An
absolute must in my freezer will be a loaf of soda bread – my
speedy version. Apart from the fact that it makes the best toast
ever so never gets wasted, it's also the base for my next “jam”
idea.
I
mentioned the soda bread recipe recently in Nothing
is ever straight forward (for
ease of reference). The recipe mentions a “x” before baking -
cut with the cross into four triangular shaped portions – each
portion is a called a farl.
A
farl is originally Scottish and Northern Irish – it can be soda
bread, potato bread or cakes – basically it's a round cut into 4
triangles and authentically cooked on a griddle.
Anyway,
back to the recipe – when your loaf has cooled cut it into 4 farls.
Slice
one farl into 4 and set aside. Bag and fridge (or freeze) the
remaining 3 farls.
Pre-heat
a medium sized frying pan. Fry 125g of chorizo on a medium heat
until crispy and its delicious oil is released.
Toast
your slices of farl, spread with jam, scatter over diced chorizo and
drizzle with oil and garnish with finely chopped Romano peppers.
An
ideal size for a starter and do not be deceived by the size of the
soda bread slice - it is dense in texture and filling!
Here's
the finished entrée :
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