Traditional Irish Soda Bread. There is no better way to celebrate Saint Patrick's Day than to treat your family to some of the traditional dishes of Ireland!
You can't get more Irish than Soda Bread, and this traditional Irish Soda Bread recipe is one of the best.
As they say, "The proof is in the eating," and this one eats very well, if I don't say so myself!
The history of this Irish soda bread is interesting to say the least! I was completely blown away by what I discovered! Whilst soda bread is most often attributed to the Irish, it was actually first created by the North American Indigenous peoples.
They were the first people known to have used pearl ash to leaven their breads without yeast. Pearl ash is the residue, or a natural form of soda formed from the ashes of wood fires.
The Irish later discovered the recipe and replicated the Native North American process. It may seem like an ancient Irish recipe, but it really only came to Ireland in the 1830's when bicarbonate of soda/baking soda was first introduced to the country.
You can read more about that here. Trust me, I don't make this stuff up!
Whatever Irish Soda Bread history is, one thing for certain remains. It is one dang good non-yeasted bread! Easy to make and bake and most delicious!
This is a simple classic bread in many Irish households. Perfect for mopping up gravies and stews and for serving alongside of hearty broths and soups!
It is also pretty wonderful served warm, buttered, and spread with jam or honey, meant to be washed down with copious cups of hot tea!
I am not surprised that this became an Irish family staple. As well as being a symbol of celebration, it was also a very humble necessity in poor Irish homes. This very affordable necessity was the perfect solution to many of the problems facing the Irish in the early 1800's.
Due to widespread famine, bread, a household staple, needed to be made out of the cheapest, most affordable and basic ingredients available at the time. Needing only four basic ingredients, flour, soda, salt and sour milk, it was the perfect answer to their problems.
We tend to use buttermilk for the most part these days when making this bread. This always results in a lovely moist and tender bread with a beautiful crumb and crust. The combination of buttermilk and soda creates a chemical reaction which causes the bread to rise beautifully.
This reaction starts almost immediately, which is why it is important, perhaps even vital, that you get your bread into the hot oven within five minutes or so of mixing the bread together. This insures the perfect rise.
You also want to make sure that (as with any quick bread such as this) you use a very light hand when kneading it. Kneading it no more than 10 times insures the perfect result you are looking for. Over-kneading toughens quick breads like this one. Be gentle with it.
This lovely recipe that I am sharing today is my absolute favorite version of soda bread. It uses two kinds of flour, plain and whole wheat. It also boasts the wholesome addition of rolled oats, both in the dough and sprinkled over top.
I don't know about you, but I absolutely love anything which has oats added to it. They impart a lovely nutty texture and the TBS of oats that is sprinkled on top adds a certain rustic beauty. Then again, I am a bit of a romanticist. I like pretty things.
The combination of both white and whole wheat flours give this delicious bread a tender crumb with a lovely wholesome and hearty flavor!
It uses buttermilk, but don't worry if you don't have any in the house. I have given you instructions on how to make your own buttermilk substitute in the notes of the recipe. All you will need is some lemon juice or vinegar and regular full fat milk.
I highly recommend that you use whole, full fat milk for this. You will not get the same result if using lower fat milk.
The shape of an Irish Soda Bread is something which is very regional as well as being steeped in tradition. In the North of Ireland, they tend to cut the dough into four pieces, shaping each into a wedge. They also like to bake it on top of the stove/fire on a flat girdle/griddle pan.
In the South, you will find it shaped and baked most commonly in a round loaf, which is the classic shape we are most used to seeing. They also cut a cross into the top of the bread, which is said to ward off evil spirits. It helps to let the fairies out of the bread, thereby protecting the household, and keeping the family safe.
This method of cooking Irish Soda Bread is very quick. Traditionally it would have been baked every two or three days, meant to be eaten with their main meals. Historically these would have been very humble and meagre meals, so it also helped to stretch the food offered out a bit and to fill hungry empty tummy's in a most delicious way!
You just have to love all of these old customs and traditions. They are a part and parcel of what makes food interesting and so delicious to eat. I absolutely adore eating traditional foods with a fascinating history, don't you?
One thing is for certain, this is a fabulous way to celebrate the up-coming Saint Patrick's Day holiday. You don't have to be Irish to enjoy this wonderful quick, non-yeasted and wholesome bread!
Whether you bake it to serve with a hot stew or soup, with jam and a hot cuppa, or even to be enjoyed cold with a platter of cheese and butter, one thing is for certain. You WILL enjoy it.
