Tasty Tuesday: Irish Dishes with Chef Mara

WCCB Staff,

CHARLOTTE, N.C. – Get ready for St. Patrick’s Day! Chef Mara with The Foodie School is back with her take on two classics, Soda Bread with Green Herb Butter and Bubble and Squeak.

Sign up for a class with Mara at TheFoodieSchool.com or check out today’s recipes below!

Soda Bread with Green Herb Butter

Ingredients

  • 3 ½ Cups AP Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 Tbsp. Chopped Herbs (such as parsley, tarragon and chives)
  • 1 2/3 Cups Buttermilk

Directions

  1. Preheat oven to 475 and line a sheet pan with parchment or a silicone mat.
  2. In a large bowl, whisk together the flour, salt, and baking soda. Mix in herbs.
  3. Make a well in the center of the flour mixture and pour in the buttermilk. Incorporate the buttermilk into the flour with your hands to form a soft dough.
  4. Turn the dough out onto a floured surface. Pat down to about ¾ inch thickness and cut into 16 pieces. Place on the sheet pan.
  5. Bake about 15 minutes until golden (turn oven down to 400 after 10 minutes if the scones are already brown by that point). Cool on a wire rack.

Herb Butter Ingredients

  • 8 tablespoons salted butter, softened
  • 2-3 tablespoons basil, minced
  • Zest of 1 lemon
  • 3-4 Dashes Hot Sauce
  • 1 clove garlic, minced
  • 1 tablespoon scallion, minced
  • Salt and pepper to taste
  • Oil for brushing

Directions

  1. In a medium bowl, combine the softened butter with the remaining ingredients.
  2. Toss asparagus in a little oil and either sauté or grill to heat through. Top with the prepared butter.

Bubble and Squeak

Ingredients

  • 4 Cups Cooked Potatoes, barley mashed
  • 4 Cups Cabbage, chopped and blanched
  • 1 Leek, minced
  • 2 Cloves Garlic, minced
  • 1 Small Bunch Chives
  • 1 Cup Ham, diced
  • 4 Slices Bacon, cooked (reserve drippings)
  • Salt and Fresh Pepper to taste

Directions

  1. Mix all ingredients into the potatoes except the bacon drippings and leeks.
  2. Heat the bacon drippings in a frying pan. Add the leeks and cook until just soft. Add the garlic, and once fragrant, add the potato mixture and form a large, flat cake. Brown over medium heat. Invert over a plate.