How to make traditional Irish recipes with a modern twist, like mammy buns

Posted on by Lara Stewart

A new name has just burst onto the Irish cookbook scene. He is a larger than life character known to many as the Cupcake Bloke of his bakery in Dublin’s Rialto. I heard him speak for the first time recently on Food On The Edge and loved his enthusiasm for baking.

She captivated an audience of top chefs and food writers from around the world with stories about how she learned to bake at home with her Grandma Flynn, mommy, aunts and neighbors who love to bake and share.

Graham Herterich grew up in his family’s butcher shop in Athy, Co Kildare. He thought of carrying on the family tradition, but then went on to study culinary arts at WIT in Waterford, spending various terms and stints in many of the best restaurant kitchens and two years with a Carmelite community.

Graham decided that the religious life was not for him and after a period of travel and a stint in product development and food production, he decided, encouraged by friends and mentors, to open his own business in 2018. The Bakery in Rialto he quickly became a much loved part of the community. Graham specializes in classic Irish recipes such as soda bread, tarts, pound cake and barmbrack, but gives them a modern twist. How about panch phoran soda bread, West Indian porter pie, or barmbrack with lots of toppings and flavored butters? In his new book, To bake each traditional Irish recipe is followed by a modern interpretation.

GIY’s Michael Kelly, on the other hand, is well known and admired for the innovative work he and his team of experts have done and continue to do.

Michael, the charismatic founder of GIY (Grow It Yourself), the social enterprise that encourages and teaches people to grow their own nutritious fresh vegetables, fruits and herbs.

Known to millions through his primetime television series and Amazon Prime, Michael and his team have taken the mystery out of starting a garden and shown us all the magic of planting a seed and watching it grow into something delicious to eat. .

For the aspiring gardeners in your life, reach out for Michael’s latest book The GIY Diaries – A year of growing and cooking. Her passion for teaching jumps off every page as do Sarah Kilcoyne’s illustrations.

He shares his deep knowledge and experience in day-to-day lessons and encourages us all to experience the joy of growing and the satisfaction of becoming at least somewhat self-sufficient.

There are many brilliant practical suggestions for how we can do our bit to combat climate change, biodiversity loss, food security concerns and the rapidly rising cost of living.

Every month there are recipes for getting the most out of your seasonal harvest, how to use every leftover, store, and keep a surplus.

There are so many practical tips to help you join the food revolution of growing on your own.

  • ‘The GIY Diaries – A Year of Growing and Cooking’ by Michael Kelly published by Gill Books
  • ‘Baking: Traditional Irish Baking with Modern Twists’ by Graham Herterich published by Nine Bean Rows

Mammy Buns by Graham Herterich

For as long as I can remember, I have always referred to scones as “mom’s scones.” That our mommy made it and if you went to a friend’s house as a child and there were buns, surely her mommy made them.

Mammy Buns by Graham Herterich

Preparation time

10 minutes

Ingredients

  • 5 1/2 oz (165 g) butter, very soft

  • 5 1/2 oz (165 g) powdered sugar

  • 5 1/2 oz (165 g) self-raising flour

  • 3 medium eggs

  • 1 teaspoon baking powder

  • 1/2 teaspoon vanilla

  • To decorate (choose one): jam and dried coconut jam and buttercream frosting or whipped cream buttercream frosting and sprinkles

Method

  1. Preheat oven to 180˚C fan.

  2. Line your cupcake or muffin trays with paper cases (12 cupcake cases or 24 smaller scone cases).

  3. Put all the ingredients in a large bowl. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, mix everything together until you have a smooth, well-combined, fluffy batter. This will take a minute or two. Divide the dough among the paper boxes.

  4. Bake in the preheated oven for 18-20 minutes for larger cupcakes or 14-16 minutes for smaller scones, until golden brown and a toothpick inserted into the center of each cake comes out clean.

  5. Transfer to a wire rack and allow to cool completely, then garnish as desired in one of the following ways:

  6. Spread a little jam on top of each bun and dip in desiccated coconut.

  7. Cut off the top of each bun. Decorate with a little jam and icing or freshly whipped cream.

  8. Cut the top in half and tuck it back into the bun to look like butterfly wings.

  9. Pipe on some buttercream frosting and decorate with sprinkles.

Buttercream Frosting

This is a simple frosting that is perfect for decorating these scones. Using an electric hand mixer or stand mixer fitted with the paddle attachment, start on low speed (or you’ll have a huge mess!) and cream 5 oz (150 g) very soft butter with 10 oz (300 g) butter. confectioners’ sugar and 1 teaspoon vanilla Continue beating for about 5 minutes, adding 1 to 2 tablespoons of milk if you want the frosting to be a little smoother.

