Griddle Boxty BLT Bites
Preheat oven to 250° F.
Toss tomatoes in olive oil and season well with sea salt, pepper, sugar, and herbs. Place tomatoes face-side up on a baking pan and slowly roast for 1½–2 hours. Remove from the oven and allow to cool.
Follow the instructions for Dubliner Potato Bread.
Roll out to ¼ depth with a floured rolling pin and cut with a 1 biscuit cutter.
Fry bacon in a large heavy-based skillet until crispy and set aside on a warmed plate.
Sprinkle a little flour on griddle and cook Boxty bread bites in small batches on medium heat for 3–4 minutes on each side until the crust is golden brown.
To assemble bites, begin by slicing bacon into thirds and dressing Arugula with a little olive oil, salt, and pepper. Place a small dollop of mayonnaise on top of the Boxty bread, followed by the Arugula leaves, smoked bacon, and the sliced roasted tomatoes.
Golden Pear & Irish Blue Cheese Salad
Preheat the oven to 350° F.
To make the spiced walnuts, combine the sugar, salt, cinnamon, and cayenne in a bowl.
Coat the walnuts in egg white and toss them in the prepared dry mixture.
Spread the coated walnuts on a parchment-lined baking sheet and bake for 5 minutes.
Stir the nuts and bake for a further 5 minutes, being careful not to burn.
Prepare the vinaigrette by blending the blackberries and lemon juice in the food processor.
Strain to remove seeds.
Blend strained lemon blackberry purée, shallot, honey, and balsamic vinegar in the processor. Add the oil in a slow, steady drizzle.
Season with salt and pepper then refrigerate.
To serve, divide the salad mixture between 6 plates, then arrange the pears, blackberries, blue cheese, and a few spiced walnuts on top of each salad mixture.
Drizzle the dressing over the salad and serve.
Southern Mountain Biscuits with Chives and Cheddar
Preheat your oven to 450°.
Sift the flour and soda into a bowl then cut in shortening until the mixture resembles coarse crumbs.
Stir in the cheese and chives.
Blend in the buttermilk and stir until the doughleaves the sides of the bowl.
Place the dough on a lightly floured surface and knead gently 2 or 3 times.
Roll the dough out to ½” thick with a lightly floured rolling pin then, using a biscuit cutter, cut into 12 large biscuits.
Place the biscuits, almost touching, on large baking tray for soft sides. If you prefer crispy sides, place 1” apart on the baking tray.
Brush the tops of the biscuits with melted butter.
Bake for 10–12 minutes until golden brown.
Brush with more melted butter then sprinkle with a little garlic salt. Best served warm.
Dubliner Potato Bread
Cut the potatoes into small pieces and place in a small, heavy-based saucepan half-filled with cold water.
Boil for 15–20 minutes, drain well, and allow potatoes to dry out before mashing. Stir in the Dubliner cheese.
Add the salt and melted butter and as much flour as the potatoes will absorb.
Turn onto a lightly floured surface and knead lightly so that all the flour is combined (the amount of flour can often be a little less depending on variety of potato).
Cut the dough into four triangles with a knife.
Use a lightly floured rolling pin to roll each ball of dough into a ¼ thick circle.
Cut into 4 triangles again to make 16 pieces.
Preheat griddle to moderate heat. Lightly flour surface.
Cook the bread for 3 minutes per side or until they are golden brown.
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