Paul Gets A Lesson In Irish Soda Bread Making | Paul Hollywood's City Bakes | Tonic

i'm visiting the baking capitals of the world uncovering the tastes traditions and the recipes are the world's best baking cities i love coming into bakeries from the historic streets of palermo to the multicultural city of san francisco welcome to city bakes [Music] this time on city bakes i'm exploring the blend of old and new in dublin it's a celebration the taste of the flower the humble irish potato tastes better than ever island on the plate the whole thing is absolutely beautiful i meet bakers celebrating old-fashioned breads it's just like a big kid playing with play-doh again exactly and with chefs pushing boundaries that is a piece of art on its own my friend author and tv presenter claudia mckenna and i make two very different soda breads they look great don't they and i put my spin on a pecan pie with a glug of irish stout you can taste this doubt can't you that's a really nice flavored area welcome to city bakes in dublin [Music] few countries in the world seem as universally loved as ireland when the vikings landed here over a thousand years ago they knew they were onto a good thing and stayed to found its capital city dublin this is the river liffey that runs through the heart of dublin it's the same really in any city around europe you have a river that runs through the middle and all the businesses spring from it and the city gets bigger and bigger and bigger and dublin is no different the pub culture is huge here but there's more to the city than the crack it has a thousand year old history with beautiful georgian architecture and a vibrant art scene here's one gentleman that comes from dublin that i think everybody will know the famous poet and playwright oscar wilde in fact he was raised in that house over there on the corner number one but i love some of his sayings a couple of them i disagree with namely this one there is only one thing in the world worse than being talked about that is not being talked about i prefer not to be talked about so instead let's talk about dublin it's just a stone's throw across the irish sea from my hometown of liverpool after the potato famine in the 19th century many irish families fled to liverpool and said the irish culture is very familiar i don't come to ireland enough you know i need to come more i never tip my family somewhere i think it's on my nan's side my dad's mum's side like many european cities it's evolving fast with over half the people here under 36 there's a great energy here it's a happy place though dublin i think most of the irish have a big smile on their faces why not the food here is excellent dublin once had an incredible 1400 bakeries across the city so this is a baking culture i'm gonna love were known as being proper red eaters so it's no surprise i've not had far to go to find a decent bakery and it's the oldest one in town they've been baking bread since 1870 and it's the perfect place for me to indulge in a secret habit of mine ordering loads of local bakes could i have a brown soda bread farm house a turnover is enough for me screams irish bakery i've invited my dublin friend chef and author claudia mckenna to stop by hello hello good to see you welcome to dublin thank you i love it but before we get into the breads claudia wants me to try an unusual cake there's one thing i'm i'm really sure they do here as well is the girth cake let me get it for you can't miss that yeah kick never heard of it so this is the ger cake this is basically all leftover bits of cake and bread that's made into bread crumbs they mix it all together in a mix and then they sweeten it up and then there's a lovely pastry made a delicacy made from mashed up leftovers okay it tastes nice yeah it's spicy it's got cinnamon it's got mixed spice one thing i love though is the pastries is really crumbly flaky buttery this was the cheap cake that you'd get at the end of the day you know so it's a win-win now to the bread i want to find out more about this classic dublin batch turnover doesn't this look beautiful even just just looking at it the turnover came from the batch bread so the batch bread would be the original bake a batch bread means it's baked as many individuals which join together during proving and then they bind together during the bake and then you break them off and sell them individually and then what was left over all the little bits would be rolled up and used to add this kind of boot like shape onto it using up everything that was left over in the bakery i suppose it's like a bloomer but that's a disservice it's got more of a fluffy texture to that it's softer to eat now this has a great history in ireland it was known as the pre-spread first not particularly the turnover but the batch bread was the pre-spread because you'd buy it when the priest was coming to visit on a sunday or something so she buy the best one you always buy the best one they go the pound is coming when everyone thinks of ireland they think of one bread yeah and that is the soda bread well for me it's got such so much strings to my emotion growing up you made it every single week soda bread is risen with baking soda rather than yeast so it's as quick to rise as a cake or a scone and the texture is lovely it's crumbly this is the everyday bread this is ireland a lot of breads nowadays are overtaken with yeast fermentation you don't get that in soda bread so what you've got is a celebration the taste of the flower that's what makes our soda bed so good paul that's