Crab with lemon mayonnaise
Mix 200g (7oz) brown crabmeat, 2tbsp mayonnaise, juice ½ lemon, ½-1 finely chopped chilli and 1tbsp finely chopped chives, and season. Spread over toasted, buttered soda bread, top with a little white crabmeat and serve with lemon wedges.
To make the perfect bread that’s got a good crust and is beautify soft inside we used Electrolux CombiSteam Deluxe oven. This clever appliance works as a conventional oven, full steam oven or as a combination oven using varying amounts of steam and dry heat to suit the food.
Visit the Electrolux website for more details
- 150g (5oz) wholemeal flour, plus extra for dusting
- 150g (5oz) plain flour
- 1tsp bicarbonate of soda
- 2½tbsp Munchy Seeds Omega Mix
- 1tbsp honey
- 284ml carton buttermilk
- milk, for brushing over the bread
- you will need
- baking sheet, dusted with flour
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. In a bowl, mix together the flours, 1tsp salt and the bicarbonate of soda. Reserve a third of the mixed seeds for the top of the bread and add the rest to the flour mixture. Stir well.
Make a well in the centre, add the honey and buttermilk and mix together to form a soft – but not too sticky – dough. Add a little more milk if the dough is a bit dry.
Turn the dough out on to a lightly floured surface and knead briefly and lightly into a round. Flatten the dough into a disc about 4cm (1½in) thick and place on the baking sheet. Press a large, deep cross in the top of the bread using a wooden spoon handle. Brush with milk and sprinkle over the reserved seeds.
Bake for 30 to 35 minutes. The cooked loaf should sound hollow when tapped on the base. Remove from the oven, cover with a damp cloth and leave to cool. If freezing, do so on the day of baking.