I haven’t found any four leaf clovers today but that won’t stop me from celebrating Saint Patrick’s Day. My great-grandmother was a Cahill, and she emigrated with her family to Canada in the mid 1800′s. We’ve come a long way since then but I still cherish my roots. I also enjoy the opportunity of cooking (and eating) great tasting food.
The lamb stew has been bubbling away all day in my favourite cast iron pot and has been enhanced with a cup or two of Guinness Stout (and a wee bit more for the cook.) We’ll mop up the sauce with thick slices of savoury Irish Soda Bread. This soda bread recipe is a regular on the menu for our B&B guests. It’s quick to make and the tangy combination of buttermilk and soda, together with fresh rosemary gives it a great taste.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter
- 1 cup buttermilk (or milk with 1T lemon juice added)
- fresh rosemary
- preheat oven to 350
- mix all of the dry ingredients in a food processor. Add pieces of butter and pulse until smooth. Pour in the buttermilk and pulse until it forms into an elastic-like dough
- form the dough into a round shape and place in a buttered baking pan. Sprinkle with chopped rosemary and a little sea salt
- Bake for 35-40 minutes until golden on top
- serve warm with butter and enjoy