Helen sent us in a great snap of her yummy Ulster Fry cooking in her new Blake & Bull Spun Iron 12" Frying Pan.
This fantastic iron frying pan, with a sturdy riveted handle, by Netherton Foundry has a great rustic feel to it. Pre-seasoned with flax oil for a traditional and natural non-stick finish. The handmade British oak handle is held in place with two brass fixings. Helen loved it!..and we think that it looks right at home on her standard cooker.
"Traditional Ulster Fry never tasted better than when it was cooked in the new spun iron pan on my recently installed solid fuel range cooker, I love it" ★★★★★
Helen's feedback got me thinking, let us start an exploration into all the Great British Breakfast recipes! With our tummies rumbling in Blake & Bull HQ, we wondered what makes an Ulster Fry an 'Ulster' one, and a 'Full English' just that?
With my mouth watering, my research took me here, to a delicious recipe for the Ultimate Ulster Fry. Our Cast Iron pan retains heat really well, cooking food evenly, preventing hot spots and charred food. Therefore Helen has made the perfect choice in which to cook the Potato Farlsthat define the Ulster Fry!
Here is the recipe
- 2 tbsp butter, plus extra to serve
- 1 kg/2lb 3oz mashed potato
- 125g/4½oz plain flour, plus extra for dusting
- salt, to taste
It is so simple, and uses leftover mash! If you ever have leftovers that is, I have a growing boy who eats every last morsel of buttery mash, but I would make extra for this!
- Melt your butter slowly and evenly, pop into the cold mash potato.
- Add your sieved flour and salt. Knead together until it is a smooth dough.
- Dust your work surface, slice your 'dough' in two, and roll into rough circles.
- Traditionally these patties are cut into quarters and then fried in butter until toasty brown!
What's next? Laverbread from the 'Full Welsh' or the 'Lorne Sausage' that completes the Scottish meal?
How do you do your breakfast? ...
..I always toast up a pan or tray of Cavalo Nero kale done this way. That and a can of posh plum tomatoes (The Times GIves these 5 stars) strongly peppered on a thick slice of toast and my dish is complete!
Don't forget to check out our cast iron re-seasoning tips here...