Cook Along - St Patrick’s Day

This Saturday is St Patrick’s Day, tune into the SERC Facebook page at 7.00pm on Saturday 17 March and watch Hospitality tutor Tom McCluney make perfect Potato Bread Farls from scratch! Cook alongside him with the following recipe and upload a video or photo of your potato bread farls under the video.

Ingredients (makes 8 small farls)

• 500g Floury potato such as King Edward or desiree
• 50g butter
• 100g plain flour plus extra for rolling out
• 1/4 tsp baking powder
• salt & pepper

Method

• Peel & boil the potatoes until soft, drain well & mash with butter.
• Sift the flour with the baking powder into the potato mix & stir to combine, add seasoning & adjust if required.
• The dough should come together & away from the sides of the bowl. Add extra flour if the mix is to wet or a little milk if it is too dry.
• Divide the dough into two halves. Form each piece into a ball, roll it out on a floured surface into a rough circle about 15cm diameter & 1cm thick.
• Cut out circles using a cutter (you decide how big or small you want them & select the size of cutter required.
• Heat a non-stick frying pan or griddle over a medium to low heat & sprinkle with the flour.
• Transfer the potato breads to the pan & cook for around 2 minutes (In Batches) or until golden brown.
• Flip over & cook the other side for a further 2 minutes.
• Repeat with the second batch of dough & serve warm with butter or as part of a full Irish breakfast.