such a beautiful way of putting it really i've done it before you know oh yeah you do know it's my job i'm getting a real sense of a waste not want not attitude here ireland used to be a poor country and that history is reflected in their food my next stop is with a man who's made it his mission to elevate the status of one of the most simple and cheap ingredients out there an irish staple the humble spud he's a potato aficionado and well he's up there porrick hello what are you doing i'm actually harvesting some heritage potatoes okay he actually grows spots in flower boxes up there do you want some yeah i throw them down do you poraco caliga is so passionate about the potato he set up his own restaurant in the temple bar area specializing in these heritage irish spots yep very good we've got a couple of spots here let's get inside then come on uncovered in irish earth he has uncovered and revived all potato varieties that were common in ireland hundreds of years ago do you know everything there is to know about sports today i'm learning i'm really yeah everyone's a student i'm always learning okay so what are we gonna make with these spuds well i'm going to use the lumpers today and we're going to make some boxty traditionally boxty is a cook blender potato and wheat flour there are three types of boxy there's boiled boxty there is baked boxy and there's pan boxty and there's a rhyme box you in the griddle box tea in the pan if you can't make boxty you'll never get a man horik is going to show me how to make two of his most popular dishes boxty dumplings and boxty pancake [Music] and what makes boxing different to other potato breads we use grated raw potato in it you notice i don't don't bother peeling this because to peel us i'd lose about 40 percent and i'd be out of business porridge potato of choice is the lumper this potato was predominantly growing in ireland three family eighty percent of the crop of the country was the lump of potato there were three million people that lived solely on potatoes the population was about eight and a half million and of that three million they ate potatoes every day so they had potatoes for breakfast and dinner and boxty for their tea they would have eaten five kilos about 14 pounds of potato a day wow every day and very little else maybe some buttermilk i've heard of the pizza farm and i understood what happened and it came down to this spud a disease came in and just wiped it out wiped out all the potato in the country you know when you had a mono crop culture of people surviving on one thing it just doesn't work you know yes and it was wrong very wrong this is actually very therapeutic doing the squeeze and extracting this moisture i always think of my bank manager [Laughter] the grated potato is combined with leftover mash and flour i'm going to put you to work okay we need to knead it into a dough the simple dough can be used for boxty bread and dumplings wow you're just using the residue of that spoon exactly yeah just squeezing a potato will provide just enough moisture it actually it's holding together quite nicely yeah traditionally that would have made two boxty dumplings yeah yeah two two two boxy dumplings a big lump in it that's exactly what it was see how you're going with that here we can add just that's good we need some baby boxy dumplings out of this whilst little boxy dumplings simmer it's on to boxty pancakes adds milk and flour to raw a mashed potato to make a batter competition time right okay the main trick with boxy pancakes is you don't have a hot pan and just leave it alone just let it if you're cooking it too fast what's going to happen is the bottom will burn so once it's dry we'll be able to flip does it break up quite easily mine won't challenge you know isn't it and i give you the good pan don't start making excuses already you ready to go yeah one two three oh nice actually nicer is that nice mine's stuck the boxy might be part of the food history of dublin but by updating the cooking methods and adding in the freshest irish ingredients today it's something else thank you enjoy thanks buddy i want to try the heart of the dish these dumplings are delicious takes the potato to a whole new level blending it with this modern take on food the whole thing is absolutely beautiful [Music] wow enjoy so now we've got the boxty pancake the knife just drops through that pancake look at that so you have the pancake wrapped around this steak with this little bit of hint of mustard in there get a little bit of heat in there as well so the whole thing together is unbelievable i have nothing but admiration for porridge he's adapted this humble vegetable the potato and turned it into pure unadulterated magic i will never look at a split again in the same way [Music] so far i'm loving dublin's food scene and the nightlife here in temple bar doesn't disappoint either with over 750 pubs across the city i'm spoiled for choice luckily i've got my pal porrick with me to steer me in the right direction and this is the palace bar this traditional pub has been serving dubliners since 1823. [Music] willie how are you yeah see ya good morning hurry up this pub has been in landlord willie's family for three generations he's teamed up with a local distillery to bring back their house whiskey he's extremely proud of it we're the first bar since the early 70s to revive the tradition of being our own whiskey bundler again like most houses in the 40s 50s 60s your whiskey would have come in the cask delivered and you would have a porter downstairs you