Covent Garden Real Food Market Stall: the recipes
And… drumroll! Now for the recipes.
I was really excited by how many people really enjoyed the brown soda bread and cucumber pickle. I was a little nervous about how they would be received, and at 6am, sleep deprived and coffee’d up, I had a thought: what if people hate it?! Thankfully no one seemed to, in fact lots of people wanted the pickle and bread to take home, so if I do it again folks, I’ll make sure that I jar some and make some extra bread (if that’s possible!).
As I said in my previous post, both of these recipes are very straight forward but with excellent results, it’s virtually impossible to mess these up. Depending on your taste you may want to alter the sugar/vinegar ratio in the pickle, I prefer it to be a little on the tart side. Both recipes are adaptations of Ballymaloe recipes. The original Ballymaloe soda bread calls for buttermilk, however, that’s not terribly easy to find in the UK, and when available it’s expensive. I substitute whole milk, soured a little with fresh lemon juice, about a tablespoon for every 850ml. You need the sour aspect to wake up the soda. The Ballymaloe cucumber pickle calls for onion and less vinegar so that it’s a sweeter pickle, I prefer to make with just cucumber and a little more vinegar.
This is utterly perfect with smoked salmon, but if you’re vegetarian try it with a robust cheese, like a good strong cheddar or Mrs Kirkham’s. It would work a treat.
If you’re interested in finding out more about Frank Hederman you can visit his site – www.frankhederman.com.
To get your hands on some delicious Bisol Jeio (it really is delicious!), you can order some from Bibendum. I will be.
Brown Soda Bread
600g wholemeal brown flour
600g plain flour
850ml whole milk soured with 1tbsp fresh lemon juice
1 tsp bicarbonate of soda
1 tsp salt
Preheat the oven to 230 C.
Mix the flours, salt and sieved baking soda thoroughly.
Make a well in the center, and add the milk, drawing in the dry ingredients from the outside as you add it with your hand.
Mix until sticky but not too gooey, you should be able to pick it up and shape into a round.
Wash your hands and flour them and transfer your dough to a floured board. Shape into a round. Turn over onto a floured baking tray and shape once more, tidying the edges is necessary. It should be 1 1/2 – 2 inches thick at most.
With your knife, draw a cross in the centre (as per the picture) cutting down to the bottom of the bread. The idea is that it should come apart into quarters quite quickly. Stick the knife into the centre of each quarter to let the fairies out (yes!).
Cook for 20 minutes and then turn down to 200 C. After 20 minutes, take the bread out of the oven, turn upside down and knock on it. If it sounds hollow it’s done. If it doesn’t put it back in the oven for another 5 minutes, upside down, and try again. That should be enough.
2 cucumbers, sliced as finely as you can.
240 ml cider vinegar
1 tsp salt
Heat the vinegar, sugar and salt just until the sugar and salt are dissolved. Allow to cool.
Pour over the cucumbers and leave overnight in the fridge (or for 5 hours).
Your cucumbers are pickled!
Keeps for up to a week in the fridge.