle lit drive to Linsfort Castle B&B for storytelling and songs. A great range of stories told from Inishowen natives. The highlight of which had to be Bertie (88?) a true performer and he made me cry.

In the room next door a stew was bubbling on the stove, of venison and Dexter beef, prepared by Raymond Moran the head Chef at Harry's. It was truly tasty. In the following room a table was groaning under a weigh of cakes and a wheel of the creamy goodness that is Durrus cheese and Glebe Brethan cheese too.

Off to bed, breakfast the next morning was prepared by the welcoming Mary at Westbrook B&B.

The day at Harry's was kicked off by the lovely Juan of Coffee Angel, he was using Bailies Coffee Beans in a multitude of different ways to produce a range of coffees. 

Harrys' own butcher butchers one quarter of beef every week, so when it's gone it's off the menu! They have their own hanging room where they hang all their meat. Surprisingly little waste as seen here in this bin!

Then it was over the the enigmatic Ed Hick to demonstrate Pork Curing. We all got stuck in and I have alovely piece curing away in my fridge. I also got talking to the pigs producer of Wishing Well Farm, who told me this was his first pig. I'll be reporting back on my piece when it's ready to go.

Fluffy Blood

Pudding Ingredients

Ed Hick gets down to business

Jack Mc Carthy - you can't hide behind that pudding!

Theatrical Shots of the Puddings

McCarthy of Kanturk Award Winning Pudding

The Happy Butchers!

Lunch was slow cooked the brisket, rib, pot roast & shoulder from Marshall farms very first dexter  5mins from Harry's

After lunch we were treated to  raw milk latte, which was Divine. Then it was onto butter making with Imen from I married an Irish farmer. Great demo and so easy to do - you just need some good elbow grease. I think I've learnt the secret to Imens great photos - it's all her  pretty accessories! 

                                                

Then a tour of the walled garden that Donal along with the help of are setting up as a community garden. 

Pretty Lichen is bad for the fruit trees

A Man with a Vision!

Whippet on the Wall

Curious Horsie

Then home for a quick change of clothes and onto what I can pretty safely call the best meal of my life. Not only because of the quality of the food, cooking and ingredients, but the build up started that morning at Harry's when we got to talk to and meet the producers and farmers, that passion really came through in the food that night.

Selection of pates and toasted brioche

Butter we made earlier

Breaded Langoustine, Salt Cod and Greencastle Scampi

Pollack with Thai Spices, seaweed crisp and
sweet pepper sauce

Beef Shin Ravioli with horseradish Sauce on wild garlic

Venison Carpaccio, Mc Carthys pistahio, mint and chocolate black
pudding &  Venison Confit with Hazelnut Crust

Football Special Panna Cotta, Buttermilk Ice-cream
& deconstructed cheesecake with Yeats Country
Cream Cheese  

The only thing left to do is thank everyone from my fellow bloggers to the farmers and producers who all gave so generously of their time. Thanks to the lovely Joanna of Smorgasblog for the lift. To Catherine at the Runcible Spoon and the hilarious Aoife of I Can Has Cook for their good company. A big thank you to Caroline and Kirstin of the IFBA. An finally the man who I've mentioned about 20 times in the post - Donal Doherty for sharing his passion and showing us how things can be done when you really believe in the quality of our amazing local produce! 

Cinnamon & Raisin Bagels

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Boilin' the Bagels

A trip to New York is never complete without ordering a bagel from a deli. The bagel emerges toasty hot and stuffed to the gills with your chosen filling. Pastrami to the thickness of a couple of inches, topped with thin ribboned iceberg lettuce and mayo and tomato. It's a feat to try and take in that first bite.

Since I've visited New york twice, I can by no means make any claims to be an expert. The bagels there are different from the ones you get in the local Spar here. A real bagel has to be boiled, and I don't see no large vats of bubbling water beside the ovens churning out the jambons and chicken fillets. After boiling they are indeed baked as well, but the boiling gives them a chewy and slight hint of dumpling that you just can't get here.

Leaning Tower of Bagels on a Sunny Day!

