Recipes from professional Chef Tallyrand:

IRISH SODA BREAD

Last weeks photo, etc of the Wildfoods Festival certainly seems to have opened a 'hornets nest' with lots of mixed reactions. So I was interested to read in the UK press that the upmarket London stores such as Selfridges and the Conran Shop are selling chocolate covered insects for between £3 ($NZ10.65) and £3.50 ($NZ12.42). So when it becomes the norm . . . just remember where you saw this first! For a more detailed insight into the fifteen year old NZ Wildfood Festival have a look at this week's article - click here

Nothing too 'wild' for this week's recipe (though I did make ostrich egg omelets for my students this week) and a little late for the big day I know, but lets pay tribute this week to the Irish and St Patrick's day by preparing some tasty Irish soda bread. Certainly a well kept secret in many parts of the world, Irish soda bread can be made with a variety of different ingredients to suit even the most discerning palates and would be a welcome addition to any breakfast menu with your favourite bacon, sausages, etc. Or try it just on its own with some creamy Irish or New Zealand butter. This bread is sure to be a family favourite and have them coming back for more.

My trainee chefs have their first time cooking for the public next Tuesday when our training restaurant Tutoro opens up for 2001 and this will definitely be on our menu! By the way, Tutoro is a Maori word which means dreamlike, imaginative or visionary. So we named the restaurant to reflect the philosophy I teach my trainee chefs in regards to their cooking. I hope you will take this recipe for Irish Soda Bread, try it and maybe be imaginative yourself with how you serve it . . .

Ingredients for Irish Soda Bread

soft flour	1.2	kg
baking powder	100	gm
sugar	160	gm
salt		sq
vegetable shortening	160	gm
raisins	150	gm
caraway seeds	1	tbs
buttermilk		sq

How to make Irish Soda Bread

1. Sift the dry ingredients together and work in the shortening
2. Add the raisins and caraway seeds (both optional)
3. Slowly blend-in the milk to make a shaggy mass and knead for a few minutes on a floured surface
4. Divide the dough into 3, 400 gm pieces and mould into round loaves
5. Place them on a baking sheet, dust the top of each loaf with flour and score a cross into the top of each loaf with a sharp knife. Do not cut completely through the dough
6. Bake the loaves at 220ºC for 30 minutes, or until browned and cooked through

Chef's Tip for Irish Soda Bread

Milk with a dash of vinegar can replace buttermilk Remember sq means sufficient quantities, which means add it to taste or use as much as is required.

Enjoy your soda bread and bon appetit . . . . .

Published 19 March 2001