The Boxty...
Made with a mixture of cooked and raw potatoes, boxty was created as a way to use a few readily available ingredients to produce different results. It can take shape as bread, pancakes or dumplings. The recipe has been popular for so long that one traditional rhyming song goes, "Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man." The households that didn't have a store-bought grater improvised by using nails to punch grating holes into a box or flattened tin can. Boxty is most often made as a griddle bread, served with bacon and eggs for a special breakfast treat.Read More http://www.epicurious.com/recipes/food/views/Boxty-1915#ixzz0sY02joeO
- 1 9-ounce russet potato, peeled, cut into 1-inch pieces
- 1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (about) buttermilk
- Vegetable oil
Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
Heat heavy large skillet over medium-high heat until hot. Brush with oil. Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.
Read More http://www.epicurious.com/recipes/food/views/Boxty-1915#ixzz0sY0aHFuX
I saw this at an Irish Pub in San Diego a few weeks ago and they threw in some fresh herbs into the batter (sage for one). You can also make them bigger and then wrap up veggies, chicken, corned beef, or whatever floats your Irish boat.
Here is the Vegetable Boxty from The Field in Downtown San Diego.
Vegetable Boxty: Broccoli, carrots, and snow peas with melted cheddar cheese topped with white wine sauce.
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You may be interested to know that the chef-patron of Gallagher's Boxty House in Dublin,Padraic Óg Gallagher was honoured last weekend when he presented the Saturday Gala Banquet at the Oxford Symposium on Food and Cookery. Padraic Óg is arguably the man who has made boxty internationally famous over the last 22 years.
See this Press Release
Major Honour for Irish Chefs at Major International Food Symposium
Who says there is no such thing as Irish cuisine?
On Saturday last, Irish Chef Padraic Óg Gallagher of Gallagher's Boxty House was recognised as a champion of quality Irish food and cuisine by his international peers when he presented the highlight banquet at one of the most important international food events on the world calendar.
The annual Oxford Symposium on Food and Cookery brings together more than 250 food lovers, gourmets, food academics, critics and food writers for a weekend in St. Catherine’s College in Oxford. Every year has a theme and academic papers on that theme are presented during the weekend. Each year a select few chefs are invited to present meals based on the theme. Being invited to present the Saturday Banquet is an honour previously given to chefs such as Raymond Blanc, Fergus Henderson and Caroline Conran.
Showcasing some of the best Irish homegrown artisan produce, made by people with passion, pride, love and maybe a just a hint of obsession about what they produce, the Banquet was a triumph for Ireland as a Food island and for Irish cuisine.
Along with Dave Power, Head Chef of Gallagher’s Boxty House and Máirtín Mac Con Iomaire PhD and a team of his colleagues from DIT, Padraic Óg created a meal based on this years theme of Cured, Fermented and Smoked Foods which was a huge success with this discerning audience. Padraic Óg is grateful for the help and support of Tourism Ireland whose sponsorship, enthusiasm and belief made this success possible. Their belief and hard work has been reflected in the shared success of this culinary event.
When Mohill man Gallagher opened Gallagher’s Boxty House in Dublin’s Temple Bar in 1988, few Irish people believed that we actually had a cuisine of own to be proud of. Gallagher’s Boxty House has been a huge success, and has arguably made boxty internationally famous. Initially a self-taught chef, Padraic Óg returned to college in his 40s and graduated with a degree in the Culinary Arts from DIT. He has published a number of academic papers.
The recognition of the high quality of our native cuisine and our dedicated quality food producers is growing internationally, and Padraic Óg is delighted and honoured to be the first Irish chef to have been invited to cook for this highly prestigious event.
‘Heartland’ is a short film introducing the symposiasts to the producers of the fine artisan foods to be served and can be found at this YouTube link. http://www.youtube.com/watch?v=shQdwPSs0Zg
The film was made by Mohill film maker Ronan Gallagher of Iron Mountain Movies.
For further information please contact:
Dara Gallagher 01 677 5121
Padraic Óg Gallagher, Chef Patron Gallagher’s Boxty House, 086 825 8213
Margaret O’Reilly Tourism Ireland 01 476 3490
ENDS
@ The Green Capitalist... Grazie!
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