I decided to make some of my own after reading Donal Skehans post on his mammoth eating holiday in Manhattan. I found a recipe for Cinnamon and Raisin Breakfast Bagels on his blog too - so that all came together nicely. Donal is a long time Irish blogger, just celebrating the release of his second cook book 'Kitchen Hero' Congrats to Donal, hope the book does fantastically!


I followed his recipe faithfully here, and now have a freezer half full of bagels, just pop them in the toaster for instant breakfast or afternoon tea. Spread with fresh butter, or cream cheese. I attempted hot cross buns last year - and failed miserably, these are much better alternative.


Enjoy!

French Onion Soup

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Oniony Goodness

Onions and garlic both have great medicinal properties. What better way to enjoy them coming into colds and flu season, than in a rich and dark french onion soup and topped with melty guyere - in case you were feeling too virtuous!  

A big thanks again to Des Moriarty for the lovely photos

Serves 4

About 8 medium size onions

4 cloves garlic

1 tsp sugar

½ pint white wine

1 pint beef stock

1 tsp worcester sauce

1 small baguette 

Grated Guyere cheese or cheddar or conte

Peel the onions and chop them in half from root to stem. Then slice them thinly into semi-circles. Finely chop the garlic. Melt some butter and olive oil in a large pot and fry the onions and garlic with the sugar until everything has started to caramelise and turn a nice brown colour about 15 minutes.

Add the wine and stock and simmer for about 40 mins on a low heat. Add Worcester sauce, taste and adjust seasoning with salt and pepper. When done, cut the baguette into slices, 2 or 3 per person and flash them quickly under the grill to toast on both sides. Grate the cheese. Ladle the hot soup into flameproof bowls and float the toast on top of the soup. Top the toast with the grated cheese and place under the hot grill until the cheese is melter and a bit bubbly. Serve with plenty of black pepper.

Leek & Bread Pudding

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Twice Baked Bread

I saw this recipe mid-week and just knew I had to make it. One of my favorite things is bread and butter pudding, and this is a savory version including a rich conte cheese and gently carmelised leeks. This recipe comes from the super blog - based out of NYC - Smitten Kitchen. I love her recipes its one of m favorite blogs - so be sure and check it out. She has  a book in the due out in the next few, which is def on my Christmas list (oh hint, hint!)

I followed the recipe exactly at this link. I served it with some fresh - uncoloured smoked haddock, from the fishmonger at the Saturday food market in Temple Bar - I hadn't been there in a while and had forgotten how great it is, for an morning wander and a nibble. 

To prepare the fish - simply poach in milk for 5 minutes, flake over a slice of this bread pudding hot from the oven - it's Saturday lunch heaven. Give Delo an extra large slice cause he bought you a lovely bunch of flowers!!! My pictures don't really convey the texture of the bread too well, it was crispy and crunchy on top, whilst soft, spongy and creamy inside - this is a well recommended recipe and the possibility of endless variations.

Sourdough Bread

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My new pet

A few weeks ago, a friend of mine Fiona offered to give Lu and I some of her beloved and well established sourdough starter. I put it in a big kilner jar fed it up with flour and water, nurtured it, named it Larry and finally made my first loaf, as you can see in the pictures. Once you have a healthy and bubbly starter you can keep it in the fridge and only feed it once a week (if only all pets were so easy to maintain). For more detailed and nerdish info on how to grow your own starter (I have tried and failed) check out these websites, where you will also find loads of great recipes. When you feed your starter it you will notice that its absolutely mingin. Seriously. If you are getting it right it should be a white sloppy floppy goo that has a very odd elastic snotty texture like the slime from an 80s horror film. But white. And a smell like old beer. Bleugh.

BUT its worth it because it makes bloomin' amazing bread. And it's really not all that much effort as long as you have the time to:

A: feed your starter 8 hours before you want to start making the bread

B: have another 8 hours (overnighter) to spare for the first proof

C: have another 2 hours spare for the second proof

D: 40 minutes to bake it

so.. hardly any effort at all then....

