St Patrick’s Day Beer Bread by the Cockney Critic


Otherwise known as the cockney critic or Mr Happy Days, Jerry Mullan’s culinary journey has been as diverse as the countries he’s lived and cooked in, whether it was running Charity events at St Paul’s Cathedral or Hog roasts at Hampton Court, he’s always smiling. Currently, Head Chef of an award-winning West London gastropub, his influences and passion are irresistible whether on a plate or being read.

Jerry Mullan

What an amazing time of year, or traditionally it is. The last one was a bit weird, as so much was happening, Liverpool was winning the league, couldn’t buy a pint in a glass to save my life, toilet paper started trading on the FTSE 100, and we were two weeks away from the new, but now two years old, James bond movie, that still hasn’t come out. Oh yeah, and of course how could I forget, it was the world’s first St. Patrick’s Day in lockdown. Now like all new things, whether it being a new dog, a new partner or even a new kettle, it takes time to adapt. Well, that was a year ago, toilet paper crashed on the markets, the hammers look like they might do something amazing this year, and I’m sure we’ve all got plenty of pint glasses in our cupboards now, if not a full-blown bar and cellar at the bottom of the garden. So let’s celebrate this amazing holiday and the amazing, beautiful country of Ireland. And this year to celebrate this amazing tradition, here at the Havering Daily we are cooking our famous beer bread.

Three ingredients and about 22 minutes from prep to cooked, anyone can make this, (as long as you’re over the age of 18) and no fancy equipment needed.

Simply, 1 ½ cups of self-raising flour, 1 can of beer or stout, and 1 teaspoon of baking powder. As easy as putting it in a bowl, mixing it with a spoon and bang were done.

Butter the tray and place in the oven, gas mark 6 for 18 minutes, happy days, you have bread. The only question I had after this, is why can’t I walk into a bakery and get it? Who knows, but maybe they’ll sort it out, as this is a high flyer in the restaurant, with some potted duck or even a nice bit stew in the colder months.

I hope you enjoy this one, and I raise my glass to you all and a big cheers to Ireland and St. Patrick’s Day!

Much Love from the Cockney Critic!

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