|
Ingredients
- -frying
- Bacon fat or butter for
- Seasoned flour
- Freshly ground pepper
- Salt
- Creamy milk
- -(these three mixed, opt)
- 1 1/2 tb Chopped lemon thyme
- 1 1/2 tb Chopped chives
- 1 1/2 tb Chopped parsley
- 3 tb Flour
- 1/2 Stick butter
- 1 Egg, beaten
- 2 lb Unpeeled "old" potatoes
|
|
Directions
Yield: 1 Portionen
(From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart; 12.95)
Boil the potatoes in their jackets, pull off the skins and mash straight away.
Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff.
Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour.
Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. 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).
Serve on its own on hot plates with a blob of butter melting on top.
Weitere Informationen zur Kategorie Breads.
|
