petermorwood
One for St Patrick’s Day, also a recipe for any day when you don’t have any bread and want some really soon.
Best eaten with a generous spread of salted butter, Irish if you can get it (Dylan doesn’t do this, he has a thinness to maintain) or used to chase the last toothsome dregs of Irish Stew, Dublin Coddle, Strong Farmer’s Soup - or indeed stuff from outside Ireland such as chilli, goulash, Sauerbraten and any other tasty savoury thing whose last toothsome dregs need chased…
It makes washing the plates so much easier. ;->
Normally at this point I’d link to my Mum’s 4-or-maybe-5-generation-old recipe on European Cuisines, but the site’s not back up yet.
Instead this link goes to Sotsil’s Wordpress page, which not only gives full credit (Yay!) but adds some fun extra observations, including various ways to improvise buttermilk if you can’t find the real thing.
Here’s a pic of the last time we made it:
That photo, Dylan’s video and Sotsil’s page all show the oven-baked “cake” version more associated with the South. The North, where I come from, uses the same ingredients and method, but cooks with a skillet / griddle on the stovetop.
That version looks like this:
Here it is with the traditional “wee cup of tea”.
Remember how I said something about butter? Jam, too.
Either warm from the griddle or after being split and toasted, the butter does A Trick, and melts down into the bread. This was the way my Dad liked it.
The melted butter of course makes room for more butter, if you like butter (Dad did) though biting into it after that can be an adventure.
If you can manage a slice of street pizza without getting grease on your chin elbows, you’re halfway there already…
