Fish and Chips, just like Leo makes!
Don't have time to fly to Dublin? Try this recipe for no-fuss fish and chips! And don't forget to wrap them in newspaper before serving!
For recipe link: http://www.recipe4living.com/recipes/no_fuss_fish_and_chips.htm
Time needed30 min preparation + 1 min cookingServing Size / Yield6 servings Ingredients
Place potatoes in a large bowl of cold water. Soak for 5 minutes, drain and pat dry. Fry the potatoes in 3 or 4 batches until slightly golden at the edges, about 3 minutes per batch, allowing the oil to regain it's temperature when one batch has finished. Transfer the partially cooked potatoes to paper towels and let cool while you prepare the fish.
Heat the frying oil to 375 degrees. In a medium bowl, whisk the beer into 1-1/2 cups of the flour until smooth. Season the fish with salt and pepper. Place the remaining 1/2 cup of flour on a plate.
Dredge the fish in the flour, shake off any excess flour, then dip in the beer batter. Slowly lower the battered fish into the hot oil and fry, a few pieces at a time, until golden brown, about 4 minutes per batch. Transfer the fried fish to the prepared baking sheet in the oven and keep warm.
Meanwhile, stir together the chili powder, seafood seasoning and 1 teaspoon of salt. With the oil at 375 degrees , fry the potatoes a second time, in 3 or 4 batches, until crisp and golden brown, about 4 minutes per batch. Remove the chips to fresh paper towels to drain and immediately season with the spice mixture. Serve the chips with the fish and malt vinegar.
Time needed30 min preparation + 1 min cookingServing Size / Yield6 servings Ingredients
- 1 bottle vegetable oil
- 4 lg. potatoes, peeled and cut into 1-inch sticks
- 1 12-oz bottle dark beer
- 2 C. all-purpose flour
- 3 lbs. cod filets, cut into large strips
- Salt
- pepper
- 1 tsp. chili powder
- 1 tsp garlic powder
- 1/2 tsp. seafood seasoning
- Malt vinegar
Place potatoes in a large bowl of cold water. Soak for 5 minutes, drain and pat dry. Fry the potatoes in 3 or 4 batches until slightly golden at the edges, about 3 minutes per batch, allowing the oil to regain it's temperature when one batch has finished. Transfer the partially cooked potatoes to paper towels and let cool while you prepare the fish.
Heat the frying oil to 375 degrees. In a medium bowl, whisk the beer into 1-1/2 cups of the flour until smooth. Season the fish with salt and pepper. Place the remaining 1/2 cup of flour on a plate.
Dredge the fish in the flour, shake off any excess flour, then dip in the beer batter. Slowly lower the battered fish into the hot oil and fry, a few pieces at a time, until golden brown, about 4 minutes per batch. Transfer the fried fish to the prepared baking sheet in the oven and keep warm.
Meanwhile, stir together the chili powder, seafood seasoning and 1 teaspoon of salt. With the oil at 375 degrees , fry the potatoes a second time, in 3 or 4 batches, until crisp and golden brown, about 4 minutes per batch. Remove the chips to fresh paper towels to drain and immediately season with the spice mixture. Serve the chips with the fish and malt vinegar.
Feijoada- Brazilian Black Bean Stew
the national dish of Brazil
I made this dish and it was amazing! I used a dutch oven, but if you have a traditional clay pot, you can use that instead. Just don't use it on the stove top for the sauté step. Saute in a separate pan and add it to the clay pot.
Ingredients:
Bag of black beans
1 lb. pork stew meat
1 ham hock (or diced ham, but I would get a ham hock if you can)
3 pork sausage links (mild or spicy) andoullie, chorizo, or your specific taste.
3 cups water
parsley fresh 1/4 cup chopped finely
garlic (two cloves chopped)
onion 1/2 cup chopped
salt and pepper
dried coriander powder
fresh coriander leaves (optional)
green onion (1/2 cup chopped)
Rice
-Rinse the beans. Sort for rocks, then put them in a good amount of water and soak them overnight.
-Drained the beans and set aside.
-Sauté the onions and garlic in a tablespoon of olive oil, salt and sweat them until they are translucent. Remove from heat.
