Ireland: Just the Recipes

 

Recipe Card 1: Prátaí: Boxty, an edible ode to the Potato

Yields: Approx. 8-10 pancakes Prep Time: 20 minutes Cook Time: 20 minutes

Ingredients:

• For Batter:

• 2 medium Russet potatoes, peeled & grated

• 1 cup mashed potatoes (from 2 boiled Yukon Gold & 2 Russet mix)

• ½ cup all-purpose flour

• 1 tablespoon sour cream

• 1 teaspoon salt

• ½ cup milk (skim or heavy cream)

• 2 tablespoons butter (for frying)

• For Plating:

• Sour cream

• Green onions, chopped

Instructions:

1. Make the Batter:

• Peel and grate Russet potatoes. Squeeze out excess moisture.

• In a bowl, mix grated potatoes with flour, salt, mashed potatoes, milk, and sour cream to form a batter.

2. Fry Boxty:

• Melt butter in a pan over medium-high heat.

• Place dollops of batter onto the hot pan.

• Fry on each side until golden brown.

3. Plating:

• Stack pancakes neatly on a plate.

• Serve with sour cream and chopped green onions.

Recipe Card 2: Piseog: Colcannon, the Magical Comfort Food

Yields: 4 servings Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:

• 2 Yukon Gold potatoes, peeled & cubed

• 2

• ½ head Savoy cabbage, chopped

• 1 cup baby kale, chopped

• 2 green onions, finely sliced

• 4 tablespoons butter (for sautéing greens)

• 2 tablespoons butter (for mashing potatoes)

• ½ cup heavy cream

• Salt & black pepper, to taste

Instructions:

1. Boil Potatoes:

• Boil cubed potatoes in salted water for 15-20 minutes, or until tender.

2. Sauté Greens:

• While potatoes are boiling, melt 4 tablespoons of butter in a pan over medium heat.

• Add chopped Savoy cabbage and cook for 3-4 minutes.

• Add baby kale and green onions, and cook for 2 more minutes.

• Season greens with salt and pepper, then set aside.

3. Mash Potatoes:

• Once potatoes are tender, drain them.

• Mash potatoes with 2 tablespoons of butter and heavy cream.

4. Combine:

• Stir sautéed greens into the mashed potatoes.

• Season with salt and pepper.

5. Serve:

• Spoon Colcannon onto plates and serve.

Recipe Card 3: Bheatha: Cabbage and Bacon, Nourishing and Hearty

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 1 hour+

Ingredients:

• 1.5-2 lbs Hormel Black Label bacon

• ½ head Savoy cabbage, quartered

• 1 lb small red potatoes, washed and halved (or quartered if very large)

• 1 bay leaf

• 6 black peppercorns

• Water to cover

• For the Parsley Sauce:

• 2 tbsp butter

• 2 tbsp flour

• 1 cup milk

• 1 cup cooking broth (from the bacon)

• ¼ cup fresh parsley, chopped

• Salt and white pepper, to taste

• Optional: a squeeze of lemon juice

Instructions:

1. Simmer the Bacon:

• Place the bacon in a large pot and cover with water.

• Add the bay leaf and black peppercorns.

• Bring to a boil, then reduce to a simmer and cook for approximately 20-30 minutes, or until tender. Skim off excess fat.

2. Cook the Potatoes:

• After the bacon is removed, add the small red potatoes to the pot.

• Let them simmer for 15-20 minutes, or until they are almost tender when pierced with a fork.

3. Cook the Cabbage:

• Once the potatoes are nearly done, add the quartered cabbage to the pot.

• Simmer for about 15 minutes, and simmer both cabbage and potatoes together until they are done.

4. Make the Parsley Sauce:

• Melt butter in a saucepan over medium heat. Stir in the flour to create a roux, cooking for about 1 minute.

• Gradually whisk in the milk and reserved cooking broth until smooth. Simmer until slightly thickened.

• Stir in the chopped parsley, season with salt and white pepper (taste before adding salt), and optional lemon juice. Remove from heat.

5. Serve:

• Slice the bacon into smaller pieces.

• Quickly pan fry the bacon, 3-4 minutes each side.

• Serve together and drizzle parsley sauce.