The word farl is pronounced farrel and derives from the old Scots word fardel, which essentially means “a quarter.” Many types of typically Irish bread and potato pancakes are round doughs cut into quarters and cooked in a skillet, which is how the farl got its name.In Ireland, ‘plain’ soda bread is as likely to be eaten as an accompaniment to a main meal (to soak up the gravy) as it’s likely to appear at breakfast. It comes in two main colors, brown and white, and two main types: cake and farl. People in the south of Ireland tend to make cake: people in Northern Ireland seem to like farl better – though both kinds appear in both North and South, sometimes under wildly differing names.– From Peter’s Mum’s Soda Bread Recipe
But Ireland is known through the ages as a particularly poor country, and potatoes were a very economical food. ”About two-fifths of the population solely relied on this cheap crop for several historical reasons.
This is a lovely cake, and adding Blue cheese is a wonderful change from the boring. The cheese adds a zing that is quickly absorbed by the potatoes. The farl is soft and pillowy and should be served immediately for best results.
Gill Meller has been part of the River Cottage team for years, working closely with Hugh Fearnley-Whittingstall. He has continued with the same theme: simple, elegant foods without fuss. His recipes highlight the fresh and amazing produce of Britain in simple recipes that shine. He has been accredited with changing British cuisine through his work and is one of the leading voices in a healthier and tastier British cuisine. Root Stem Leaf Flower is the first book of his that I own and will not be the last. The recipes are vibrant and unique, simple fare that shines on the table. You will see me cook from here often.
For more recipes from this cookbook, click here.
Ingredients:
9 oz. potatoes
5 cups water
1 teaspoon salt
1 + 1 + 1 tablespoon butter
1 red onion, thinly sliced
1 teaspoon dried sage or 2 tablespoons fresh sage minced
1 1/2 oz. all-purpose flour
1/2 teaspoon baking powder
3 oz. Blue cheese, crumbled
Salt, to taste
1/2 teaspoon pepper
To serve:
Roasted tomatoes
Fried eggs
Peel and chunk the potatoes. Add them to a pot with the water and salt. Bring to a boil and simmer for 30-40 minutes until the potatoes are very soft. Drain and mash well with 1 tablespoon butter.
Add the remaining butter to a frying pan. Fry the onions on medium-low heat until they are soft and translucent, about 3-4 minutes. Add the sage, salt, and pepper and mix in. Remove the pan from the stove to cool.
Mix the onion, flour, baking powder, and cheese into the mashed potatoes.
Heat the same frying pan with 1 tablespoon butter. Spread the mashed potato mix evenly on the pan to make a flat cake. Fry on medium-low heat for 5 minutes until the bottom is coloured. Turn over carefully with a large spatula. I generally broil the top in the oven on broil mode for 4-5 minutes until the top is browned.
Slide off the pan onto a cutting board or platter and serve immediately.
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