Ingredients
Red Fife Soda Bread
- 400 g Red Fife flour
- 400 g bread flour
- 20 g kosher salt
- 30 g white sugar
- 22 g baking powder
- 750 mL buttermilk
- 100 g butter, melted
Roasted Mushrooms
- 1 kg large brown mushrooms
- 1 shallot, finely minced
- 4 sprigs parsley, leaves only, roughly chopped
- 2 sprigs tarragon, leaves only, roughly chopped
- 60 mL dry sherry or white wine
- 50 g butter
- kosher salt and ground black pepper to taste
Fried Eggs
- 4 large eggs
- unsalted butter for cooking
- kosher salt and ground black pepper to taste
Brown Sauce
- 50 g pitted dates
- 50 g raisins
- 25 mL Worcestershire sauce
- 100 mL stout or other dark beer
- 10 mL molasses
- 100 mL malt vinegar
- 25 g tamarind pulp
- 25 mL fresh squeezed orange juice
- 50 mL Dijon mustard
- 1 large white onion, diced
- 2 cloves garlic, flattened
- 1 pinch curry powder
Method
Red Fife Soda Bread
Preheat the oven to 425°F. Line a large (23 x 13 x 7 cm) loaf tin with parchment paper. In a large bowl, combine the flours, salt, sugar, and baking powder; mix well. In a separate bowl, mix together the buttermilk and half of the melted butter. Make a well in the flour and pour in the wet mixture. Gently mix until a soft and slightly sticky dough is formed. Transfer to the parchment lined loaf tin and pour the remaining melted butter over the dough. Smooth over the surface and allow to rest for 10 minutes.
Bake in oven for 40 minutes, then reduce heat to 350°F. Bake an additional 40 minutes. Remove from the oven and gently tip the loaf out of the tin. Cool on a wire rack for one hour before slicing.
Roasted Mushrooms
Preheat oven to 425°F. Toss the mushrooms with salt and pepper. Place on a baking tray and roast in the oven for 10 minutes, or until the mushrooms are cooked through and lightly browned. Remove from the oven and allow to cool slightly. Warm a frying pan large enough to hold the mushrooms and add the butter. When the butter foams and sizzles, add the mushrooms and sauté over medium-high heat until well browned and heated through. Next add the shallots and herbs. Toss to combine. Remove from heat and add the sherry or wine. Toss until the liquid has evaporated. Season to taste.
Fried Eggs
In a non-stick frying pan, melt the butter over medium-high heat. When the butter sizzles and foams, gently add the eggs one at a time. Turn the heat down to medium and fry gently until whites are set and yolks are still soft. Season to taste.
Brown Sauce
Place all ingredients in a heavy bottomed saucepan. Bring to a boil, then turn down to low heat and simmer for 45 minutes, or until all ingredients are very soft. Puree in a blender until completely smooth, then allow to cool and keep covered in the fridge for up to a month.
Serve
Slice the soda bread to desired thickness and toast four pieces, then place in the centre of four warmed plates. Top each with roasted mushrooms and a fried egg. Spoon desired amount of brown sauce onto the side of each plate. Serve and enjoy.
