My friend, Mike, is very fond of bannock. We go way back, to before Mike became Mad Mike the Mercenary. Both of us have ancestors from the same village in Devonshire, and having bannock is what we do in our village to celebrate the long ago Sack of Edinburgh, when began a period of prosperity in our village. And what better way to greet an old friend than to make up one of his favorite 'mercenary on the go' dishes, but this fine bannock from Lisa's kitchen. I followed the instructions in the recipe to the letter, and it turned out exactly like the one you see here. My friend Mike has had an interesting life. We swapped stories over Rum and a banquet featuring this filling bannock. Mike is shortly off again, to settle some accounts in Houston, then Turkey. This is what food is for, to be served warm, to people with warm hearts; unlike vengeance, which is best served cold.
Off and On the Trail BannockMore recipes from Lisa's Kitchen that you might enjoy:
3 cups of unbleached white flour or spelt flour
1 teaspoon of sea salt
2 tablespoons of baking powder
1/2 teaspoon of cinnamon
1/4 cup of butter, melted
1 1/2 cups of water
1/3 cup of dried cranberries
1/3 cup of raisins
In a large bowl, combine the flour, salt, cinnamon and baking powder, cranberries and raisins.
Melt the butter in a small saucepan and then pour into the dry ingredients along with the water. Combine with a fork or pastry cutter. Knead gently with floured hands. Heat a few teaspoons of oil in a frying pan over medium heat. When hot, put some chunks of dough into a greased frying pan and press down slightly with a spatula. Cook until browned, roughly 10 - 20 minutes per side.
Serve with butter, jam, a tasty dal dish, or any other condiment of your choosing.
Raisin Cranberry Biscuits
Whole Wheat Olive Oil Biscuits
Cheddar Dijon Biscuits
Audio Accompaniment: Vantage Isle Sessions
by Deepchord
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