Wednesday's Seeded Soda Bread Tartine with Grilled Mackerel
Making bread can be daunting, but a loaf of freshly baked soda bread is the easiest thing to deliver ... its a great recipe for children to get involved with too. If you want to skip making the bread, simply buy the best quality soda or sourdough loaf you can find.
Oven: 190-220°C/425°F/Gas Mark 7
For the bread:
- 250g wholemeal flour
- 5g salt
- 1 tsp caraway seeds coarsely ground
- 2 tsp coriander seeds coarsely ground
- 2 tbsp mixed seeds
- 7g bicarbonate of soda
- 250g buttermilk
- 1 tbsp molasses/treacle
For the tartine:
- 4 mackerel filleted
- 1 bunch young carrots
- 1 bunch baby beets (roasted)
- 125g curd cheese
- 150g double podded broad beans
- 50g pecorino or hard goat’s cheese crumbled
- Small bunch dill & mint, roughly chopped
- 1 lemon
- 1 small clove garlic
- Olive oil
- Salt & pepper
For the soda bread:
- Place the flours, salt, caraway and coriander seeds, bicarb into the bowl and mix together.
- Add the seeds and stir in, then add the buttermilk and treacle, fold together gently until all the dry flour is incorporated.
- Once it is all together, take out of the bowl and roll it around in some dry flour to make it easier to handle, then place on to a tray marked into 4 as shown, and place in the oven as soon as it is finished - this will not require any proving.
- Bake at 220°C for about 17mins.
For the tartine:
- For the broad beans, place the garlic in a mortar and pestle with a pinch of salt and pound to a paste. Add the broad beans, the crumbled cheese, the herbs and pound to combine. Pour in 3-4 tbsps olive oil and the juice of the lemon.
- Season and cook the mackerel skin side up under a hot grill for 4-5 minutes.
- Assemble the tartine by roughly spreading the curd onto 4 slices of soda bread. Top with roast veg, the mackerel and finally spoon over the broad beans.
Enjoy the rest of June's supper recipes below
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