I am quite lazy in the morning, but quite demanding of what is put in my mouth. I only want good bread, to scoop up the runny yolk from my Old Cotswold Legbar eggs, but don’t want to travel to get it. In my neck of the woods we have some great Jewish bakeries but Saturday is Sabbath and they are all closed.
What to do? I don’t want to spend ages proving bread (even though I know I should). So, back to my humble roots I go, it’s time for soda farls. Fried Irish bread, especially for breakfast.
That statement is not dismissive. Soda farls are terrific, and so easy to make. The same as making soda bread, bar the cooking process which is so quick. The farls are cut from the round of dough, and fried on each side for up to 8 minutes over a moderate heat, delivering crisp bronzed farls , perfect for tearing and dipping into your gorgeous egg yolk and scooping some morcilla. I defy you not to chomp into the fluffy interior immediately.
I added a Spanish twist this morning having recently had some gorgeous Spanish morcilla delivered from Orce Serrano Hams. It really is the good stuff, vacuum packed to order and couriered so that it’s very fresh. This morcilla is extremely soft and almost pliable, with lots of cinnamon and walnut and onions. It can be difficult to source good morcilla like this outside of Spain, especially one so fresh, so I’ll be using them again.
I find the earthy dense morcilla (or black pudding if you’re using that) goes very well with sweet small tomatoes. English tomatoes are so good right now with the summer we’ve been having, I would recommend that you source some.
Start to finish this breakfast, including home made farls, takes no more than half in hour.
Note on the recipe: if you don’t have buttermilk, don’t worry, just acidulate some milk with a teaspoon of lemon or vinegar and this will do fine. You just need something to activate the bicarbonate of soda. Feel free to substitute the morcilla with black pudding or boudin noir.
Homemade Soda Farls, Morcilla & Eggs
225g plain flour
1tsp bicarbonate of soda
150 mls buttermilk
1/2 tsp salt
2 large morcilla sausages or a round of black pudding
a handful of small sweet tomatoes halved
1/2 eggs per person, depending on how hungry you are
Start with the soda farls. Sift the flour with the salt and the bicarb. Create a well in the centre and add the milk a little at a time until it’s holding together but not too wet.
Knead very briefly (half a minute or so, no more). Shape into a ball and flatten into a circle about 1 cm thick. Divide into 1/8th’s.
Heat a frying pan, when hot add a little flour and fry on each side on a moderate heat for approx 8 minutes, until golden brown on each side.
While the farls are cooking, fry the morcilla with tomatoes for about 5 minutes and fry the eggs to your liking.
And, there you have it. Fresh bread and a lovely brunch. Enjoy it.
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