"Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast."
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
DIRECTIONS
Preheat heavy based flat griddle or skillet on medium to low heat.
Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.
Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife.
Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown
Sunday, October 18, 2009
Koesisters Recipe.
Syrup
250 ml (1 cup) water
625 ml (2½ cups) white sugar
12.5 ml (2½ tsp.) lemon juice
5 ml (1 tsp.) vanilla essence
Dough
375 ml (1½ cups) cake flour
22 ml (4½ tsp.) baking powder
1 ml (¼ tsp.) salt
20 g butter
150 ml (½ & a bit cups) milk
750 ml (3 cups) granola oil
Method
Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot aside.
Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter into small pieces and add to the flour mixture. Add the milk. Mix well until a dough is formed.
Roll the dough out to a thickness of 5 mm (±¼ in.). Cut the dough into thin (± 10 mm or ½ in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join the other ends.
Heat the oil in a pot until fairly hot. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters from the oil, place them directly into the syrup. Allow the koeksisters to absorb the syrup thoroughly. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator
250 ml (1 cup) water
625 ml (2½ cups) white sugar
12.5 ml (2½ tsp.) lemon juice
5 ml (1 tsp.) vanilla essence
Dough
375 ml (1½ cups) cake flour
22 ml (4½ tsp.) baking powder
1 ml (¼ tsp.) salt
20 g butter
150 ml (½ & a bit cups) milk
750 ml (3 cups) granola oil
Method
Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot aside.
Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter into small pieces and add to the flour mixture. Add the milk. Mix well until a dough is formed.
Roll the dough out to a thickness of 5 mm (±¼ in.). Cut the dough into thin (± 10 mm or ½ in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join the other ends.
Heat the oil in a pot until fairly hot. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters from the oil, place them directly into the syrup. Allow the koeksisters to absorb the syrup thoroughly. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator
Lexington Style BBQ sauce.
This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
2 cups cider vinegar
1 tablespoon sea salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup dark brown sugar
1 teaspoon freshly ground black pepper
1/2 cup Ketchup
Mix all ingredients together and let sit 10 minutes.
Add to chopped barbecue when hot to season the meat and keep it from drying out.
This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce.
If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.
2 cups cider vinegar
1 tablespoon sea salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup dark brown sugar
1 teaspoon freshly ground black pepper
1/2 cup Ketchup
Mix all ingredients together and let sit 10 minutes.
Add to chopped barbecue when hot to season the meat and keep it from drying out.
This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce.
If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.
Sunday, October 11, 2009
Flash Oil Poached Ahi Tuna.
Capay Candy Stripe Figs, Brown Turkey Figs, Toasted Pistachio's, Shallot Confit and Balsamic, Port wine Syrup.
Swordfish - Gin Lime Butter
Grill, Roast or Pan sear fish.
For the Sauce,
1/4 cup dry gin
1/4 cup St. Germain
3 sprigs of Thyme
6 cracked Juniper Berries
3 tablespoon fresh lime juice
1/2 pound cold unsalted butter, cut into bits, chilled
Reduce all ingredients excluding the butter in a nonreactive saucepan. Reduce til syrup like consistency. Remove from heat and slowing add butter while whisking until you reach a hollandaise like sauce.
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