Potato Farl with Creamy Mushroom Filling, Cheese Grilled Scallion and Herb Salad
Ingredients:
500g mashed potato
200g plain flour
½ teaspoon salt
Pinch sugar
200g mushrooms, quartered
1 tablespoon oil
15g butter
2 chopped shallots
1 clove garlic, minced
100ml cider
50ml cream
1 tablespoon each chopped parsley and chives
50g finely grated cheddar
Method:
Mix potatoes, flour, sugar and salt to a dough.
Heat the oil in a frying pan and when hot add the mushrooms.
Cook for 30 seconds then dot around the butter and add the shallots and garlic.
Cook for a minute and add the cider and cream and boil to spoon coating consistency.
After about a minute, add herbs, check seasoning and cool.
Divide the dough in two and roll one into a circle and cut into quarters.
Set aside and roll another circle and cut into quarters.
Spoon a quarter of the mushroom mixture into the middle of a quarter.
Top with another quarter and seal the edges.
Repeat with remaining dough and mushroom and place farls on griddle for 2 minutes.
Sprinkle top with cheese and flip over.
Cook for 2 minutes on other side or until cheese is golden.
Grilled scallion and herb salad
Ingredients:
6 scallions brushed with oil
Handful parsley, chives, basil
1 tablespoon cider vinegar
75ml rapeseed oil
½ teaspoon mustard
1 teaspoon maple syrup
Salt and pepper
Method:
Grill the scallions until slightly scorched.
Cut in half and mix in with the herbs.
Whisk the mustard with the vinegar, oil, maple and season.
Toss into the herbs and scallions.
Serve the farls cheese side up with some of the salad on top.
