The Festive Food Of Ireland by Darina Allen

Book Description

February 1993
A new collection of Irish recipes for the holidays includes directions for making Poached Salmon with Irish Butter Sauce, Gingerbread, Corned Beef and Cabbage, Easter Bunny Biscuits, and much more.


Fadge
This recipe is adapted from Darina Allen’s The Festive Food of Ireland.

Ingredients
2 lbs potatoes
1 egg beaten
1/2 stick butter
2 to 3 tablespoons flour
1 to 1 1/2 tablespoons chopped parsley, chives, lemon thyme, mixed (optional)
Whole milk or half and half
Salt & fresh ground pepper
Seasoned flour
Bacon fat or butter for frying

Method
Boil potatoes in their jackets until tender. Pull off skins and mash immediately. Add egg, butter, flour and herbs (if using) and mix well. Season with salt and pepper, adding a few drops of milk if mixture seems too stiff. Shape into a 1 inch thick round shape and then cut into eight pieces. Dip into seasoned flour. Bake on a griddle over an open fire or fry in in bacon fat over gentle heat. Cook the fadge until crusty and golden brown on one side, then flip over and cook on the other side. (About 4 to 5 minutes on each side). Serve as an accompaniment to an Irish breakfast or on its own on hot plates with a blob of butter melting on top. Serves 8.

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