Subject: IRISH POTATOES ??????
Newsgroups: rec.food.cooking
From: Awood at verticalscreen.com
Date: 27 Jun 2006 05:58:29 -0700
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Can someone give me a good receip for irish potatoes?? Thanks sooo much
From: "Michael \"Dog3\" Lonergan" (shopalot at foodsource.eat)
Date: Tue, 27 Jun 2006 13:27:55 GMT
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Try
www.google.com and type in "Irish potato recipe" without the quotation marks. In the meantime:
This dish is also known a potato cake or potato bread, this is very much a northern dish. It is an important - indeed essential - constituent of the Ulstra Fry, alongside bacon, egg, sausage and perhaps fried soda farl.
The recipe calls for cooked, mashed potatoes. These should be freshly boiled, or, better still, steamed and passed through a food mill, and used warm.
Potato Farls - from "A Little Irish Cookbook" by John Murphy:
2 cups of mashed potatoes
1 cup plain flour
2 tablespoons of butter
Salt to taste
Melt the butter and mix into the potatoes with the salt. Work in the flour quickly but thouroughly 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 bacon fat.
From: Janet Puistonen (boxhill at verizon.net)
Date: Tue, 27 Jun 2006 15:04:37 GMT
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My favorite Irish potato dish is Colcannon. This is more or less how I make it:
Mashed potatoes (Personally, boiled and smashed Yukon Golds beaten a bit with some warmed cream and butter, plus S&P. A little freshly grated nutmeg would not go amiss either.), mixed with cooked and coarsely chopped green cabbage (quarter, trim out stem, plunge pieces into a large pot of rapidly boiling salted water, cook til just tender and drain, then very coarsely chop) and sliced leeks sauteed until very soft in a goodly amount of butter. The proportions I use are probably about 2 1/2 to 3 lbs of potatoes, a small head of green cabbage, and one very large or two smaller leeks (all of the white and tenderer green parts). I probably use about 3/4 cup of cream and 3 tablespoons of butter in the mashed potatoes, and another 5 tablespoons of butter or so to sautee the leeks. Place the above mixture in a shallow casserole dish, run a fork over the surface to rough it up, and bake in the upper part of the oven at about 350F until beginning to brown a bit. You can sprinkle the top with grated sharp cheddar--preferably not the orange variety--if you wish, before baking.
From: pfoley (pfoley6 at hotmail.com)
Date: Sun, 02 Jul 2006 23:24:59 GMT
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I have done this lots of times with those little cooked irish pototoes in a can.
Drain the whole canned potatoes. Roll them in melted butter; then roll them in a mixture of equal parts bread crumbs and parmesan cheese. Sprinkle with salt and pepper. Brown them in a fry pan with oil till heated and golden brown.