Recipe for Eileen, Philadelphia, Eileen I enjoyed meeting you at the Tourism Ireland stand at The Flower Show and hopefully you get a visit to Ireland someday, happy cooking, pat.
Potato Bread, Farl or Fadge call it as you will.
What it is, mashed potato mixed with flour into a workable light dough, flattened into a round, quartered and cooked on a griddle pan.
One very popular use is as the cornerstone of the Ulster Fry, the Northern version of the famous Irish Breakfast.
The potato+flour formula makes dough and is in play in most food cultures in one form or the other, for example as we discussed 'Gnocchi' with egg in the mix, it's lovingly rolled,cut and delicately indented with a fork,popped into boiling water to set,removed when they float,and browned in hot butter, it's used as the conveyor of a thousand sauces, restaurants like it as it's easy to make and cheap to produce.
Potato Bread is every bit as versatile and interesting with many variations in the recipe, I hope this one works for you and have suggested some other ways to enjoy it.
3 ways I enjoy eating Potato Bread
Hot potato bread with thinly sliced mature farmhouse cheddar or goats cheese,teamed up with some salad leaves from the garden, and a little chutney or relish,makes for a nice light lunch.
Cut into strips and fried crisp in wild garlic butter and used to prize out some potted crab, makes for good fingerfood.
Warmed and lightly buttered with a thin slice of Irish Smoked Organic Salmon laid on, a few fresh picked sorrel leaves garnishing a soft boiled quails egg and a spoon of 'Goatsbridge' Trout Caviar,all piqued with a twist of 'dulse'. great for a delicate starter.
Ingredients.
1lb rooster/idaho potatoes boiled in their skins once cooked, drain let them steam out, then skin them, mash them either with a hand masher or ricer/mouli we don't want any lumps.
you should have
3/4 lb of hot mashed potato
2oz plain flour
a pinch of sea salt
extra flour for dusting and shaping.
Method.
Mix all the ingredients together in a bowl until you have a dough.
divide the mix in two, on a floured board shape into rounds about 1/6'' thick. dust with a liitle flour.
Cook on a warm griddle or a heavy pan until light brown.
Cool on a wire rack, or eat straight away with a little butter.
As ever a little trial and error may be involved, then you'll be to develop your own favourite combinations using local foods. regards Pat.
nb. Look out for 'Sunburst' Trout Caviar in the United States.
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