IRISH SODA BREAD
3 1/2 cups all-purpose flour 875 mL
3 tablespoons granulated sugar 50 mL
3/4 cup raisins (optional) 175 mL
1 tablespoon caraway seeds (optional) 15 mL
1 tablespoon baking powder 15 mL
1 teaspoon baking soda 5 mL
1/2 teaspoon salt 2 mL
1 1/2 cups buttermilk 375 mL
3 tablespoons melted butter 50 mL
In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened. Turn out dough onto lightly floured surface; knead lightly just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) round. With sharp knife, score top into eights. Bake in 375 degree F (190 degree C) oven for 45 to 50 minutes or until cake tester or wooden pick inserted in centre comes out clean. Let pan cool on rack for 5 minutes before serving.
If you make it without the raisins, serve with Irish Lamb Stew.
Makes 8 servings.
Per serving (without caraway seeds or raisins): 298 calories, 8 g protein, 6 g fat, 52 g carbohydrate
3 pounds boneless lamb shoulder 1.5 kg
2 tablespoons vegetable oil, divided 25 mL
1 tablespoon butter 15 mL
2 onions, chopped
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour 25 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon dried thyme 2 mL
3 cups beef stock or water 750 mL
1/2 cup dry red wine (optional) 125 mL
1 large potato, peeled and sliced 1
2 cups baby carrots 500 mL
1/2 pound pearl onions 250 g
1 cup frozen peas 250 mL
Trim lamb and cut into bite-size pieces about 3/4 inch (2 cm). In heavy saucepan, heat 1 tablespoon (15 mL) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned. Add chopped onions and garlic; sauté until onions are tender. Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended. Add stock and red wine, if using. Stirring constantly, bring to a boil. Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.
Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally.
Meanwhile, in saucepan, heat 1 tablespoon (15 mL) oil; sauté pearl onions until browned and tender; add to stew along with peas. Simmer 5 more minutes. Taste and adjust seasonings.
Serve with Irish Soda Bread.
Makes 6 to 8 servings.
Per serving for 6 (without wine): 553 calories, 51 g protein, 27 g fat, 24 g carbohydrate
Per serving for 8 (without wine): 415 calories, 38 g protein, 21 g fat, 18 g carbohydrate