-Leave the onions and garlic in the pot and add three cups of fresh water, the beans, the stew meat, the ham hock, the sausage (sliced), salt and pepper and the dried coriander (2tsp)
Place dutch oven in a preheated oven 350 degrees with the lid. Set the oven timer for 1 hour. Check on it. Stir. Set it for 30 minutes. Check on it. Stir. Back in over for another hour. After two solid hours in the oven, make sure the beans are cooked. If the liquid is running low, add a half up and stir. You just need to not burn it, not dry it out, and not serve it with the beans undercooked. They need to be soft. It should be a thick stew, but not burnt. You have to watch it, taste it to see if it needs more salt.
Serve over white rice or alone. Garnish with fresh parsley, green onions, and if you like it...cilantro.
This can be made with chicken (I suggest thighs and chicken/apple sausage) or no meat, if you are a vegetarian, but it will suck the soul right out of this dish. If you choose to do that, maybe add a little fresh red peppers in the sauté pan or add some canned chopped tomatoes, just for some texture.
For a quick version, use canned beans and stew it on the stove top at a low heat in a dutch oven or copper pan. just watch it and stir it occasionally, because you can burn it pretty easily if you don't. Especially in the copper.
Ingredients:
Bag of black beans
1 lb. pork stew meat
1 ham hock (or diced ham, but I would get a ham hock if you can)
3 pork sausage links (mild or spicy) andoullie, chorizo, or your specific taste.
3 cups water
parsley fresh 1/4 cup chopped finely
garlic (two cloves chopped)
onion 1/2 cup chopped
salt and pepper
dried coriander powder
fresh coriander leaves (optional)
green onion (1/2 cup chopped)
Rice
-Rinse the beans. Sort for rocks, then put them in a good amount of water and soak them overnight.
-Drained the beans and set aside.
-Sauté the onions and garlic in a tablespoon of olive oil, salt and sweat them until they are translucent. Remove from heat.
-Leave the onions and garlic in the pot and add three cups of fresh water, the beans, the stew meat, the ham hock, the sausage (sliced), salt and pepper and the dried coriander (2tsp)
Place dutch oven in a preheated oven 350 degrees with the lid. Set the oven timer for 1 hour. Check on it. Stir. Set it for 30 minutes. Check on it. Stir. Back in over for another hour. After two solid hours in the oven, make sure the beans are cooked. If the liquid is running low, add a half up and stir. You just need to not burn it, not dry it out, and not serve it with the beans undercooked. They need to be soft. It should be a thick stew, but not burnt. You have to watch it, taste it to see if it needs more salt.
Serve over white rice or alone. Garnish with fresh parsley, green onions, and if you like it...cilantro.
This can be made with chicken (I suggest thighs and chicken/apple sausage) or no meat, if you are a vegetarian, but it will suck the soul right out of this dish. If you choose to do that, maybe add a little fresh red peppers in the sauté pan or add some canned chopped tomatoes, just for some texture.
For a quick version, use canned beans and stew it on the stove top at a low heat in a dutch oven or copper pan. just watch it and stir it occasionally, because you can burn it pretty easily if you don't. Especially in the copper.
"Gabriela's Pão de Queijo Brazilian Cheese Bread"
Recipe from simplyrecipes.com contributed by Elise Bauer (see link below)
Ingredients
Special equipment recommended:
Read more: http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/#ixzz4vV1fNEpl
MethodHide Photos1 Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
2 Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3 Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Read more: http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/#ixzz4vV1qvKyY
- 1 egg*
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
- 1 teaspoon of salt (or more to taste)
Special equipment recommended:
- One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
Read more: http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/#ixzz4vV1fNEpl
MethodHide Photos1 Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
2 Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3 Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Read more: http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/#ixzz4vV1qvKyY
Pumpkin Chocolate Chip Cookies
*Recipe is fromTwo Twenty One Recipe
https://www.twotwentyone.net/pumpkin-chocolate-chip-cookies/
PUMPKIN CHOCOLATE CHIP COOKIES
SaveWe’re well into fall, and you know what that means, right? You’re allowed to eat anything and everything pumpkin whenever you want. It’s one of the rules of fall. No one can judge you for having a pumpkin spice latte with pumpkin chocolate chip cookies while your pumpkin scented candle burns nearby.
