Home Cooking Column - By Barbara Collins

Mark Douglas AKA The Krazi Baker is a master with a griddle. Here he pimps up a traditional soda with bacon and cheese. Use a local cheese if you can. Perfect on its own or as part of a fry-up. It’s good with a soup and salads too.

Ingredients

100g cheese
4 rashers bacon, chopped.
500gms of Andrews Mill Soda Bread Flour 
320/340ml of buttermilk 
Dash of Broighter Gold Rapeseed Oil

Method

Put the flour into a bowl with the rapeseed oil. Then add a handful each of smoked cured bacon. (I used Pheasant’s Hill Farm’s one) and some grated mature cheddar or cheese of your choice. (Kearney Blue, Leggygowan or Dale Farm would all be good).

Add the buttermilk and then mix around gently with your hand until you have a pliable dough. It will be sticky by nature. Turn out onto a floured surface.  Divide into four. Knead each piece gently into a ball and pat down gently. 

Bake on a preheated griddle or heavy skillet. Turn sodas after 7/8 minutes on each side. 

If you want to make a bannock or loaf, don’t divide up the dough. Just shape it and cut a cross across the dough to allow it to bloom. 

Bake in a preheated oven at 220c for 25/30 mins. 

The smell is awesome. The taste is even better, especially with some Abernethy butter!

Tip

Cut any stale bread into cubes and toast for croutons

Contact Barbara @thegoodchinaset or on collib40@googlemail.com.

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