Post by kickingfrog on Feb 17, 2011 15:11:53 GMT
Posted by Hazel (Essex) on 17/3/2005
GF board
Potato Farls are also a useful standby! You can either fry them - or cook them on a floured non-stick frying pan. You can eat them immediately or you can heat them in a toaster later and spread lots of butter on them if they weren't fried. This recipe gives a huge quantity but I've given it as it was to show the proportions - it's easy to halve or quarter all the measurements!
2 lb/ 1 kg/ 2 cups mashed potatoes
4 oz/ 125 g/ 1 cup plain flour
2 tbsp butter
salt
Melt the butter and mix into the potatoes with the salt. Work in the flour quickly but thoroughly and knead lightly. Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate. Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little fat.
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Re: Potato farls
Posted by Florence on 9/8/2005
GF Board
........... The quantities are approx 2oz flour to 8oz mashed potato (preferably warm), a good knob of butter, salt and pepper to taste. Pile potatoes on well floured surface. Add butter and seasoning. Knead in enough flour to bind potatoes together. Roll out ¼inch thick. Cut into farls and bake on hot griddle until browned on both sides.
Florence
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From David M
... they're made with mashed potato, flour, butter, salt and white pepper mixed together, rolled out, cut then griddled. ....
And one of my favourite things to eat in the world! They taste great when freshly made with a fried egg; or (preversely though it is in fact yummy) hot with a little butter and mashed banana.
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