Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, canal floddies. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Canal Floddies is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Canal Floddies is something which I have loved my entire life.
This was the time of the Industrial Revolution. In the North East at this time men would be working in mines, on the shipyards and building canals. These were jobs that required hard work.
To get started with this recipe, we must prepare a few ingredients. You can cook canal floddies using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Canal Floddies:
- Get 350 g potato, peeled
- Make ready 1 medium onion, peeled
- Prepare 10 sundried tomatoes, finely chopped
- Take 2 green chillies chopped
- Make ready 2 tbsp parsley or coriander leaves, finely chopped
- Get 2 green chillies chopped
- Prepare 2 tbsp parsley or coriander leaves, finely chopped
- Take 25 g self-raising flour
- Get 1 tsp cornflour
- Make ready 1 medium egg, beaten
- Make ready to taste salt and pepper
- Get 2 tbsp vegetable oil
- Prepare as needed Mushy peas
Before floddies were completely abandoned as a breakfast meal, they were adopted by canal building navvies working in the region, again as a popular breakfast, and so became known as 'Canal Floddies'. It's probably thanks to the navvies that the floddies are remembered at all. Recipe Introduction Traditional to the Tyneside town of Gateshead, these were made by the men digging the Manchester Ship Canal and fried on their shovels over a fire. This Tyneside breakfast special is traditionally cooked in bacon fat and served with eggs and sausages.
Steps to make Canal Floddies:
- Coarsely grate the potato and squeeze out any liquid and press between kitchen paper or kitchen towel.
- Grate the onion and mix with the potato and sun dried tomatoes, chopped green chillies.
- Place the self-raising flour, cornflour in a mixing bowl and add the egg. Mix well. - - Add the potato mixture to the flour and egg, season mix well.
- Divide the mixture into 4 and shape into rounds using an 8cm pastry ring.
- Heat the oil in a frying pan and when hot add the floddies. Reduce heat a little and fry, turning until well browned on both sides. Drain on kitchen paper. - - Place each floddy on a plate and top with a portion of hot mushy peas. Garnish with caramelised onion and capsicum chopped parsley or coriander. - - Serve with your favourite sauce.
- Enjoy ! ❤️
A kind of potato cake, floodies are said to have originated with canal workers, who cooked them on shovels over a fire. They should be served crisp and golden brown. Taken from The Best of English Food and Cooking. Egypt, country located in the northeastern corner of Africa. Egypt's heartland, the Nile River valley and delta, was the home of one of the principal civilizations of the ancient Middle East and, like Mesopotamia farther east, was the site of one of the world's earliest urban and literate societies.
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