Irish soda bread is a quick bread traditionally made on a cast iron griddle over an open fire, using what appear to be quite odd ingredients. When I was invited to participate in the Fire Fork Feast event in Nashville recently, organized by Over the Fire Cooking, I was excited to connect with my old school heritage style of cooking. There is no yeast in soda bread, with the leavening agent instead being a combination of bicarbonate soda and buttermilk so it’s ideal for camp fire style cooking. The result is a uniquely delicious and light bread that worked really well with the Guinness Oysters we served. I really loved cooking with Lodge Cast Iron ware and the Dutch oven makes this style of cooking easy and fun too (especially when you share the experience of cooking with friends and family…. and a big welcoming fire)! Here’s the recipe for you to try!
Below is a link to Lodge Cast Iron cookware – I just love cooking with this fabulous cookware.
Preheat the Dutch oven in the fire (charcoal briquettes should be white) and place briquettes on top of the lid Cut a circular piece of parchment paper to line the dutch oven and grease it lightly.
Meanwhile measure all the dry ingredients together and sift to incorporate as much air as possible.
Make a well in the center of the flour and add enough buttermilk and melted butter to get an easily handled soft dough.
Knead very lightly and form into a circle then make a cross in the center using a knife and place on the parchment paper.
Using the Lodge Cast Iron lid lifter remove the lid and set the bread inside the dutch oven pot. Using the Cast Iron Lid lifter replace the lid and add heated briquettes on top before setting in the open fire.
Bake for about 40 to 45 minutes until the bread is baked.
Remove the bread from the Dutch Oven and slice and serve warm with butter.To test, gently tap bottom of bannock (bread is ready when it sounds hollow).
Go Green for St. Patrick’s Day and the month of March is all about celebrating our national holiday by cooking classic Irish heritage dishes. It’s traditionally the busiest month of the year for me with sold out Irish cooking classes, intimate catering events and parties. Over the years I have been traveling to Florida with Kerrygold teaching cooking classes at the Publix Aprons cooking schools. This year I am going to be working in Atlanta teaching a St. Patrick’s dinner class at Wholefoods on March 16 and a luncheon at the Piedmont Cancer Center on March 17th.
If you are hosting a dinner party for St. Patrick’s day you may consider serving this soup as a welcome shooter or as an appetizer for your dinner party. It’s warm and comforting and a true taste of Ireland for our festive month of March…So, go green and enjoy!
So, here it is and “Health to you and yours: to mine and ours”….
Leek and Potato Soup with Chive Puree and Garlic and herb cheese croutons
4 oz salted butter
1 medium onion (diced)
2 large leeks sliced (use mainly the white part)
5 medium potatoes (4 cups potatoes peeled and diced)
2 ½ pints Chicken Stock
1 tsp kosher salt
1/8 freshly ground pepper
2 Tbsp of cream
(for the spring onion puree)
4 spring onions (chopped)
Fine sea salt
4 Tbsp salted Irish butter (melted)
(for the garlic and herb cheese croutons)
3 slices of day old baguettes (cut in to cubes)
4 Tbsp Kerrygold garlic and herb Irish butter
1 oz Dubliner Irish cheese (finely grated)
How to make it:
In a heavy based saucepan melt the butter over low heat. Add the leeks and onions allowing them to “sweat” until they are fragrant.
Add the stock and potatoes and season with salt and pepper.
Stir to combine on medium heat and bring to a boil. Cover and then turn the temperature down allowing the soup to gently simmer for about 20-25 minutes or until the potatoes are soft.
Allow the soup to cool slightly before using an emulsion blender to smooth.
To make the spring onion purees blanch the spring onions in salted boiling water for just less than 1 minute. Strain and place in Ice water. Transfer to a blender to puree. On low heat melt butter and slowly drizzle in to the puree to create froth.
To make the croutons preheat the oven to 325 degrees. Melt the butter and toss in the bread cubes. Bake for 10-15 minutes turning half way or until crunchy and toasted. Sprinkle the cheese over croutons for 1 more minute to melt.
To serve the soup return to heat and bring to a gentle boil. Lower the temperature and finish the soup by adding the cream. Taste to adjust for seasoning. Serve in individual bowls with a drizzle of the frothy spring onion puree and a few garlic and herb cheesy croutons.