Or Northern Irish potato bread
Well, it’s certainly the luck of the Irish tonight as both photos went up first attempt! So, Happy St. Patrick’s Day to all of you who may be celebrating – and hopefully not over imbibing right now. I certainly shall abstain – until 9pm anyway :) I’d no intention of going with a post for St. Patrick’s Day. Then, on Friday night, I started hankering after potato bread, or Fadge as it’s called where I grew up. As it’s the only authentic N. Irish recipe I know (apart from a version of Irish stew using beef) I thought, why not! So many others are celebrating and or posting that I thought I might as well join the rest of you. To be fair, I don’t really celebrate any Saint Days here in the UK. Maybe it’s something I should be doing, certainly within food. And this post is replacing a new pork and prune dish I’m cooking tonight instead, and hopefully – if the natural light is okay tomorrow – I’ll do the photos and its post then. As long as you’re sitting down, as this may surprise some of you, I’m toying with finding a recipe that just might replicate The Matriarch’s recipe for wheaten bread. Seriously! That Johnny baking?!? I know, the idea is hilarious. It’s actually to go with a new dip I’m developing right now. It may not be very spring-like outside but I’m craving differing food stuffs already. For the original post please click: Fadge. There are going to be lots more step-by-step photos within the post, but those aren’t edited yet.
All photographs within Feed the piglet:
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