- April
- Butterflied Leg of Lamb with Salsa Verde
- Potato Farls with Thyme Butter
- May
- Roasted Rhubarb with Ginger
- Asparagus, smoked salmon and goat cheese frittata
- June
- Thai Mussels
- Sautéed Beet Greens with Herby Lentils and Feta
- July
- Meringues with summer strawberries and lemon
- Lettuce, Three Ways (plus a bonus one!)
- August
- Green bean, Pea and Toasted Quinoa Salad
- Blueberry Yogurt Cake
- September
- Apple and Carrot Coleslaw
- Pork Medallions with Apples and Cream
- October
- Risotto with Roasted Butternut Squash and Goat’s Cheese
- Parsnip Chips with Herby White Bean Dip
- November
- Chicken Pot Pie with a Cornbread Top
- Whisky Glazed Brussels sprouts and shallots
- December
- Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes
- Leek, Fennel and Basil Tart
- January
- Carrot and Olive Oil Cake
- Scallops with Thai Sweet Chilli Sauce and Greens
- February
- Flank Steak with Horseradish Cream
- Vegetarian Pozole with Shredded Cabbage
- March
- Sticky Ginger Salmon
- Caramelized Onion Soup with Baguette croutons
Potato Farls with Thyme Butter
Potato farls are Northern Irish breads traditionally served with breakfast. This recipe, with its savoury butter, is best at lunch with a salad or as an evening appetizer. Serve with plain butter and jelly for breakfast.Ingredients
Ingredients:For the farls:
350 g potatoes – about 2
1 egg, whisked
1/4 cup (75 ml) buttermilk
1/2 (2 ml) tsp salt
1/2 teaspoon (2 ml) baking soda
1 cup flour (150 g) approximately, plus more for dusting
For the thyme butter:
6 tbsp salted butter, at room temperature
2 tbsp fresh thyme leaves
1/2 tsp freshly cracked pepper
Method
Directions:
Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil then simmer, covered, for 10-15 minutes or until tender. Drain well and return to saucepan. Add egg and buttermilk and stir until mixture is a thin puree. Add salt and baking soda, stir well, then add enough flour to form a very soft dough.
Gather mixture into a ball and turn onto lightly floured surface. Knead lightly until smooth. Shape dough into a 20cm circle. Heat a large nonstick fry pan over medium-high heat. Place dough in pan and cover. Cook for 3 minutes, or until bottom side is golden brown. Turn, cover and cook for 3 minutes more, or until both sides are golden brown and bread is cooked through.
Serve warm with thyme butter.
Serves 6 as a starter
