St Patrick’s Day is just around the corner and to celebrate, the Potatoes: More Than A Bit On The Side campaign has put a modern spin on a whole host of traditional Irish recipes.
Did you know that the Irish annual consumption of potatoes is 85kg per person? That’s 2.5 times higher than the world average.
Potato farls are a traditional Irish bread made using potato. Usually served with breakfast, we’ve mixed things up a bit!
IngredientsFor the farls:
- 250 Rooster potatoes, peeled and roughly chopped
- 25g butter
- 30g plain flour, plus extra for rolling out
- 1/2tsp baking powder
- Salt and pepper
For the steak filling:
- 2x 150g rib-eye or sirloin steaks
- 2 red onions, peeled and finely sliced
- 100g ½ fat cheddar cheese
For the sauce:
- A large handful of grated mature half fat cheddar.
- 2tbsp low-fat cream cheese
- 2tsp garlic powder
- 2tsp onion powder
- 1tsp mustard powder
- 150ml hot semi-skimmed milk
Slowly cook the red onions in a sautÃƒÂ© pan with a little low calorie cooking spray and a pinch of salt until soft and golden.
To make the farls
These can be made whilst the onion is cooking.
Boil the potatoes in salted water until soft. Drain and allow to dry for five minutes.
Melt the butter and mix into the potato, adding the flour and baking powder. Mix to form a thick dough and season with salt and pepper.
To save time, why not use leftover mash. Warm this up for a minute in the microwave so it’s easier to work with.
Roll out into a square (1m thick) and cut into quarters. Fry in low calorie spray until golden on each side.
Meanwhile, season and cook the steaks for 4 minutes each side on a hot griddle and leave to rest while you make the sauce.
In a saucepan, heat all the ingredients gently until the cheese is melting and blitz together until smooth.