Most people like to spend their Paddy’s Day out drinking Guinness in their local Irish bar with their pals. Not us. We see it as yet another excuse to rustle up a few mean dishes, followed shortly after by an all out gorge on the goodies we create. To be completely honest it’s how most days are spent here at TGTB HQ, but pretending there’s some kind of reasoning behind our food problem makes us feel a little bit better. Anyway, here are three of our Paddy’s Day faves. Enjoy…

 

Gluten Free Soda Bread

 If you’ve no Irish in your family there’s a chance you won’t have actually tried Soda bread. If you do then you probably can’t move for the stuff. They love it over the water and so will you…

 

Ingredients

• 175g gf sorghum flour blend plus extra for dusting
• 75g gf oat flour
• 1 level teaspoon xanthan gum
• 11/2 level teaspoons bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon light soft brown sugar
• 200ml buttermilk about 75ml milk
• 2 teaspoons gluten free rolled oats for the top, or a dusting of gluten free wholegrain flour

 

 

Method

1. Preheat the oven to 220°C/200°C fan/gas mark 7. Line a baking tray with baking parchment and dust liberally with flour.
2. In a large bowl, measure the flours, xanthan gum, bicarbonate of soda, salt and sugar, and mix well so they are evenly combined.
3. Pour the buttermilk over the dry ingredients and stir in enough milk to form a thick, sticky dough.
4. Tip the dough out onto the floured baking parchment; it will still break and crumble. Coat your hands in flour if the dough is sticky, and lift the dough and turn it to shape it into a ball, rather than kneading it. This will help to give the bread a soft, melting texture.
5. When you have a fairly smooth ball, pat the top with the oats or wholegrain flour, transfer to a baking tray and then flatten the top slightly. Leave in a warm place for 15 minutes to rise.
6. Use a sharp knife to score the bread into four, cutting almost through to the base, and taking care not to knock the air out.
7. Bake for about 40 minutes until golden brown and cooked through: tap the bottom and it should sound ‘hollow’. Set aside to cool on a rack and enjoy warm and fresh on the same day, or freeze.

 

 

Gluten Free Irish Stew

 

So the title of this particular dish is a little misleading since it was already Gluten Free to begin with, but we’re trying to stick to a theme here so go easy on us. This stunning winter warmer is a great way to celebrate the emerald isle and the perfect accompaniment to that Soda Bread we just discussed.

 

Ingredients

• 750g floury potatoes (Estima, King Edward, Maris Piper or Desiree), scrubbed and thickly sliced
• 450g lamb chops or shoulder meat off the bone
• 1tsp sea salt
• plenty of freshly ground black pepper
• 1 large onion, peeled and thickly sliced
• 2 large carrots, scrubbed and sliced thickly
• 2 turnips, scrubbed and sliced thickly
• 2 sprigs of fresh thyme
• 3 bay leaves
• 5 litres water
• large handful fresh parsley, coarsely chopped

 

Method 

1. Put half of the potatoes in the bottom of a large heavy saucepan. Cover the potatoes with the lamband season.
2. Cover the lamb with the vegetables and the rest of the potatoes then add the rest of the seasoning.
3. Add the thyme and the water (or stock). Bring slowly to the boil and skim off any scum that rises with a slotted spoon.
4. Cover and simmer very gently for 3-4 hours.
5. Allow to cool completely and then chill. Remove any excess fat from the top of the stew then reheat gently until piping hot.
6. Adjust the seasoning to taste and add the chopped parsley.

 

 

 

 

 

 

Irish Whiskey Cake 

 

We had to find a way to include Irish Whiskey somehow, right?! The country’s national drink combined with a gorgeous cake make for one hell of a pudding. Try it for yourself…

 

Ingredients 

• 55g butter
• 100ml water
• 225g dates, stoned and roughly chopped
• 100g caster sugar
• ½ tsp vanilla extract
• 1 tsp bicarbonate of soda
• 30ml Irish whiskey
• 1 large egg, beaten
• 50g walnuts
• 225g gluten-free self raising flour
• 1 tbsp Demerara sugar

 

Method 

1. Preheat the oven to 160˚C/150˚C fan/gas mark 3 and grease and line a 2lb/900g loaf tin. In a small saucepan, gently heat together the butter and water until the butter melts and the water is just boiling.
2. Place the dates, caster sugar, vanilla and bicarbonate of soda in a large mixing bowl and pour over the butter and water, then add the whiskey and mix together. Stir in the egg, walnuts and flour and spoon into the prepared tin, levelling the top.
3. Sprinkle over the Demerara sugar and bake until golden brown, firm to the touch and a skewer inserted into the centre comes out clean. Check after an hour and then every 5 mins until it is done. Leave to cool in the tin for 15 mins before turning out onto a wire rack.

 

 

Happy St Paddy’s Day!