Soul Food: St Patrick (17th March)

Sadly we don’t have any Irish connections, so breaking the fast for the feast of Saint Patrick seems a little far fetched, although, as Patrick was sold as a slave and sent off to Ireland from Bristol (where I was bred and my daughters were born) may suffice!

However, if you do have any connections you may like to rustle up one of these Irish dishes:

Black Velvet

http://www.bbcgoodfood.com/recipes/3471/black-velvet

Irish Stew

http://www.bbcgoodfood.com/recipes/9624/irish-stew

Chocolate Guinness Cake

http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086

As I will be sticking to my fast, we’ll be eating Colcannon and Soda Bread to give a nod to Saint Patrick!

Soda Bread

2015-03-19 18.15.48Soda Bread is wonderfully quick and easy to make, no messing with yeast or time spent proving and knocking back.

Ingredients

500g bread flour

1 1/2tsp salt

1 1/2tsp bicarbonate soda

500ml buttermilk (I used some ‘undrinkable’ milk that I found at the bottom of the fridge and that worked well. Also fits with the Lenten concept of austerity.)

1. Heat the oven to 200C/Gas6

2. Mix together the flour, salt and bicarb, creating a will or dip in the centre.

2015-03-19 17.35.50

3. Pour the buttermilk into the well and mix together – this should make a rough and sticky dough.

4. On a floured surface shape into a round ‘loaf’ – no need to knead!

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5. Place on a floured baking tray, flatten to 2in/5cm thick and using a knife mark a deep cross in the surface.

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6. Bake for 30-35 minutes ( a little longer if you forget to flatten the loaf before cooking). If you need to return it to the oven, cover with foil to prevent from over-browning. You will know when it is cooked by the hollow tap on the bottom, and a clean skewer coming out. 

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