I’ve just published a post over on Foodwhirl detailing a recipe for traditional corned beef and cabbage.
Every year, I make a traditional Irish boiled dinner for St. Patty’s day – corned beef, cabbage and Champ. This year, I decided to do an Irish Soda Bread to go along with it. It’s one of the easiest breads you’ll ever make – similar in texture to a Southern American biscuit or an English scone, but without the butter or shortening.
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk.
Preheat the oven to 425F. Begin by whisking together your dry ingredients. Make a well in the center and pour in the buttermilk. Mix quickly to combine and turn dough out onto a floured surface. Knead a few times to create a smooth ball, and place on a floured baking sheet. Make a two-inch thick disk and cut a deep X in the center to allow steam to escape and rising to occur. Place on a rack in the center of the preheated oven and bake for 30 minutes. Serve warm with butter.
Boil potatoes in salted water until tender. Drain and run through a food mill or ricer (or mash very well until smooth).
Combine milk, cream and chives in a saucepan and bring to simmer. Pour hot milk/cream mixture over riced/mashed potatoes and stir to combine. Taste for seasoning and add salt/pepper as desired. Serve in individual bowls with a pat of butter in the center.
Enjoy! Happy St. Patty’s Day!