Cheddar, dill & beer loaf

Ingredients
360g organic flour – either all white or ½ white & ½ brown
120g mature Cheddar – grated
2 tablespoons finely chopped dill (or substitute chives if you prefer)
½ teaspoon local honey
2 teaspoons baking powder
300ml pilsner/lager at room temperature (non-alcoholic works too)
1.5 teaspoons salt
Butter at room temperature


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Method
Combine the flour/s, baking powder, dill, salt and Cheddar
Stir in the pilsner & honey
Pour into a buttered loaf tin and brush the top with a little oil or butter
Bake at 190C for about 35-40 minutes or until an inserted skewer comes out clean
However tempted you are to eat this loaf, allow it to cool on a rack for at least 15 minutes before slicing!

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This loaf works well using gluten free flours (e.g. Doves Farm) and lager (e.g.Estrella Damm Daura Gluten Free Lager or Celia Organic Gluten Free Lager)

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Perfect with lots of butter!

& makes a fine tuna mayo sandwich too!

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Tuna + mayonnaise + capers + cucumber + lemon + black pepper, et voila!

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Soda bread

3

Mix together 250g plain white flour + 250g wholemeal flour + 1teaspoon salt + 2 teaspoons bicarbonate of soda

Make a well in the centre and add 400ml buttermilk or live yoghurt

Mix into the flour to form a soft dough

Tip out on to a lightly floured work surface

Lightly knead for about a minute & form into a ball

Put the dough on a lightly floured baking sheet & dust the top with flour

2

Cut a deep cross in the dough with a serrated knife, about two-thirds of the way through the loaf

Bake @ 200C for 40-45 minutes until the loaf sounds hollow when the base is tapped

Eat warm with plenty of Irish butter and lots of strong tea!

Rosemary focaccia

Focaccia

Mix together 350g organic strong white flour + ½ tblspn yeast + pinch salt
Make a well in centre & add 225ml warm water + 1.5 tblspns organic olive oil
Stir together to form a soft dough
Knead for 10 mins by hand or 5 mins if using dough hooks
Leave to rise for around 1-1.5 hours (or until doubled in size) in covered greased bowl
Roll or flatten out dough into a 10 inch circle, place in a lightly grease a baking tray
Leave to prove for ½ hour

Focaccia
Using your fingers poke holes in the dough to form wells/dimples
Add a small spring of rosemary to each dimple, drizzle with olive oil & sprinkle with sea salt flakes

Focaccia
Bake for 20 minutes @ 220C until golden on the outside & soft in the middle

Focaccia
If serving warm drizzle with a little more olive oil before serving otherwise leave to cool on a wire rack

Other great flavours for a variation of this recipe include:

  • olives, Taleggio/Parmesan, sundried/sunblush tomatoes and basil 
  • red or green pesto
  • sage, Gruyere & red onions

Either blend these ingredients into the dough or use as a topping

ENJOY!

Spicy lamb parathas

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Make a dough with chapati flour + ghee /oil + water

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Fry  organic minced lamb in ghee/veg oil until golden

Add finely grated ginger + garlic + cayenne pepper + garam masala + cumin & fry for a few minutes

Add finely chopped tomato &  green chillies & fry for 5 minutes more

Add diced boiled potatoes + chopped coriander + salt

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Divide dough into 8 portions  and form into balls

Roll it out into discs & put  a portion of the lamb mixture in the centre

Lift the edges of the dough to cover the filling completely and then give the gathered edges a  twist to seal the bundle

Flatten the bundle with your hand & roll it out again to form a large disc

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Dry fry over a high heat & cook for a couple of minutes each side

Brush each side with ghee or oil and quickly flip the paratha over again

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