Potato Bread Farl with a Wallis and Futuna Twist

Ingredients

In this adaptation, the traditional Irish Potato Bread Farl is enhanced with Wallis and Futuna flavors. Tropical fruits such as pineapple and coconut are added to the dough, giving it a sweet and tropical taste. Local spices like vanilla and cinnamon are incorporated to add warmth and depth to the bread. These additions transform the original dish into a fusion creation that celebrates the best of both Irish and Wallis and Futuna cuisines. We alse have the original recipe for Potato Bread Farl, so you can check it out.

• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons (28g) butter, melted 2 tablespoons (28g) butter, melted
• Additional butter or oil for frying Additional butter or oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 5g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, coconut milk, pineapple juice, sugar, vanilla extract, ground cinnamon, and salt.
2. 2.
   Gradually add the flour to the mixture, stirring until a soft dough forms.
3. 3.
   Turn the dough out onto a floured surface and knead gently for a few minutes until smooth.
4. 4.
   Divide the dough into four equal portions and shape each portion into a round flat disc, about 1/2 inch (1.3cm) thick.
5. 5.
   Heat a skillet or griddle over medium heat and brush with melted butter or oil.
6. 6.
   Cook each farl for about 5 minutes on each side, or until golden brown and cooked through.
7. 7.
   Remove from the skillet and let cool slightly before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Pineapple juice — Use freshly squeezed juice for the best flavor.
• Vanilla extract — Use pure vanilla extract for the best taste.
• Ground cinnamon — If you prefer a stronger cinnamon flavor, you can increase the amount to 1 1/2 teaspoons.
• Butter — Make sure the butter is melted and cooled slightly before adding it to the dough.

Tips & Tricks

• For a more tropical flavor, you can add shredded coconut to the dough.
• Serve the Potato Bread Farl with a dollop of coconut yogurt or a sprinkle of toasted coconut flakes for an extra touch of tropical goodness.
• If you don't have pineapple juice, you can substitute it with orange juice or mango juice.
• To make the farl gluten-free, use a gluten-free flour blend instead of all-purpose flour.
• Leftover farls can be stored in an airtight container for up to 3 days and reheated in a toaster or skillet before serving.

Serving advice

Serve the Potato Bread Farl warm, either on its own or with a spread of butter or jam. It pairs well with a cup of hot tea or a refreshing tropical fruit smoothie.

Presentation advice

To enhance the presentation, you can sprinkle some powdered sugar on top of the farls before serving. You can also garnish the plate with fresh pineapple slices or a sprig of mint for a pop of color.