Irish Rarebit On Soda Bread With Cheddar Cheese And Ale Food

BASIC IRISH SODA BREAD WITH CHEESE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
• In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
• Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
• Bake in the preheated oven until the squares are lightly browned, about 10 minutes.

IRISH SODA BREAD WITH CHEDDAR AND CHIVES

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
• Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
• Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
• Bake until the bread is golden brown, 25 to 30 minutes.
• Let cool slightly on a wire rack before slicing.

IRISH RAREBIT ON SODA BREAD WITH CHEDDAR CHEESE AND ALE

Steps:

• Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
• Remove pan from heat and gradually beat the milk or buttermilk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey, spring onions and finally the stout/Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add the grated cheese and stir over very low heat only until all the cheese has melted.
• Spread thickly on four slices of soda bread and place under the grill until golden brown and bubbling. Serve hot with soups, stews, salad, chutneys or pickles.
• (Serves 2 as a light meal or snack with salad and 4 as an accompaniment to soup or stew.).