SEEDED SODA BREAD TARTINE WITH GRILLED MACKEREL
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.
Serves 4
Oven: 190-220°C/425°F/Gas Mark 7
Ingredients:
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
Method:
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.
