Fadge?

Sorry folks yesterday seem to pass and I never got to my blog once. To tell the truth Esther(13) was given a family history project to do for school and I got caught up in the Scottish records trying to trace Rob's mother's side of his family. We managed to get back to 1762!! but that's for another post.

However getting back to the post at hand....

The first ingredient that comes to mind when most people think of Irish cuisine is the potato. The potato was brought back to Ireland from the western world. It immediately became a staple of the Irish diet. It is safe to say that no meal is complete without the inclusion of the potato in some shape or form.

'Fadge' - Potato Bread.

INGREDIENTS
4 medium potatoes, peeled and halved
1 pinch salt
1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter


DIRECTIONS
1.In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes.

2.Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.

3.Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.

4.On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. I would encourage you to use the back of your hand before you use the rolling pin to flatten it until it is near the required thickness.Cut into quarters using a floured knife.

5.Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Again this bread is traditionally served as part of an Ulster Fry(see yesterday's post).

Have a good weekend,

Oh and happy belated first day of Spring.