Scallion

Cheese and Scallions Soda Bread

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Happy Saint Patrick’s day.  To celebrate I decided to make what is one of the quickest, easiest and most delicious breads you can make.

This bread has no yeast and doesn’t need to prove or be kneaded.  You can make it and have it in the oven in 5 minutes.  I’ve fancied this up with scallions (spring onions) and sharp cheddar cheese but it can still be tasty without these.

Soda bread needs to be made with butter milk (the acid causes a chemical reaction needed to make it rise).   If you don’t have this add a tablespoon of lemon juice to normal milk and leave for 10 minutes before using.

This recipe makes enough for 2 loaves (I’m getting into batch cooking as it saves time and money), and I’ll freeze one to use another time.  You halve this recipe if you prefer.

Ingredients

700 Grams Plain white flour

4-5 Scallions/Spring onions (finely chopped)

400-500ml Butter milk

100 Grams Cheddar cheese (grated)

2 Tsps Bicarbonate of soda

1 Tsp Salt

1 Tsp Thyme (optional, I had some growing in a window box and used it, but can use other herbs if you prefer)

Method

  • Preheat your oven to 220 Degrees (Celsius)
  • Line a baking sheet with grease proof paper 
  • Add all the dry ingredients into a large bowl.
  • Stir in the butter milk until you start to get a soft ball, easier to use your hands for this (it shouldn’t be dry)
  • Turn the dough onto a floured counter and devide in to two halves
  • Form each half into a ball, transfer to the lined baking sheet.  With a large knife, cut a cross into each ball (cut about one third of the depth of the dough, don’t go too deep)
  • Bake for 20-25 minutes or until the bread sounds hollow when you tap the base

Champ

Seaneen's Sunnyside KitchenLeave a comment
Buttery champ, the ultimate comfort food.

Northern Ireland has many unique dishes like potato bread, soda farls, fifteens etc. The place has world class scenery and is luscious and green, but that’s mainly because it rains pretty much every day. We have numerous types of rain that range from soft pillowy drizzle, to sideways stingy rain that feels like someone is pinging your face with rubber bands.

Because of our unique weather system, we love carb heavy comfort food. The king of comfort foods is champ. Champ is basically mashed potatoes with milk made smooth and velvety by milk infused with with scallions (spring onions). Traditionally it’s served in a big mound with a well in the middle where you melt a knob of butter. I’ve heard of a few tweaks, like beating a raw egg into the potatoes and most families will make it how their Mum taught them. This is how my Mum made it. I love this just on its own, but champ and sausage is a really popular family dinner. There is basically nothing this doesn’t go with. In a lot of recipes fancy chefs tell people not to use the green part of the scallion. Champ is peasant food, so nothing is wasted. The green part of the onion is what gives the champ the distinctive green flecks.

Allow the milk to infuse with the taste of the scallions.

Ingredients

1Kg Potatoes (pick a floury variety rather than waxy potatoes)

1 Bunch of scallions (spring onions)

250 ml milk

Salt and pepper

Butter

Method

  1. Peel the potatoes and cut into equal sized chunks
  2. Put in a large pot of cold water and salt. Bring to the boil and simmer until the potatoes are soft
  3. Trim the tops and ends of the scallions, cut into 1cm slices and add to a pot along with the milk. Heat on a low heat for 5- 10 minutes (do not allow to boil)
  4. Mash the cooked potatoes. Gradually stir in the milk and scallions until you get a consistency you’re happy with
  5. Check the seasoning and add salt and pepper if it needs it. Spoon a mound of the champ onto a plate and make well in the centre and add a knob of butter which will then melt into a gorgeous pool of golden deliciousness