Plain or toasted. Warm or cold. This is a bread that satisfies and puts a smile on the face. Why not bake your family up some tasty Irish tradition this March 17th!
Traditional Irish Soda Bread
Yield: makes one round loaf, or 8 servings
prep time: 10 Mincook time: 30 Mintotal time: 40 Min
This quick and simple bread is the perfect bread to serve on Saint Patrick's Day or any day really. Its delicious! Especially with butter and jam. I also love it toasted.
Ingredients
- 1 3/4 cups (245g) whole wheat flour
- 1 3/4 cups (245g) plain all purpose flour
- 1/2 tsp fine sea salt
- 1 heaped tsp bicarbonate of soda (baking soda)
- 2 TBS cold butter
- 10 TBS (50g) rolled oats
- 1 2/3 cups (400ml) buttermilk (see note below)
- 1 TBS old fashioned oats
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready a baking sheet, lined with baking parchment.
- Measure both flours into a large bowl. Stir in the salt and soda. Drop in the butter. Rub the butter into the mixture with your fingertips.
- Remove and reserve 1 TBS oats, then stir the remainder into the flour mixture.
- Pour in the buttermilk and quickly mix together using a round bladed knife. You should have a slightly sticky dough. If you think it is too dry, you can add a bit more buttermilk.
- Turn onto a lightly floured surface and shape into an 8 inch round. Place onto the prepared baking sheet. Cut a deep cross into the top with a sharp knife. Sprinkle with the reserved TBS of oats.
- Bake in the preheated oven for 30 minutes, until golden brown When cooked it should sound hollow when tapped on the bottom. Place on a wire rack to cool for a bit before cutting into slices to sere.
notes:
How to make your own buttermilk: Place 2 TBS of vinegar or lemon juice into a glass measure. Add whole milk to make up 1 cup/240ml. Leave to stand for five minutes before using.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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No doubt about it, we eat a lot of chicken in this house. We love chicken and in all honesty, you cannot find a meat protein that is more adaptable than chicken. It is one of those meats that quite easily goes with a multitude of flavors and cuisines.
More often than not I will cook chicken pieces. Either the breasts, or quarters, or thighs. We are also very fond of chicken casseroles. For those I often need either leftover roast chicken to use, or I will specifically cook and shred chicken breasts to use.
I often buy whole packs of chicken breasts when they are on offer at the shops and poach or cook them, packing the meat into two cup containers, and freezing them. That way I always have a quantity of cooked chicken ready to use in a tasty dish at any given time.
One of the easiest ways to cook this chicken is in the microwave. If you know how to cook chicken in the microwave you will never be short of cooked shredded chicken. It is very simple to do and very quick. The chicken always comes out moist and delicious. Perfect for shredding or dicing.
When I worked at the Manor, I was always poaching chicken to be used in recipes, sandwiches, etc. My boss used to get me to poach them in a mixture of vermouth, stock and peppercorns. And yes, in the microwave. This method is very similar, but does not use vermouth.
You can poach chicken in the crock pot, instant pot, or in a saucepan on top of the stove as well. It does always yield moist and easy to shred chicken.
Cooking it in the microwave, however, is simply the best and quickest way of doing it.
I usually cook four breasts at a time. Why breasts? Because they lend themselves beautifully to this manner of cooking and they have the mildest flavor which makes them perfect for dishes and recipes in which you need to use cooked chicken.
You will need a microwave safe dish which is large enough to hold your chicken breasts in one layer, with a bit of space available around each of them. I simply season my chicken all over with either just salt and pepper, or any other seasoning pertinent to the type of casserole you are wanting to make.
For instance if you are looking for a Mexican style casserole, then I would use Tex Mex seasoning, etc. If you are wanting to use them in a regular casserole just use ordinary sea salt and pepper, or seasoning salt.
Place them into the casserole dish with the widest side facing the outside of the dish. Microwaves cook from the outer edges in towards the center of the dish. The outer edges will begin to cook first. That is why it is important to put the wide edge at the outside so that the narrower ends don't become over-cooked and dry. (See above photograph for perfect placement.)
You will need to add water, stock, or some other liquid in a quantity that will come to a level approximately 1/3 of the way up the breast.
Once you have done that cover the dish with a single sheet of waxed paper or parchment paper. You can also use a sheet of plastic wrap.
The goal here is to create a steam bath. As the liquid in the casserole begins to boil, it creates steam which in turn helps to cook and poach the chicken perfectly, always with a tender and moist finish.
Cook the in the microwave on high for four to five minutes per piece of chicken.
