Cook this: A contemporary spin on Irish soda bread from The Currabinny Cookbook via nparts
Our cookbook of the week is the award-winning The Currabinny Cookbook by James Kavanagh and William Murray. Over the next three days, we’ll feature more recipes from the book and an interview with its authors.
Dillisk is plentiful on Irish shores, and grows in Arctic and Atlantic Canada as well . It can be difficult to chop; if you don’t succeed with a sharp knife, try snipping it into small pieces with kitchen scissors or giving it a quick rinse to soften it first. “We flavour butters with seaweed or cranberry and just put that in lovely little ramekins or pots around with sliced up dillisk loaf, and it makes for a really gorgeous starter,” adds Kavanagh. “Especially if you’re having people over to your house for St. Patrick’s Day, you could make some of these loaves and have flavoured butters to go with that.”60 g sunflower seeds 2 medium organic eggsStep 2Finely chop the dillisk . Mix this with the flour, seeds, baking soda and salt in a large bowl.
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