British/Irish Cuisine

Lemony Chickpea Salad

2 tablespoons pure olive oil
1 yellow onion, quartered
2 carrots, halved
1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
1 pound dried chickpeas, soaked overnight and drained
4 rosemary sprigs and 4 thyme sprigs, tied together with string
Kosher salt and freshly ground pepper
1 medium red onion, finely chopped
1/2 cup red wine vinegar
Finely shredded zest and juice of 1 lemon
2 garlic cloves, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons finely chopped peperoncini
1 cup extra-virgin olive oil
3/4 cup finely chopped flat-leaf parsley

In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil.

Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.

Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve. Makes 6 servings

Irish Soda Bread

2-3/4 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon granulated salt
2/3 cup raisins
1 tablespoon caraway seeds
2 large eggs
1 cup buttermilk
1/4 cup all-purpose flour
Butter and jam (optional)

Arrange oven rack in center of oven. Heat oven to 325 degrees. Line a large cookie sheet with parchment paper. With a whisk, combine 2-3/4 cups of the flour, the granulated sugar, baking powder, baking soda, and salt in a large bowl; stir in raisins and caraway seeds. Whisk together eggs and buttermilk in another bowl. Stir buttermilk-egg mixture into dry ingredients with a wooden spoon just until blended (dough will be very sticky, but that's okay).

Sprinkle the remaining 1/4 cup flour onto a work surface. With lightly floured hands, turn and gently knead dough to incorporate most of the flour. Shape dough into a 6-inch round; transfer to center of prepared cookie sheet (dough will be soft and slightly sticky). With a sharp paring knife, make a 1/2-inch-deep X across the top of the loaf.

Bake loaf until a toothpick inserted in center comes out clean, about 1 hour. Transfer loaf with a large spatula to wire rack and cool completely. Slice with a serrated knife and serve with butter and jam, if desired. Makes 20 1/2-inch slices.

Irish Oatmeal Bread

2 1/4 cups boiling water
1 3/4 cups steel-cut oats
1 tablespoon salt
3 tablespoons butter
3 tablespoons light brown sugar
Dash of granulated sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
1/2 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
Cooking spray
1 large egg, lightly beaten

Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes. Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife.

Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350º. Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks. Makes 2 loaves

Hazelnut Trifle

1-1/2 cups cold milk
2 tablespoons refrigerated hazelnut nondairy creamer
1 package (3.4 ounces) instant vanilla pudding mix
1 can (21 ounces) apple pie filling
1 can (16 ounces) whole-berry cranberry sauce
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
2 cups whipped topping

In a large bowl, whisk milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another bowl, combine pie filling and cranberry sauce.

Place a third of the cake cubes in a 3-qt. trifle bowl; layer with a fourth of the cranberry mixture and a third of the pudding mixture. Repeat layers twice. Top with remaining cranberry mixture. Garnish with whipped topping. Cover and refrigerate until serving. Makes 12-14.

Potato Chowder

Parsley butter:
1 cup fresh parsley leaves (about 1 bunch)
1 tablespoon butter

Soup:
6 cups water
3 1/2 cups fresh parsley sprigs (about 1 1/2 bunches)
4 1/2 cups cubed peeled red potato
3/4 cup cubed carrot
1 teaspoon salt

To prepare the parsley butter, combine 1 cup parsley leaves and butter in a food processor, and process until well-blended. Set aside.

To prepare soup, combine water and parsley sprigs in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain mixture through a sieve over a bowl, reserving broth; discard solids. Return broth to pan; add potato, carrot, and salt. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender.

