A savoury soda bread that's not in the least traditional
So St. Patrick'swas a while away, and as I mentioned, there was soda bread and there was cider. I am always playing around with soda breads, I know, and most of my concotions are not what a true Irish person would deem proper soda breads. But I always find that experimenting is part of the salt of life, especially when it comes to food and the thinking up of new recipes. Nothing is static in life, it doesn't stay put, nothing ever does. It moves, and evolves and goes back on itself, but never stays still. And so it is with food, I think.
So when I thought of what I wanted for dinner on the seventeenth of March, I knew I wanted t try a different thing on my soda bread, I knew I wanted a laid back dinner of sorts, some cheese, some bread, some patés, cider and an icecream for dessert - yeah, well, you only live once. We had the cheese already, we have become sort of addicted to baked bries and baked camemberts, so we indulge in it quite often. I wanted to try out my hand on some sort of italianed flavours for my soda bread, so I guess you can see where this is going already!!
I wanted to bite into the fragrance of thyme and oregano, I wanted the sweet saltiness of sundried tomatoes, I find that it goes so well with the creaminess of baked cheese. I also wanted the cornmeal to come through, but only so slightly, without being too overpowering. It was an easy combo in my mind, it was all lined out in my head for what I did want to get inside that bread, down to the hazelnuts and all, because I felt I needed an extra crunch. Andmay I tell you, it was a hit. One of the best soda breads I ever did invent, if I do say so myself!!
So this is what you'll need:
- 250 gr flour
- 100 gr cornmeal
- 5 to 6 sundried tomatoes, chopped
- handful of hazelnuts, roughly chopped
- 1 level tsp salt
- 1 tsp soda bicarbonate
- a pinch of oregano
- a pinch of thyme
- 1 egg
- 300 ml buttermilk