Speaking of pumpkin chocolate chip cookies, I’m sharing one of my favorite fall recipes today. The first time I made these was last fall for an IU football tailgate. My friends went bananas over them. The cookies were gone long before the beer, which I take as a huge compliment.
These pumpkin chocolate chip cookies are more cake-like, and they’re super spongy (I strongly detest the word that rhymes with boist). I also like these cookies because they seem to stay fresh for quite a while (when stored in an airtight container). Although you won’t have to worry about that because they won’t be around for very long.
One thing I found when baking these pumpkin chocolate chip cookies is to let the prepared batter sit for 15-20 minutes before scooping out of the batter and baking the cookies. (I LOVE this little gadgetfor making uniform cookies.) It may be in my head but they seem to turn out fluffier when I do this.
After cooling for a couple minutes on the baking sheets (these are my absolute favorites because it’s nearly impossible to burn anything on them), I move the cookies onto cooling racks. I love thesebecause they’re compact for storage but can be stacked.
Print
Pumpkin Chocolate Chip Cookies
Ingredients
PUMPKIN CHOCOLATE CHIP COOKIES
SaveWe’re well into fall, and you know what that means, right? You’re allowed to eat anything and everything pumpkin whenever you want. It’s one of the rules of fall. No one can judge you for having a pumpkin spice latte with pumpkin chocolate chip cookies while your pumpkin scented candle burns nearby.
Speaking of pumpkin chocolate chip cookies, I’m sharing one of my favorite fall recipes today. The first time I made these was last fall for an IU football tailgate. My friends went bananas over them. The cookies were gone long before the beer, which I take as a huge compliment.
These pumpkin chocolate chip cookies are more cake-like, and they’re super spongy (I strongly detest the word that rhymes with boist). I also like these cookies because they seem to stay fresh for quite a while (when stored in an airtight container). Although you won’t have to worry about that because they won’t be around for very long.
One thing I found when baking these pumpkin chocolate chip cookies is to let the prepared batter sit for 15-20 minutes before scooping out of the batter and baking the cookies. (I LOVE this little gadgetfor making uniform cookies.) It may be in my head but they seem to turn out fluffier when I do this.
After cooling for a couple minutes on the baking sheets (these are my absolute favorites because it’s nearly impossible to burn anything on them), I move the cookies onto cooling racks. I love thesebecause they’re compact for storage but can be stacked.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 c. canola oil
- 1 c. 100% pure pumpkin
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. milk
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. flour
- 2 c. semisweet chocolate chips
- Combine oil, pumpkin, sugar, egg, & vanilla.
- In a separate bowl, combine baking soda & milk. Add to pumpkin mixture.
- In a separate bowl, combine cinnamon, baking powder, salt, & flour. Add to pumpkin mixture.
- Fold in chocolate chips.
- Preheat oven to 350°.
- Allow batter to sit for 15 minutes.
- Using a cookie scoop, place batter on baking sheet.
- Bake for 10-12 minutes.
Sneak Peek from Book 3- Tea Time on Inis Oírr and visits to a Russian Bakery
Recipe sneak peek from book 2!!!
A Lantern in the Dark
Fried Okra...if you can stomach the shite!
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen
Read more at: http://www.foodnetwork.com/recipes/paula-deen/fried-okra-recipe.html#lightbox-recipe-image?oc=linkback
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen
Read more at: http://www.foodnetwork.com/recipes/paula-deen/fried-okra-recipe.html#lightbox-recipe-image?oc=linkback
Aidan's clams in garlic, wine, and butter!
Steamed Clams in White Wine, Garlic, and Butter Recipe
Serves 2-4 people as an appetizer
Ingredients:
3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges
Directions:
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy!
PS: Don’t forget to have some crusty rustic bread to dip into the clam broth – don’t ask questions, you’ll thank me later.
***Credits to SavorySweetLIfe and Alice Currah
Serves 2-4 people as an appetizer
Ingredients:
3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges
Directions:
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy!
PS: Don’t forget to have some crusty rustic bread to dip into the clam broth – don’t ask questions, you’ll thank me later.
***Credits to SavorySweetLIfe and Alice Currah
Alanna's Slutty Brownies with lots of gluten and sugar!
