What you need:
- 500g/1lb 2oz Odlums Wholemeal Rye Flour
- 500ml/ 17fl oz Warm Water
- 1 tbsp Black Treacle
- 1 x 7g sachet Instant Dried Yeast
- ½ tsp Salt
- Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
- In a jug, add treacle to the warm water and stir.
- Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
- Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
- Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
- Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
- Turn out onto a wire tray to cool. Enjoy!
The Bread Shed @ballymaloecookeryschool is a hive of magical activity early in the morning. The 12 week students come in from 6am to tend to their sourdoughs all under the watchful eye of Timmy @timanddarina and Jennifer @jen.allennn who make lots more delicious loaves to sell in the Farm Shop . #sourdough #sourdoughbread #ballymaloecookeryschool
This is adapted from a recipe from Cork chef Michael Clifford.
- 1kg shoulder of lamb well trimmed and diced (keep the bones)
- 2 carrots, chopped
- 1 onion, chopped
- 2 small white turnips, chopped
- 4 potatoes, chopped
- 2 sticks celery, chopped
- 1 leek, finely sliced
- Salt and black pepper
- 50g approx. green cabbage, finely shredded125ml
- 250ml cream
- Dash of Worcester sauce
- Chopped parsley
Place the lamb in a large pot. Cover with cold water and bring to the boil. Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. cover with approx. 1 litre water. Add the vegetables, except the cabbage. Season.
Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones from the pot.
To finish the sauce, remove about 250ml of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: https://www.rte.ie/lifestyle/recipes/2017/0301/856327-nevens/ …, via