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Fadge (potato bread)
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Irish, Pastry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Unpeeled "old" potatoes | | 1
| | Egg, beaten | | 1/2
| | Stick butter | | 3
| tbsp | Flour | | 1 1/2
| tbsp | Chopped parsley | | 1 1/2
| tbsp | Chopped chives | | 1 1/2
| tbsp | Chopped lemon thyme | | | -(these three mixed, opt) | | | Creamy milk | | | Salt | | | Freshly ground pepper | | | Seasoned flour | | | Bacon fat or butter for | | | -frying |
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Procedures:
| 1 | (from "the festive food of ireland" by darina allen. | | 2 | Roberts rhinehart; $12.95) | | 3 | boil the potatoes in their jackets, pull off the skins and mash straight away. | | 4 | add the egg, butter, flour and herbs (if using) and mix well. | | 5 | Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. | | 6 | shape into a 1" round and then cut into eight pieces. | | 7 | Dip in seasoned flour. | | 8 | bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. | | 9 | Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side). | | 10 | serve on its own on hot plates with a blob of butter melting on top. |
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