Boxty Pancakes

This traditional recipe comes from Ireland. The Irish people used to make these pancakes at Halloween. Traditionally a silver sixpence was placed in one of the pancakes to bring good luck for the following year.

Ingredients
8oz/250g plain flour
8oz/250g cold mashed potatoes (with no butter or milk in them
8oz/250g peeled raw potatoes
salt to taste
lard
buttermilk

Method
1 Place the mashed potatoes into a large mixing bowl.
2 Grate the raw potatoes into a sterilized linen cloth.
3 Gather up the linen cloth.
4 Wring the potatoes over a basin of water as tight as you can.
5 Reserve the water to one side.
6 Remove the grated raw potatoes from the cloth and place in the mixing bowl with the mashed potatoes.
7 Mix together thoroughly
8 The reserved water in the bowl should have settled, so that there is clear liquid at the top and sediment in the bottom. Pour the water from the top of the potato liquid, reserving the sediment.
9 Pour 2 tablespoons of the remaining sediment onto the potato mixture.
10 Add salt to taste.
11 Place a sieve over the bowl.
12 Spoon the flour into the sieve.
13 Shake the sieve of flour into the mixing bowl.
14 Mix thoroughly.
15 Make a well in the middle of the mixture.
16 Add sufficient buttermilk to give the batter a soft dropping consistency similar to sponge cake mixture.
17 Beat the mixture thoroughly.
18 Cover the bowl with a clean tea towel and leave for a few minutes.
19 Heat a griddle on the hob.
20 Grease with lard.
21 Drop tablespoonfuls of the batter onto the warmed griddle.
22 Quickly spread the mixture.
23 Allow the mixture to cook on the underside then turn over with a fish slice.
24 Cook the other side as before.

Serve while still warm, with a generous sprinkling of sugar.

Notes
If you do not own a griddle use a heavy based frying pan.

Lard can be substituted for oil.

Hide a coin wrapped in greaseproof paper into 1 of the pancakes to keep the tradition up, but do warn the diners!

Potato Farls

This is a traditional recipe from Ireland. Potatoes are one of the most popular crops to grow in this wonderful green country.

Ingredients
850g potatoes, peeled and halved
pinch salt
30g plain flour, plus extra for dusting
15g melted unsalted butter
Method
1 Place the potatoes in a large saucepan.
2 Cover the potatoes with cold water.
3 Place on the hob over a high heat.
4 Bring to the boil.
5 Add the salt to taste.
6 Reduce the heat to a simmer and cook until the centre of the potatoes are tender when tested with a skewer, about 18 to 20 minutes.
7 Drain the potatoes into a colander.
8 Return the potatoes to the saucepan.
9 Place the saucepan back over the heat and allow to completely dry out, shaking them occassionally.
10 Mash with a potato masher until smooth.
11 Place the warm mashed potato into a large mixing bowl.
12 Place a sieve over the bowl.
13 Spoon the flour into the sieve.
14 Shake the sieve to allow the flour to fall into the mixing bowl.
15 Stir in flour.
16 Add the melted butter.
17 Mix the ingredients lightly but thoroughly until a sticky ball of dough is formed.
18 Flour a work surface.
19 Place the dough onto the flour.
20 knead the dough lightly.
21 Flour the rolling pin.
22 Use the rolling pin to roll the dough into a 9 inch circle 1/4 inch thick.
23 Dip a knife into flour
24 Cut the dough into quarters (farls).
25 Heat a griddle on the hob.
26 Sprinkle a little flour onto the base of the griddle.
27 Carefully place the farls onto the griddle.
28 Cook the farls for about 3 minutes or until golden brown.
29 Turn the farls over with a fish slice.
30 Cook the second side for about 2 to 3 minutes or until golden brown.

Serve immediately with a little salt.

Irish Cabbage And Bacon Soup

The Irish know how to make a wonderful filling and substantial soup out of next to no ingredients and this bacon and cabbage soup recipe is no different. It is perfect comfort food on a cold, wet and windy winters day.

Ingredients
8oz/250g diced Irish bacon pieces
2 large peeled and diced potatoes
235 ml chicken stock
salt
pepper
6oz/140g thinly sliced dark green Savoy cabbage leaves

Method
1 Place bacon in a large, deep stockpot or saucepan.
2 Cook over medium to high heat until evenly brown.
3 Drain off any excess fat.
4 Add the potatoes and enough chicken stock to cover.
5 Season with salt and pepper.
6 Bring to the boil.
7 Cover with a lid and reduce the heat to a simmer for about 15 minutes, or until potatoes are tender.
8 Add the cabbage.
9 Bring back to the boil.
10 Reduce the heat to a simmer for a couple minutes longer.

Serve immediately in warmed bowls.

Serves 4 people