Savoury tartlets with homemade coleslaw and soda bread
Young Cook Finalist Recipe
- K Loughran
- Our Lady and St Patrick’s College Knock, Belfast
- Key Stage 3
- 175g plain flour
- 85g Northern Ireland butter, cubed
- 2– 3tbsp cold water
- Pinch salt and pepper
- 2 eggs
- 150ml Northern Ireland milk
- 60g Northern Ireland cheese, grated
- Smoked salmon
- Cooked broccoli
- Soda bread:
- 250g plain white flour
- 250g wholemeal flour
- ½ tsp salt
- 1 tsp bicarbonate of soda
- 300ml Northern Ireland plain whole milk yogurt
- 200ml Northern Ireland whole milk
- 4 tbsp mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- ½ white cabbage, trimmed and shredded
- 1 small onion, peeled and finely chopped
- 4 large carrots, peeled and coarsely grated
- To make the tartlets, pre–heat the oven to 200ºC. Put the sieved flour and salt in a mixing bowl and quickly rub in the butter with your fingers until it looks like breadcrumbs. Sprinkle in the cold water and bind the mixture using a knife, cover with cling film and chill for 10 – 15 minutes before rolling out. Then roll out your pastry and line each tart dish.
- Mix all the ingredients for the filling together. Pour into the pastry cases, bake for 15 minutes until the quiche is set and risen. Leave to cool slightly and then place on a wire wrack.
- For the coleslaw, place the mayonnaise, lemon juice and mustard in a large serving bowl. Season with salt and freshly ground black pepper and mix well. Add the cabbage, onions and carrots and stir well to coat in the dressing. Cover and chill before serving.
- For the soda bread, pre–heat the oven to 200ºC. Lightly grease baking tray. Thoroughly mix flour, bicarbonate of soda and salt in a large bowl. Stir yogurt and milk together and mix well into dry ingredients. Scoop small portions of dough on a well floured surface and form into rough bap shapes before transferring in a tin. Bake for 20 minutes until well risen and golden brown. Set on rack to cool.