would have bottled your own whiskey yeah but in the early 70s it died out due to health and safety and quality so about four years ago we came up with to be great to revive that tradition again and sticking with tradition i've got to have a pint of the black stuff along with my irish whiskey starch well actually it's quite smooth isn't it yeah yeah as the irish say it's a good crack in here the thing is about coming to a pub like this is it's part of our dna i don't think it's a pure irish thing it's it's very much a uk and irish thing it's a great place to be and i think i'll be propping up the bar for a few more hours yet it's rancho paul and welcome to robin thank you thank you coming up i go searching for a lucky charm isn't it difficult it's definitely one in here is there and claudia and i try baking together you've actually gone [Music] i've been exploring the capital city of ireland dublin and this morning i have one thing on my mind having had a few stouts yesterday what i need is a little bit of a pick-me-up and the place to go to is just here [Music] and i've heard there's a bread roll so good it's been awarded protected status how are you doing good hi dominique nice to meet you so this is the blah is it world famous blah you see i've seen roles like this before yeah they're either called batch bomb cake or baps all over the uk over here they're called blah okay it's similarity there's a bee exactly them apparently this has got um a dop on them now they've got yes they're joined it's like parma ham camembert all these things yeah totally it's like it's a protected food stuff now which is absolutely wonderful for the bakers down in waterford dominic's blahs can only be made in the county of waterford and their roles travel a full 100 miles north to dublin [Music] brian hickey is a third generation baker has been producing them since the 50s he makes an incredible 8 000 blahs by hand every night people love them here across waterford county twenty thousand are sold every day in fact they are so loved that locals campaigned for the recognition for the blah and it now holds the same special protected designation of origin status as champagne is there any chance of a bacon one place a bacon one absolutely we can get that for you no problem this is one bread i have to try where's my bacon buddy i need this the role is very typical of what you think it is it's light it's fluffy the fact that the irish have got behind the product make it in the numbers that they do and then protect it is to be patted on the back don't you love it ireland's appetite for great bread doesn't end here i'm traveling six miles north of dublin to a bakery that i've heard makes one of the best fruit loafs in the city red enthusiast simon may set up his artisan bakery only two years ago but he and his fellow bakers jonathan and varsha already have an award shelf that most bakers would envy hello simon yes paul hello good to meet you your breads look amazing thank you very much if you look at this stuff here you have the sourdough you have the spelt you have the multi grain you have a variety of different breads then you have this line here this strong irish influence the turnover the batch bread that is a classic but what i'm here for is to try their version of the traditional irish fruit loaf known as barnbrak there we go wow okay which is already being talked about as the best in dublin think of a tea cake with lots of fruit in it and a much bigger structure that's what you've got that's the only thing that i've been related to it tastes delicious but the beauty of it is every single bite you get a mouthful of fruit but in dublin this is way more than just a delicious tea cake am i right in saying this is a seasonal loaf it is a seasonal loaf it's a sort of halloween type loaf and particularly at halloween it gets a charm put inside a champagne in the kitchen out back baker jonathan has agreed to show me the secrets of their rather charming bake now is this a recipe you design played with to get rice we tweaked a few bits and pieces until we got it right and took a bit of work last year but we got it eventually where we wanted it and i think it's doing well jonathan begins by combining eggs milk and water to the mix of flour butter yeast salt and spice nice we start oven slow and we give it about three minutes once it's a smooth dough a huge quantity of dried fruit is added so it's a combination of saltiness currants mixed peel i've never seen so much fruit in a bread it's a clever balance of fruit and dough that makes this extra special as a baker that volume of fruit in there makes the making of this tricky the yeast tries to work but there's so much fruit it has to lift and carry and that's what slows it up but again that gives it the flavor after a couple of hours of fermentation the flavors and the yeast have developed now the irish lover tradition the barnbrack's not just packed with fruit it also contains lucky charms rings and coins the history of this loaf um dates back to sound which is an old pagan festival if you got a coin it's good fortune between now and the next harvest or the next sound you're going to become a rich person you put a couple in mind for me don't take so but anyway if you get a ring you're going to be married within a year don't put one of them in no they don't need them just put a coin in all right we just stick it there after proving the bomb brac is glazed then it's into the oven for 35 minutes it's a great looking life it really is now which loaf has my lucky charm in i just