Audrey Nicholson's Recipes
Feelie's Irish Treacle Farl
Treacle is similar to molasses which may be substituted. Treacle may be found at a British import site or shop. Farl is an old celtic term denoting one forth of a round. The term may also be used for soda bread and potato bread cooked the same way on a griddle. This recipe substitutes a baking sheet for the griddle (better still, a dutch oven may also be used without the lid.)
4 cups plain flour
1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 unsalted butter, diced
1 and 3/4 cups buttermilk (a little more or less at the cooks discretion)
2 tablespoons dark molasses
(1/2 fresh ground ginger may also be included though I doubt they used it in medieval times which this bread can be traced back to.)
Preheat oven to 425. Combine first five ingredients in a large bowl. Add butter and cut in until mixture looks like small lumps. Whisk molasses (treacle) into one cup buttermilk. Mix into dry ingredients. Gradually add enough of the remaining buttermilk to form soft dough. Turn out onto a lightly floured surface, turn and knead a few times (do not over work,) pat into an 8 inch round. Cut into four wedges set slightly apart. Place on baking sheet or in dutch oven and bake until a rich golden brown. About 30 minutes. Serve hot or cold with good creamery butter (lots) yummie.
Plain recipe: Ingredients
2 cups self-rising flour
½ teaspoon salt
1-teaspoon baking powder
4 tablespoons butter
5/8-cup whole milk
One egg (for wash)
Fruit preserves and whipped cream for spreading.
For raisin scones add:
¼ cup raisins
2 tbsp sugar.
Heat oven to 450 degrees F. Grease a cookie sheet.
In a medium bowl, combine the butter and the milk on low in an electric mixer.
In a separate bowl, sift the flour, baking powder, and salt. (Sugar and raisins) on medium speed, carefully incorporate the flour mixture into the milk mixture.
Turn out onto a floured surface and knead into a dough ball. Roll the dough with a floured rolling pin into a ¾ inch thickness. Dough can also be placed between two pieces of wax paper to be rolled out.
Use a floured round cookie cutter to cut circles in the dough. Dip the cookie cutter in flour between cuts. Excess dough may be reshaped into ball and rolled out to make more scones.
Egg wash: place egg in a small bowl and whisk thoroughly with a wire Wisk or fork. Lightly brush the top of each scone before placing in the oven for 8-10 minutes.
Remove and place on cooling rack.
To serve cut in half and spread with jam and whipped or clotted Devonshire cream. (Makes approximately 8 scones)
Whipped cream topping:
1/2-teaspoon pure vanilla extract.
1/2 tsp pure almond extract.
One-pint heavy cream.
¼ cup powdered sugar.
Brew a pot of Irish breakfast tea, find a comfortable chair and settle in to enjoy your scones and read CELTIC KNOTS. If you are feeling generous you might want to share the scones with friends or family in which case you had better make a double batch! They can get their own copy of the book, you won’t want to part with yours.
Theo's Fish and Chips and Mushy Peas
4 large russet or other baking potatoes
Canola oil for frying
Cut potatoes into ¼ inch wages and plunge into ice-cold water.
Heat oil to 325 degrees F in large straight-sided skillet.
Remove potatoes from water bath and pat dry.
Fry until pale gold (3-4) minutes, reserve each batch on paper-lined tray.
Before serving increase oil temp to 375 degrees F and fry potatoes again until golden brown. Transfer to paper lined baking tray to drain and serve with fish and mushy peas.
Canola or peanut oil.
3 cups all-purpose flour (reserve one cup for dredging).
Sea salt and freshly ground black pepper.
2 cups beer.
3 large egg whites stiffly beaten to form peaks.
3 pounds skinless haddock or cod divided into 6oz pieces.
Lemon slices and fresh parsley for garnish (optional).
Preheat fryer or deep pot to 300 degrees F.
Season fish with salt and pepper and dredge in flour, shake to remove excess and dip into batter.
Fry in batches until golden brown on both sides.
Remove fish from oil with a slotted spoon and drain, garnish with lemon and parsley, keep warm and serve with chips and mushy peas.
1 ten oz packet frozen peas.
¼ cup heavy cream.
1 table spoon butter.
Add frozen peas to pot of lightly salted water, cook until tender (about 3 minutes).
Drain peas and transfer to blender or food processor.
Blend until peas are in small lumps (do not over process) season to taste with salt, pepper, and malt vinegar (if desired)
Serve with fish and chips or poached salmon.
“Bachelors mushy peas chip shop” may also be purchased from British and import shops.
Cheese and Potato Scones
2 large russet potatoes
½ cup butter softened
1-cup potato flour
½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ (8 ounce package) English Cheddar cheese diced or shredded.
Place potatoes in a medium pan and cover with water, cook over a medium heat and bring to a boil. Reduce to simmer until tender.10 or 15 minutes. Remove from heat drain, mash until smooth and add butter and stir.
Combine potato flour, baking powder, sea salt and pepper in a medium bowl, Add flour mixture to potato mixture, stir until mixture forms a dough.
Turn onto a lightly floured surface and kneed into a ball. Cover with a moist cloth and allow to cool. About 20 minutes.
Roll dough to a 10×12 inch rectangle, sprinkle half of rectangle with cheese, and fold to create to a 5×6 inch rectangle, carefully roll out to ¼ inch thickness. Cut dough into 4×21/2-inch wedges. Re roll leftover dough.
Add 1-teaspoon oil to large heated cast –iron skillet. Or electric griddle. Add scones four at a time and cook for about four minutes on each side until golden brown and cheese is melted.
Serve at once with Devonshire cream and smoked salmon. Also good served with Irish bacon, sausages, grilled tomatoes and fried eggs for a good old Irish breakfast.