MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Alban's Day Ulster Fry
Categories: Breads, Beef, Pork, Eggs, Vegetables
Yield: 4 Servings

MMMMM-------------------------SODA BREAD------------------------------
450 g (1 lb) plain white flour
1 ts Bicarbonate of soda
1 ts Cream of tartar
1 ts Sea salt
1 ts Sugar
300 ml (10 1/2 fl oz) buttermilk

MMMMM------------------------POTATO FARLS-----------------------------
2 tb Butter; extra to serve
1 kg (2 lb 3 oz) mashed potato
125 g (4 1/2 oz) plain flour;
- extra for dusting
Salt

MMMMM---------------------------FRY-UP--------------------------------
8 Beef or pork sausages
4 Ripe tomatoes; halved
300 g (10 1/2 oz) button
- mushrooms; cleaned
4 tb Olive oil
Salt & fresh ground pepper
8 sl Ready-made black pudding
8 sl Smoked bacon
8 lg Eggs

FOR THE SODA BREAD, set the oven @ 180°C/350°F/Gas 4.

Sift the flour, bicarbonate of soda, cream of tartar and
salt into a large bowl. Stir in the sugar until well
combined.

Gradually add the buttermilk a little at a time, mixing
well until the mixture comes together as a soft dough.
(NB: You may not need all of the buttermilk. Take care
not to overwork the mixture.)

Dust your hands with flour and knead the dough very
lightly in the bowl. Shape the dough into a loose ball
and place onto a floured baking tray. Cut a deep cross
into the top of the loaf using a sharp knife.

Transfer the soda bread to the middle rack of the oven
and bake for 30-35 minutes, or until the bread has risen
and is golden-brown and sounds hollow when tapped on the
bottom. (Keep the oven on after you remove the bread.)

MEANWHILE, FOR THE POTATO FARLS, melt the butter in a
small pan over a low to medium heat. Add the mashed
potatoes and salt and stir well to combine. Fold in the
flour until well combined.

Turn the mixture out onto a lightly floured work surface
and knead lightly until smooth.

Divide the mixture in half. Roll out each half onto a
lightly floured work surface until it forms a circle
about the size of a large dinner plate and is about
0.5 cm / 1/4" thick. Cut each circle into quarters.

Heat a large, non-stick frying pan over a medium heat
until hot. Add the potato farls, in batches, and fry for
3-4 minutes on each side, or until golden-brown on both
sides. Keep warm until ready to serve.

MEANWHILE, FOR THE FRY-UP, arrange the sausages in a
roasting tray. Transfer to the oven and roast for 25-30
minutes, or until golden-brown and cooked through.

Place the tomato halves, cut sides facing upwards, into
a separate roasting tray with the button mushrooms.
Drizzle over one tablespoon of the olive oil and season,
to taste, with salt and freshly ground black pepper.
Roast in the oven for 10-15 minutes, or until softened.

Heat another tablespoon of olive oil in a large
non-stick frying pan over a medium heat. Add the slices
of black pudding and fry for 1-2 minutes on each side,
or until crisp on both sides. Remove from the pan and
keep warm.

Add the bacon rashers to the same pan and dry fry for a
6-8 minutes, or until crisp and golden-brown on both
sides.

Heat the remaining two tablespoons of olive oil in a
separate frying pan over a high heat. When the oil is
hot, crack in the eggs, in batches if necessary, and fry
for 1-2 minutes, or until the yolk has just set.

TO SERVE, place two potato farls on one side of each
serving plate. Divide the sausages, black pudding,
bacon, tomato halves, mushrooms and fried eggs among the
serving plates, alongside the potato farls. Slice the
soda bread, spread with butter and serve alongside.

By The Hairy Bikers

FROM: The Hairy Bikers' Food Tour of Britain

RECIPE FROM: https://www.bbc.co.uk

Uncle Dirty Dave's Archives

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