"It's not much but it's ours"

Saturday, February 07, 2009


Our late Mum was a great baker and the smell of a loaf of bread, a big pie (mmm…pie) in the oven or of Welsh Teacakes cooking on the griddle remains with us to this day.

It’s a long time since I made any bread – a bit of pizza dough about a decade ago probably doesn’t count – but I had some of Sally Barnes wonderful Smoked Salmon which I needed to eat so some homemade Soda Bread to accompany it seemed like a good idea.

I really love the Soda Bread at Richard Corrigan’s joints: Bentley’s and Corrigan’s. It’s deep, it’s dark, it’s moreish. A quick Google found the recipe which consists of equal quantities of plain and wholemeal flour, bicarb, honey, black treacle, salt, buttermilk and oat flakes (for an interesting texture). Even for a klutz like me it’s easy peasy: mix it all together and bung it in a hot oven.

Forty-five minutes later and with a beautiful smell wafting around the DH crib the loaf was ready. It went onto a rack to cool but of course I couldn’t resist breaking a hunk off straight away and slathering it in unsalted butter. For a first attempt it was rather good (and I’m my own worst critic). The base was a bit too crisp but made for a good texture contrast. It didn’t come out as dark as the restaurant version which leads me to think they might use a secret recipe there.

With the bread I carved some thickish slices of the Smoked Salmon. This fish comes from the Woodcock Smokery in Cork. Founded and owned by Sally Barnes this is a truly artisanal product which unfortunately has limited availability – they only use wild fish – and is expensive. Although, given the superlatve quality it’s well worth it.

The flavour is fantastic with just the right amount of smoke and a lovely un-fatty texture and a taste that just goes on and on. All that was needed to complete us tea was some Cream Cheese and a bottle of Meantime’s London Stout.

And don’t worry HS, there’s plenty left over for you.

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Blogger Patrick said...

I found the soda bread at Corrigan's to be a bit too sweet. I loved the texture of it but the taste reminded me of the fruit bread Soreen.

Sunday, February 08, 2009 1:06:00 pm  
Blogger Hermano 1 said...

If you use his recipe it's completely different - more like a standard soda bread. But still delicious.


Sunday, February 08, 2009 2:35:00 pm  
Blogger Chris Pople said...

Meantime stout is my favourite beer in the whole world.

Sunday, February 08, 2009 4:33:00 pm  
Blogger Hermano 1 said...

It's lovely stuff - far better than that stout that begins with a G - what's it called again ?


Sunday, February 08, 2009 4:41:00 pm  
Blogger Mark Dredge said...

Great combo of food and beer - I love smoky stouts with smoked fish, especially with a great loaf!

Sunday, February 08, 2009 8:26:00 pm  
Anonymous Anonymous said...

What a wonderful feast, bread, beer smoked salmon. It doesn't get any better than that lol.

Monday, February 09, 2009 12:57:00 am  
Anonymous Anonymous said...

Hermano 1, i don't suppose you found out what they add in the restaurant?

Yours looked very tasty, but having tasted the restaurant version, i'd love to recreate it.

maybe double the treacle? if i ever work it out i'll let you know..

Monday, February 09, 2009 12:34:00 pm  
Anonymous Anonymous said...

Is this stout easily available?Can't say I have ever come across it.But Stout with Smoked salmon is a great idea I really want to try.

Monday, February 09, 2009 1:24:00 pm  
Blogger Hermano 1 said...

Waitrose stocks the whole Meantime range.


Monday, February 09, 2009 1:31:00 pm  
Anonymous Anonymous said...

Wonder if the difference in coloring is a commercial oven and baking stone. Could be they spritz the dough with a light syrup before it goes in to encourage browning.

Monday, February 09, 2009 5:31:00 pm  
Blogger Hermano 1 said...

The bread is dark all the way through which makes me think they up the amount of treacle.


Monday, February 09, 2009 7:04:00 pm  

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