Posts Tagged ‘Irish’

Irish Oat Rolls

March 17th, 2012

Irish oat rolls

Ever since I picked up a copy of Nigella Lawson’s Kitchen cookbook, I’ve been meaning to try her Irish oaten rolls.  After a few adventures with a cooking scale, I’ve pulled together a Canadian version of her recipe, with volume measurements instead of weights.  In this form, it’s a very speedy recipe that leaves you with a dozen steaming oat rolls – a perfect accompaniment to a bowl of hot beef stew.

2 cups whole wheat flour
1 cup white flour
1 cup old-fashioned rolled oats
2 tsp salt
2 tsp baking soda
1 1/4 cups stout (not quite a full bottle)
1/2 cup milk
1 tbsp lemon juice
4 tbsp canola oil
4 tbsp liquid honey

In a large bowl, mix together the first five dry ingredients.
In a big measuring jug, measure out and stir together the remaining, wet ingredients.  The milk will likely curdle because of the beer – don’t even worry about it.
Dump the wet ingredients into the dry ingredients and gently stir together.
Spoon large dollops of the dough onto two cookie sheets lined with parchment paper.  You should end up with 10-12 rolls.
Top each roll with a pinch of extra oats.
Bake for 15 minutes at 350° or until the rolls sound hollow when tapped on the bottom.
Set aside on a wire rack to cool before serving.

An early supper for St. Patrick’s Day

March 16th, 2009

Soda Bread

Since I’ll be working on Tuesday, I threw an early dinner party for St. Patrick’s Day. I roasted a ham, made a big batch of colcannon, a nice green-on-green salad (romaine lettuce, snap peas, zucchini and green onions) and topped it all off with a fresh loaf of whole wheat soda bread.

I will definitely be adding the colcannon to my regular repertoire. It’s a nice way of making mashed potatoes a bit more interesting, without doing that much more work. I followed the basic recipe above, leaving out the ham and using buttermilk instead of regular milk. Much more interesting flavour my way.

If you’re looking for ideas for your own St. Patrick’s Day supper, here are some great recipe collections for the holiday:

  • St. Patrick’s Day Menu at
  • The Cuisine of Ireland from the US Food Network
  • An Irish Feast at
  • and The History of Soda Bread from
  • Alice Waters’ Soda Bread

    April 11th, 2008

    I’ve been seeing this bread pop up on various food blogs over the past few weeks, and wanted to give it a try. To make it my own, I’ve subbed in a bit of whole wheat flour, which gives the bread a deeper, nuttier flavour.

    2 3/4 cups white flour
    1 cup whole wheat flour
    1 tsp salt
    1 tsp baking soda
    2 cups buttermilk

    In a large bowl, stir together the dry ingredients.
    Starting with just 1 1/2 cups, mix in the buttermilk. Add more as needed, without letting the dough get too sticky.
    Knead the bread lightly until it forms a smooth(ish) ball.
    Lightly grease a baking sheet, toss on the dough, flatten it out to about 2 inches high and cut a deep cross in the top with a sharp knife.
    Bake for 15 minutes at 450°F, then turn the oven down to 400°F and bake the bread for another 20-30 minutes. It’s done when you tap the bottom of the loaf and it sounds hollow.

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