'Farl’ is an abbreviation of the Old English word 'fardel’, meaning a fourth, and refers to how these cakes are cut into quarters. You can make these up to 2 days ahead and store them in an airtight container. Serve with fried eggs, bacon, sausage, tomato and black pudding.
- 600 g (about 2) sebago potatoes
- 60 g butter, chopped, at room temperature
- 150 g (1 cup) plain flour, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring potatoes to the boil in a saucepan of salted water. Reduce heat to medium and cook for 50 minutes or until tender. Drain and mash. Stir in butter and ½ tsp salt.
Gradually stir in flour until a soft dough forms. Turn out onto a lightly floured surface and shape into 2 balls. Flatten to 1 cm-thick discs, cut into quarters and place on a tray.
Heat a large, heavy-based frying pan over medium heat. Cook each farl for 2 minutes each side, or until golden. Serve hot.
As seen in Feast magazine, Issue 10, pg48
Photography by Alan Benson.