Local Food Directory - Derry Visitor And Convention Bureau

Page
18 & 19
theLocal
FOOD DIRECTORY
Bread Recipes
Method
Preheat oven 200ºC. Sieve the flour
into a bowl with the salt and bread
soda. Rub in the butter. Stir in the
oats and sunflower seeds. Add the
buttermilk a little at a time - the
mixture should be quite wet. Mix
in well. Divide into two non stick
medium sized loaf tins. Bake in the
oven for 40-50 minutes. Turn out of
the tins and return to the oven for a
further 10 minutes. Leave to cool on
a wire rack.
2. Oaten Black
Treacle Bread
Makes 1 round
3. Boxty Potato
Bread Pancakes
Makes 8 small boxty pancakes
125g raw peeled potato
(a floury variety such as Dunbar
Standard or Maris Piper)
125g mashed potato,
made from 200g floury potatoes,
peeled and cooked
125g plain flour, plus
extra for dusting
½ tsp baking powder
½ tsp salt
large knob of salted butter,
melted and cooled
a little milk if necessary
Makes 8 small boxty pancakes
Bread
Recipes
1. Wheaten Bread
2. Oaten Black Treacle Bread
3. Boxty Potato Bread Pancakes
1. Wheaten Bread
Makes 2 small loaves
500g coarse ground
wholemeal flour
225g porridge oats
4 tbsp sunflower seeds
2 tsp bread soda
2 tsp salt
25g salted butter
600ml buttermilk
1 kg porridge oats
500g plain flour
3 tsp baking powder
3 tsp salt
3 tbsp black treacle
3 tbsp of melted butter
2 pts buttermilk
Method
Combine all the dry ingredients
and mix well, then add the treacle
and melted butter and finally the
buttermilk to make a dough. Do
not over-mix. The dough should be
moulded into a flat circular shape
about ¾ inch thick, scored to make
4 quarters or farls and cooked on
a floured griddle pan until golden
and makes a hollow sound when
tapped. Alternatively you can treat
them as scones and bake in a
moderately hot oven for 15 or 20
minutes.
Method
Grate the raw potato into a bowl.
Turn out onto a cloth and wring
over a bowl, catching the liquid
- this will separate into a clear fluid
with starch at the bottom. Pour off
and discard the fluid, then scrape
out the starch and mix it with the
grated and mashed potatoes. Sift
the dry ingredients and mix into the
potatoes with the melted butter,
adding a little milk if necessary to
make a pliable dough. Knead lightly
on a floured surface. Divide into
four and form flat round cakes.
With the back of a knife, mark each
pancake into quarters without
cutting right through. Heat a large
griddle or heavy frying pan until
hot. Dust with flour, then place a
pancake marked-side down on the
pan. Cook over a medium heat for
3-5 minutes until browned. Turn
the pancake over and repeat on the
other side. Serve warm.