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Cob Loaf March 17, 2014

Filed under: Bread — delishuss @ 11:35 am
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One of the girls at work brought a version of this recipe into work one day and it went down a treat. When we were kindly asked around to some Irish friends for Christmas day, I decided that it might be a nice to nibble on over a few drinks. It was a roaring success; I must have been asked by each person at Christmas dinner (think there were 12 people) how I made it. It’s dead easy, you should give it a go if you are having people over for nibbles and drinks.

Ingredients

1 cob loaf

3 spring onions, chopped

300g bacon, chopped

250g tub of sour cream

150g tub of chives and herb cream cheese

150g grated cheese

1 tbs oil

Black pepper to season

 

Method

1. Pre-heat the oven to 180 degrees Celsius.

2. Cut the top off the cob loaf, approximately 2cms in thickness. Tear the top of the loaf into pieces.

3. Scoop out the soft inside of the cob loaf and also tear it into pieces and set aside.

4. Chop the bacon into small pieces. I used bacon bits in the past and I thought they tasted a bit processed, so I prefer to use normal bacon and chop it up. Streaky bacon would also be good.  Heat a frying pan and add the oil. Fry off the bacon until crispy and remove from the pan and leave to cool.

5. Mix the sour cream, cream cheese, spring onion and cooled bacon together in a bowl. Add some pepper to season. I don’t add salt as there is normally plenty in the cream cheese and the bacon also tends to be salty. Spoon the creamy mixture into the loaf centre and sprinkle with the grated cheese.

6. Place the loaf and the bread bits on an oven proof tray and heat in the oven, this will take approximately 30 minutes. Remove the bread pieces from the oven if they are burning and the creamy mixture is not fully heated through.

7. Use the bread bits to scoop up the creamy mixture and munch away to your hearts content. Once the bread bits are finished, you can tear off pieces from the outside of the loaf.

You can add spinach or sweet corn kernels or both if you want to mix it up.

 

 

Chilli Cornbread October 26, 2011

Filed under: Bread — delishuss @ 9:27 pm
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I got this recipe from Catherine’s Family Kitchen cookery programme. I have to admit I made a bit of a bags of it. I didn’t cook it for long enough. It was a bit eggy but in saying that it was still quite nice, so I will definately give it another go and cook it for longer. The trick apparently to check whether or not it is cooked is to put a skewer into it and if it comes out clean then it’s cooked. I did that but I stupidly did it at the edges and not in the middle. So lesson learned.

Catherine talked about adding some fried onion and cheese to the recipe. I might try that next time around.

Ingredients

3 tbsp butter
150g self-raising flour
2 tsp baking powder
1 tsp salt
1 tbsp caster sugar
½ tsp freshly ground black pepper
150g polenta (cornmeal)
2 eggs, lightly beaten
300ml buttermilk
1 red chilli, seeded and finely chopped

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4.

Line a 900g (2lb) loaf tin with parchment paper.

Melt the butter in a saucepan and set aside.

Sieve the flour, baking powder and salt into a bowl. Add the sugar, pepper and polenta and mix well.

Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and melted butter until you have achieved a smooth, thick batter.

Fold in the chilli until just combined. Spoon the mixture into the prepared tin and bake for 45 minutes or until golden brown and an inserted skewer comes out clean.

Remove the loaf from the tin and place on a wire rack to cool.

 

Sundried Tomato Yeast Bread August 25, 2011

Filed under: Bread — delishuss @ 7:59 pm
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I tried this recipe on a whim. I fancied some yeast bread and had the yeast. There was a recipe on the back of the yeast box so I kind of followed that but I used plain cream flour instead of strong flour. It turns out like a soda bread with the plain flour. It also doesn’t last long, you would need to keep it in an airtight container. Give it a go!

Ingredients

750g tesco strong/super strong bread flour

2 teaspoons salt

25ml of olive oil

1 x 7g fast action bread yeast

450ml warm water (made from 1 part chilled, 1 part boiling)

50g chopped sundried tomatoes

 

Method

1. In a large bowl mix together the flour, salt, sundried tomatoes and yeast. Stir in the oil and water and mix into soft dough.

2. Turn onto a floured surface and knead well for 10 minutes by hand or 5 minutes in an electric mixer with a dough hook.

3. Shape the dough as required and place in a greased tin or tray. Cover with greased cling film and leave in a warm place until doubled in size.

4. Uncover and bake  in an oven, pre-heated to 230 degrees/ 450 degrees fahrenheit/ Gas mark 8 for around 30-35 minutes. Baked loaf should sound hollow when tapped underneath.

5. For a soft, moist crust, remove from the oven and wrap in a clean tea towel to cool.

 

 

 

Chicken Tikka Naan October 16, 2010

Filed under: Bread,Chicken,Weight Watchers Recipes — delishuss @ 9:24 pm
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Another smashing quick and tasty Weight Watchers recipe.