But Fiona has told me that it really shouldn't take this long and as I still haven't quite achieved that chewy, open sourdough texture after three attempts, I figure young Larry just isn't strong enough yet. I have started to feed him more regularly in the hope of building up his strength, so I'll keep you all up to date as to when his stores of bacteria have multiplied in sufficient quantities to allow him to produce the perfect loaf. The little scamp. The quest begins.

Meanwhile, our bread consumption has gone through the roof, oops, all in he name of science....

Super Fast Bread & Butter Pudding

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My Secret Shame

After a hard days work in the garden, I decided have a nice relaxing bath. As the bath ran my mind turned to dinner, I had three slices of white bread, some cream and eggs..... hmmmm, then it struck me - bread and butter pudding, not really a dinner I know, but hey I deserve it. They've been discussing on the Guardian - about things people eat when they're on their own - I felt better about this dinner after reading it - some of them are so gross! Yuck - sardine juice on cottage cheese...... dear lord It's very quick and easy to put together, given more time - it's good to leave the bread soak up all the goo for an hour or so, but if you don't have that time - it's still very good. It's great for using up the end of a sliced pan that is a little stale.

Ingredients a few imprecise ones here - sorry!
3 slices of bread (I left the crusts on but you can remove if you prefer)
Butter
Cream
Milk
2 eggs
Raisins
Mixed Peel
2 desert spoons Caster Sugar 1) Butter your bread on both sides and cut into little triangles
2) Put them in a greased oven proof dish
3)Scatter around them the raisins and mixed peel
4) Combine - eggs, milk, cream and caster sugar and mix thoroughly together
5) Pour over the bread making sure that all the bread gets a moist or the dry parts may burn sprinkle on a little more sugar
6)Bake at gas mark 4 for 30 mins, till solid and a little browned on top. Serve - with cream, custard or ice-cream - or by itself.

Other variations include - throwing in some chocolate chips instead of raisins, or spreading the bread with marmalade after the butter and making mini marmalade sandwich pudding - both of these are delish!

Crumpets

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Tea Vicar?
After coming across a stall called 'The Strumpets Crumpets' at Electric Picnic, I ate my first crumpet in years and, oh my was it delicious! Eating it planted the seed of a craving in my belly and a few weeks later I found myself searching the web for crumpet recipes. I even went searching around town for crumpet rings!

Eventually I just used cookie/scone cutters, blunt side down to shape these perfect, buttery, gorgeously decadent treats. Pam rightly described the strumpets crumpets as a cross between toast and pancakes, which, sweet or savory, make them perfect for a Sunday breakfast. I really thought there would be too many but they were all scoffed pretty quickly. They don't take too long to make, its a bit like making pancakes but more fecky and with more opportunities for burning yourself (3 times!!!) Crumpet ingredients

• 300ml whole milk
• 300ml water
• 420g strong white flour
• 1 1/2 tsp salt
• 1 sachet fast-action dried yeast

Combine the flour, salt and yeast in a large bowl. Warm up the water and milk in a saucepan, not too hot, just until its the same temperature as your finger when you dip it in. Gradually pour the milk mixture into the flour, stirring to combine. Cover the bowl with cling film and leave for an hour in a warm place. The mixture will rise and become all bubbly and light.

Heat a non stick frying pan and melt some butter in it. If you are using cookie cutter rings to shape the crumpets, brush the inside of them with melted butter and place on the pan. Pour the mixture into the shapes.

Cook until the bubbles rise to the top of the crumpets and burst. Then poke the crumpet out of the ring (be careful not to burn yourself) and flip it over to cook on the other side until golden brown. If you prefer, you can dispense with the rings altogether and just make individual blobs on the pan, they will be thinner, but still thicker than pancakes and I'd say it would be a lot less hassle. I'm going to do them like that next time. Crumpets are good cut in half and toasted with loads of butter & jam, or with cream cheese and smoked salmon (try adding some dill to the batter!) or with melted cheese and ham, or with.... anything really. I think my favorite is just with plain old butter, and of course accompanied by a cup of tea. SO good.