Graham Herterich Black Sesame Tahini Cupcakes

A deliciously modern take on cupcakes

Graham Herterich Black Sesame Tahini Cupcakes

Preparation time

10 minutes

Ingredients

  • 5 1/2 oz (165 g) self-raising flour

  • 5 1/2 oz (165 g) powdered sugar

  • 115 g (scant 4 1/4 oz) butter, very soft

  • 50g (2oz) tahini

  • 3 medium eggs

  • 1 teaspoon baking powder

  • 1/2 teaspoon vanilla

  • 1 tablespoon black sesame seeds, plus extra for garnish (see note)

  • Cream

  • 100 g (3 1/2 oz) butter, softened

  • 50g (2oz) tahini

  • 10 oz (300 g) icing sugar

  • 2 tablespoons of milk (optional)

Method

  1. Preheat oven to 180˚C fan. Line your cupcake tray with paper boxes.

  2. Put all the ingredients except the black sesame seeds in a large bowl. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, mix everything together until you have a smooth, well-combined, fluffy batter. This will take a minute or two.

  3. Gently add the black sesame seeds.

  4. Divide the dough among the paper boxes.

  5. Bake in the preheated oven for 18-20 minutes, until golden brown and a toothpick inserted in the center of each cake comes out clean. Transfer to a wire rack and let cool completely.

  6. To make the frosting, using an electric mixer or the stand mixer again, mix the softened butter with the tahini and icing sugar, starting slowly or you’ll have one big mess! Continue beating for about 5 minutes, adding a bit of milk if you want the frosting to be a bit smoother.

  7. Using a piping bag, spatula, or spoon, divide the frosting between the cupcakes.

  8. To decorate, sprinkle with more black sesame seeds.

  9. Note: You can get black sesame seeds at Asian food stores.

Michael Kelly’s Sausage and Beer Stew

Many of my recipes this time of year focus on available root vegetables that I have in the ground or in storage, such as carrots, parsnips, celeriac, and beets. You can use celery instead of celeriac, kohlrabi instead of squash, etc.

Michael Kelly's Sausage and Beer Stew

Preparation time

10 minutes

Ingredients

  • olive oil

  • 6-8 sausages for dinner of good quality

  • 2 onions, chopped

  • 1 leek, sliced ​​and finely chopped

  • 4 garlic cloves, minced

  • 2 large carrots, diced

  • 1/2 celeriac, diced

  • 1 11 fl oz (330 ml) bottle of beer

  • 18 fl oz (500 ml) beef or chicken broth

  • 14 oz (400 g) can tomatoes or 2 tablespoons tomato puree

  • 2 tablespoons chopped herbs (parsley, rosemary and thyme)

  • 1 bay leaf

  • 1 tablespoon mustard (I use Dijon)

  • 1/4 pumpkin or squash, peeled and coarsely chopped

  • salt and pepper

  • crusty bread or baked potatoes, for serving

Method

  1. Heat a little olive oil in a pan. Cut the sausages into pieces and fry them for a minute or so on each side, until golden brown.

  2. In the same pan, fry the onion, leek, garlic, carrot and celeriac over low heat for about 10 minutes, until tender. Transfer to a heavy saucepan or saucepan.

  3. Pour the beer bottle into the pan to deglaze the pan, scraping up any nice brown bits from the pan with a wooden spatula. Bring to a boil and simmer for about 10 minutes to reduce slightly. Add it to the vegetables with the broth, tomatoes, herbs, bay leaf, and mustard.

  4. Bring to a boil and then add the pumpkin or squash. Cook for 15 minutes with the lid on.

  5. Add the sausages to the saucepan and cook for another 15 minutes.

  6. Taste and season with salt and pepper. Check the consistency: let simmer for another 10 minutes if it needs to thicken, or add a little boiling water if it’s too thick.

  7. Serve with crusty bread or baked potatoes.

Helpful tips


Marco Cocoa Chocolates

Have you already discovered Marco Cocoa chocolates? Well, you have a treat in store. After losing his job due to the Covid pandemic, Mark Lanigan, personal chef for a multinational company, racked his brains to find another source of income. Previously, he loved making chocolates for treats, so he set up a workshop and shop at the Dunhill Food Hub in County Waterford. Mark has been virtually overwhelmed with the response. If you like delicious chocolates check out Marco Cocoa on Facebook and order
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Heartwarming Christmas meals at Ballymaloe Cookery School, 13-15 December 2022…
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Come join us for two and a half days of delicious holiday cooking. Learn how to prepare a variety of Christmas dishes that will become new family traditions. Discover recipes you can cook ahead of time so you too can enjoy time with family, entertain friends, and bring exciting new flavors to the holiday table.

For more informationsee www.cookingisfun.ie

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