Recipes

White Soda Bread and Scones

Soda bread only takes 2 or 3 minutes to make and 30 - 40 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread. This bread can also be baked in a bastible.

MEASURE METICIOUSLY

450g (1lb/generous 3 cups) white flour, preferably unbleached
1 level teaspoon (1/2 American teaspoon) salt
1 level teaspoon (1/2 American teaspoon) bread soda
sour milk or buttermilk to mix – 350-400ml (12-14fl oz/1 1/2 – 1 3/4 cups) approx.

First fully preheat your oven to 230ºC/450ºF/Gas Mark 8.

Sieve the dry ingredients into a large bowl. Mix well to distribute the salt and bread soda evenly through the ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured worked surface. WASH AND DRY YOUR HANDS. Tidy it up and flip over gently. Pat the dough into a round, about 4cm (1 1/2 inches) deep and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven, 230ºC/450ºF/Gas Mark 8 for 15 minutes, then turn down the oven to 200ºC/400ºF/Gas Mark 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

White Bastible Bread

Make the bread in the usual way. Bake in a preheated lined covered casserole for 30 – 35 minutes. 

A little White Soda Bread Loaf

Make the loaf as in master recipe but add 425ml (15fl oz) buttermilk and scoop it into the oiled 450g (1lb) loaf tin – 13cm x 20cm (5 inch x 8 inch). Sprinkle with oatmeal and sesame seeds or kibbled wheat seeds if you enjoy them. This is more convenient for slicing or using as sandwiches.

Cheddar Cheese Soda Bread

Egg wash the surface of the bread, mark into 6-8 wedges. Scatter with 110g (4oz) grated cheddar cheese and bake as above.

White Soda Scones
Make the dough as above but flatten the dough into a round 2.5cm (1 inch) deep approx. Cut into scones. Cook for 20 minutes approx. in a hot oven (see above).

White Soda Bread with Herbs

Add 2 tablespoons (2 1/2 American tablespoons) of freshly chopped herbs e.g. rosemary or sage, thyme, chives, parsley, lemon balm to the dry ingredients and continue as above. Shape into a loaf or scones and bake as for soda bread.

Cheddar Cheese Scones or Herb and Cheese Scones

110g (4oz/1 cup) grated mature Cheddar cheese
egg wash

Make the White Soda bread or herb dough. Stamp into scones, brush the top of each one with egg wash and then dip into grated cheddar cheese, bake as for soda scones,or use to cover the top of a casserole or stew.

Cheddar Cheese and Thyme Leaf Scones

Substitute thyme leaves for mixed herbs in above recipe.

Rosemary and Olive Scones

Add 1 1/2 tablespoons (1 1/2 American tablespoons + 1 1/2 teaspoons) of chopped fresh rosemary and 2 tablespoons (2 1/2 American tablespoons) roughly chopped stoned black olives to the dry ingredients and proceed as in the master recipe.

Rosemary and Sundried Tomatoes
Add 1-2 tablespoons (1 - 2 American tablespoons + 1-2 teaspoons) of chopped rosemary, 2 tablespoons (2 1/2 American tablespoons) of chopped sundried tomatoes to the flour and continue as in the basic recipe. Form into a loaf of bread or scones.

Olive Scones

Make a white soda bread dough with or without herbs. Flatten into a 2.5cm (1 inch) square. Dot the top with whole olives. Brush generously with olive oil, sprinkle with sea salt, cut into square scones and bake as above.

Rosemary and Raisin

Add 75g (3oz) raisins and 2 tablespoons (2 1/2 American tablespoons) chopped rosemary to the basic recipe.

Curry and Sultana Bread

Add 1-2 teaspoons of curry powder and 75g (3oz) sultanas to the basic recipe.

American Emigrants Soda Bread

Add 75g (3oz) sultanas and 2 teaspoons caraway seeds, 1 tablespoon (1 American tablespoon + 1 teaspoon) of sugar and 1 beaten egg to the above recipe. Reduce the buttermilk by 50ml (2fl oz/1/4 cup).

Seeded Tear and Share Scones

Make the dough as above. Brush a 23cm (9 inch) round tin with sunflower oil. Pat the dough into a round, about 4cm (1 1/2 inches) deep and cut a cross into 8. Put into the tin and brush the top of the scones with a selection of sesame, poppy, pumpkin and sunflower seeds. Bake in the oven as above. When cooked remove from the tin and cool on a wire rack. The bread can then be torn apart and shared!

Soda Bread Deep Pan Pizza

The idea to use Soda Bread as a base for a pizza was born out of desperation one day when I needed to whip up a dish of something filling and delicious in no time at all for a few hungry lads. It can be as simple as a topping of grated mature Cheddar cheese and spring onions or well-seasoned cherry tomatoes, a few basil leaves and a
drizzle of extra virgin olive oil. This recipe is taken from my ‘One Pot Feeds All’ by Darina Allen published by Kyle Books.

