Everyone has their own version of childhood comfort food. While for me, it’s definitely Kraft Macaroni and Cheese (yes, non Americans, I have seen the look on your face when I explain the idea of cheese powder.) But I love to tease Beardy Husband that, having grown up in pre-globalised Ireland, his ideal food is one without strong taste or any kind of spice. Yet it’s wonderful that Ireland is utilising more of its natural resources (an abundance fresh, organic, sustainable food) and using them in creative and modern ways (complete with spices.) American author Margaret M. Johnson has used her love of Irish ingredients and flavours in her most recent cookbook, Favorite Flavours of Ireland. Divided into various sections based on seasons, all the seasons rely heavily on seafood, root vegetables and notably, the amazing Kerrygold Irish butter (a personal favourite in our home!)
A lot of these recipes are not particularly complex, and would be great when you’re looking for a fresh idea for cooking meat or creating a salad or an easy bread to serve. This would definitely be a great introduction to Irish food for someone who would like to learn a bit about it!
Guinness Brown Bread (from Favorite Flavours of Ireland)
350g whole wheat flour
175g plain flour
3 tablespoons dark brown sugar
1 teaspoon bicarbonate of soda
Combine the dry ingredients.
Make a well in the centre of the dry ingredients and pour in buttermilk and Guinness.
Place in greased loaf tin.
Bake at 200C for 30 minutes (or until baked through.)
I received a copy to review from Ambassador International, but all opinions are my own.