Recipes from Raven of the Sea-Irish Feasting-Branna and Michael
All the O'Brien men, and their lovely sister Brigid, can cook and look after themselves. Sorcha made sure they married for love and not for convenience.
Fried Brie with CranberryAuthor: Isabelle Boucher (Crumb
Recipe type: Appetizer Serves: 8 Ingredients Five-Spice Cranberry Chutney
Instructions Report this ad Prepare the Chutney (up to 3 days in advance):
Read more: http://www.crumbblog.com/canadian-tire-kitchen-crew-deep-fried-brie-with-cranberry-chutney/#ixzz4AehbiB4o Sorcha's SconesINGREDIENTS:
Mary Burn's Butterific Irish Scones
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Southern Fried ChickenFrom AboutFood.com
Veal and Wild Mushrooms in Whiskey Sauce- Michael's seductive dinner delights.Ingredients1 teaspoon Hungarian sweet paprika
1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground sage 1/4 teaspoon ground ginger 1 pound (1/4-inch-thick) veal scaloppine 2 teaspoons olive oil, divided 2 teaspoons butter, divided 2 tablespoons freshly chopped shallots 1 (8-ounce) package presliced mushrooms 1/4 cup Irish whiskey 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons sherry 2 tablespoons chopped fresh parsley (optional) PreparationCombine first 5 ingredients in a small bowl; sprinkle evenly over veal. Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add half of veal to skillet. Cook 1 minute on each side or until lightly browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining olive oil, butter, and veal. Reduce heat to medium. Add the chopped shallots and presliced mushrooms to pan, and cook 1 minute. Add Irish whiskey, scraping pan to loosen browned bits. Add broth and sherry; simmer 3 minutes or just until sauce begins to thicken. Return veal to pan. Cover and simmer 1 minute or until thoroughly heated. Place veal on a serving platter, and top with mushrooms and sauce. Sprinkle with chopped fresh parsley, if desired. Serve immediately. From Myrecipes.com |
Food Porn
On traditional Irish Brown Bread...just like Jenny makes. Here is an article about Ballymaloe Irish Brown Bread and how a culinary school in Ireland makes it happen.
http://www.davidlebovitz.com/2015/06/ballymaloe-irish-brown-bread-recipe/
http://www.davidlebovitz.com/2015/06/ballymaloe-irish-brown-bread-recipe/
Ballymaloe Brown Bread
One 9-inch (23cm) loaf
You can get Irish-style flour from King Arthur Flour. Should you live elsewhere, check out my tips for finding foods online where you are. If you don’t want to mail away for it, you might try replacing up to 4 tablespoons of the whole-wheat flour with wheat germ and see if you like the results. Otherwise, try to get good quality whole-wheat flour, preferably stone-ground. If you wish to use all whole-wheat flour, you can omit the white flour and use whole-wheat flour in its place. Tim told me they found they prefer it with just a little bit of white flour in the loaf.
Because I wanted to replicate the bread at home just the way they do it there, I measured the ingredients by weight and used fresh yeast, which is sold in some grocery stores and often at natural foods markets. Molasses is widely available in the U.S., although they use treacle at Ballymaloe which is almost the same thing. (In France, it’s called mélasse.) I didn’t try it with active dry yeast because I was so satisfied with the results using the fresh yeast but according to the Ballymaloe original recipe,” Dried yeast may be used instead of baker’s (fresh) yeast. Follow the same method but use only half the weight given for fresh yeast. Allow longer to rise. Fast active dry yeast may also be used, follow the instructions on the packet.” There are some additional notes from another baker at the end of this recipe.
2. Pour 150ml ( 1/2 cup) of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes.
3. Pour the yeast mixture and the remaining 275ml (1 1/2 cups) water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes.
4. Spray a nonstick 9-inch (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it’s sticky, dampen your hand and use that then drape a kitchen towel over the top (so it’s not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes – although it can vary so just keep an eye on it.
5. Before the dough has almost reached the top of the pan, preheat the oven to 450ºF (230ºC). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400ºF (200ºC). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190ºF (88ºC). Let the bread cool on a wire rack before slicing.
The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. It’s also nice for open-faced sandwiches, and would be a fine accompaniment to a cheese board, too.
