With St Patrick’s day being tomorrow, I wanted to post an Irish recipe. I was having a think about what I could make and despite loving Chocolate Guinness cake, I wanted to make something more traditional. I’d never heard of boxty (potato based pancakes), until my best friend posted this recipe. I followed it word for word and it was scrumptious, comforting and filling and absolutely what you should be having for dinner tomorrow.
These have definitely got me wanting to go to Ireland to try the real deal!
- 2 oz of potato, boiled and mashed
- 5.5 oz of raw potato, grated (don’t grate it too soon, otherwise it’ll go brown)
- 4.5 oz of white spelt/plain flour
- 0.5 tsp of salt
- 250 ml of milk
- Butter (or oil) for greasing the pan
- 1 large chicken breast, diced
- 4 rashers of bacon, chopped
- 1 leek
- 3 cloves of garlic
- 1 tbsp of flour
- 1 tbsp of olive oil
- 150 ml of white wine
- 100 ml of cream
- Salt & pepper, to season
Method: (To make 8 small/medium pancakes, serves 2-4)
- First, make the filling. In a frying pan, heat the oil and then cook the chicken and then set it aside.
- Place the bacon in the frying pan and once the fat starts to be released, add the leek and garlic. Cook until the leek begins to wilt.
- Sprinkle the flour in and then pour in the white wine. Lower the heat and leave it to simmer whilst you make the boxty.
- Next, make the boxty. Place the grated potato into the middle of a clean tea towel or cheesecloth and then scoop up the edges towards each other and twist tightly, in order to ring out any water in the potatoes. Then place the grated potato, mashed potato into a bowl and whisk in the remaining ingredients (keep a little of the milk behind). Once you have a smooth batter, add more milk until you have a thin pancake batter consistency (a dropping batter consistency).
- Place a heavy bottomed pan on a medium-high heat with a little butter or oil.
- Pour 1/8th of the mixture onto the hot pan and tilt the pan slightly to spread the mixture. Once the edges are cooked and the middle begins to bubble, flip the boxty over and cook the second side. Keep them in a pile, in foil to stay hot or place in a low heated oven.
- Repeat for the remaining 7 pancakes.
- Turn the heat up on the filling and add in the chicken. Add a little more wine if the sauce gets too thick (like mine did, oops!)
- Once bubbling, stir in the cream and remove from the heat.
- Place the pancakes on the plate and top with your filling. Enjoy!