If you crossed an English muffin with elements of a baked pretzel and a fluffy American-style biscuit, then I think you would have something like an Irish soda farl. Unlike baked versions of Irish soda bread I’ve made in the past, the Northern Irish soda farls are cooked on a stove top. With only five ingredients, you can quickly throw these together for breakfast, serve them warm and eat up the whole batch.
Belfast and Bushmills
While we were in Belfast, our dear friends took extra effort to prepare an allergy-friendly dinner for my son, and even helped pack a lunch when we went out the next day. I appreciated this so much. It kept my son from feeling excluded or from limiting what we could do—the two things I always try to avoid when it comes to managing his allergies.
In Bushmills, we stayed at a wonderful self-catering cottage just up the road from Giant’s Causeway. The boys had fun exploring along the scenic coastline, and we especially enjoyed Dunluce Castle and Whiterocks Beach. Also, I’m happy to report we had an excellent meal at a local restaurant two friends had recommended to us: the Bushmills Inn Restaurant. Per my request, the chef prepared steamed veggies and fresh fish cooked in olive oil for my son, which he loved (except for the broccoli, of course).
My favorite food discovery of the trip is the Ulster Fry—a traditional Northern Irish breakfast with beans, tomato, mushrooms, sausage, bacon, eggs, pudding, soda farls and potato bread. Please keep in mind that the “pudding” is not a sweet and creamy dessert, but rather a coarse beef sausage made with oatmeal and suet. The pudding is either black or white, and both are apparently made with the same ingredients, but the black version gets its color from dried blood powder.
If you want to try making a homemade Ulster Fry, here’s a dairy-free recipe for Irish soda farls to get you started. Instead of the buttermilk, I used a mixture of rice milk and vinegar. Soy milk works too, and seems to thicken more with the vinegar, but my family preferred the ones I made with rice milk.
Irish Soda Farls
Recipe adapted from Ita at allrecipes.com.
1-1/2 to 1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Put 2 teaspoons white vinegar in a measuring cup and then add rice milk until it reaches the 3/4 cup line. (Please note: Here in Switzerland, I use vinaigre de table, since I couldn’t find white vinegar this week.)
1. Whisk together the dry ingredients and make a well in the middle. Pour the wet ingredients into the well and mix together to form a soft dough, adding extra flour as needed.
2. On a well-floured surface, gently knead the dough a few times until it can be rolled into a 8-9 inch (20-23 cm) circle with with a well-floured rolling pin. It should be about 1/2 inch thick (1-1/4 cm). With a sharp knife, cut the dough circle into four quarters.
3. Over medium heat, cook the four quarters of dough on a frying pan sprinkled generously with flour (I use a cast iron griddle). Cook the soda farls for about 5-10 minutes on each side until lightly browned and firm.
4. Eat the bread while warm, straight off the stove. If you have some left over, try to eat them the same day—either lightly toasted or fried on the stove with some dairy-free margarine. My friend in Belfast says she likes to use them for pizza bases as well.
Tomorrow, I’m heading to Bern for the aha! Swiss Allergy Center‘s annual award ceremony, thanks to a kind invitation to join in the festivities. I look forward to sharing what I learn during this event!