Saturday is St Patrick’s Day and time for the corned beef, mashed taters and cabbage. It’s comfort food at it’s finest and with a name like McGrady you can be sure I will be celebrating lunch (in Ireland most families have this meal for lunch rather than dinner) with my pint of Murphy’s. (yes I prefer Murphy’s to Guinness) .
This year I will be cooking my corned beef sous-vide just to see how it turns out. (I promise to post pics when it’s cooked) and I always cook more corned beef than I need to ensure I have leftovers for tea. (Across the pond dinner is lunch and tea is dinner)
One of my favorite recipes from my book Eating Royally, recipes and remembrances from a palace kitchen is the Irish Soda Bread and an hour before tea/dinner on St Patricks Day is the best time to make it. The recipe has just four ingredients but creates an incredible crusty bread that when sliced while still hot and spread liberally with Somerdale Butter ( I know, before you bombard me with e-mails that Somerdale is ENGLISH butter. But it’s the best butter in the world period and the only one I use. ) Then add a few thick slices of corned beef and some Colman’s English mustard you have heaven on earth in a sandwich right there in your hands !
Here’s the recipe ! Enjoy with a pint of Murphy’s and an Irish toast…
“May you be in heaven ten minutes before the devil knows your dead ! “
Traditional Irish Soda Bread
4 cups all purpose flour
1 tsp soda
1 tsp Kosher salt
1 ¾ cups buttermilk
Preheat the oven to 425 degrees f.
In a large bowl whisk the soda and salt into the flour. Gradually add the buttermilk making sure not to over mix and form into a large round.
Place on a lightly greased tray and make a cross about an inch deep on top of the dough.
Cover the dough with something like a large cake tin and bake for about 30 minutes. Remove the cake tin to brown – about a further 10 minutes. The bread will have a hollow sound when tapped on the bottom to show that it is done.