My Kitchen My World....Irish Potato Farls & Boxty

Ulster Fry Up

This week My Kitchen My World travels to the "Emerald Isle" itself.... Ireland. This illustrious group of bloggers is now moderated by the lovely Lauren of I'll Eat You. The group chooses a country every Sunday and we put our best foot forward in an effort to prepare a dish that represents that country. This weeks country was chosen by Michelle from My Year to Get Skinny who takes us to Ireland the land that boasts 40 shades of green in memory of a great meal she had at Ballynahinch Castle.

Food in Ireland comes in two general forms - traditional and modern. The traditional Irish food is what we most often think of, and it is the stuff you are likely to find on pub menus. Traditional Irish dishes include, Irish Stew usually made with lamb or mutton and vegetables; Soda Bread, a quick bread using baking soda instead of yeast; and a hearty Irish Breakfast which is a large breakfast usually consisting of fried eggs, bacon, sausage, tomato, black pudding (blood sausage) and white pudding (pork and oatmeal sausage).

Ireland may be known as the land of the Blarney Stone, leprechauns and St. Patricks Day but Ireland is also justly famous for its seafood such as smoked salmon, smoked fish, oysters, mussels and crab topping the bill. Ireland is an island after all. Salmon and cod are used quite frequently and prawns are popular in Dublin. Galway has an oyster festival each year as well. But it’s not just fish that gives Ireland its reputation... the country also produces excellent lamb, beef and pork, too. Who hasn't had a lovely Irish Stew!

It is equally famous for the potato with dishes like Colcannon which is a mixture of mashed potatoes, kale or cabbage and seasonings and Champ which is mashed potatoes and spring onions.When you think of Irish food you will be pleased to know that Irish food has come a long way since the days of the potato famine, and these days Irish cuisine does not have to be what we consider to be traditional Irish fare. But saying that it would be foolish to miss out on some of the country’s top produce including black pudding, farmhouse cheeses, soda bread and, of course, Guinness..... and maybe a drop of whiskey....hic!!!!

The foods that represented Ireland to me the best was a huge Irish breakfast!!! Since it is the weekend we can indulge in a late breakfast and eat to our hearts content. The fried breads are what make it unique. Soda bread and potato farls are cooked in reserved bacon fat making them golden and crispy. Served alongside bacon, sausage, black pudding, tomato and 2 eggs - you won't need to eat again for the rest of the day!" They sometimes even have a fried tomato thrown in for good measure just like an English or Canadian fryup!!

What is a farl you ask? The word farl originates from the Gaelic word "fardel" meaning four parts. This bread started out in the late nineteenth century as a means of using up that Irish staple ...mashed potatoes. These potato griddle breads are made with the leftovers...if you have any leftover mashed potatoes that is. They are basically unleavened bread served hot with a little butter and salt, or fried alongside soda bread or Boxty as part of the Ulster Fry-up. In Northern Ireland it is colloquially known as Tattie Bread. In Scotland potato bread is colloquially known as Tawty or Tattie Scone. If you have followed this blog in the past few months you already know of my love for Tattie Scones!!!

My Ulster Fryup consisted of sliced sausages as my mom calls them and not links, boxty, potato farls and Irish bacon. Since eggs are not on my list of favourite foods I forgo them altogether for myself. At a local store here in town I was able to find Irish bacon and could have also come home with black pudding and white pudding. The thought of eating all of that though left me with visions of me waddling, or better yet, rolling from room to room.

"Boxty on the griddle,

boxty in the pan,

if you can't make boxty,

you'll never get a man."

So here we go..........

**Boxty**

1 lb. potatoes, grated
3/4 cups flour
1 cup milk
2 tablespoons warm water
1 teaspoon baking soda
2 tablespoons butter or margarine
1 cup mashed potatoes
salt and pepper to taste
parsley (optional)

Soak grated potatoes overnight in cold water to remove the starch. Mix all ingredients together EXCEPT the flour. Mix flour in a little at a time with a wooden spoon or your hands. Add extra milk if batter seems too stiff.

Lightly grease an iron skillet or griddle. Drop the mixture onto the skillet by rounded teaspoons.

Brown the bottom slightly, then flatten the tops a little bit with a spatula depending on whether you would like a thick or thin crispy pancake.

Cook until golden brown. Served with butter or sour cream.

**Potato Farls**

2 cups (1 kg or 2 lb) warm cooked potato, mashed
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup (4 oz or 125 gm) (plain) flour

Makes 2 circles each with 4 quarters Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22 cm (9 in) in diameter and 5 mm (1/4 in) in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.