Manx Bonnag Recipes

Steps:

• Preheat oven to 350 F (175 C) and have ready a greased 8" round cake tin.
• Place lemon juice into a measuring cup, then pour in enough milk to fill it to the 1 cup line; do not stir; set aside for 10 minutes.
• Meanwhile, mix together the dry ingredients, then rub in the butter with your fingers until it has been incorporated into the flour; stir in berries.
• Add the vanilla and the milk mixture, stirring to enough to combine, leaving no dry patches; be careful not to overmix.
• If the dough appears overly wet and sticky, you may need to add some extra flour - this will vary based on the humidity of the day; the dough should be somewhat tacky and wet, but not like a wet batter.
• Sprinkle some extra flour onto a clean surface and then a bit more onto the top, dusting your hands as well; knead gently and very very briefly - only a few times, just to form the dough into a soft, still slightly wet ball.
• Place the dough into the prepared pan and slash the surface with a big X using a sharp knife; brush the top with a little bit of milk.
• Bake for 45-55 minutes until a toothpick comes out clean and the bread has risen, is golden brown, and sounds hollow on the bottom.

Steps:

• Bring the water to a boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season with thyme, salt and pepper. Bring to a boil, then simmer gently over medium heat for 2 hours. Remove the shank from the pot and cut the meat into small pieces. Return the meat to the pot, and discard the bone. Return to a boil and then stir in the parsley. Serve very hot.