read the loaf looking for it isn't it difficult it's definitely one in here is there ah did you get us i don't know i got the looking one oh jesus look a ring i'll pass that on to my son although because he's only 15 it's gonna be a few years there you have it you're looking charm but i'm brack simon and his team have taken the traditional irish barn brat recipe and put in the time to elevate it making it even more delicious than it was [Music] now there's one bread you have to try when you come to dublin and that's soda bread it's everywhere it's made here it's beautiful and now i'm on my way to meet clowder in the kitchen and get baking myself hello hello hello claire yeah you came you're on celebrate time clowder has decided that while in dublin it's essential i learned the secrets of the bread she grew up with we used to make this on saturday mornings out of necessity for making the bread for the week there was no kind of romantic motion of you know flour everywhere and all the kids having fun we baked because we had to have you know the bread and for the week but this was the bread that was always sitting always placed in the middle table before anything else was placed on the table and a big slab of good old salted irish butter i mean what else would you want so that is a taste of home for you then isn't it totally now i've made soda bread for years but is claudia's family recipe better only one way to find out are you going to go first then we can do it together here gather what you want i love that you have that so what are you going to do i'm going to do a soda bread with roasted potatoes and rosemary i'm doing um my sweet clover bread with orange and sultanas do you just say cloudy bread you know i didn't name it that a very famous music producer called william orbit made up a song because i taught him how to make it and he made up a song about the cloud of bread and it's just stuck soda bread is so easy this is my foolproof recipe first take white flour and equal parts of wholemeal flour i'm going to add a teaspoon of soda and a teaspoon of salt give that a mix together and that basically is the core ingredients for the soda bread itself the soda is the alkali so the chemical reaction happens when i add the acid which is from the buttermilk in with the alkali that creates the soda or the fizz which creates the growth in the loaf so it's growth in the loaf i know i feel like you're doing a wrap [Laughter] so i'm going to add this buttermilk roughly about 400 mil get my hand in there and just bring it all together you use buttermilk i use a mixture of milk and yogurt together and the reason why i started that is just because i wasn't able to get buttermilk in the supermarkets you're going to get the same effects your soda's going to be out with the lactic acid in the in the milk and that'll create the rice from there so there i have my dough we've literally just stirred it together with your fingers with your hands with a spoon it doesn't really matter now here we have some roast potatoes which are left over from a sunday roast with my rosemary still attached to it i'm going to add these to my mixture and again incorporate those potatoes into your base though just by folding don't need don't you're not mashing your potatoes no no no it'll break up with your knuckles anyway to be honest so once you've got that and it's all incorporated you end up with a ball of dough that looks like this now at that stage i'll just shape it into a ball flatten it down slightly and i'm good to go that looks beautiful okay so what i've put into mind because this is sweet so i've got a little bit of sugar in here add saltiness in here i've fresh orange juice i've orange zest place the loaf on a line tray and then cut straight down to the base bring this together i've got a little bit of sea salt which i'm just going to sprinkle on the top as well it's amazing how messy that looks are you kidding me i'm having a go you're like here in ireland and you're like bacon at me and you're telling me my bread is messy i'm just saying that it looks a bit messy it's not it's gorgeous it's rustic yeah that's another way informal sorry you're actually good oh yeah i've butter milk too cloda is taking a very traditional approach this is the blessing of the bread and then we do a thing called pinching the fairies this is traditional when you make soda bread you pinch here you went here pinch and pinch and you let the fairies out and then i put a little bit of orange zest on top as well you know this is going to be delicious right oh yeah okay let's put them into the oven at least they go into the same temperatures we don't have to argue about that literally seconds after mixing these loaves are baking 30 minutes at a high temperature and they're done they look great don't they you have to start with the savory first so here's the potato and the rosemary yeah there's some butter here got some irish butter that works for me that's gorgeous actually the salty um butter it's very creamy it's silky with the roughness from that and then the potato and the rosemary that's i like that that's beautiful and for clothes version it's cloudy bread time look at that hello hello bread heaven yeah yummy right that does smell good fluffy the smell of orange in there it smells fruity that's delicious though it's good isn't it um i had to wait to get all the flavours come through i got the orange i've got the sultanas together is absolutely delicious i think it's really well done we've done irish bread proud right here i'm feeling