Remove 1 1/2 cups vegetables from soup with a slotted spoon. Place remaining soup and vegetables in a food processor; process until smooth, and pour into pan. Return 1 1/2 cups vegetables to soup. Bring to a boil; stir in parsley butter. Makes 6 servings

Cheese Tart

For the Pastry:
1 1/2 sticks cold unsalted butter, cut into small pieces
2 tbsp. shortening
2 cups flour
1 tsp. fresh thyme leaves
1 tsp. salt
Freshly ground black pepper
1 egg yolk

For the Filling:
4 tbsp. unsalted butter
5 large Granny Smith apples, cored, peeled, and cut into walnut-size pieces
2 large onions, peeled and thinly sliced
8 oz. Lancashire, other farmhouse cheese, or New York Cheddar, crumbled
2 tsp. fresh thyme leaves
Salt and freshly ground black pepper

For the pastry: In a large mixing bowl, rub butter and shortening into flour with fingertips until sandy. Mix in thyme, salt, and pepper. Add 2–3 tbsp. cold water, 1 tbsp. at a time. Knead until pastry dough just holds together. Halve dough and form into two balls. Wrap in plastic and refrigerate. Prepare egg wash in a small bowl, stirring a dash of salt into egg yolk.

For the filling: In a large sauté pan, melt butter over medium heat until foaming, then add apples and onions. Cover and fry until golden and slightly softened, about 20 minutes. Transfer apple mixture into another large mixing bowl and stir in cheese, thyme, and salt and pepper to taste. Set aside to cool.

Preheat oven to 350°. On a floured work surface, roll out 1 pastry ball and line a 9" removable-bottom tart tin, leaving at least 1/2" of pastry above the rim. Roll out remaining dough into a 9" round or cut out free-form leaf shapes.

Fill tart shell with cooled apple mixture. Cover with pastry round, crimping edges carefully to seal (be sure to cut a hole for the steam to escape), or arrange pastry leaves on top. Brush pastry with the egg wash. Place in oven and bake for 30–40 minutes, or until pastry is crisp and brown. Serve warm. Serves 6

Sticky Pudding

3/4 pound pitted dates
1/2 cup (1/4 lb.) butter or margarine
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 large eggs
Sticky sauce
Crème fraîche or sour cream

In a 3- to 4-quart pan, combine dates and 1 1/2 cups water. Bring to a boil over high heat and stir often until most of the liquid is absorbed, 5 to 7 minutes; watch carefully as liquid reduces to avoid scorching. Let cool at least 15 minutes.

Butter and flour a 9-inch square pan. In a bowl, mix 1 1/2 cups flour with baking powder and baking soda. In a food processor, whirl cooked dates until smooth. Add 1/2 cup butter, sugar, eggs, and flour mixture; whirl until well blended. Scrape batter into pan and spread level.

Bake in a 325° oven until cake springs back when lightly pressed in the center and edges begin to pull from pan sides, 30 to 40 minutes. Let cool in pan at least 5 minutes. Invert onto a rack. Cut warm or cool cake in half horizontally.

Rinse and dry baking pan. Pour about 1/2 cup hot sticky sauce into pan. Lay cake bottom, cut side up, in pan. Pour about 2 cups hot sticky sauce evenly over cake. Lay cake top, cut side down, in pan. Pour remaining hot sticky sauce evenly over it.

Let stand at least 30 minutes or up to 1 hour. Invert a flat, rimmed plate over pan; holding containers together, turn over, and lift pan off cake. Cut into rectangles and transfer with a spatula to plates. Add crème fraîche to taste. Makes 10 servings

Sticky Sauce: In a 5- to 6-quart pan over high heat, boil 1 1/2 cups whipping cream, 1 1/2 cups sugar, 1/4 cup (1/8 lb.) butter or margarine, and 1/4 cup light corn syrup, stirring frequently, until golden brown, 6 to 8 minutes.

Remove from heat and immediately stir another 1 1/2 cups whipping cream into pan. Return to high heat and stir until sauce comes to a rolling boil, 1 to 2 minutes. Use hot, or let cool, cover, and chill up to 2 days; stir over high heat until hot. Makes 3 1/2 cups.

Smoked Salmon and Cheese Mini Twice-Baked Potatoes

6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Preheat oven to 400°. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.

Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.

Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated. Makes 12 servings