Ingredients
For the Smoked Salmon with Irish Soda Bread
- Irish soda bread, sliced, as needed
- Smoked salmon, as needed
- Softened butter, as needed
- Chopped fresh chives, to taste
- Fresh dill, for garnish
For the Guinness-Battered Onion Rings
- 2 large onions, sliced into ½-inch (1 ¼-cm) rings
- ¾ cup (175 ml) Guinness
- 4 ounces (115 g) all-purpose flour (plain flour)
- 2 eggs
- Neutral oil, for deep-frying
For the Barley and Wild Rice Stuffed Mushrooms
- 8 ounces (230 g) large mushrooms
- ¼ cup (50 g) wild rice
- 1 ¾ ounces (50 g) pearl barley
- 1 small red bell pepper, finely chopped
- 2 garlic cloves, minced
- 2 cups (475 ml) chicken stock
- 2 tablespoons (30 ml) olive oil
- ½ onion, chopped
Method
Smoked Salmon with Irish Soda Bread
- Slice and lightly toast the soda bread.
- Combine the butter and chives, then spread it over the toast.
- Add the smoked salmon and divide each slice into smaller pieces.
- Garnish with dill and serve immediately.
Guinness-Battered Onion Rings
- Heat the frying oil to 375°F (190°C).
- Separate the onion slices into rings.
- Whisk the Guinness, flour and eggs until combined.
- Coat the onion rings thoroughly and fry in batches for about 4 minutes or until golden.
- Drain on paper towels and serve hot.
Barley and Wild Rice Stuffed Mushrooms
- Rinse and drain the wild rice.
- Heat 1 tablespoon of oil in a saucepan. Add the onion and cook gently for 10 minutes.
- Add the wild rice and barley, then cook for 1 minute while stirring.
- Add the stock and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until tender.
- Heat the oven to 350°F (175°C).
- Remove and finely chop the mushroom stems.
- Heat the remaining oil in a skillet. Cook the mushroom stems, bell pepper and garlic for 5 minutes.
- Combine the vegetables with the cooked rice and barley. Fill the mushroom caps and arrange them on a baking sheet.
- Bake uncovered for 15 minutes.
Notes
- Use vegetable stock for vegetarian stuffed mushrooms.