Storage: The bread will keep for 3 or 4 days; I wrap it in a linen kitchen towel. You can freeze the bread for up to two months. Leftovers? Make Brown Bread Ice Cream!
Notes: Although I haven’t done it, if you want to make the dough ahead and put it in the pan, up through the point where you put it in the pan in step 4, you could likely refrigerate it, then take it out later and let it come to room temperature and rise, before baking it.
Here are some notes from Mary Jo McMillin of Mary Jo’s Kitchen, who published her version of the recipe in her book, Mary Jo’s Cuisine, which she shared in our discussions:
Mary Jo recommends King Arthur Whole Wheat flour, made from hard winter wheat – also available on Amazon. (On the King Arthur website, it doesn’t specify if it’s winter wheat or not. But they have great customer service if you want to call them.) For an Irish flour, she recommends Odlums, which she buys from an Irish shop near where she lives. When using regular whole-wheat flour, she adds an additional 4 to 6 fluid ounces more water, if necessary; noting the dough should have the consistency of muffin batter. (I didn’t find that the case, but if the dough is very stiff, you can add more water.) She concurs that it’s essential to use a nonstick loaf pan and while she oils hers, she also says you can use butter or shortening. (With a little disclaimer that she’s not a fan of shortening.) Like they do at Ballymaloe, she sometimes sprinkles the top of the loaf with toasted sesame seeds before the final rise in the loaf pan, and subsequent baking, which you can do as well.
One 9-inch (23cm) loaf
You can get Irish-style flour from King Arthur Flour. Should you live elsewhere, check out my tips for finding foods online where you are. If you don’t want to mail away for it, you might try replacing up to 4 tablespoons of the whole-wheat flour with wheat germ and see if you like the results. Otherwise, try to get good quality whole-wheat flour, preferably stone-ground. If you wish to use all whole-wheat flour, you can omit the white flour and use whole-wheat flour in its place. Tim told me they found they prefer it with just a little bit of white flour in the loaf.
Because I wanted to replicate the bread at home just the way they do it there, I measured the ingredients by weight and used fresh yeast, which is sold in some grocery stores and often at natural foods markets. Molasses is widely available in the U.S., although they use treacle at Ballymaloe which is almost the same thing. (In France, it’s called mélasse.) I didn’t try it with active dry yeast because I was so satisfied with the results using the fresh yeast but according to the Ballymaloe original recipe,” Dried yeast may be used instead of baker’s (fresh) yeast. Follow the same method but use only half the weight given for fresh yeast. Allow longer to rise. Fast active dry yeast may also be used, follow the instructions on the packet.” There are some additional notes from another baker at the end of this recipe.
- 400g (3 1/2 cups) whole-wheat flour, preferably stoneground
- 50g (1/2 cup) white flour (all-purpose or bread flour)
- 1 teaspoon salt
- 150ml (generous 1/2 cup), plus 275ml (1 1/2 cups) tepid water - 425ml/scant 2 cups total
- 1 tablespoon dark molasses (or 1 teaspoon treacle)
- 30g fresh yeast (see headnote, and note after the recipe, for instructions using active dry or instant yeast - I use 2 1/2 teaspoons active dry yeast when not using fresh yeast)
2. Pour 150ml ( 1/2 cup) of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes.
3. Pour the yeast mixture and the remaining 275ml (1 1/2 cups) water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes.
4. Spray a nonstick 9-inch (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it’s sticky, dampen your hand and use that then drape a kitchen towel over the top (so it’s not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes – although it can vary so just keep an eye on it.
5. Before the dough has almost reached the top of the pan, preheat the oven to 450ºF (230ºC). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400ºF (200ºC). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190ºF (88ºC). Let the bread cool on a wire rack before slicing.
The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. It’s also nice for open-faced sandwiches, and would be a fine accompaniment to a cheese board, too.
Storage: The bread will keep for 3 or 4 days; I wrap it in a linen kitchen towel. You can freeze the bread for up to two months. Leftovers? Make Brown Bread Ice Cream!
Notes: Although I haven’t done it, if you want to make the dough ahead and put it in the pan, up through the point where you put it in the pan in step 4, you could likely refrigerate it, then take it out later and let it come to room temperature and rise, before baking it.
