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- 20:30 - Raymond Blanc's Kitchen Secrets - Bread
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- Prep time:
- 20 min
- Cook time:
- 25 min
Enjoy a classic Ulster breakfast with Paul Rankin's carefully detailed recipe
Method1. For the potato bread: mash the potatoes until very smooth. While still hot, sprinkle over the flour and salt. Mix well. Add the melted butter and knead briefly – not too much or it will become tough.
2. On a floured work surface, roll out the dough into a circle about 1cm thick. Cut into quarters, and cook on a hot griddle until the underside is golden brown. This will take about 3 minutes. Turn over and cook out the other side for about 2 minutes. (These potato breads are best eaten fresh, but will keep quite well and can be reheated the next day.)
3. For the Ulster fry: preheat the oven to 180C/gas 4.
4. Fry the streaky bacon in a large frying pan with the oil. When almost cooked add the back bacon and the tomato halves, seasoned with salt and pepper.
5. Cook until the streaky rashers are crisp, the back bacon cooked but not dried out, and the tomatoes just beginning to soften. Transfer them all to the warm oven, reserving the fat in the pan.
6. Dip the soda bread and potato farls in the fat left in the frying pan to soak up a little fat, then drain away the excess and wipe the pan dry.
7. Dry-fry the pieces of bread gently in the frying pan until they are starting to crisp up. Remove and keep warm in the oven.
8. To fry the eggs, heat the butter in a non-stick frying pan until it is sizzling. Crack the eggs carefully into the pan, add in the water and a little salt and cover the pan. Cook slowly for about 2 minutes, or until they are cooked to your taste.
9. Serve on warm plates, dividing the bacon, fried bread, tomatoes and eggs between them.
For the potato bread
- 750 g cooked floury potatoes, still hot
- 60 g plain flour
- pinches salt
- 30-60 g unsalted butter, melted
For the Ulster fry