[COMM] A new relative for the Inner Mammal?
Thanks to Aidan for drawing our attention to this delightful little beast, which is clearly a member of the Mammal's extended family ...
Olive and chorizo soda bread
SM 2013-02 p.83
Preparation / Cooking time: about 1h all told
Soda bread is unbelievably easy to make, so the real hard work in this recipe comes from slicing some olives and dicing a little chunk of chorizo ... yes, we know, horrendously complicated and tiresome! This is a lovely bread, perfect for lunches (on its own, or with cheese, or perhaps a dash of seasoned oil: whatever takes your fancy). The recipe does call for kneading the dough lightly, but it is a bit soggy for that using the quantities given: if you just mix it well, turn it out onto the baking tray and pat it into shape with wooden spoon / spatula, that works fine.
Ingredients
450g plain flour, plus extra for dusting
1 tsp caster sugar
1.5 tsp bicarbonate of soda
1 tsp salt
75g diced chorizo
10 pitted green olives, sliced
quarter tsp crushed dried chilli
300ml buttermilk
100ml milk
1 tbsp lemon juice
Method
1. Pre-heat the oven to 220°C (fan 200°), gas 7. You can use either a silicon baking sheet or a large baking tray for baking the bread: if using a tray, put it in the oven to pre-heat.
2. Sift all the dry ingredients into a large bowl, and mix in the diced chorizo, sliced olives and dried chilli. Make a well in the centre. In a jug, mix together the buttermilk, milk and lemon juice.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until the dough starts to come together.
4. Lightly dust a work surface [or the silicon baking sheet, if you are using one] with a little flour and knead the dough to just bring it to an 18cm round loaf. Don't be tempted to over-work it, as this will result in tough bread. [If your dough is a bit runny for this, see comment above.]
5. Score a cross in the top of the dough [doesn't matter if you don't] and transfer the loaf to the pre-heated baking tray [if you are using one].
6. Reduce the oven temperature to 200°C (fan 180°), gas 7, and bake the bread on the middle shelf for 45 minutes until risen, golden and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool.
© Sainsbury's Magazine
Preparation / Cooking time: about 1h all told
Soda bread is unbelievably easy to make, so the real hard work in this recipe comes from slicing some olives and dicing a little chunk of chorizo ... yes, we know, horrendously complicated and tiresome! This is a lovely bread, perfect for lunches (on its own, or with cheese, or perhaps a dash of seasoned oil: whatever takes your fancy). The recipe does call for kneading the dough lightly, but it is a bit soggy for that using the quantities given: if you just mix it well, turn it out onto the baking tray and pat it into shape with wooden spoon / spatula, that works fine.
Ingredients
450g plain flour, plus extra for dusting
1 tsp caster sugar
1.5 tsp bicarbonate of soda
1 tsp salt
75g diced chorizo
10 pitted green olives, sliced
quarter tsp crushed dried chilli
300ml buttermilk
100ml milk
1 tbsp lemon juice
Method
1. Pre-heat the oven to 220°C (fan 200°), gas 7. You can use either a silicon baking sheet or a large baking tray for baking the bread: if using a tray, put it in the oven to pre-heat.
2. Sift all the dry ingredients into a large bowl, and mix in the diced chorizo, sliced olives and dried chilli. Make a well in the centre. In a jug, mix together the buttermilk, milk and lemon juice.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until the dough starts to come together.
4. Lightly dust a work surface [or the silicon baking sheet, if you are using one] with a little flour and knead the dough to just bring it to an 18cm round loaf. Don't be tempted to over-work it, as this will result in tough bread. [If your dough is a bit runny for this, see comment above.]
5. Score a cross in the top of the dough [doesn't matter if you don't] and transfer the loaf to the pre-heated baking tray [if you are using one].
6. Reduce the oven temperature to 200°C (fan 180°), gas 7, and bake the bread on the middle shelf for 45 minutes until risen, golden and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool.
© Sainsbury's Magazine
[COMM] Woah, how did it get to be nearly March?
The Mammal has been trapped in the clutches of heavy work and study ogres for the last while, and posts to the blog have languished somewhat in consequence. However, even a busy mammal has to eat, so while the ogre is not looking, we'll try to sneak in the odd recipe as we go along. The original idea was to plough through the backlog of recipes from (mostly) Sainsbury's Magazine, but at the moment it makes more sense to add previously unposted recipes as we use them: the February issue, for instance, had a real gem in the form of olive and chorizo soda bread which is perfect for lunches and has already become a staple of the Mammal's repertoire.
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