The exact timings will depend on the size and thickness of your chicken and how many breasts you have in the casserole dish. Do note however, if you are using plastic cling film/wrap you should leave a corner of the casserole dish open to vent it.
They come out perfectly cooked and ready for other uses. I like to check the internal temperature just to make sure they are cooked through properly with a meat thermometer. It is best to check this by using a meat thermometer. The proper temperature should be 165*F/74*C.
Microwave Poached Chicken Breasts
Yield: variable
Two tasty ways to poach chicken breasts in the microwave. Both work very well, giving you delicious and succulent cooked chicken ready to use in a multitude of chicken casseroles, etc.
Ingredients
Method One:
- 4 boneless, skinless chicken breasts
- 2 T chicken broth, white wine, citrus juice or water
Method Two:
- 60ml orange juice (1/4 cup)
- 2 TBS butter
- 1/2 tsp pepper
- 1/2 tsp salt
- 4 boneless, skinless chicken breasts
Instructions
- For method one: Trim the chicken breasts; place in a microwave-safe 9-inch glass pie plate, and arrange them with the thicker portions toward the outside of the dish. Drizzle with the chicken broth. Cover with microwave-safe plastic wrap. Make a vent for the dish by turning a small section of plastic wrap back on itself, leaving a slender vent on one side of the plate. Microwave on high for 6 to 8 minutes, turning after 4 minutes. Let stand covered until ready to serve.
- For method two: In an 8 x 8 inch microwave safe baking dish, mix orange juice, butter, pepper and salt. Microwave on high for 2 minutes. Place chicken in baking dish. Spoon liquid mixture over chicken and cover dish with wax paper. Microwave on high for 12 minutes. Let stand 5 minutes before serving.
- You can of course use other seasonings and liquids. The secret is to have the tight cover so the juices do not evaporate in cooking.
This cheesy layered chicken enchilada casserole makes for a really quick, easy and delicious dinner time entrée. All you need is chicken, beans, sauce, cheese, and tortillas. Serve it with your favorite enchilada toppings for a real family pleaser! Click on recipe title to take you to the recipe.
There are basically only four steps to follow for this fabulously tasty casserole. Making it is as simple as throwing some frozen oven chips into the oven to bake and then topping with shredded cooked chicken. You dress the shredded cooked chicken with barbeque sauce. Then you layer them in a casserole dish with some cheese and salad dressing and then top with some bacon bits and crispy onions. Click title to go to this easy and delicious recipe.
Simple and satisfyingly delicious. Creamy and rich with lots of crunch. All you need on the side is a cooked vegetable and perhaps some crusty bread. Click on recipe title to go to the recipe.
Chunks of tender chicken, salty bacon, onions and browned mushrooms in a tasty sauce, topped with flavorful chive suet dumplings and baked in the oven until the casserole is all hot and bubbly and the dumplings are crusty and lightly browned. Click on title to go to recipe.
This was a very popular luncheon dish for Ladies Who Lunch back in the 1960's and 70's. Simple and yet very delicious! Rich and creamy with plenty of crunch and flavour. Click on title to get this fabulously tasty recipe.
Chicken . . . Check! Pot Pie . . . Check!! Crumble . . . Check !!! The three together . . . well that just spells Winner Winner Chicken Dinner to me! Click on the recipe title to go to this fabulous family friendly recipe!
If you like quesadillas and buffalo wings, you will love, LOVE these simple Buffalo Chicken Quesadillas! All the flavour of the wings, with less faffing about. I like to serve the with a tasty blue cheese dressing for dipping and some vegetable sticks. See recipe title for link to recipe.
It's like having a bit plate of broccoli cheese and chicken all in one go . . . of course the crisp cracker and cheese topping is awfully scrummy as well. It is an economical, delicious casserole that is so simple to make! By using low fat ingredients you can also keep it fairly healthy. Click title to go to recipe link.
I saved the best for last. Amish Chicken Casserole is one of my absolute all time favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. This is delicious every which way but loose! Click recipe title to go to link. I like to serve it with some gravy, boiled new potatoes and vegetables on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Easy traditional Irish Champ is the perfect recipe to enjoy during the month of March when we will be celebrating the wearing of the green, Saint Patrick's Day! The Irish love their potatoes and there is no end to the ways they love to enjoy them.
Champ and Colcannon are two of the most favourite ways and are both very similar. Champ is a potato/spring onion dish, whereas Colcannon has cooked cabbage in it as well as the onions. I love, LOVE them both!
I have seen Champ done with sauteed leeks and spring onions, but this version of Champ I am sharing today uses only spring onions (scallions.) It is delicious either way.
