SODA BREAD AND IRISH STEW | Cultured Cooking: St Patrick's Day

With St. Patrick day right around the corner we are cooking up some tasty classics . The focus is simple recipes that celebrate parts of the Irish culture.

Taught by
Chef Jacob and Chef Jamal


Follow us on
Facebook @feedthemasspdx
Instagram @feedthemass
Youtube Feed the Mass

Tools:
Bowl
Fork or whisk
9-in Round Baking Pan
Wire Rack (Cooling Bread)

Soda Bread
Prep: 20 min. Bake: 45 min. + cooling

Makes
1 loaf (12 wedges)

Ingredients
3 cups all-purpose flour
2/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup raisins
2 large eggs, room temperature, beaten
1-1/2 cups buttermilk
1 tablespoon canola oil


Directions
Preheat the oven to 350°. In a large bowl, combine the first five ingredients. Stir in raisins. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk, oil and remaining eggs; stir into flour mixture just until moistened (dough will be sticky). Transfer to a greased 9-in. round baking pan; brush top with reserved egg.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack to cool. Cut into wedges.


Irish Stew
Prep 5 min; Cook Time 45 minutes

Makes 4 servings

Ingredients
2 pounds boneless Lamb Shoulder
2 Onions, Chopped
2 tablespoons all- purpose flour
3 cups of lamb stock, chicken stock, Irish Stout, water, or Red Wine
1 Tbs extra virgin olive oil
5 sprigs of Fresh Thyme
2 pounds golden potatoes medium, quartered
2 carrots, cut into diagonal thick slices
Chopped Parsley + Minced Chives
2 tablespoons Cornstarch




Tools:
Instant Pot
Small mixing bowl
Spoon
Tongs


Instructions
Select Sauté or browning on your Pressure Cooker and allow it to heat fully. Add oil, then add beef, season with salt and pepper, and saute the meat until browned on all sides. Add onion, saute for 30 more seconds.
Add flour and stir. Pour in the beer and deglaze the cooking pot. Cook for 2 minutes, scraping the brown bits from the bottom of the pan.
Add in beef broth, and thyme
Stir in cubed potatoes and carrot
Close the lid and steam valve of the Instant Pot. Cook at high pressure for 35 minutes, then natural pressure release, or do a quick release after 10 minutes of natural release.
Open the lid. Season to taste.
Press the saute button. Mix together the cornstarch and cold water in a small bowl and stir into the stew, letting it simmer until thickened.