Norn Iron Chef® Recipe

Soda Bread and Potato Farls
Soda Bread and Potato Farls
1 pound of white flour (plain)
1 teaspoonful of Salt
Teaspoonful of Baking soda.
Approx. ½ to ¾ of a pint of Buttermilk
Roll the dough out onto a floured board and shape into a square. Cut into four sections.

Method
Griddle Soda Bread
If the Soda Bread is to be baked on a heated Griddle or Electric Fry pan it should be rolled thinner than the bread that is done in the oven.(400 degrees approx. 15 to 20 mins. according to thickness of the rolled bread).
Preheat the Griddle or Electric fry pan gently first sprinkling it lightly with flour. When the flour turns a golden brown it is ready for use. (approx.) 3 to 4 mins.
 The dough will rise and the underside of the bread will brown .Watch carefully it does not become too brown.
Flip over to cook the upper side of the bread.
Leave the soda Bread to rest. best not used straight away as it is harder to cut through the middle for frying . Serve with Potato Farls , crispy bacon. eggs, at Breakfast time for a real Ulster Fry.

Potato Farls.
½ pound of cooked potatoes.
½ teaspoon of salt
1 oz melted butter or margarine
approx. 2 ozs of flour.

Method.
Potato Farls are best made while the potatoes are still hot.
Put potatoes through a Potato Ricer. or mash until all the lumps are removed.
Add salt and melted butter or margarine. Work enough flour to make a pliable paste.
roll into a circular shape about ¼ inch thick.
Cut into 6 or 8 Farls and bake on a hot greased griddle or Electric Fry pan until well browned on both sides.
Maise D. from Toronto Canada says...
I left Ulster just after getting married to my husband Gerald in the 60,s.At that time it was very common for young couples like us to got to seek our fortune in Canada. I have never regretted our move as Canada has been very good to us. We have two children and now seven grandchildren. I have been able to go back and forth to Ulster to see my parents, my father passed away in the 90's , but my mother still lives in Belfast. I love landing at the Aldergrove Airport but I have missed not been chased along the runway by the wild Irish hares which used to greet very plane as it came in for a landing. To me seeing the green ,green grass ,the hills in the background while circling overhead is "coming home" to me. Ulster will always be my home, though I have been in Canada most of my life. In recent years with the added restaurant at the Airport the smell of the Ulster Fry being made for the waiting passengers hits me with the old familiar smells of our family home on a Saturday and Sunday morning with my father ,brothers and sister all sitting around the table .Sadly some of them now gone. My father lost to a stroke and one brother was killed in the troubles .
The Soda Bread and Potato Farl recipes are the same ones my mother and my grandmother and now I use. God speed to all that use them . M.D.
An Ulster Fry is not an Ulster Fry without a piece of Potato Farl.