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Bannock recipes
February 1, 2008 - 9:29am
2 tablespoons baking powder
1 teaspoon salt
1/3 cup lard (or butter but lard is better)
1 3/4 cups water
lard (for frying)
Sift dry ingredients together into a bowl.
Cut in the lard and add water, taking care not to over mix.
Melt some lard in a deep pan or Dutch oven, drop spoonfuls of the dough in the pan (there should be enough lard so the bannock can sizzle in it)
Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side.
However I was able to save the flour as there was not much sugar left anyhow so we shall see.
I've never had the same bannock twice. Back when I lived up in NWT I'd get it now and then. Everyone seemed to have their own touch, but the person who made it the most tended to use her hand for measuring and pretty much freepoured the liquid ingedients. She was telling me her recipe, and said x handfulls of flour. Then she asked to see my hand and reduced it a bit.
I fondly remember camp donuts. I was in a bushcamp on the MacKenzie delta. As a southerner, one of the things that took a bit of getting used to was a wood burning stove inside a tent, but one of the kids quickly made up some dough, and deep fried in a pot of oil a bunch of fritter like things pulled apart so there were holes in them. Really hit the spot on a grey drizzly day.
[ 01 February 2008: Message edited by: oldgoat ]
Oh ya, do they ever turn into hockey pucks.
I have actually started stuffing mine for a change of pace, by making a pouch, filling it, and pinching the sides closed. Sometimes I will use gouda, or any other hard cheese handy, and/or with homemade peach, or blackberry jam. Oh, and Saskatoon jam is incredible too.
That is so I can have them before the meal, during the meal, and for dessert. [img]smile.gif" border="0[/img]
The cheese ones make great appies, or as part of a finger food meal, they go great with wings and veggies to dip.
And then I go to Babble for my last dose 'til Monday and we have people talkin' 'bout Bannock recipes. Can't even wipe the smile from my face.
Talking of dumplings, a popular Austrian dish, liver dumpling soup - a real comfort food. Should be easier to whip up today, with a food processor.
I think bannock preparation has quite a bit in common with sourdough.
Ingredients for Spotted Dick
100g / 4oz Self Raising Flour
A pinch of Salt
75g / 3oz Shredded Suet
75g / 3oz Fresh Breadcrumbs
50g / 2oz Caster Sugar
175g / 6oz Currants
Grated rind of 1 Lemon
Approx. 5 tbsp Milk
How to make Spotted Dick
Place all the dry ingredients in a large mixing bowl and mix thoroughly. Make a well in the centre of the mixture then gradually add the milk to form a soft dough.
Knead lightly until smooth.
Turn onto a floured surface and roll out to an oblong about 22 x 28cm or 9 x 11
Bring a large pan of water to the boil.
Make a pleat in a large sheet of greaseproof paper or a clean tea towel, to allow for expansion, wrap the pudding loosely, tying each end with string (like an Xmas cracker).
Steam or boil for 2 hours.
Serve your Spotted Dick hot with custard
Serves 4
Richard Tache in Quebec [img]smile.gif" border="0[/img] (Apologies for missing accents)
I am going to dump the whole sugar flour out. [img]frown.gif" border="0[/img]
Even the stew tasted sugary.
Even before my brother developed old timers he always had problems making decisions and by gum when he did make a decision it was always the wrong one. Somethings never change.
[ 03 February 2008: Message edited by: clersal ]
Also a fave around the parts where I am is hotdogs wrapped in the bannock. Yummy! If you're going to eat a hotdog this is the way to do it.
What difference would there be if suet was used? (not that I'd even know where to buy some)
Suet, that was Bliter's contribution, haven't tried that yet. Wondering if it's like haggis?
But the only time I've heard of it being used is in bird feeders.
I am thinking of trying to make Selkirk Bannock later this week, which looks far 'breadier' than all of the First Nations style bannock recipes I have seen, but seems no less tempting.