Tag: guinness

making good use …

Guinness soda bread

We held a small gathering here the other night, to celebrate a friend’s birthday. We cooked up a slow cooker’s worth of lemony chicken and coriander, and  a big pot of dhal to accompany it, and also for the vegans/veggies in the throng. We also served (bought) chapatis.

That recipe, incidentally, is a base – we use a lot more garlic, chillis and spices than that, and I’ve discovered that if you just sling the chicken in the slow cooker without browning it, it still works beautifully, and you save a lot of time and effort, and a lot of oil too! Makes it a very low calorie dish. Anyway, I digress.

I also made a chocolate, ginger and guinness bundt cake, which left most of a bottle of stout left over.

So this morning, I tipped the remainder of the coriander chicken sauce into the stock pot, added a few carrots, a courgette and an onion which had been minced in the Magimix, and two mugfuls of red lentils, and a nice pot of spicy soup is now bubbling away for lunch. To go with it, I used (most of) the rest of the stout to make a Guinness soda bread loaf, which is now baking in the Remoska.

Sadly, Pete declined to drink the rest of the stout – it was two days old, I know, but still. I poured it down the sink.

Guinness soda bread

I saw this – with apple and cheese – on a Hugh Fearnley-Eatsisall programme a couple of weeks ago, and was so intrigued that I bought a couple of bottles of Guinness to try it. The second was destined for a beef stew, but more on that story later.

We eat a lot of soda bread – it’s quick and easy, and my Irish blood just loves it. Having eaten a mega fry-up for brunch yesterday, we didn’t want much for supper, so I thought I’d give it a go.

We decided that we certainly didn’t want the apple in it, and as we’d had cheese scones (with pigs in blankets) for Saturday supper, we didn’t want another cheese bread. So I winged it a bit thus.

200g strong white flour
250g wholemeal flour
50g oats
1 tsp salt
2 tsp baking powder
250ml yogurt and milk (about 4 parts to 1)
250ml Guinness (Pete obligingly drank the rest of the bottle)
About 1 tbsp sunflower oil

Put the dry ingredients into a bowl, make a well in the centre. Mix together yogurt/milk/Guinness/oil, pour into the well. Use your hands to mix together, turn out on to a floured surface, and knead as little as possible, until you can form a ball.

Put it on a baking sheet, bake at gas 8 for 35 minutes (which was just a couple of minutes too long in my oven).

I always, out of habit, leave my soda bread to rise, and this one had about an hour.

Readers, it was sublime. We had it with cheese and apple for supper (brie for me, strong cheddar for Pete), and it made gorgeous toast for lunch today. I’ll be doing that again.

The original recipe is here, should you wish to try the cheese and apple version.