Boxty Colcannon Pancakes. By Donal Skehan

Boxty Colcannon Pancakes

Boxty potato pancakes are a traditionally Irish recipe and they come with a great little rhyme that we were taught when growing up: ‘Boxty on the griddle, boxty on the pan, if you can’t bake boxty, sure you’ll never get a man.’ The traditional recipe varies from region to region, but they all use grated raw potato. This is the version that my family makes and they are great with a full Irish breakfast, or I also serve them with pan-fried mackerel and a light salad.

Ingredients

  • 250 g (9oz) colcannon or mashed potato
  • 250 g (9oz) peeled, grated, raw rooster potato
  • 100 g (3½oz) plain flour
  • up to 125ml (4½fl oz) milk
  • knob of butter
  • a drop of rapeseed oil
  • sea salt and ground black pepper

Method

  1. Put the colcannon, grated potato and flour in a bowl and mix until evenly combined. Add the milk, little by little, until you have a wet dropping consistency. Season to taste with sea salt and ground black pepper.
  2. Heat a non-stick frying pan over a medium-high heat with a little butter and oil. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3–4 minutes on each side until golden brown.
  3. Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Serve the potato pancakes with fish, eggs, salad, etc.

https://www.rte.ie/lifestyle/recipes/2013/0131/744669-boxty-colcannon-pancakes/

Boxty Colcannon Pancakes. By Donal Skehan

Boxty Colcannon Pancakes

Boxty potato pancakes are a traditionally Irish recipe and they come with a great little rhyme that we were taught when growing up: ‘Boxty on the griddle, boxty on the pan, if you can’t bake boxty, sure you’ll never get a man.’ The traditional recipe varies from region to region, but they all use grated raw potato. This is the version that my family makes and they are great with a full Irish breakfast, or I also serve them with pan-fried mackerel and a light salad.

Ingredients

  • 250 g (9oz) colcannon or mashed potato
  • 250 g (9oz) peeled, grated, raw rooster potato
  • 100 g (3½oz) plain flour
  • up to 125ml (4½fl oz) milk
  • knob of butter
  • a drop of rapeseed oil
  • sea salt and ground black pepper

Method

  1. Put the colcannon, grated potato and flour in a bowl and mix until evenly combined. Add the milk, little by little, until you have a wet dropping consistency. Season to taste with sea salt and ground black pepper.
  2. Heat a non-stick frying pan over a medium-high heat with a little butter and oil. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3–4 minutes on each side until golden brown.
  3. Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Serve the potato pancakes with fish, eggs, salad, etc.

https://www.rte.ie/lifestyle/recipes/2013/0131/744669-boxty-colcannon-pancakes/

Boxty Colcannon Pancakes. By Donal Skehan

Boxty Colcannon Pancakes

Boxty potato pancakes are a traditionally Irish recipe and they come with a great little rhyme that we were taught when growing up: ‘Boxty on the griddle, boxty on the pan, if you can’t bake boxty, sure you’ll never get a man.’ The traditional recipe varies from region to region, but they all use grated raw potato. This is the version that my family makes and they are great with a full Irish breakfast, or I also serve them with pan-fried mackerel and a light salad.

Ingredients

  • 250 g (9oz) colcannon or mashed potato
  • 250 g (9oz) peeled, grated, raw rooster potato
  • 100 g (3½oz) plain flour
  • up to 125ml (4½fl oz) milk
  • knob of butter
  • a drop of rapeseed oil
  • sea salt and ground black pepper

Method

  1. Put the colcannon, grated potato and flour in a bowl and mix until evenly combined. Add the milk, little by little, until you have a wet dropping consistency. Season to taste with sea salt and ground black pepper.
  2. Heat a non-stick frying pan over a medium-high heat with a little butter and oil. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3–4 minutes on each side until golden brown.
  3. Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Serve the potato pancakes with fish, eggs, salad, etc.

https://www.rte.ie/lifestyle/recipes/2013/0131/744669-boxty-colcannon-pancakes/

Boxty Colcannon Pancakes. By Donal Skehan

Boxty Colcannon Pancakes

Boxty potato pancakes are a traditionally Irish recipe and they come with a great little rhyme that we were taught when growing up: ‘Boxty on the griddle, boxty on the pan, if you can’t bake boxty, sure you’ll never get a man.’ The traditional recipe varies from region to region, but they all use grated raw potato. This is the version that my family makes and they are great with a full Irish breakfast, or I also serve them with pan-fried mackerel and a light salad.

Ingredients

  • 250 g (9oz) colcannon or mashed potato
  • 250 g (9oz) peeled, grated, raw rooster potato
  • 100 g (3½oz) plain flour
  • up to 125ml (4½fl oz) milk
  • knob of butter
  • a drop of rapeseed oil
  • sea salt and ground black pepper

Method

  1. Put the colcannon, grated potato and flour in a bowl and mix until evenly combined. Add the milk, little by little, until you have a wet dropping consistency. Season to taste with sea salt and ground black pepper.
  2. Heat a non-stick frying pan over a medium-high heat with a little butter and oil. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3–4 minutes on each side until golden brown.
  3. Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Serve the potato pancakes with fish, eggs, salad, etc.

https://www.rte.ie/lifestyle/recipes/2013/0131/744669-boxty-colcannon-pancakes/

.@Anahaugh stuffed roast chicken breast & mushrooms@SaturdayKitchen

Anna Haugh’s meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.

Ingredients

For the potatoes

For the stuffed chicken

For the mushroom sauce

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5.
  2. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
  3. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
  4. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
  5. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
  6. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
  7. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
  8. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.

https://www.bbc.co.uk/food/recipes/stuffed_and_roast_77417

Dublin Bay prawns, lovage purée and boxty recipe. @Anahaugh

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns