Boxty Food

BOXTY

Steps:

• Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel.
• Using the large holes of a box grater, grate the potatoes into the bowl.
• Squeeze the cloth to extract as much of the starchy liquid as possible.
• Discard the starchy liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg.
• Add the flour and mix well.
• In a large skillet, melt 2 tablespoons of the butter over medium heat.
• Drop the potato mixture, 1 tablespoonful at a time, into the skillet; do not crowd the pan.
• Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, or until lightly browned and crisp.
• Transfer the cakes to a baking sheet and keep warm in a 200-degree oven.
• Repeat until all the mixture is used, adding more butter as necessary.
• Serve immediately.

TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)

Steps:

• In a small bowl, place the flour, baking powder and salt; set aside.
• In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
• Slowly add the buttermilk and stir gently (do not over mix).
• The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
• Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
• Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
• Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
• Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.

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.

BOXTY PANCAKES

Steps:

• Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.
• Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.

GAELIC BOXTY

Steps:

• Boxty Mix:
• Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper.
• Gaelic Filling:
• Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.
• Gaelic boxty:
• Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.

BOXTY

Steps:

• In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.
• Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve.

BOXTY WITH BACON, EGGS & TOMATOES

Steps:

• Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
• Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
• Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
• Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

BOXTY

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
• Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

BOXTY

Steps:

• Squeeze grated potatoes as dry as possible in a tea towel.
• In a bowl, combine the potatoes, flour, and salt. Stir in the milk gradually, using enough to make the mixture hold to together.
• Let the mixture stand 1 hour.
• Heat a 23cm - 25cm heavy frying pan until very hot. Drop in the butter and let it melt. Pat the potato mixture into the pan with a spatula, distributing it evenly.
• Cook over medium heat until the underside is set and golden brown.
• Slide the pancake onto a plate and invert it back into the pan.
• Let the other side brown.
• Serve the pancake straight from the pan with brown sugar and melted butter.