this what's cheers again in there i meet a chef who's come up with new ways to incorporate guinness in his cooking wow that's a meaty oyster that one and it's festival time in the heart of dublin i mean that looks incredible [Music] i am thoroughly enjoying being back in dublin their bakes have a comforting familiarity the beauty of it is every single bite you get a mouthful of fruit and i get a real sense of family and community here that's delicious it's good isn't it but it's not just the irish food that i like i'm quite partial to a pint of the black stuff when you think of ireland you think of stout stout is that dark ale that is come synonymous now with irish pubs and there's one brand that has done exceptionally well guinness established in 1759 this drink has become huge all over the world they sell a whopping 50 million barrels a year so it's no surprise that one of the top tourist destinations in the city is their brewery where you can try all the weird and wonderful flavors are you podrick i am nice to meet you here they experiment with different beers including burnt sugar with sea salt and apple that's quite a light flavor it's not a heavy flavor but it's there it is that works not all of these blends will make it to the shop floor but it's certainly fun trying to guess the ingredients almost whiskey like you are buying on the money with whiskey so this is one of our guinness stouts aged in a bourbon cask but what i'm really here for is the food i'm going behind the scenes into the restaurants where they're also playing around with flavors now i want to introduce you to a guy i know called jock he's the chef of this establishment so he develops recipes using the black drink i've used stout in my cooking for years so i'm intrigued to see how jock is pushing it forward i joke your eyes yeah come on man pop nice welcome to the game hills so obviously i think of guinness as the drink but you taking guinness to another level haven't you we have i mean guinness has been cooked with for over 250 years it has since the force was brewed what have we got here we have the guinness oysters and there's a little twist to it we bought a guinness hollandaise sauce but we're going to wear a little bit of bacon and cabbage as well so keeping a little bit more orange you know it's probably one of our most popular dishes in the restaurant now can i try one of these i'll try one myself wow that's a meaty oyster that one that is delicious the saltiness to the oyster as well just blends in well with the guinness yeah it's you've got a taste of the sea yeah and it tastes the land as well as well as oysters it's no surprise that they're making cakes with stout too but i've never heard of it being used in scones it's great with soups but also blue cheese so we tend to serve this with sharp filled against the sweetness of the guinness look at the colour in there you can see the guinness color gone is obviously traditionally quite white or yellow depending on your flower but you've managed to get quite a rich color out of there you know you play under ingredients we have black treacle in there so that gives you the caramel the sweetness you know with draft goodness you tend to get coffee flavors you're trying to get caramel you get chocolate flavors that's nice though i like that all these individual pieces really celebrate the great irish house i mean it is beautiful and you've got a great job haven't you it's a terrific job and i've got to say i'm pretty pleased with my job right now too dublin is one of those cities with incredible landscapes right on the doorstep so i've decided to test out some of the great driving roads through the wicklow mountains we often hear islands being described as the emerald isle and it's lush it's green this is good name from i've always loved wild open spaces and this totally floats my boat stretched out before me is the vastest day to the guinness family in late day you'll notice as well the sand at the top which is unusual that was brought in locals joke that it makes the lake look a little bit like the pint of the family's famous stout the town of delgeni is just up the road from here and i'm off to meet a guy who has invited me to bake with him patrick ryan trained as a lawyer but always wondered if a baker's life was for him he traveled the world learning about baking then returned home and opened up his firehouse bakery and cafe hello how you doing i'm good what a great looking place yeah thanks very much this has a real buzz about it i mean look at the people in here it's ram this is a daily thing patrick bakes the usual european bakes but what i've really come here to see is his award-winning batch bread it's the same white pillowy loaf i've seen before with the batch turnover and water for blas i'm hoping that if i get stuck into helping him patrick might share a few of his secrets i love batch bread i used to do it a lot in liverpool as well actually so i'm curious to see how you guys there traditionally like the batch is very simple we decided to change it up a little bit add a bit of richness to it so we use a buttermilk okay which actually just some in the fridge if you want to grab it this is cultured buttermilk it brings a lovely level of acidity and all the milk fats to the bread we're using about 500 liters of the week so this one we actually get it from rickler farmhouses just down the road um so it's pasteurized but it's not homogenized yeah so all the rich is in all the fats and all the creams still there so if you give it a good shake you'll see