Tag: irishfood

Irish Soda Bread from Aghadoe Heights, Killarney, Co. Kerry

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I absolutely love freshly baked, still warm, soda bread with a chunk of cheese or a bowl of piping hot soup. Thankfully Irish soda bread is really easy to make. Seriously, you can make it daily if you have to. And go wild, throw some grated cheese in there, or some raisins. For purists, this fabulous recipe comes from our friends at Aghadoe Heights, a five-star hotel with an outstanding restaurant in Killarney, County Kerry.

Ingredients: 

  • 1 ¾ cups (265g/9oz) whole wheat flour ( fine or coarsely ground ).
  • 1 ¾ cups (265g/9oz) all- purpose flour .
  • 1 teaspoon salt.
  • 1 teaspoon baking soda.
  • 2 tablespoons (30g/1oz) butter , cold
  • 1 egg.
  • 1 2/3 cups (400ml) buttermilk.
  • 1 tablespoon oats.

Method: 

  1. Preheat the oven to 425 F (215 C)
  2. Mix Together the flours, salt, and baking soda in a large bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles bread crumbs.
  3. In a separate jug ,whisk the egg and buttermilk together.
  4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture.
  5. Using an open hand and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. Flour in different places reacts differently to added liquid
  6. Turn onto a floured work surface and gently bring the dough together into a round about 1 1/2inches (4 cm) thick (8 inches by 8 inches).
  7. Place on a baking sheet dusted well with flour.
  8. Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread.
  9. Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.
  10. Bake for 15 min. then turn down the oven to 400 F(200C) and bake for 30 min. more. When done, the loaf will sound hallow when tapped on the bottom.
  11. Remove from the baking sheet and place on a wire rack to cool.


Authentic Shepherd’s Pie for St. Patrick’s Day

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As I write, St. Patrick’s Day is but a week away and Irish fare is top of mind. This is the perfect time for me to share our recipe for Shepherd’s Pie, which is enjoyed as much in Britain as it is in the Emerald Isle. Shepherd’s Pie is the ultimate comfort food and great for serving at large gatherings as it can be prepared ahead of time.

Don’t be put off by the long list of ingredients. Do your mise-en-place (prep) and everything comes together quite quickly. Rather than regular mashed potatoes with milk and butter, indulge yourself by adding the egg yolks and cream. You’re worth it.

Remember that Shepherd’s Pie is made with lamb; it is the sheep herder’s pie after all. Use beef, and you have a Cottage Pie, so called because the mashed potato topping is supposed to represent shingles from a cottage roof.

Proper Shepherd’s Pie

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 1 large carrot, finely chopped
  • 2 pounds ground lamb
  • 1 sprig rosemary, finely chopped or 1 teaspoon dried rosemary
  • 1 sprig thyme, finely chopped or 1 teaspoon dried thyme
  • 2 garlic cloves, peeled and finely chopped
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce (or more to taste)
  • 2 tablespoons tomato paste
  • 1 ¼ cups chicken stock
  • 1 cup frozen peas
  • Salt & Pepper
  • 1 batch of mashed potatoes (see below)
  • About 6 tablespoons of Cheddar or Parmesan cheese (I like Parm, which is not traditional, but Irish Cheddar would be a nice touch)
  • 1 tablespoon finely chopped chives or parsley

METHOD

  1. Sauté onion and carrots in olive oil on low until very soft.
  2. Turn the heat to high, add the lamb and quickly brown .
  3. Add rosemary, thyme and garlic. Stir quickly.
  4. Add red wine and deglaze.
  5. Add Worcestershire sauce and tomato puree. Stir.
  6. Add chicken stock and frozen peas.
  7. Simmer for 20 to 30 minutes until liquid but not runny.
  8. Season with salt and pepper. Add more Worcestershire sauce if necessary.
  9. Put the filling in a large pie dish,
  10. Scoop or pipe the potatoes on top.
  11. Sprinkle with cheese and chives or parsley.
  12.  Bake at 375 degrees for about 30 minutes, until golden on top.

The Best Mashed Potatoes for Pie Toppings

INGREDIENTS

  • 2.5 pounds creamer potatoes, peeled and cut into chunks
  • 4 tablespoons butter
  • ¼ cup heavy cream
  • 4 tablespoons butter
  • 2 egg yolks
  • Salt and pepper to taste

METHOD

  1. Boil the potatoes until soft. Drain immediately.
  2. While the potatoes are still hot, add the butter and mash. We recommend using an electric mixer for smoother potatoes.
  3. Add the cream, then the egg yolks. Mix well.  
  4. Season with salt and pepper.