Kitchen Garden Program

We have been exploring different recipes this term to include some of the produce we are growing.

We made Lettuce and Potato soup with Irish Potato bread.  The lettuce was picked from our garden and the children washed it and chopped it up for the soup.  The potatoes were a donation as we have not yet planted potatoes. We will be planting some very soon.

Below are the recipes we used, we have spare lettuce if you would like to come and pick some from our community garden.

Irish Potato Bread (Irish Farls)

Ingredients

• ▢750 grams (1.65 lbs) potatoes
• ▢30 grams (6 teaspoons) butter | melted
• ▢225 grams (1 ½ cups) plain flour
• ▢good pinch o salt | omit if using salted butter
• ▢extra butter and olive oil to fry

Instructions 

1. Peel and cut potatoes into quarters or large chunks. Add to a large pot of cold water. Bring potatoes to the boil, then reduce to a hard simmer. Cook potatoes until they are tender and cooked through.
2. Strain potatoes into a colander and leave to cool.
3. When the potatoes are cool enough to handle place in a potato ricer and rice/mash your potatoes into a large bowl. Alternatively use a potato masher and mash well making sure there are no lumps.
4. Add the remaining ingredients to the bowl. If you are adding extra ingredients to spruce your Irish potato bread up, now is the time to do so. Further information above or in the recipe card's note section.
5. Using a spoon mix ingredients together until it becomes difficult to keep mixing.
6. Continue mixing the dough in the bowl with your hands. Check for dough consistency. If you find your dough a little too sticky to handle, add some more flour to make it manageable.
7. Remove dough from bowl and place on a lightly floured surface. Give it a quick knead until smooth. If you still find the dough a little too sticky add some more flour while kneading. The dough is on the sticky side, but should be manageable with flour dusted hands. Divide the dough into six equal portions and shape into balls.
8. Working one at a time place a ball of dough on a lightly floured surface.You can use a clean kitchen bench, or wooden board that has been covered with some baking paper.
9. Lightly flour a rolling pin and roll out the dough ball to the desired thickness.3mm (one eighth of an inch) for thin, or half a centimetre (just under a quarter of an inch) for thicker bread.
10. Cut the rolled out dough into quarters. Alternatively, you can cook them whole for larger pieces of Irish potato bread.
11. Place a non-stick frypan over medium heat. Add a splash of olive oil and a dollop of butter. Once the butter has melted add pieces of dough to the pan. Fry on one side until golden, then turn them over with a spatula. Once the other side is golden and the bread is cooked through remove from the pan.