In rural Ireland during the construction boom of the 1990s food counters in convenience stores (many in fuel stations) started to offer baguettes, buns, flatbreads and rolls filled with a combination of bacon, black and white puddings, fried egg, mushrooms, sausages and sliced tomatoes.
It caught on and is now seen as a traditional habit. There was an earlier tradition.
The traditional Ulster fry is still a favourite with tourists and travellers but in the early and mid mornings the worker’s breakfast is a filled farl.
Generally made with commercial white soda farls, this is fried bacon, fried egg and fried sausage (usually beef) in an easy-to-eat package, in or out of the café.
It tastes better with freshly made soda bread, grilled bacon and sausage and poached egg.
Traditionally soda bread was made on a griddle over a smouldering turf fire or on the far side of the fire box on a slow burner.
This allowed the dough to heat gently, rising and forming a crust.
Some homes continued this tradition by baking the bread in an iron frying pan over the lowest possible heat on an electric or gas cooker.
These days it is just as easy baking the soda bread in a low oven, or, if you can find one, an electric griddle.
750 g pastry flour 350 ml buttermilk/kefir, approximately 1 tsp bicarbonate of soda 1 tsp salt
Sieve flour into a large bowl with the salt and soda, add buttermilk, stir with a wooden spoon to form a slack sticky dough.
Fold onto a floured surface and with floured hands press and shape the dough into a large round.
Place on a greased baking tray, cut a cross in the dough.
Bake at 160°C for 50 minutes.
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS