Ingredients
1 1/4 lb potatoes (3 or 4)
2 tbsp butter, melted
1 cup flour, all purpose
1/2 tsp salt
4 tsp vegetable oil
Directions
Peel and halve potatoes; put in large saucepan with enough water to
cover. Bring to boil; simmer, covered, 20 to 30 minutes, until
fork-tender. Drain well; return to saucepan over low heat. Add
butter; mash potatoes well. Stir in flour and salt. Gather mixture
into a ball; turn onto lightly floured surface. Knead lightly until
smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm)
circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat
with remaining dough. In large nonstick skillet, heat half the oil
over medium-high heat. Cook dough quarters in batches, 2 minutes on
each side or until golden brown, adding more oil as necessary. Serve
warm.
Servings: 8 servings
Potato Farls (Irish) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have traced the existance of recipes far back into distant history, in fact as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, ancient cook books were just simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Closer to modern times, there are some interesting books from the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of that time. During the succeeding few hundred years, the wealthy families of Europe strove to offer the best banquets, and because of this chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and recording the recipes of their peers. By the arrival of the 1900s, recipe publications are greatly in demand due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Potato Farls (Irish) recipe.
