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THE PERFECT TRADITIONAL IRISH BARMBRACK - THE IRISH TIMES



The perfect traditional Irish barmbrack - The Irish Times image

Provided by Donal Skehan

Total Time 60 minutes

Yield 8

Number Of Ingredients 11

Serves eight
Makes one 900g loaf
225g plain flour
2 tsps of baking powder
375g packet of fruit mix
250ml cold tea
50ml of whiskey
125g light brown sugar
1 large egg
1/2 tsp of mixed spice
A ring to place inside

Steps:

  • 1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight. 2. Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, and using a wooden spoon mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid – you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined. 3. Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack. 4. Cover in cling wrap and tin foil and allow to sit for one to two days before cutting into it. Serve in slices spread with a little butter and nice cuppa!

EGG FRIED RICE RECIPE - BON APPéTIT



Egg Fried Rice Recipe - Bon Appétit image

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Provided by Kat Boytsova

Yield 4 servings

Number Of Ingredients 12

1 small head of broccoli
1 large bunch scallions
4 large eggs
Kosher salt
1 Tbsp. sugar
4 tsp. soy sauce
1 1" piece ginger
2 garlic cloves
4 Tbsp. vegetable oil, divided
3 cups cooked, day-old sushi rice
2 Tbsp. toasted sesame oil
2 Tbsp. unseasoned rice vinegar

Steps:

  • This fried rice comes together really quickly, so it's important that all of your ingredients are prepped and ready to go before you start cooking. First up: broccoli. Holding onto broccoli stem, shave around the head with a chef’s knife and let the florets fall onto cutting board. If the pieces seem too large, break them down further into bite-sized pieces. Remove an inch or so of woody end of the stem. Use a vegetable peeler or paring knife to peel the remaining stem, then coarsely chop into pieces about the same size as florets so they'll cook at the same rate. Transfer broccoli to a medium bowl.
  • Trim 1 bunch scallions on both ends, then cut crosswise into 1" pieces. Transfer to bowl with broccoli.
  • Whisk 4 eggs in another medium bowl to combine and season with ½ tsp. salt.
  • Whisk 1 Tbsp. sugar, 4 tsp. soy sauce, and 1 tsp. salt in a small bowl. Grate 1" piece ginger and 2 garlic cloves into bowl and give the sauce another whisk.
  • Time to cook! Bring all of your prepped ingredients to the stove. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet—or non-stick if you don't have one—over medium-high until just beginning to smoke. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say "undisturbed," we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
  • Heat remaining 3 Tbsp. vegetable oil in skillet over medium-low. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
  • Add 3 cups rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
  • Return veggies to skillet and toss well to combine. Remove from heat, add 2 Tbsp. sesame oil and 2 Tbsp. vinegar, and toss once more.
  • Divide fried rice among bowls and serve.

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