Do you have a favourite recipe that represents your cultural heritage? Anyone with a connection to South Kilburn is invited to submit a recipe and story about it for a cookbook to be launched in the summer. Submissions received by January 31st will also be entered into a draw to win a Tefal cookware set. Check out the website for more information
www.newmanfrancis.org/south-kilburn-cookbook or contact Daisy at Newman Francis, 07729 673803 or firstname.lastname@example.org.
To kick us off here is our first recipe offering. IRISH SODA BREAD
This simple Irish classic is a staple in many households, used to mop up hearty stews and wash down pots of tea. It’s also a symbol of celebration, baked in droves in the lead up to Saint Patrick’s Day. However, the humble soda bread began as an affordable necessity and was the solution to many food problems facing Ireland at the time.
375g strong stoneground wholemeal flour
75g plain flour, plus a little extra for dusting
1 level teaspoon bicarbonate of soda
1 level dessertspoon fine salt
1 x 284ml carton buttermilk
This could not be easier.
Begin by placing the dry ingredients in a large roomy bowl, mix to combine, then add the buttermilk followed by the water. Start mixing; first with a spatula then finish off with your hands, to form a soft dough. All you do now is shape the dough into a ball, adding a dusting of flour if needed and place it on the baking sheet and pat it down a little.
Cut a third of the way through the loaf with a sharp serrated knife, one way, then do the same the other way, forming a cut cross which will form the loaf into four crusty sections. Then dust with flour and bake straightaway in the centre of the oven for 40 minutes then cool it on a wire rack. (Source Delia online)