Irwins Soda Farls ~ 2 Pack
Irwins Soda Farls are now part of the diet that everyone in Ireland has grown up with on the Emerald Isle.
Serving suggestion, toast, butter and slice into soldiers as a perfect ‘dipper’ for a runny boiled egg! Good for starters! Enjoy
Ireland is famous for using traditional methods of baking bread. Irwin’s have kept this tradition within the hot plate range. Like so many Irish families, baking bread was a staple part of every day life. Baking bread over the house fire on a griddle in a flat pan used to get the best distribution of bake across the Potato Farls.
Frozen for freshness
Irwins Potato Farls are square slices (usually around 0.5-1 cm in thickness) of soft soda bread, lightly powdered with flour and are common in Ulster, especially Northern Ireland. Soda Farls are traditionally one of the distinguishing items of food in an Ulster Fry. There they are shallow-fried on both sides for a short time and served with sausages and onion gravy.
Soda Farls, Sausage and Onion Gravy.
Preparation time: under 10 mins. Serves 4
Ingredients: 6 Irwin’s soda farls, 8 Winston’s or other top quality sausages, 2 onions sliced, 250ml beef stock, Fresh thyme, 10g butter, Dash of Worcestershire sauce, Olive oil and Salt & Pepper.
To make: (1) Fry sausages in a little olive oil until golden. Add a little knob of butter for the last minute to brown. Put the sausages in a medium oven to keep warm. (2) Drain oil from the sausage pan and add onions, salt, pepper and thyme. Fry until starting to brown and add beef stock. Reduce on high heat for 3-4 minutes. Add a little knob of butter to thicken. (3) Brush potato bread with olive oil and fry in a hot dry pan. (About 1 minute either side). (4) Stack sausage onto soda farls and drizzle the onion gravy around. Quick, simple and a very tasty dinner!
In 1912 W.D. Irwin and his wife Ruth opened for business in a small bakery in Portadown, Co Armagh. The exact date of opening of Irwin’s Bakery is unknown. However, the year 1912 was chosen due to the discovery of a paper trail in the oldest original building before the bakery moved site.
W. D. Irwin’s wife, Ruth Irwin (nee Palmer) and her sister baked fresh bread for the people of Portadown and the demand for freshly baked bread soon increased.
With an increase of trade from 1912, Irwin’s bakery grew and grew over the next 20 years. Sales of bread and cake products meant that the town of Portadown were provided with freshly baked bread on a daily basis.
Home of Northern Ireland’s favourite product – Nutty Krust; Irwin’s is still a family run business with grandson’s Brian and Niall Irwin playing an integral role at the bakery. With a history of 100 years baking in the community of Portadown, Irwin’s look forward to many years of serving their local communities in Northern Ireland.
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