A blond nutty bread with an after-taste of citrus.
It’s this recipe :
quick buckwheat soda bread (click here)
Oops, no baking soda in stock. So I’ve put more baking powder. As I eyeballed, there is less buckwheat flour it seems. So the color is very different.
The lemon is a yuzu, juice and grated zest.
Out of the oven.
CHAUD DEVANT ! Beware, I’m carrying hot stuff !
That’s the masterpiece of the meal. A rustic bake ham in a crust of soft and crispy bread.
Christmas ham is very old tradition. Middle-Age, or even before. In some places the baked ham or the baked ham pie has survived.
It is a very simple version with chestnut stuffing and buckwheat (plus wheat) bread. The luxury ingredient is the shallots. I find them very irregularly in Japan, and I stock them for French dishes.
The ham, shallots and chestnuts marinated with white wine and black pepper. The stuffing was stir-fried and flambe-ed with shochu liquor.
Packed !
Hot from the oven.
That really has a Christmas taste. Hot ham, melting sweet stuffing, soft bread… what more do you want ? The buckwheat brings a nutty flavor very pleasant.
GOURMANDE in OSAKA 