Monday, 25 April 2011
Soda Bread with Cashew Butter (and Post Mortem results are in for the Strawberry Chilli Jam)
Schoolboy error...damn. I now have 5 little jars of strawberry chili jam which taste so yummy but completely useless in as jam. Every time I walk into my kitchen they are standing there taunting me. What to do with them.....
Anyway, the soda bread and cashew butter were both yummy so I suppose two out of three is alright.
I have posted the recipe for these and will make chili strawberry jam version 2.0 later on this week.
300 grams cashews
1/4 tsp honey
1/4 tsp salt
2 tbsp oil (any - I used avocado oil)
Soda Bread (adapted from James Martin)
170grams self raising wholemeal flour
170grams plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
290 ml buttermilk (or if you can't source buttermilk, any type of dairy product is OK with a squeeze of lemon - you need the acidity of the lemon to react with the bicarb of soda in order to rise.
Sift the flour, salt and bicarb. Pour the buttermilk (or substitute - don't forget to add the lemon or you'll be eating flat bread!) into the mixture and combine until you have a dough. At this point you may need to add a touch more buttermilk if it's looking a bit too dry.
Preheat the oven to 200 degrees centigrade. Put dough on a floured surface and knead for a couple of minutes until it feels a little bit elasticy. Form into a circle, place in a round tin (I used a 15cm diameter, 5cm deep), cut a cross on the top and place in the oven for approx 30 mins or until it sounds hollow when you tap it. Place on a cooling rack.
So, throw the cashews, salt, honey and oil into the processor and pulse for a couple of mins until broken down.
Then add small amounts of water to loosen until it becomes the desired consistency. Like this.
Place in sterilised jars and refrigerate. Or, eat straight away slathered on top of a slice of soda bread. Or, eat with strawberry chilli jam on top, if you remember to follow the instructions on the jam sugar packet and stir until you can't stir any more...
Posted by Nic at 12:52