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March 2001 Issue
Potatoes and Breads
by Victoria Smith
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Irish Herb Scones

  • 1/2 lb. potatoes
  • 4 tbsp. flour
  • 1/4 tsp. salt
  • 4 tbsp. oil
  • 2 tbsp. chopped parsley
  • 1/2 tsp. dried dill
  • 1/4 tsp. savory
  • 1/4 tsp. marjoram
  • 1/4 tsp. powdered sage
  • Oil for frying
Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.
  • Yields: 4 servings
  • Preparation Time: about 20 minutes, if you've done it before
 

 

Irish Buttermilk Bannock

  • 4 cups all purpose/bread flour
  • 3 tsp. baking powder
  • Salt to taste
  • 3/4 tsp. baking soda
  • 1 cup raisins
  • 2 eggs
  • 1 1/2 cups buttermilk
Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.

Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 30 minutes
 

 

Fadge (Potato Bread)

  • 2 lb. unpeeled "old" potatoes
  • 1 egg, beaten
  • 1/2 stick butter
  • 3 tbsp. flour
  • 1 1/2 tbsp. chopped parsley
  • 1 1/2 tbsp. chopped chives
  • 1 1/2 tbsp. chopped lemon thyme
  • Salt
  • Freshly ground pepper
  • Creamy milk
  • Seasoned flour
  • Margarine or butter for frying
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. Fry 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 4-5minutes on each side). Serve on its own on hot plates with a blob of butter melting on top. MMMMM.
  • Yields: depends on how hungry you are!
  • Preparation Time: about 1 hour
 

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