Serves 6-8

450g (1lb/3 1/2 cups approx.) plain white flour, plus extra for kneading and rolling
1 level teaspoon (1/2 American teaspoon) bicarbonate of soda
1 level teaspoon (1/2 American teaspoon) fine sea salt
375–400ml (13-14fl oz/generous 1 1/2 – 1 3/4 cups) buttermilk

Topping
extra virgin olive oil, for brushing 1/2 - 1 tablespoon (3/4 – 1 1/4 American tablespoons) chopped fresh rosemary
50g (2oz) pepperoni or chorizo, diced into 5mm (1/4 inch) pieces
350g (12oz) Tomato Fondue (see recipe) or chopped fresh or tinned tomatoes mixed
with seasoning/spices
8 bocconcini, halved
15g (1/2oz) Parmesan cheese, grated
lots of snipped flat-leaf parsley

Preheat the oven to 230°C/450°F/Gas Mark 8.

Sieve the flour, bicarbonate of soda and salt into a large bowl. Make a well in the centre. Pour in 375ml (13fl oz/generous 1 1/2 cups) of the buttermilk and, using one hand, mix in the flour from the sides of the bowl. Mix to a softish dough, not too wet and sticky, adding more buttermilk if necessary. When it all comes together, turn the
dough out onto a floured board, tidy it up, knead lightly for a few seconds and flip it over.

Brush a roasting tin (approx. 31 x 23 x 5cm (12 x 9 x 2 inch), with olive oil. Roll the dough lightly into a rectangle to fit the tin and sprinkle with the rosemary. Scatter the diced pepperoni or chorizo evenly over the surface, then spread a layer of tomato fondue on top (we add the pepperoni or chorizo first and cover it with the tomato fondue so that it doesn’t burn). Arrange some halved bocconcini on top of the tomato
fondue, then sprinkle with the grated Parmesan.

Transfer the tray to the fully preheated oven on a low rack and bake for 15 minutes. Reduce the heat to 200°C/400°F/Gas Mark 6 and bake for a further 20-25 minutes, until the dough is cooked and it's golden and bubbly on top.

Sprinkle with fresh parsley and serve with a good green salad.

Coleslaw with a Twist

Creamy, crunchy and full of colour

Ingredients

• ½ small red cabbage, finely shredded
• ½ small white cabbage, finely shredded
• 2 carrots, grated or julienned
• ½ red onion, very finely sliced
• Small handful of fresh parsley, chopped
• 3 tbsp mayonnaise
• 3 tbsp Greek yoghurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt & freshly ground black pepper

Method

1. Add the shredded cabbage, carrot, onion and parsley to a large bowl.
2. Mix the mayonnaise, Greek yoghurt, lemon juice and Dijon mustard together.
3. Season with salt and pepper.
4. Pour the dressing over the vegetables and toss really well.
5. Ideally, leave for 20–30 minutes before serving to allow the flavours to develop.

Little twist: Add a handful of toasted seeds or chopped apple for extra crunch and sweetness.

Kale, Date, Feta & Pecan Salad

Sweet, salty, crunchy and packed with goodness

Ingredients

• 150g kale, stalks removed and finely chopped
• 100g feta cheese, crumbled
• 6–8 Medjool dates, stones removed and chopped
• 75g pecans, roughly chopped and lightly toasted
• 1–2 tbsp sesame seeds, optional

Dressing

• 2 tbsp sesame oil
• 1 tbsp soy sauce
• Juice and zest of 1 lemon
• 1 small garlic clove, finely grated
• ½ fresh red chilli, finely chopped
• 1 tsp honey or maple syrup, optional

Method

1. Place the chopped kale in a large bowl.
2. Add a little of the dressing and massage the kale with your hands for 1–2 minutes. This softens it beautifully.
3. Add the dates, feta and toasted pecans.
4. Pour over the remaining dressing and toss well.
5. Finish with extra lemon zest and chilli.

Tip: This salad actually gets better after sitting for 30 minutes, making it perfect for entertaining.

Spinach & Basil Green Pesto

Fresh, vibrant and full of green goodness

Ingredients

• 2 large handfuls fresh spinach
• 1 large handful fresh basil
• 1 garlic clove
• Juice and zest of ½ lemon
• 1–2 tbsp green blend powder
• 50ml extra virgin olive oil
• 30g Parmesan or nutritional yeast, optional
• 30g toasted pine nuts, walnuts or almonds, optional
• Salt & black pepper

Method

1. Add the spinach, basil, garlic, lemon juice and zest to a food processor.
2. Add the green blend powder and blitz.
3. Slowly add the olive oil until you reach your preferred consistency.
4. Add Parmesan/nutritional yeast and nuts if using.
5. Season to taste.

Serving idea: Delicious stirred through pasta, spooned over roasted vegetables, spread onto sourdough or served alongside salmon.

Whipped Feta, Herb & Olive Dip

Creamy, tangy and incredibly easy

Ingredients

• 200g feta cheese
• 100g Greek yoghurt
• 1 small garlic clove
• 1–2 tbsp extra virgin olive oil
• Small handful fresh herbs — parsley, basil, dill or mint
• Juice of ½ lemon
• Black pepper
• 50g olives, roughly chopped

To finish

• Extra virgin olive oil
• Chopped fresh herbs
• A few chopped olives
• Lemon zest
• Optional pinch of chilli flakes

Method

1. Add the feta, Greek yoghurt, garlic, lemon juice and olive oil to a food processor.
2. Blitz until smooth and creamy.
3. Add the fresh herbs and pulse briefly.
4. Spoon into a serving bowl.
5. Top with chopped olives, fresh herbs, lemon zest, black pepper and a drizzle of olive oil.

Serving idea: Serve with crunchy vegetables, wholegrain crackers, toasted sourdough or as part of a Mediterranean-style sharing platter.