it's quite thick oh it is in it it's like yogurt we're just going to do a very simple batch we've got like three kilos of flour strong flour it isn't egypt and then you're gonna go with all that buttermilk so we're looking about just over two liters okay patrick adds salt and fresh yeast i think it's probably better off if you uh i love again yeah yeah absolutely this is like a big kid playing with play-doh again exactly that's what it is even though already you can see that dough changing it is when you look at that texture there i think you need to get it much smoother than that you go past this stage which looks like the back of my mum's leg i've never seen your mom's legs but you're working that through aren't you building up the gluten so pretty much that's what's done as you can see those much much smoother it's got the elasticity that's our dough a little bit of a oil on top just to stop the drying out and we're going to set that side to prove yeah patrick has this morning's batch ready to shape it's a bigger quantity but as you can see full of air fizzy was looking to knock our dough back we're going to scale this off okay so i'll scale you roll yes yeah hearing the sound of a scraper going off it's just fantastic patrick's work here really takes me back when i first started baking in liverpool the loaves proved together for another two hours this and the baking process binds them together making a batch this is proper old school you know do you know why i love these as well because they've got proper color on the top oh yeah that's where the flavor is for me they look amazing and this is like the fun part breaking them up oh yeah have you ever had a potato sandwich no potatoes are these are the king of all crisps we're looking at a crisp sandwich oh yeah just after a few beers cheers buddy i love you patrick the flavors there the texture is fantastic the crisps inside it it's basic it's simple it's delicious it's the best i love it man brilliant i've tried a lot of breads in my time yeah you can try your sourdoughs and all the fancy stuff and it's great it tastes great but actually when you get rid of all those layers and go back to the earthy traditional loaf such as the batch bread that for me is the king of bread i'd love to stick around and try some more bakes but my mate clother has summoned me back to the city to witness something rather special so this is proper dublin where we are right now this is north dublin moore street you can't get any more inner dublin than this during the day this is full of traders selling their vegetables and everything and this is where this iron parade will happen in a few minutes tonight happens to be the 31st of october to most of us that's halloween but here in ireland it's the sarwin festival halloween started in ireland with the sound festival and the reason the festival was started what is was to get rid of all of the spirits and so people would dress up in costume yeah and they would speaking of which a little irish devil yeah there you go this own festival that's how halloween started [Music] that looks incredible they've really gone to town on some of these costumes and designs i wasn't expecting this in dublin the irish sure know how to party morning coming up i try an arty afternoon tea that is beautiful marries up with the artwork very very clever and i bake my incredible stout inspired pie it definitely tastes a stone yeah for sure [Music] i'm in dublin getting under the skin of this dynamic capital i've been told that the city stadium is a must visit as it's one of europe's largest but unless you're a fan of gaelic sports you've probably never heard of it not a bad view is it welcome to the roof of croak park stadium [Music] this is in the heart of dublin it seats 83 000 people the third largest stadium in europe but a lot of people come here for this this is a skywalk come on come on look at this as you get to the end down here you have the perfect view at the ground itself and sometimes i get a little bit nervous with heights so i might get quiet for a minute wow look at that what a view i'm just gonna go this way with my feet firmly back on the ground my next and final port of call is the marion hotel where i've heard they put a creative spin on their afternoon team what makes this place slightly different from most five-star hotels is actually what's on the walls the owners of this hotel have the largest private collection of artwork in the whole of ireland this is not just a hotel it's an art gallery no you're not watching an art show you're watching city bakes so i need to go find the kitchen head pastry chef paul kelly has got something to show me oh hi there buddy how are you doing welcome to the pastry kitchen thank you very much for allowing me in your kitchen chef paul was set an unusual challenge by the hotel owners to create an afternoon tea inspired by their art collection i took a few weeks and i came back looking at the artwork in a different way you know you look at a picture you see colors you match them with flavors you see angles you match them with shapes after a lot of research and trial and error paul has come up with these beauties each individual cake represents a painting in the hotel it's very important that when the guest sees the painting it really makes sense then because the colors have to be perfect this is white chocolate this is white chocolate crunch and then we simply just fill it look at that i mean that is absolutely beautiful that is a piece of art on its own look at the colors on that this