Chef Noel McMeel
What do the following have in common:
Roast Crown of Dromoland Estate Quail with Caramelised Pear and Cauliflower Puree, Baked Castle Rock Grey Mullet with
Fermanagh Black Bacon and Braised Endive, and Kettle Beef Bourguignon with Roast Garlic Mash?
Yes, they’re Flavours of Ireland.
And yes, these dishes were available to the G8 summit leaders during their
recent visit to Fermanagh’s lakeside Lough Erne Resort.
Finally, though, and most importantly, they are creations of
Noel McMeel, a chef whose ethos “is about taking the best of local produce, cooking it as simply as possible and presenting it to the guest”.
Noel McMeel in his kitchen at Lough Erne Resort
Pat O'Doherty and his black pigs on Inishcorkish
Keeping it local
Noel is in luck. In this part of the world, basing your culinary style on locally produced ingredients is easy.
Within Fermanagh’s gorgeously green county borders, you have Pat O’Doherty’s Fermanagh Black Bacon (Pat’s pigs call Lough Erne’s Inishcorkish Island their very own) Tickety-Moo ice-cream (derived from cows whose living quarters include padded mattresses and individual grooming brushes) and Kettyle Beef (dry aged on the bone for up to 35 days).
You could say there’s enough culinary inspiration in Fermanagh to write a book.
Noel and Lynn Marie Hulsman have done just that.
Sharing, of course, is caring, and in that spirit, Noel and Marie have sent us this wonderful Wheaten Soda Bread recipe for your delectation.
In the meantime, the below recipe for Wheaten Soda Bread will keep you busy.
Aprons in 1…2…3…
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This version is a healthful and toothsome standard family bread that keeps beautifully when wrapped tightly or stored in an airtight container. It begs to be served with sweet butter and jam or alongside a hearty meat dish dripping with gravy. You can premix the dry ingredients and store them in a canister, adding the butter and buttermilk later, if you prefer, for fresh hot bread in the wink of an eye.
Makes two 8 X 4-inch / 20 X 10-centimetre loaves
2 tablespoons / 28 grams cold salted butter, plus more for buttering pans
3¼ cups / 450 grams coarsely ground whole wheat flour
2 teaspoons salt
2 teaspoons baking soda
2½ cups / 225 grams old-fashioned rolled oats
1 tablespoon sunflower seeds
2½ cups / 700 milliliters buttermilk
1. Preheat the oven 400°F / 200°C. Butter two 8 x 4-inch / 20 x 10-centimetre loaf pans and set
2. Sift the flour into a large mixing bowl with the salt and baking soda. With your hands, work.
3. in the butter until you have a crumbly mixture. Stir in the oats and sunflower seeds, using
a large, wooden mixing spoon. Add the buttermilk a little at a time, mixing well. This batter
should be on the wet side.
4. Divide the batter evenly between the prepared pans. Bake for 40 to 50 minutes, or until the
tops are golden brown and the loaves springs back when gently pressed with your hand.
5. Turn the loaves out of the pans and return them to the oven directly onto the oven racks for
10 more minutes to crisp the outside, then transfer them to cooling racks to cool completely.
6. Store in a breadbox or airtight tin for up to 5 days.
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