5 ½ points per serving
Serves 2

Ingredients
200g skinless boneless chicken breast,
Cut into chunky cubes
2 tsp tikka paste
3 tbsp low fat natural yoghurt
2 tsp mango chutney
2 small naan breads
A handful of baby spinach leaves
Lemon or lime wedges to serve

Instructions
1. Preheat the grill to high and line the grill pan with foil.
2. Place the chicken chunks in a small bowl and rub with the tikka paste.
3. Leave for 2 minutes, and then stir in half of the yoghurt and leave for a further 8 minutes.
4. Mix the remaining yoghurt with the mango chutney and set aside.
5. Heat the naans according to pack instructions.
6. Thread the chicken on 2 long metal skewers, keeping the pieces slightly apart. Grill for 10 minutes, turning once, until charred in places and cooked through.
7. Make a pocket in each naan and spread the insides with the chutney mixture. Add some spinach leaves, then pile the chicken on top and serve with lemon or lime wedges.



 

Traditional Soda Bread With Sundried Tomato & Parmesan September 14, 2010

Filed under: Bread — delishuss @ 9:37 pm
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Hello, I got this recipe from a leaflet (Celebrate Irish Food) in my work canteen. The original recipe used cheddar but I didn’t have any in stock so I used parmesan instead and it appears to have been very successful. This makes two loafs and it tends to go off quite quickly, so it’s best to freeze one if you won’t get a chance to eat it within a couple of days. I had a few slices of this with Low Low triangles and some of the sunblushed tomatoes I had left over. Yum yum!

Ingredients

750ml Buttermilk

1kg Plain Flour

40g Grated Cheddar or Parmesan Cheese

20g Bicarbonate of Soda

50g Italian Roasted (Sunkissed) Tomatoes

3g Cooking Salt

Method

1. Preheat the oven to 170 degrees celsius (Gas mark 4)

1. Sieve all the dry ingredients into a clean large mixing bowl and stir in the sunkissed tomatoes and cheese.

2. Add the buttermilk and mix well. Form into one ball of dough. The mixture should be quite dry. Add a little more buttermilk if the dough doesn’t come together.

3. Knead well. Divide the dough into two and roll into sausage shapes.

4. Place onto a clean parchment paper covered tray and place into the oven. Cook for 35-40 minutes. (If you have a gas oven it may take a bit longer)

This goes well as an accompaniment for the Italian Style Tomato Soup.

 

Traditional Brown Bread August 11, 2010

Filed under: Bread,Uncategorized — delishuss @ 8:26 pm
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I got this recipe from Dunbrody House Cookery School.  We had it with gubeen cheese and some chutney. Delightful. You can add some pine nuts, sesame seeds, pumpkin seeds, sunflower seeds, fennel and caraway seeds for a healthy crunchy finish. Diced dried apricots and sultanas add an unusual finish to the bread.

Ingredients

350g coarse wholemeal flour (also see notes below)

50g plain flour

50g porridge oats

Pinch salt

2 level teaspoons of bread soda

2 large eggs

1 dessertspoon of sunflower oil

500ml buttermilk

Instructions

  • Preheat the oven to 170 degrees Celsius.
  • Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl mix them well.

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  • In a separate bowl beat the eggs together with the oil and add to the dry mixture.
  • Next mix in the buttermilk and get the mix to a “sloppy” consistency.

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  • Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
  • Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.

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  • After the hour has elapsed remove the bread from the tin, turn it over and return to the oven to bake for a further 20 minutes.

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  • Remove from the oven and allow the bread to cool down.

 

Additional notes

  • I couldn’t find coarse wholemeal flour in the supermarkets in Australia so I used half of regular wholemeal flour and half LSA (Linseed, Sunflower Seeds and Almond meal). It turned out great and it’s a great source of fibre. Here is the brand I used.

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  • 2 tablespoons treacle in the wet mix makes darker and sweeter bread.
  • This bread stays fresh for about 4-5 days.
  • It can be successfully frozen.
  • The mixture can be spooned into muffin tins and backed 9approx 30-35 minutes @ 190 degrees Celsius.
  • Fresh milk mixed with lemon juice (1 lemon) or natural yoghurt 92 small pots) could also be used to naturally sour the milk. Once you have added the juice or the yoghurt just give it a stir and leave it to rest for 30 minutes so as to allow it to thicken up.

 

 

Banana Bread

Filed under: Bread — delishuss @ 8:22 pm
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Ingredients

225g/8oz plain flour

1 teaspoon salt

1 heaped teaspoon baking powder

1 teaspoon ground cinnamon

110g/4 0z caster sugar

1 egg, beaten

75ml/3fl oz sunflower oil

A few drops of vanilla essence

65g/2 ½ oz pecan nuts, chopped

4 medium-sized ripe bananas, mashed

Makes 1 loaf

Instructions

  1. Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar.
  2. Mix in the egg, sunflower oil and vanilla essence but do not beat.
  3. Fold in the pecans and mashed bananas, using a fork. Again do not beat.
  4. Spoon into a lined 900g/2lb loaf tin and bake in an oven preheated to 180 C/350F/gas mark 4 for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger.
  5. Leave in the tin for 10 minutes, and then turn out onto a wire rack to cool.