Potato Farls.....

redruby

Pink-winged wrote: »

I'm afraid I can't really take credit for the recipe as I learned how to make it years ago at a local folk museum which does cookery demonstrations from days gone by.
Thank you all for your lovely comments :A and if anyone has any problems making it please post in this thread or send me a pm and I'll help if I can.

Pink

Ok I have just made my first batch of potato bread, dry frying them now, they smell delish, I am going to have two for my lunch with a fried egg , will report back :T

redruby

Oh my goodness, they were delish, very filling, I think i may have made mine a bit too thick, Oooo but they were delish, thanks Pink :T, I made a big batch so will freeze the rest, my OH will love these, he is not keen on bread, so these will be perfect with our saturday morming fry up :T

newlywed

well I think I made mine too thick - a little soggy when fried .

Plus it's all your fault I was up till late cooking farls :rotfl: - I seriously overestimated how much potato to cook - and now still have a batch of the dough to roll out and fry tonight :rolleyes: Hope it'll be ok in the fridge

zippychick

I have just messaged Pink, but I should have had th sense to ask on here! Attempting this for the first time,but i have no idea what consistency a stiff dough is?

any time i roll it its sticky which makes me think ive not added enough flour but i seem to have added loads?! HELP!:rotfl::o

Pink.

Hi zippy,

It takes much more flour than potato, just keep kneading in more flour until the dough is no longer sticky and don't forget to flour your board and rolling pin when rolling it out.

Pink

donny-gal

Hey - thoght you were the cook in your family H-J. Great Flickr site P-W. May just give them a try as have some leftover mash atm.
DG

zippychick

Great advice as always Pink, Absolutely gorgeous! Yum yum. Freezing some too! I love this site:A:j

HariboJunkie

donny-gal wrote: »

Hey - thoght you were the cook in your family H-J. Great Flickr site P-W. May just give them a try as have some leftover mash atm.
DG

Actually she is the far better cook of the two of us and has taught me alot. Though in my defense we were both taught to cook by our Mum and Pink being older than me had more time to learn.

zippychick

HariboJunkie wrote: »

Actually she is the far better cook of the two of us and has taught me alot. Though in my defense we were both taught to cook by our Mum and Pink being older than me had more time to learn.

Excuses Excuses!;):rotfl:

Right, last time I made this, i rolled some cheese in , and made it for best friend with beans, fried egg and ham and it was gorgeous! BF couldn't believe how nice it was

On wednesday night, I had spare mash so (stupidly it would seem) made it up with flour, and then put it in the fridge thinking it would keep for two days until tonight - and be ready to roll out.

Well It's a gloopy mess of lumpy grey potato gloop. Any salvaging this? Or is it a time to bin it?

I'm an OS disaster today.I have a steak from the butchers - bought on wed - and I don't know if it's off. I have never ever liked the smell of raw meat, so i can't tell if it is supposed to smell like it does . Scared of poisoning myself, genuinely.

Anyway, my spud bread- any ideas? I thought I was being all smart making it in advance , but obviously not

valk_scot

zippychick wrote: »

Well It's a gloopy mess of lumpy grey potato gloop. Any salvaging this? Or is it a time to bin it?

Have to say I'm never very keen on keeping cooked potatoes in the fridge for more than a day at most. They keep best as mash but they all go grey and peculiar smelling eventually. I would bin this lot myself, tbh.

As for the ongoing sticky theme, well, sticky with bread means either not enough flour or too much water or not enough kneading. Everything will stick to the board and your hands and the rolling pin unless you flour them. Got a flour dredger? If not, get an old clean dry jam jar, punch a pattern of holes into the lid (take the lid off first, put it top side up on a surface that won't damage, use a sharp nail and a hammer) and half fill with plain flour.

The steak will be fine, assuming it's been in the fridge and covered. All meat will darken a bit with age but that's okay. Meat that's gone off will start looking slimey and oozy, with a smell that's really quite unmistakable. Meat that's okay will smell like blood, basically, with a metallic edge to it.