It’s wild garlic time of the year again and we always try and post a few recipes to celebrate one our of favourite wild ingredients.
We were very flattered that the mighty Jess Murphy from KAI featured a reworking of our Wild Garlic Soda bread in last week’s ‘Food and Wine’ magazine in the Sunday Business Post and, frankly, made it better. Jess recommends the inclusion of a good Irish farmhouse cheese and recommended Mayo’s own ‘Barr Rua’ (no relation) from Dozio cheese makers or over the border for some deliciously nutty ‘Kylemore’.
Jess also brought to our attention the wonderful ‘Little Mill’ flour from Co Kilkenny, which we hope to be getting in stock at the shop real soon. Getting out there in the lashing rain and finding some wild garlic is all part of the buzz, but if you can’t arsed, we’ve also got some in the shop. Spread with lots of Irish butter and as Jess says, ‘It’s heaven on a plate’.
Wild Garlic Soda Bread
- 450 g plain white flour, preferably from The Little Mill, plus a little extra for dusting
- 5 g Achill Island Sea salt
- 5 g bread soda, sieved into flour
- 400 ml of (Cuinneog) buttermilk
- A handful of wild garlic leaves, washed
- 150g Dozio Barr Rua cheese, Kylemore or Cooolatin cheddar , gratedButter to serve
- Preheat your oven to 220C
- Sieve all dry ingredients into the bowl.
- Lightly chop the wild garlic and add into the buttermilk
- Add the cheese to the dry ingredients, then pour in the buttermilk.
- Use your hand to lightly mix the ingredients until they just come together, then dust your counter with flour and tip out the dough.
- Shape into one ball, cut a cross on top and then place on a floured tray and place into the oven.
- Reduce the temperature to 190C and bake for around 30 minutes. You can also make several savoury scones with the dough, instead of one large one and cook in the same way.