Perfect Wholewheat Soda Bread can be on the table in less than an hour. Ireland’s most famous bread uses two of the oldest foods, wheat, and buttermilk. The acid in the buttermilk reacts with the bicarbonate of soda and creates the rise, which means that you don’t need yeast. If you have kids, do teach them how to make soda bread, because it’s great to be able to put a loaf on the table within 45 minutes. Once you’ve mastered it, try adding some grated Wexford cheese (Vintage Irish Cheddar) and raw onion finely chopped to the dough. Serve Wholewheat Soda Bread with Homemade baked beans.
Soda bread is best eaten fresh with lashing of Irish butter because it does not have any preservatives in the recipe. Serve the Wholewheat Soda Bread with Cheese and onion with a plowman’s lunch with ham.
There’s no excuse not to have a Cracking Soda Bread recipe
Elizabeth David once wrote that “everyone who cooks, in however limited a way, should know how to make a loaf of soda bread” – and, as with so much else in life, she’s right. Even if you live next door to the world’s best artisan bakery, there is no denying the satisfaction of a loaf that can be in the oven in less time than it takes to brew a pot of tea. More importantly, it is ready to eat by the time you get out of the shower.
Ireland remains the heartland of soda bread today. Filling and wholesome, it pops up at almost every meal and is so universal that the more common wholemeal version is known simply as brown or wheaten bread. It goes with everything from salty yellow butter to soup, smoked salmon to soft cheese, and creates very little in the way of washing-up. Seriously, can you afford not to have a recipe for soda bread in your life?
Preheat the oven to 200C/400F/gas mark 6 and grease a baking sheet.
Once the oven has come to temperature, put all the dry ingredient into a large mixing bowl and whisk together to combine. Make a well in the middle. Stir the treacle and honey into the buttermilk until well mixed, then pour this into the well and, very quickly, stir together with your hands until you have a soft, sticky dough.
Form this into a round on your baking sheet and cut a deep cross in the dough. Bake for 50 minutes to an hour, keeping an eye on it, until the crust is golden and the loaf sounds hollow when tapped underneath.
Brush with melted butter and leave to cool before tearing into it. Eat as soon as possible, as it doesn't keep very well.
Bhuna is a cooking process rather than a sauce, the spices are gently fried in copious amounts of oil. The cooking process is completed when the meats are added to cooking their own juice to produce a deep intense rich coating sauce. The resulting dish is flavorsome rather than hot and often served garnished with fried onions. The bhuna sauce originated in Bengal and typically it is served with lamb.
Because of its intense flavor, it can be as soon as it is cooked. However, like most curries, it is at its best if you leave it in the fridge for 24 hours.
I like to serve chicken bhuna with chapatis to soak up the rich sauce. It can be served with any type of Indian bread or rice. When I do serve it with rice I like to serve it with lemon rice or steamed rice.
Heat the oil in a large, deep frying pan and add the garlic, green chilies, and ginger. Stir them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes.
Once the onions have turned a golden brown color, add the turmeric, chili, cumin, coriander and garam masala powders. Stir and cook for about a minute.
Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick.
Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce.