Traditional Breads

By Tracey’s Farmhouse Kitchen

Tracey from Tracey’s Farmhouse Kitchen usually welcomes visitors to her cosy thatched cottage on the shores of Strangford Lough, an Area of Outstanding Natural Beauty, for traditional bread-making classes. This immersive experience has a Green Tourism accreditation and is perfect for food lovers, whether you’re an experience baker or not!

Though you can’t visit right now, you can get a taste of her Northern Irish griddle breads by trying some for yourself at home. Below, she shares recipes for fruit soda bannock, soda and treacle bread, potato bread and wheaten bread.

Fruit Soda Bannock

Ingredients

  • 250g (2 cups) soda bread flour
  • 1 tsp of bicarbonate of soda and a pinch of salt
  • 60g (1/2 cup) dried fruit
  • 25g (1/8 cup) caster sugar
  • 200 to 250ml (1 cup) – buttermilk
  • 10g butter

Method
Sift the flour, bicarbonate of soda into a large bowl and then add sugar and fruit. Pour in the buttermilk. Mix lightly to form a loose dough. Grease a 10cm deep round cake or loaf tin. Turn the dough into the tin. You can sprinkle some demerara sugar on top for an added crunch and great texture. Put into the oven for 20 mins at 190 degrees (gas mark six). Reduce heat to 150 degrees (gas mark two) and cook for a further 30 minutes. Bread should golden brown and crisp to the touch. Turn out onto a clean cloth and leave on a wire rack. Serve with butter. Enjoy!

Soda Bread and Treacle Bread

Use a griddle for this recipe. You don’t need a bowl as the best and traditional way of making soda bread is mixing your ingredients on the table!

Ingredients

  • 150g (1.5 cups) soda bread flour
  • 150ml (3/4 of a cup) of buttermilk

Sieve the flour. Make a well in the middle and pour in half of your buttermilk and your melted butter. If you’re making treacle soda bread then at this point add a dessert spoonful of treacle. Add the rest of the buttermilk and mix to a soft consistency. Cut into farls and put onto griddle.

Potato Bread

Potato bread was a staple foodstuff in Ireland pre and post Famine.

Ingredients

  • 250g (2 cups) of seasoned mash (with salt, pepper and butter)
  • 60g (1/2 cup) of plain flour

Mix both of these ingredients together. Really work your potatoes into the mix. Flour the board and roll the dough with a rolling pin. Cut into four farls. You can add scallions, chives or bacon pieces to the potato bread. Place on griddle for five to seven minutes each side.

Wheaten Bread

Ingredients:

  • 150g (1.5 cups) coarse wholemeal flour
  • 100g (1 cup) soda bread flour
  • 1 tsp salt
  • 1 tsp of baking soda
  • 260 ml (1 cup) of buttermilk
  • 50g (3/4 cup) of butter
  • 50g (3/4 cup) of caster sugar
  • Handful of sesame seeds

Mix all dry ingredients. Rub in the butter and gradually add buttermilk to a porridge like consistency.

Put mix on a floured board, work into a circle and cut into four farls. Place on griddle for five to seven minutes each side. Or put them in the oven at 190 degrees (375 fahrenheit) for 50 minutes. Enjoy with homemade jam.

Scotch Broth, Savoury Dishes and Desserts

By Discover Ulster Scots

Discover Ulster Scots has paired up with celebrity chef Paula McIntyre to show you how to make dishes that reflect the Ulster-Scots tradition. Watch Paula cook classic Scotch Broth in an historic cottage, and browse their website for a range of traditional recipes and video tutorials. Then try your hand at Molly Gowan and Clappy Doos (monkfish and oysters), treacle and ale cake with yellowman honeycomb and many more!

Taste of Culture

Historic Recipes

By Ulster Folk Museum

Step back in time by baking something from a real, historic recipe book. The Ulster Folk Museum has an archive of recipe books from the 19th and 20th centuries, and they’ve published a selection of them on their website. Try a lemon roll pudding, Easter cakes or hot cross bun.

The Pantry at Titanic Belfast

Irish Stew and Colcannon Potatoes

By the Pantry at Titanic Belfast

The Pantry restaurant at Titanic Belfast has shared their recipes for some favourite Irish dishes. Make a pot of Irish stew for a warming dinner, or whip up Colcannon potatoes – the perfect traditional side dish. Or follow their potato and soda farl recipes and add sausage, bacon, egg and black pudding for a classic Ulster fry!

Avoca Cafe

Avoca Recipes

Recreate the mouthwatering flavours of Avoca’s café at home. Avoca has a huge selection of their own recipes on their website, including savoury dishes, puddings, desserts and traybakes. Among them, is their recipe for potato and leek soup and the perfect afternoon tea scone.

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