Irish Soda Bread Recipe - Only 15 minutes to prepare - Recipes by Warren Nash
Soda Bread contains no yeast and tends to be more of a cake-like bread. So if you're after something a little different, why not try this Irish Soda Bread Recipe.
Print the simple steps to perfect brown and white soda bread every time here:
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Ingredients (Serves 8-10 | Prep time: 15m Cooking time: 30m | 550 calories & 30g fat p/serving)
Ingredients:
- 175g Plain White Flour
- 175g Plain Wholemeal Flour
- 1 tsp Bicarbonate of Soda
- 250ml Buttermilk
- Pinch of Salt
- 25g of Butter (cubed)
- 1-3 tbsp Treacle
An Irish Night In - Irish organic smoked salmon on soda bread, lemon and herb butter, crispy capers
Andy Costello of Berlin restaurant Salt ‘n’ Bone and Actress Zoe Moore show us how to make delicious a delicious starter of Irish organic smoked salmon on homemade soda bread, with lemon and herb butter, and crispy capers for An Irish Night In, hosted by The Embassy of Ireland, Berlin.
Soda Bread Ingredients:
280g wholegrain flour
280g white flour
1 teaspoon salt
1 teaspoon baking soda
450 ml buttermilk
Lemon and Herb Butter:
125g unsalted butter
1 teaspoon sea salt
1 teaspoon chopped chives
Zest from half a lemon
1 teaspoon chopped dill
5 turns of the black pepper mill
Cripsy capers:
4 tablespoons capers
Olive oil
An Irish Night In is a shared experience of Irish culture at home, with food, music, and storytelling, hosted by the Irish Ambassador to Germany, Dr. Nicholas O’Brien, from his residence in Berlin on the 23rd of January 2021. The event is presented by the Embassy of Ireland in Berlin in partnership with Tourism Ireland and Bord Bia – the Irish Food Board. For more info see the Embassy’s website:
The three-course meal was developed by Andy Costello in cooperation with Bord Bia – Irish Food Board.
Starter:
Irish organic smoked salmon on homemade soda bread, with lemon and herb butter, and crispy capers
Main:
Irish beef entrecote or stuffed Portobello Mushroom with charred scallion salsa verde, crispy smashed potatoes, and a roasted beetroot and carrot purée
Dessert:
New York cheesecake made with Irish cream liqueur
Andy Costello vom Berliner Restaurant Salt 'n' Bone und die Schauspielerin Zoe Moore zeigen uns, wie man eine köstliche Vorspeise aus irischem Bio-Räucherlachs auf selbstgemachten Sodabrot mit Zitronen- und Kräuterbutter und knusprigen Kapern für An Irish Night In zubereitet. Gesponsert von der Botschaft von Irland, Berlin.
Vorspeise
Sodabrot
280 gr Vollkornmehl
280 gr Weißmehl
1 Teelöffel Salz
1 Teelöffel Back-Natron
450 ml Buttermilch
Zitronen-Kräuterbutter
125 gr ungesalzene Butter
1 Teelöffel Meersalz
1 Teelöffel gehackter Schnittlauch
Abrieb einer halben Zitrone
1 Teelöffel gehackter Dill
5 Umdrehungen einer schwarzen Pfeffermühle
Knusprige Kapern
4 Esslöffel Kapern
Olivenöl
An Irish Night In ist ein gemeinsames irisches Kulturerlebnis zu Hause; mit Essen, Musik und Geschichten. Das Event wird am 23. Januar 2021 vom irischen Botschafter in Deutschland, Dr. Nicholas O’Brien, in seiner Residenz in Berlin ausgetragen. Die Veranstalter sind die Botschaft von Irland in Berlin in Zusammenarbeit mit Tourism Ireland und Bord Bia – The Irish Food Board. Weiterführende Informationen findet ihr auf der Webseite der Botschaft:
Das Drei-Gänge-Menü wurde von Andy Costello in Zusammenarbeit mit Bord Bia - Irish Food Board entwickelt.
Vorspeise
Räucherlachs
Irischer Bio-Räucherlachs auf hausgemachtem Soda-Bread mit einer Zitronen-Kräuterbutter und knusprigen Kapern
Hauptgang
Steak
Entrecôte vom irischen Rind mit einer Salsa Verda aus gerösteten Frühlingszwiebeln, knusprigen Stampfkartoffeln und einem gerösteten Rote Bete-Karotten-Püree
Optional auch mit gefülltem Portobello-Pilz
Dessert
Cheesecake
New York Cheesecake mit irischem Sahnelikör
Video by Best Films Forever
Music by Stephen Fanning
How to Make Smoked Irish Soda Bread Recipe on Grilla Silverbac Pellet Grill
Today, you can just buy bread from the store. Yet there is something special about making bread at home. With this grill bread recipe, you might rethink how you feel about making bread all the time. If you can stir some ingredients together and shape the dough into a mound, you can enjoy smoked bread in a couple of hours. What could be simpler?
#sodabread #grillagrills #pelletgrill
Full recipe:
Ingredients:
½ cup sugar
4 cup flour
2 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1 cup raisins
1 tbsp. caraway seeds
2 eggs
1 ¼ cup buttermilk
1 cup sour cream
This bread is a real basic or they call them a 'quick bread' recipe. It starts off with a half-cup of white sugar, 4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt. 1 to 2 cups of raisin.
So, basically, you combine all those ingredients together (that's all your dry) and then you bring in another bowl, 2 eggs, 1 and 1/4 cups of buttermilk, 1 tablespoon of caraway seed, and 1 cup of sour cream. You bring that all together. This dough when you put it together, it's gonna be really sticky and be a lot like cookie dough.
Our Silverbac is just about getting up to temp. We're at 340 now, it needs to be at 350. We put that rack in there and we're gonna set our bread right here on top and we're gonna let that guy go.
Everything is done cooking so check this out. Oh yes awesome stuff, nice brown on it, it has firmed up like a boat baked all the way through. It has a light smoky smell, had a beautiful crust on the outside. You definitely get that 'twang' of the caraway seeds in it and you get a little sweet from the raisin. It's quite good!
Feel free to get in contact with us. Follow us on Facebook at GrillaGrills, Twitter GrillaGrills, Instagram, Youtube. Guys, check out the Grilla Grills YouTube channel, it's popping with information, and don't forget to check out our recipe section at grillagrills.com/recipes. I'm Shane McDraper for St. Patrick’s Day. This has been Grilla Grills, we did this awesome plate of food, all of it on this awesome Silverbac.
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Smoked Salmon & Horseradish Canapes | Jamie Oliver
Jamie has a fantastic quick & tasty recipe to help make your Christmas celebrations even more special. Beautiful smoked salmon layered on to toasted ciabatta topped with a generous dollop of a horseradish crème fraiche and freshly squeezed lemon. So simple, so delicious and perfect to kick start your Christmas.
We filmed this while on location for Jamie’s Christmas Lock In which was first aired on Channel 4 in December 2010.
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