Boxty With Seared Lamb Loin And Whole Grain Mustard Aioli Food

BOXTY CAKES

Steps:

• Cover the raw potato with the milk. Add in 1/4 cup chicken stock. Set aside.
• In a small saucepan, add the quartered potatoes, cauliflower and enough chicken stock to cover. Place over high heat and bring to a boil. Once at a boil, cook until fork tender, 7 to 10 minutes. Strain the potatoes and cauliflower. In a medium bowl, mash the potatoes and cauliflower with the cream cheese.
• In a large bowl, combine the flour, spices and baking powder and mix well. Add the mashed cauliflower and potatoes and fold to combine. Add the egg into the raw potato mix, and then fold into the cauliflower and mashed potatoes. If the mixture is too thick, add a little more chicken stock.
• Heat a nonstick saute pan over medium-high heat and add 2 tablespoons canola oil. When hot, add 1 cup of the mixture and gently spread out in the pan uniformly until you have a large circle (8 to 9-inches in diameter). Cook until the edges begin to brown lightly, 2 to 3 minutes. Gently flip over with a thin, flexible spatula and cook 2 minutes on the other side. Remove to a plate and repeat with the remaining batter.
• Fill half with some Double Jack Stew and fold over. Serve with sour cream and a sprinkle of chives.

IRISH BOXTY

Steps:

• Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

WHOLE GRAIN MUSTARD AïOLI

Steps:

• Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.

WHOLE GRAIN MUSTARD AIOLI

Steps:

• Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
• Transfer garlic mixture to small bowl.
• Mix in all remaining ingredients.
• Season with salt and pepper.
• DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.