How to bake wholemeal bread in a bean tin, like grandma used to – The Irish Times

Anna Haugh, originally from Tallaght, County Dublin, is the chef-owner of Myrtle restaurant in Chelsea, London, which she opened in 2019. The restaurant is named after the late Myrtle Allen, co-founder of Ballymaloe House. Haugh is also a TV presenter and host and has just published her first cookbook.

She attributes her interest in cooking to her mother, who cooked alongside her in the family kitchen from a young age. “Cooking is in my genes and sharing it is in my nature,” Haugh says. Her new book is a collection of easy, accessible recipes designed to inspire and build confidence in home cooks. It includes a 20-minute chapter on dinner that will appeal to busy cooks everywhere, as well as another on weekend projects that require a little more time.

Cooking with Anna: Modern Home Cooking with Irish Heart, by Anna Haugh is published by Bloomsbury, with photographs by Laura Edwards

Baked Bean Soda Bread

Growing up, my Aunt Sadie baked fresh brown bread (soda) every week. She measured the ingredients with her hands, never using a scale. My Grandma Donnelly was also an excellent baker. I remember sitting in my Grandma’s kitchen after church on Sundays. While my mother and grandmother talked, I would stare at the cookie jar on the shelf, eagerly awaiting the moment when my grandmother would offer up the baked goodies she had inside. With this recipe, I have taken the guesswork out of my talented aunt’s baking and if you follow it, you are sure to sink your teeth into delicious homemade bread without any hassle.

Traditional Irish soda bread was literally just buttermilk, salt, flour, and baking soda, and was best eaten the same day it was baked. I’ve updated the recipe and added butter, sugar, and eggs, which makes the crumb softer and keeps it fresh for up to three days, so there’s less chance of it going to waste. If you keep it in the fridge, it’ll keep even longer and is perfect for toast (but not for sandwiches, if you’ve chilled it, as that hardens the texture).

A clever way to use up leftover tins of baked beans is to wash them and use them in this recipe. If you don’t have any tins, a 500g loaf tin will do.

1. Preheat your oven to 200°C. Butter and flour two old white bean tins or a 500g cake tin. It is important to preheat your oven and prepare your tins or tins before starting the recipe, because once the dough is mixed, it is best to bake it immediately.
2. Melt the 30g of butter and let it cool slightly.
3. Put all the dry ingredients in a large bowl and mix until evenly distributed. Make a well in the center, then add the cooled melted butter into the well along with the egg and buttermilk and mix well and quickly with a spoon. Your mixture should be moist and fall off the spoon.
4. Quickly divide the batter into the prepared pans or tins. Bake for 10 minutes, then reduce the oven temperature to 160°C and bake for another 35 minutes.
5. Remove the bread from the box or mold and let it cool. Once cooled, wrap it in cling film to keep it fresh for longer. This dish is delicious with butter or with smoked salmon.

( Anna Haugh’s Pulled Pork and Coleslaw Veggie Burger )

Pea and Cheddar Burgers

I created these recipes for a guest who I didn’t realize was vegetarian. When I found out, I looked in my cupboards and all I had was a bag of frozen peas and some cheese! It didn’t sound like a meal, but when I made it, it turned into a burger.

They are absolutely delicious: not only are they satisfying in terms of taste, but the texture of the seeds, the spiciness of the horseradish and the sweet peas complement each other perfectly.

1. Pour the drained white beans into a large bowl and crush them with the end of a rolling pin. Add the defrosted peas and do the same. Season the mixture.
2. Crack the egg into the crushed pea and bean mixture, add the poppy seeds and sunflower seeds and mix well.
3. Stir in the flour, season again with salt and pepper, then add the cheese and give the mixture a good final mix.
4. Heat a little oil in a frying pan, then, using a tablespoon, drop a large spoonful of the bean mixture into the hot pan. Depending on how big you make them, this recipe should make four to six patties.
5. While the patties are cooking, prepare your hamburger bun. Cut the buns in half and pour some horseradish sauce straight from the jar on top. Add the tomato slices and lettuce.
6. Check the burgers regularly for doneness, turning them until they are golden brown on both sides. Use a spatula to transfer the mixture from the pan directly to the bun, then serve.

( “I doubt I’ll spend that much on one thing again.” )

Chicken fricassee with pesto and semi-dried tomatoes

The name here may sound fancy, but my goodness, this is a simple dish. It has multiple layers of flavor, but it’s easy to make while relaxing to your favorite podcast.

Just add some boiled baby potatoes and it becomes a real meal, as the sauce is so delicious with the acidity of the tomatoes. There is already a lot of flavor, so it is nice to have something on the plate that is not fighting for attention. If you don’t want to use semi-dried tomatoes, Kalamata olives are a great alternative.

1. Place the pine nuts, basil and garlic in a food processor. Grate the lemon zest and blend to maintain the texture, slowly adding both types of oil with a pinch of salt, then finally add the parmesan or cheddar. Taste and add a little lemon juice.
2. For the chicken, heat a sauté pan over medium-high heat and add the oil and a pinch of salt. Add the chicken, skin side down, and cook until caramelized. Add the garlic and shallot and stir until softened, then pour in the wine and boil until almost gone. Pour in the stock and bring to the boil, then stir in the butter and semi-dried tomatoes. Taste to see if more salt is needed.
3. Serve the fricassee with the pesto.