Cheddar And Herb Boxty Recipes

Steps:

• Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
• Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
• Top each chaffle with a pat of butter and drizzle with maple syrup.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

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.

Steps:

• Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
• Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
• Stir in the melted butter and season if necessary.
• Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it's too wet add a bit more flour.
• Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
• Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
• Cut into a nice round shape using a cookie cutter making sure it's fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
• Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
• Serve topped with a tablespoon of soured cream and a few bits of scallions.
• Enjoy!