Recipes

The Krazi Bakers Potato Farl Recipe.

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Krazi Baker Potato Bread
Serves 8
The Krazi Baker makes this traditional Northern Ireland potato bread in huge quantities on his stall. Here is the domestic version. Try it!
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Ingredients
  1. 500g mashed potato (seasoned with salt, pepper and mashed with butter)
  2. 50 g plain flour
  3. ¼ tsp baking powder
  4. Extra butter and flour
Instructions
  1. Sift the flour and baking powder into the bowl with the mashed potato
  2. Mix together until you have a dough.
  3. Dust a surface with more flour and roll out the dough with a rolling pin.
  4. Cut into 8 pieces and cook for 3 minutes each side on a hot griddle or frying pan.
  5. Serve straight away with lashings of butter.
Adapted from The Krazi Baker
Adapted from The Krazi Baker
Krazi Baker http://krazibaker.co.uk/

The Krazi Bakers Bacon and Cheese Soda Recipe.

Food writer Barbara Collins persuaded Mark to give her one of his most popular recipes.

Printable version!

Bacon and Cheese Soda Bread
Mark Douglas AKA The Krazi Baker is a master with a griddle. Here he pimps up a traditional soda bread with bacon and cheese. Use a local cheese if you can. Perfect on its own or as part of a fry-up. Its good with a soup and salads too.
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Ingredients
  1. 100g Cheese
  2. 4 rashers bacon, chopped
  3. 500g Andrews Mill soda bread flour
  4. 320/340ml Butter milk
  5. Dash of Broighter gold rapeseed oil
Instructions
  1. Put the flour into a bowl with the rapeseed oil. Then add a handful each of smoked cured bacon. (I used Pheasant’s Hill Farm’s one) and some grated mature cheddar or cheese of your choice (Kearney Blue, Leggygowan or Dale Farm would all be good).
  2. Add the buttermilk and then mix around gently with your hand until you have a pliable dough. It will be sticky by nature.
  3. Turn out onto a floured surface. Divide into four. Knead each piece gently into a ball and pat gently.
  4. Bake on a preheated griddle or heavy skillet. Turn sodas after 7/8 minutes on each side.
  5. If you want to make a bannock or loaf, don’t divide up the dough. Just shape it and cut a cross across the dough to allow it to bloom.
  6. Bake in a preheated oven at 220c for 25/30 mins.
Notes
  1. The smell is awesome. The taste is even better, especially with some Abernethy butter!
  2. TIP: Cut any stale bread into cubes and toast for croutons
Adapted from The Krazi Baker
Adapted from The Krazi Baker
Krazi Baker http://krazibaker.co.uk/