Ingredients
Serves: 3-4
Prep: 10 mins
Cook: 30 mins
Guinness Treacle Loaf
- 250g wholemeal flour
- 60g plain flour
- 1 tsp (5g) bread soda
- 1.5 tsp (7g) salt
- 100g treacle
- 60g porridge oats
- 1 tsp (5g) soft brown sugar
- 30g butter
- 150ml Guinness
- 150ml buttermilk
- Extra porridge to sprinkle on top
Chowder
- 3 tbsp oil
- 1 medium leek, sliced
- Salt & pepper
- 1 tbsp plain flour
- ¼ tsp smoked paprika
- 30ml white wine
- 250ml vegetable stock
- 250ml water
- 100g potatoes, diced
- 1 fresh thyme sprig
- 150ml milk
- 240g fish, cut into chunks
- 60g frozen peas
- 80ml cream
Method
- For the Guinness treacle bread, preheat your oven to 180°C/160°C fan.
- Line a 2lb loaf tin with greaseproof paper and set aside.
- Into a bowl, add in the treacle & butter and pop in the microwave to melt.
- Place the wholemeal flour, porridge, soda, plain flour, brown sugar, and salt into a bowl and mix.
- Mix the Guinness, buttermilk, treacle, and butter, and add the wet to the dry.
- Spoon into prepared tin, sprinkle some porridge oats on top & bake in the centre of the oven for 50 minutes.
- Once baked, remove from the tin and cool on a wire on a wire.
- For the chowder, into a saucepan, add the oil and leeks, and a pinch of salt.
- Cook, stirring frequently, until leeks are soft, about 5 minutes.
- Stir in paprika and cook for 1 minute.
- Add the wine and simmer until almost completely evaporated
- Stir in the flour and cook for another minute.
- Add the stock, water, potatoes, and thyme.
- Simmer until potatoes are tender, about 20 minutes.
- At this stage, add the milk and bring to a simmer.
- Add fish and peas and cook for 4-5 minutes.
- Finish with cream, taste, and adjust seasoning if necessary.
