Photo à venir
Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Photo à venir
Débutant
Potato Farl
Leftover mash and a handful of flour patted into a round, cut in four and dry-fried on a griddle — soft, floury triangles that go on the breakfast plate.
Source
Recette de Irish home kitchens · 🏺 Traditionnel · Potatoes four ways, a pot on the range all afternoon, and buttermilk in the bread — cooking built for a cold, wet island and a long working day.
Irish · griddle bread — An ownerless traditional dish, so no cook is credited. The cited article confirms the quadrant shape, the name's meaning as a quarter cut from a griddle round, and both the potato and soda versions. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 25 min🍽 4 portions🔥 190 kcal🇮🇪 Irlande
VégétarienSans fruits à coque
Étapes
Mix the warm mash with the melted butter and salt, then work in the flour until it just comes together.
💡 As little flour as you can get away with. Every extra spoonful takes the farl further from potato and closer to a scone.
Pat it out on a floured surface into a round about 1 cm thick and 20 cm across.
Cut it right across twice to make four quarters. Those quarters are what farl means.
Heat a heavy dry pan over medium heat — no fat at all — and lay the farls in.
💡 Dry pan. Butter or oil fries the outside before the inside cooks and you get a greasy raw triangle.
Cook 4 minutes a side until blistered and browned in patches and cooked through.
Serve straight from the pan with butter, or on the breakfast plate under a fried egg.
💡 Astuces
- A farl is any griddle bread cut in four — soda farls are the wheat version and sit on the same breakfast plate.
- This is a leftovers recipe. Making mash specially for it works, but the point is Sunday's potatoes on Monday morning.
- Cold farls fry back to life beautifully. They are better reheated in a pan than eaten cold.
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