Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of vegetable shortening
- 1/2 cup of water
- 1/2 cup of igunaq (dried and fermented fish)
Special equipment needed:
- Mixing bowl
- Wooden spoon
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
4. Add the water and igunaq to the mixture and stir until a dough forms.
5. Knead the dough on a floured surface for a few minutes.
6. Shape the dough into a round or oval shape, about 1 inch thick.
7. Place the dough on a baking sheet and bake for 20-25 minutes, or until golden brown.
8. Remove from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 230
- Fat: 8g
- Carbohydrates: 33g
- Protein: 7g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable shortening can be substituted with butter or coconut oil.
- Igunaq can be substituted with any dried or smoked fish.
Variations:
- Add herbs or spices to the dough for extra flavor.
- Add cheese or bacon to the dough for a savory twist.
- Add dried fruit or nuts to the dough for a sweet twist.
Tips and tricks:
- Kneading the dough helps to activate the gluten and create a lighter texture.
- Use a sharp knife to slice the bannock for a clean cut.
- Serve warm with butter or jam.
Storage instructions:
- Store leftover bannock in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the bannock in aluminum foil and place in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve on a wooden board or platter.
- Garnish with fresh herbs or sliced fruit.
Garnishes:
- Fresh herbs
- Sliced fruit
- Butter
- Jam
Pairings:
- Smoked salmon
- Clam chowder
- Wild rice salad
Suggested side dishes:
- Roasted vegetables
- Green salad
- Corn on the cob
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure to cook the bannock thoroughly to avoid any foodborne illness.
Food history:
- Igunaq bannock is a traditional Inuit dish that combines the European bread-making technique of bannock with the Inuit preservation method of igunaq.
Flavor profiles:
- Savory
- Umami
- Salty
Serving suggestions:
- Serve as a snack or appetizer.
- Serve as a side dish with a main course.
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Region: Inuit