Oddly enough, in the old days, champ used to be made with stinging nettles. They were a plant which grew abundantly in most places and which was free for the picking. Make sure you wear gloves if you do try to pick and use them because they do sting and will blister your skin and hands.
Normally Dock leaves grown near nettles, so you can swipe one of those over the sting to take it away. Interestingly enough when nettles are cooked, this removes the sting, so there is no worry with eating them.
This begs an answer to the question . . . Just who was it that decided that something which stung the skin could be safely eaten??? Yes . . . I do have a curious mind.
Over the years, Spring Onions, or scallions as they are also known, have become the standard to use in the making of champ. I just think it is a fabulously tasty dish. We really do love it!
Everyone in my immediate family has had our DNA done now and we have discovered a healthy amount of Irish DNA in our family tree (with the exception of our dad who is 91% French). This gives us all the more reason to celebrate our Irish roots this year!
Mashed potatoes with warm milk, spring onions and butter beaten into
them. It's so tasty. The Irish know how to do potatoes and do them
well!
You can use leftover boiled potatoes to make this quite easily. Just reheat the potatoes in an amount of whole milk. Once heated through, mash and add the remaining ingredients. Easy Peasy.
Today I started from scratch.
For this you will want to use a floury type of potato, like a Russet or Maris Piper, King Edward. You do NOT want a new potato or waxy potato. They do NOT mash well. Trust me on this.
Once you have the right kind of potato, everything else is a doddle. Simply peel the potatoes, cut into chunks, and cook them in some lightly salted boiling water.
You will need to cook them until they are fork tender, but not falling apart in the water. Take care not to overcook them. It should take roughly 15 - 20 minutes depending on the size of your potato chunks.
Once they are cooked you will need to drain them very well and then return them to the pot. I like to let them sit in the heat of the pot over the residual heat of the burner to finish drying them out, with a clean tea towel thrown over top of the pan.
This allows the steam to be released without it being dropped back into the pan, whilst still keeping he potatoes heated.
I always warm the milk when I am doing mash of any kind. It doesn't take long to do it in the microwave. Just heat it on high for about a minute. I add the spring onions to the milk before heating it.
This helps to take any sharp flavour away from the onion and makes them just right for stirring into the mashed potatoes. It also helps to infuse the flavor of the onion into the milk beautifully. A quantity of butter is also stirred in, plus some salt and pepper. You can use white or black pepper.
The Irish used to serve this in a big bowl, hot from the stove.
A big knob of
butter would be melting into the middle of it so that the family could dip their
pieces of bread into the butter and scoop up some potatoes to eat with
it at the same time.
It sounds all warm and cosy to me, although nowadays with Covid, perhaps not a wise thing to do.
I tend to serve it as a side dish these days. It goes with just about everything. Lamb is especially nice. Grilled Chops, or some roasted lamb would be lovely.
Today we had it with grilled and glazed bangers/sausages. If you can get real Irish ones so much the better!!
In working with the green theme, I served some steamed green beans on the side. It was a really lovely meal. Really lovely.
I will always regret that during my stay in the UK, I never did get to visit Ireland, and it was so close too. I have heard that it is a beautiful country with too many shades of green in its landscape to count.
The closest I ever got was enjoying the company of a few Irishmen on the train back from London one time. Those Irish sure have the gift of the gab, especially when they've been enjoying a Guinness or two or three. Very pleasant folk to be sure!
Irish Champ
Yield: 4
prep time: 5 Mincook time: 25 Mintotal time: 30 Min
An old Irish Dish, consisting of fluffy white mashed potatoes infused with plenty of butter, milk and spring onions.
Ingredients
- 1 kg (2 1/4 pounds) floury potatoes, peeled and halved
- 225ml whole milk (1 cup)
- 1 bunch spring onions, thinly sliced (6 to 8 scallions)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 50g (2 ounces) butter
- a knob of butter to serve
Instructions
- Place the potatoes into a large pot and fill with enough cold water to cover. Lightly salt the water, bring to the boil and cook until fork tender, about 20 minutes.
- Drain the tender potatoes well. Return them to the pot and shake over the residual heat of the burner to dry them out. Place a clean tea towel over top to absorbe any access moisture.
- Place the milk into a large glass measuring cup along with the spring onions. Heat gently in the microwave for about 1 minute.
- Mash the potatoes well with the butter until smooth. Stir in the milk and spring onions to combine well together. Season with salt and white pepper.
- Pile into a bowl and top with a knob of butter. Serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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