is passion fruit and raspberry tart a little chocolate this just to kind of support things a raspberry filled with a lemon curd on top i love to be pushed and to be given different challenges whether it's uh doing art afternoon tea or creating desserts or bread whatever it doesn't matter well that looks like a picasso you know see that there that line between the biscuit and the icing do you like how difficult that is it's been put in and it's perfect on top of that as a piece of art well paul normally the guest has a card make it very simple there's a picture on the card a description of the painting but not for you we're going on a treasure hunt thank god you want me to find the pictures to marry up with these yep under pressure [Music] oh i'm going this is this is this is this is easy now that is obviously this now in many ways this was quite easy the shape of the table for me had to be a biscuit eating a good biscuit is all about flavors and textures and you're getting that all the way through this it's almost shortbread like it's very very short that is beautiful marries up with the artwork very very clever this is bizarre i'm walking around the hotel with the chef with a load of afternoon tea looking through a picture angle how do you feel how are you feeling i'm seeing some colours here yeah look come on see that there and the lines there i have to go with that one for for that and you're spot on paul because the colors here is what i've seen here so we did raspberry and passion fruit flavors here you have got the colors there really well the contrasting base which is crispy in the top which is beautiful and soft and intense with passion fruit every one of those component parts is absolutely beautiful it's about celebration not only of flavor techniques skill of the chef but also the eye to be able to create what essentially is modern art into food to represent what's on the walls of this beautiful hotel i enjoyed that actually mike ah me too it was fun thank you thank you very much i've sampled a wonderful range of food and bakes whilst i've been here in dublin and before i leave chef paul is letting me borrow his kitchen cheers bro appreciate it so this is my recipe for dublin stout and pecan pie right to start with you need to make your base so you need to make your pastry at the bottom here i've got plain flour to which i add icing sugar then add salted butter and break it down until it looks like fine breadcrumbs we need to enrich it so i'm gonna add an egg yolk and a little splash of water that will just bring the ingredients together get your fingers in there break up the egg mix the whole thing together that's the pastry so give that a little bit of working just fold it a couple of times i've got some pastry which i have chilled down it's always good to chill this thing down just makes it rolling out so much easier i've got my cakes in here loose bottom tin once you've got the right size line your tin and push your dough right into the corners like any pie this needs blind baking trimming and cooling then add sugar butter golden syrup and treacle to your pan lots and lots of multi flavor in there and then i've got chocolate choice of chocolate's up to you now this will go on low heat and this will slowly melt as it's melting add in that essence of dublin a good glug of irish stout it smells like the brewery again adding eggs and cream will help the mixture thicken just a little bit at a time don't put your heat on too high because what will happen this will end up being like scrambled egg in go the chopped pecans then pour straight into a tart case and then you get your half pecans and go right round the outside with the pecans pop in the oven to bake for 35 minutes bring it out and rather than put it on a rack put it on the floor where it's nice and cold as long as your floor's not line out rather than dropping when it comes out the oven and cools it'll stay absolutely dead flat that's a little secret it might not be inspired by a painting thank you but i think dublin is in every bite i hope you enjoy this actually but it should taste pretty good i love the look of it already you know it looks lovely and moist yeah gooey is right oh you can taste this now can't you it's got a beautiful rich flavor as well and you can definitely taste the stone yeah for sure yeah i'm glad you like it that's a really nice flavored area [Music] i love this city what you have in dublin is a blend of traditional which is looking over the shoulder back at the history but with a massive sway towards the future of dublin and in fact the whole of ireland when you think of porrig with the boxty with the humble potato what he's done to it yes he's creating the traditional but he's got a modern twist on it likewise when you think of the balm brack the fruit's been upped when you think of the batch bread it's not just water or milk going in there now it's buttermilk it's enriched i will definitely come back to dublin for the food but also for the crack the people here are amazing

Channel: Tonic

Views: 941,574

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, Paul Hollywood full episodes, City bakes, city bakes paul hollywood, full episode, full episodes, season 2, season 2 episode 3, tonic, tonic channel, what to eat in dublin, Tonic, best of, best of city bakes, city bakes best moments, paul hollywood best moments, city bakes compilation, city bakes paul, paul city bakes, paul hollywood in dublin, city bakes dublin

Id: 5yH8dUlXzYM

Length: 46min 17sec (2777 seconds)

Published: Sat Aug 22 2020