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The Ulster fry

Credit: The Hairy Bikers The Ulster fry

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The Ulster fry
Ingredients

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  • For the soda bread:
  • 450g flour, plain
  • 1tsp bicarbonate of soda
  • 1tsp cream of tartar
  • 1tsp sea salt
  • 1tsp sugar
  • 300ml buttermilk
  • For the potato farls:
  • 2tbsp butter
  • 1kg mashed potato, (2 cups)
  • 125g flour, plain
  • salt
  • For the fry up:
  • olive oil
  • 8 x pork sausages, (or beef)
  • 4 x tomato(es), halved
  • 300g button mushrooms
  • 8 x bacon rashers, smoked
  • 8 x black pudding, slices
  • 8 x egg(s)
  • butter, for spreading
Method

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Method for the soda bread

1. Heat the oven to 180C/Gas 4.

2. To make the soda bread, sift the flour, bicarbonate of soda, cream of tartar and salt together in a large bowl. Stir in the sugar and then add the buttermilk, and mix together to form a soft dough.

3. If the dough is too dry, add a little more buttermilk or a tablespoonful or two of warm water, but be careful not to over work the mixture.

4. Using a floured hand knead the dough very briefly, then shape the dough into a mounded round and place on a floured baking tray. Cut a deep cross into the top of the loaf.

5. Bake in the middle of the oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.

Method for the fry-up and potato farls

1. Arrange the beef and pork sausages onto an ovenproof tray and roast in the oven for 25 minutes, or until golden brown and cooked through.

2. Place the tomato halves and button mushrooms onto a roasting tray, drizzle with olive oil and season with salt and pepper and roast in the oven for 10-15 minutes, to soften.

3. Next, begin making the potato farls. Melt the butter in a small pan and mix into the mashed potatoes, along with the salt. Work in the flour to combine and knead lightly on a floured work surface.

4. Divide the mixture into two and roll out each half on a floured board to form a circle about the size of a large dinner plate. It should be about ¼ inch thick. Cut in quarters.

5. Heat a large non-stick frying pan and fry the potato farls for 3-4 minutes on each side, until golden brown. Serve warm.

6. Heat 1tbsp olive oil in a large non-stick frying pan and fry the black pudding slices for 1-2 minutes on each side. Transfer to the oven to keep warm before serving.

7. In the same pan, pan-fry the bacon rashers for a few minutes on each side until golden and cooked through.

8. Heat 2tbsp olive oil in a separate frying pan until hot. Crack the eggs in and fry for 1-2 minutes until set.

To Serve

1. Arrange the potato farls onto serving plates and arrange the cooked sausages, black pudding, bacon, tomato halves, mushrooms and fried egg alongside.

2. Slice the soda bread and spread with butter.

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