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Soda Bread, Split the Mix, make it Savoury & Sweet.
Recipe (100% Hydration)
200g Self-raising Flour, 200gm Buttermilk, pinch of sea-salt, and a
little bit of extra flour for shaping dusting.
Method
Put the Flour and salt in a bowl, make a well in the centre, pour in
the buttermilk, cut it through with a metal spoon or joint knife,
until the mix comes together.
Split your Mix in half, grate 70g of strong cheddar and mix it 50g
into one of the halves, flour your hands and shape it and set it onto
a baking tray, rub the other 20g with 20gm of flour to form crumbs,
brush the soda love with a little buttermilk and sprinkle with the
crumb.
With the other half add 25g sugar, a heaped teaspoon of mixed spice and a
handful of dried fruit, mix them in, flour your hands again and shape and set onto
the baking tray, brush with buttermilk, mix a desert spoonful of sugar
with a teaspoon of mixed spice and sprinkle it on top.
Split both loves down the middle with a sharp knife and bake in a hot
oven 180°c approx 25mins.
Feel free to add your own flavours,ie. Tomato Puree & Fennel seeds or
Glace Cherries
Roast Sweet Potato & Chickpea Salad, Balsamic & Honey Dressing
Bright and fresh,full of flavour and simple to do with typical store cupboard spices so no need to go running to the shops. It's good on it's own or as a side to a Roast or your favourite bites of a Barbeque. Serve it up with your choice of greens, I've used wild garlic with mine, Spinach, Broccoli or Kale go great with it as well and probably handier for most.
A simple dressing of Balsamic vinegar, Honey and Olive Oil brings rounds of the favours, a spoonful of Pomegranate Molasses if you have it will bring out an extra zing to the spices and sweetness of the roasted Sweet Potato.
Ingredients
300g Sweet Potato peeled and diced - roughly 1cm cubes
100g Cooked Chickpeas (1/2 tin drained)
150g Cherry tomatoes, Halved, some for roasting and some left raw
1/2 Red Onion, Sliced some for roasting and some left raw
1/4 Lemon
1/2 Lime
20g Pumpkin Seeds
Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Turmeric
Pinch of Chilli Flakes
25ml Vegetable Oil for roasting
20ml Extra Virgin Olive Oil for Dressing
Sea Salt / Cracked Black Pepper for seasoning.
Some Salad Leaves & Flowers if you have them, I've used Pea Shoots, Beetroot Leaves, Mint Leaves,Unopened Chive Flowers and Wild Garlic Flowers
Preheated oven 170℃
For the Dressing, 1 dessert spoon of Honey 1 Dessert Spoon of Balsamic Vinegar, 3 dessert Spoons of Extra Virgin Olive Oil, pinch of sea-salt and cracked black pepper.
Getting it all together.
Put the sweet potato into a roasting tin or onto a baking sheet drizzle a little vegetable oil over just to coat them lightly season with sea-salt and pepper. Squeeze the quarter lemon over them and place into the oven on the middle shelf and roast approx 15 mins - they will have started to soften out and colour on their edges. Remove from the oven place on a flat heat proof surface, add the chickpeas, half of the tomatoes and red onion, sprinkle on the spices and pumpkin seeds, stir through to coat everything evenly. Return to the oven for a further 15 mins, your tomatoes will have softened out and the spices will have had enough heat to release their flavours and give a wonderful warmth and aroma in the kitchen.
Remove from the oven, add in the raw tomatoes and onion mix through with a spoon,check the seasoning give them a little drizzle of olive oil, spoon into a serving dish or straight onto your plates. Garnish with some leaves or herbs, mint and coriander go great with it and a squeeze of lime juice adds an extra pique. Happy cooking!