Here are some notes from Mary Jo McMillin of Mary Jo’s Kitchen, who published her version of the recipe in her book, Mary Jo’s Cuisine, which she shared in our discussions:
Mary Jo recommends King Arthur Whole Wheat flour, made from hard winter wheat – also available on Amazon. (On the King Arthur website, it doesn’t specify if it’s winter wheat or not. But they have great customer service if you want to call them.) For an Irish flour, she recommends Odlums, which she buys from an Irish shop near where she lives. When using regular whole-wheat flour, she adds an additional 4 to 6 fluid ounces more water, if necessary; noting the dough should have the consistency of muffin batter. (I didn’t find that the case, but if the dough is very stiff, you can add more water.) She concurs that it’s essential to use a nonstick loaf pan and while she oils hers, she also says you can use butter or shortening. (With a little disclaimer that she’s not a fan of shortening.) Like they do at Ballymaloe, she sometimes sprinkles the top of the loaf with toasted sesame seeds before the final rise in the loaf pan, and subsequent baking, which you can do as well.
Sorcha makes lemon cookies and tripe soup for her O'Brien mate. Check out these yummy recipes if you are feeling daring!
http://wickedgoodkitchen.com/lemon-gooey-butter-cookies-best-ever-from-scratch/
http://wickedgoodkitchen.com/lemon-gooey-butter-cookies-best-ever-from-scratch/
Drisheen is a sort of sausage or pudding made from sheep’s blood, breadcrumbs and spices, traditionally served with tripe (or stomach) in a thickened milk sauce
Pub Style Cream of Vegetable Soup
1 bag of carrots
1 small head of cabbage (about the size of a grapefruit) or half a regular head
12 small potatoes or three big bakers
1 large onion
2 turnips (optional)
parsley
salt
pepper
box of vegetable stock
1/2 pint of cream
Clean, peel, and roughly chop the vegetables. Heat a dutch oven and put 2 tablespoons of Irish butter in to melt on medium heat. Add the onion and cabbage and soften with salt and pepper until the onions are translucent.
Add the box of vegetable stock, the other vegetables, and one cup of water. Add another tsp of salt and a few grinds of fresh black pepper. Cover and simmer until all of the vegetables can be easily pierced with a fork. Lower the heat to low. Take an immersion blender and carefully blend it all to a puree. Add the half pint of cream. Stir and keep warm. Garnish with shopped parsley. Serve with Irish brown bread and butter.
***you can substitute parsley for thyme or watercress depending on what you like or have on hand.
Ginger Carrot-Another amazing blended soup!
Ireland isn't just about the potatoes, although they have them in a lot of their cuisine. They also serve a lot of carrots. Here's my awesome cream of ginger carrot soup! This is a version similar to that on the Pioneer Woman cooking show. If you can get good carrots from a farmers market instead of the bagged ones, that's better, but not necessary. Make sure they are fresh, don't get the whitening, dried out carrots
Large bag of carrots (about a dozen or so) Trimmed and cleaned (no need to peel, but you can) chopped roughly
Box of vegetable stock
cup of water
tablespoon of salt
fresh grated ginger
honey
cream
Cook the carrots with the salt in the stock and water on medium/high until they can be mushed easily, totally soft
grate about a teaspoon of fresh ginger root into the carrots
Blend smoothly with an emersion blender
add 1/4 of honey
Add a 1/2 pint of whipping cream or table cream
Stir thoroughly, blend again if it isn't totally smooth
Keep on the lowest heat so as to not overcook the cream. Just enough to keep it warm.
Serve with something awesome like warm bread or a harvest salad
Large bag of carrots (about a dozen or so) Trimmed and cleaned (no need to peel, but you can) chopped roughly
Box of vegetable stock
cup of water
tablespoon of salt
fresh grated ginger
honey
cream
Cook the carrots with the salt in the stock and water on medium/high until they can be mushed easily, totally soft
grate about a teaspoon of fresh ginger root into the carrots
Blend smoothly with an emersion blender
add 1/4 of honey
Add a 1/2 pint of whipping cream or table cream
Stir thoroughly, blend again if it isn't totally smooth
Keep on the lowest heat so as to not overcook the cream. Just enough to keep it warm.
Serve with something awesome like warm bread or a harvest salad