With a massive 7 wins under their belt and 3 of those in succession Ireland is often called the home of Eurovision, even if one year they did decide to send a puppet.
The idea for the Irish entry in Chow Down to Eurovision 2014 comes direct via a little blue from the snake free home of St Patrick!
Bridget, one of the amazing bakers from the Great Irish Bake Off came up with the suggestion of making a dish that used seaweed, not instantly associating Ireland with seaweed I jumped at the opportunity to learn more.
Some of the possible dishes could have been a chowder, a baked custard or a surf and turf but given Ireland isn't afraid of repeats at Eurovision I knew where I wanted to take this.
I took my version of the Great Irish Bake Off party loaf and mixed it up with a seaweed (dulse) flavoured twist. In all honesty I was worried at first as straight from the bag the smell reminds me of fish food and a taste I can't speak of in polite company.
Nevertheless I soldiered on and am really happy with the result, the flavour mellows and gives the bread a rich earthy meatiness...not that either of those terms indicate ocean.
The seaweed was a great suggestion so be sure to check out Bridget's Blog The Search for Delicious.
Some of the repeat Eurovision offenders...I mean contestants for Ireland have been, Linda Martin, Niamh Kavanagh, The Swarbriggs and most recently Jedward.
My favourite of Linda Martin's entries is Terminal 3 written by Melbourne born Johnny Logan, it placed 2nd in 1984. She did come first in 1992 with Why Me?
Dulse is a dried seaweed that was available for my local wholefood shop
Dulse and sesame loaf
- 550g strong flour
- 30g dulse chopped (food processor works well, but takes a while as it's very light and flies around the bowl)
- 14g dried yeast
- 15g sugar
- 10g salt
- 250ml tepid water
- 60ml olive oil
- 1 egg beaten
- 10 g Dulse chopped in a spice mill to get finer pieces
- Sesame seeds (about 1/4 cup)
- Combine all dry and wet ingredients together and knead till elastic
- Kneading by hand will take about 10-15 mins or 5 mins using a dough hook
- Cover with plastic wrap in an oiled bowl and let prove for about 1 hour till double in size
- Weigh the dough and divide by 19 (sorry maths I know, it should work out to around 50g each)
- Divide the dough into even portions
- Roll into balls, the best way is on the bench under a cupped hand (it is a great triceps workout, after the 19th you'll feel it)
- Lightly oil a 25cm round spring form cake tin
- In 3 separate bowls place the beaten egg, sesame seeds and dulse.
- Dip the top of a ball into the egg mix and then into one of the seeds
- Place into the cake tin, arranging in any design you like
- Repeat with 18 remaining balls, giving them enough room to expand
- Cover with a shopping bag and let prove for 45 minutes-1 hour
- Bake in a 180°C oven for 30 minutes
Avocado would go so well on this bread
Can-linn Featuring Kasey Smith will present Heartbeat in Copenhagen will they make it number 8 for Ireland?
Go n-éirí an t-ádh leat!
Go n-éirí an t-ádh leat!