What better way to spend St Patrick’s Day than creating delicious recipes from top Irish chef Paul Rankin using his award-winning Rankin Selection range of traditional Irish breads?
Paul has been working with Northern Ireland-based Irwin’s Bakery since 2002 on the Rankin Selection bread range and has seen the range grow to become the most successful Irish bread range in the UK.
The Rankin Selection range includes Soda Farls, Stoneground Wheaten, Whole Wheat Soda Bread, Barmbrack, Potato Farls, Brown Soda Bread, Sliced Fruit Soda, Fruit Loaf and Cinnamon and Raisin Loaf. Find them at supermarkets including Tesco, Sainsbury’s, Asda, Morrisons and Waitrose.
For more information about Irwin’s Bakery and the Rankin Selection bread range – plus more delicious recipes, visit www.irwinsbakery.com.
TOASTED BARMBRACK WITH CARAMELISED PEARS, RASPBERRIES AND CRÈME FRAICHE
SERVES 4
INGREDIENTS:
2-4 slices Rankin Selection Barmbrack
2 firm, ripe pears
3 tbsp softened unsalted butter
5 tbsp caster sugar
1 tbsp fresh lemon juice
100g (4oz) raspberries
Crème fraîche, to serve
Fresh mint sprigs, to decorate
METHOD:
This recipe is started in the pan but finished in the oven, so make sure you have a good quality frying pan which is ovenproof.
Preheat the oven to 190C (375F), Gas mark 5. Put the pan on the hob to heat. Peel the pears and cut each one in half, removing the core.
Add the butter to the heated frying pan with the sugar and lemon juice and cook gently until the sugar has dissolved. Don’t stir the sugar as the caramel forms, just very gently, shake the pan to help the sugar brown evenly.
Add the pears cut side down and cook over a high heat for 7-10 minutes until caramelised, turning once. Turn the pears so they are cut side down again in the frying pan and then roast in the oven for another 5-10 minutes until completely cooked through and tender.
Meanwhile cut the slices of barmbrack into rough “pear shapes” - you should get two pieces out of each slice but this will depend on the size of your pears. Toast under a preheated grill or in the toaster. Keep warm.
To serve, arrange the toasted barmbrack pieces on plates and add a pear half to each one. Scatter around the raspberries and add a quenelle of crème fraîche (or a good dollop for a less ‘cheffy’ look!), then drizzle over the caramel sauce. Decorate with fresh mint sprigs.
Seared Lamb with Wholegrain Dijon Mustard and Mint on Toasted SodaSEARED LAMB WITH WHOLEGRAIN DIJON MUSTARD & MINT ON TOASTED SODA
SERVES 4
INGREDIENTS:
2 Rankin Selection Soda Farls, split in half
675g (1 1/2lb) leg of lamb fillet or rump
1 tbsp olive oil
4 tbsp softened unsalted butter
2 tsp wholegrain Dijon mustard
2 tsp fresh lemon juice
5 fresh mint leaves, shredded
Sea salt and freshly ground black pepper
Steamed French beans, to serve
METHOD:
Cut the lamb into 12 evenly sized medallions, each one should be about 40g (1 1/2oz) or get your butcher to do this for you.
Heat a heavy-based frying pan and add the olive oil and then the lamb medallions. Cook over a high heat for 1-2 minutes until the lamb is nicely seared on both sides; you can cook for a couple of minutes longer if you prefer your meat well done. You may have to do this in batches depending on the size of your pan.
Meanwhile, preheat the grill and toast the split soda farls. Transfer onto warmed plates and top with the lamb medallions. Leave to rest in a warm place while you finish the sauce.
We want to make use of all those pan juices and sticky caramelised bits still in the pan, so bring the frying pan back to the heat and use it to melt the butter. Then whisk in the wholegrain mustard and lemon juice. Season to taste and stir in the mint.
To serve, drizzle the wholegrain mustard and mint sauce over the lamb medallions and add some steamed French beans to each plate.
Crab Timbale with Stoneground Wheaten Bread and Cherry TomatoesCRAB TIMBALE WITH STONEGROUND WHEATEN BREAD AND CHERRY TOMATOES
SERVES 4 AS A STARTER
INGREDIENTS:
4 slices Rankin Selection Stoneground Wheaten Bread
1 small ripe avocado
Squeeze of lemon juice
4 tbsp mayonnaise
150g (5oz) fresh white crab meat
8 red cherry tomatoes
8 yellow cherry tomatoes
2 tsp chopped fresh basil
1 tbsp extra-virgin olive oil, plus a little extra
FOR THE DRESSING:
1 tbsp olive oil
1 tbsp water
Squeeze of lemon juice
Sea salt and freshly ground black pepper
Lightly dressed baby salad leaves, to serve
METHOD:
Using a 6cm (2 1/2in) straight-sided cooking ring, cut out 4 rounds from the slices of stoneground wheaten bread. Then place one in the bottom of the ring.
Cut the avocado in half and remove the stone. If the avocado is nicely ripe you’ll be able to peel it easily and finely dice the lovely creamy flesh.
Place in a bowl and mix with the lemon juice and mayonnaise, the lemon juice will stop the avocado from turning brown. Fold the crab into this mixture and season to taste. Pack a layer of the crab and avocado mayonnaise on top of each piece of stoneground wheaten bread.
Cut the cherry tomatoes into dice and place in a bowl, then stir in the basil and extra-virgin olive oil. Season to taste and use to cover the layer of crab.
To make the dressing, place the mayonnaise in a small bowl with the water and lemon juice. Season to taste and mix until well combined.
To serve, place the crab timbales on plates and carefully remove the cooking rings. Drizzle around the dressing and add a dribble of the extra-virgin olive oil to each one. Garnish with small mounds of the baby salad leaves.
Canapes: Date and Pecan nut soda bites and smoked salmon potato bitesDATE AND PECAN NUT BROWN SODA BITES WITH COTTAGE CHEESE
SERVES 4 AS A CANAPE
INGREDIENTS:
4 slices Rankin Selection Brown Soda Bread
6 tbsp cottage cheese
4 ready-to-eat dates, stones removed and chopped
8 pecan nuts, lightly toasted and chopped
2 tsp clear honey
METHOD:
These are so simple but so tasty and easy to prepare for a few friends round for lunch or to make loads of them for a party. Spread the brown soda bread with the cottage cheese and scatter the dates and pecan nuts on top. Drizzle over the honey and cut into bite-sized pieces.
To serve, arrange the date and pecan nut brown soda bites with cottage cheese on a plate.
SMOKED SALMON AND CHIVE CREAM ON POTATO FARL BITES
SERVES 4 AS A CANAPE
INGREDIENTS:
4 Rankin Selection Potato Farls
175g (6oz) smoked salmon slices
100g (4oz) double cream, well chilled
1 tsp creamed horseradish
2 tbsp snipped fresh chives
Freshly ground black pepper
METHOD:
Dice the smoked salmon and place in a bowl. Add the cream, horseradish, chives and a good grinding of black pepper. Beat vigorously until the mixture becomes a thick mousse consistency.
Toast the potato farls in a dry frying pan. Then cut each one into bite-sized pieces. Using two teaspoons, top each one with a small quenelle of the smoked salmon and chive cream.
To serve, arrange the smoked salmon and chive cream potato farl bites on a plate.
See More: Food, Paul Rankin, Recipe, St Patrick's Day
