Gaelic boxty

  • Preparation Time25 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
225g grated raw potato
170g mashed potato
225g plain flour
450ml milk
Salt and freshly ground black pepper, for seasoning, plus 30g cracked black pepper, for filling
18 (55g) Irish fillet medallions
2 large onions, sliced
6 large flat field mushrooms, roughly chopped
55ml Irish whiskey
450ml cream
Watercress, for garnish
Boxty mix:
1) 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.

2) Drop a small ladle of the mixture onto a hot griddle. Push the mixture from the centre 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:
3) 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), cream and cracked pepper, and season with salt, to taste.

4) Reduce a little then return the fillets to the pan. Continue cooking until the sauce has thickened to the right consistency.
Gaelic boxty:
5) Place three 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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