Boxty

Mystery Egg · 04-02-2021 10:57am #1

Anyone know how to make it?

I'd like to make some for my in laws who can't get to the homestead to buy it at the moment. Their preference is for the "boiled cake" which doesn't seem to be available in the shops.

Masala · 04-02-2021 11:06am

Mystery Egg wrote: »

Anyone know how to make it?

I'd like to make some for my in laws who can't get to the homestead to buy it at the moment. Their preference is for the "boiled cake" which doesn't seem to be available in the shops.

Would love to know how to make as well. We used to call them ‘dumplings’.

I see Supervau have them from Drumully.

I hear that there is a lot of manual work to put in just to get a few dumplings..... peeling spuds, squeezing the starch out, rolling into shape, boiling them etc - couple of hours work in it.

con747 · 04-02-2021 12:39pm

Mystery Egg wrote: »

Anyone know how to make it?

I'd like to make some for my in laws who can't get to the homestead to buy it at the moment. Their preference is for the "boiled cake" which doesn't seem to be available in the shops.

Recipe here, https://www.youtube.com/watch?v=l-Lg2pdjuWs

Mickeroo · 04-02-2021 12:48pm

Use raw potato.. if you are using cooked spuds that's more like potato cakes you're making not boxty in my eyes. That vid above doesn't look like boxty to me either. (Disclaimer: I'm sure this changes from place to place, but this is how my mum and grandmother would have done it).

You need to reduces them to absolute mush first though, so use the side of the grater with the smallest holes. This takes ages and is hard work unfortunately, maybe a blender would do the job but I've only ever used a grater.

When that's done put all the mushed up potato in a bowl and let it sit then pour off the excess water. You'll need to do this a few times, maybe three or 4. This bit is quite important imo as if there's too much water in it it will come out manky, though some people don't bother straining it off either so what do I know.

No need for an egg, just use flour to get it to bind.

Once you have a good consistency in the mix fry the cakes in butter like you would a pancake. Then spread more butter on them when you are eating them. Butter butter butter.

Serve with a nice hot cup of tea.

the beer revolu · 04-02-2021 1:26pm

Mickeroo wrote: »

Use raw potato.. if you are using cooked spuds that's more like potato cakes you're making not boxty in my eyes. That vid above doesn't look like boxty to me either. (Disclaimer: I'm sure this changes from place to place, but this is how my mum and grandmother would have done it).
.

There's a few, completely different, types of boxty.

I'm curious to try the boiled boxty.
I already cook rosti which is, as far as I can see, very similar to some types of boxty (no four in the rosti, though).

Mickeroo · 04-02-2021 1:27pm

Yeah it's definitely one of those things that everyone seems to have a different version of. I've yet to try one that didn't taste good though

the beer revolu · 04-02-2021 1:35pm

Mickeroo wrote: »

Yeah it's definitely one of those things that everyone seems to have a different version of. I've yet to try one that didn't taste good though

Yeah, it's more than just different family recipes, though - there's three distinctly different types - boiled, baked and in the pan.
Within those types you'd get lots of family and regional variations.

Princess Calla · 04-02-2021 2:29pm

Mickeroo wrote: »

Use raw potato.. if you are using cooked spuds that's more like potato cakes you're making not boxty in my eyes. That vid above doesn't look like boxty to me either. (Disclaimer: I'm sure this changes from place to place, but this is how my mum and grandmother would have done it).

You need to reduces them to absolute mush first though, so use the side of the grater with the smallest holes. This takes ages and is hard work unfortunately, maybe a blender would do the job but I've only ever used a grater.

.

Would a potato ricer not be easier...some come with different size holes etc......take the manual labour out of it

I've never made them myself though

Mickeroo · 04-02-2021 2:33pm

Princess Calla wrote: »

Would a potato ricer not be easier...some come with different size holes etc......take the manual labour out of it

I've never made them myself though

The suffering is the most uniquely Irish ingredient though :pac:

Princess Calla · 04-02-2021 3:38pm

Mickeroo wrote: »

The suffering is the most uniquely Irish ingredient though :pac:

Classic!!

con747 · 04-02-2021 5:44pm

Mickeroo wrote: »

Use raw potato.. if you are using cooked spuds that's more like potato cakes you're making not boxty in my eyes. That vid above doesn't look like boxty to me either. (Disclaimer: I'm sure this changes from place to place, but this is how my mum and grandmother would have done it).

You need to reduces them to absolute mush first though, so use the side of the grater with the smallest holes. This takes ages and is hard work unfortunately, maybe a blender would do the job but I've only ever used a grater.

When that's done put all the mushed up potato in a bowl and let it sit then pour off the excess water. You'll need to do this a few times, maybe three or 4. This bit is quite important imo as if there's too much water in it it will come out manky, though some people don't bother straining it off either so what do I know.

No need for an egg, just use flour to get it to bind.

Once you have a good consistency in the mix fry the cakes in butter like you would a pancake. Then spread more butter on them when you are eating them. Butter butter butter.

Serve with a nice hot cup of tea.

The OP requested a recipe for "Boiled" Boxty. Hence the video for same, and yes there is an abundance of recipes handed down and online but each to their own.:)

tangy · 04-02-2021 5:45pm

Princess Calla wrote: »

Would a potato ricer not be easier...some come with different size holes etc......take the manual labour out of it

Lots of labour trying to rice raw potatoes

Markcheese · 04-02-2021 5:49pm

Princess Calla wrote: »

Would a potato ricer not be easier...some come with different size holes etc......take the manual labour out of it

I've never made them myself though

It's raw potatoes though ...
If you've a food processor with a grating attachment just whack it through that ...

1percent · 04-02-2021 6:09pm

Here is my recipie, did it in a cafe when I owned one and always had great reviews
Parts are by volume FYI
2 parts cold mashed potato made with cream and butter
1 part good quality plain flour, odlums now in my home kitchen
Finly sliced spring onions
Salt pepper
A small splash of milk or butter milk if the flour isnt incorporating fully

Mix everything in a big bowl well
Put a golf ball size scoop on square of parchment 7cm x 7cm and place another square on top.
Press down until approx 8mm thick
Stack in a lunch box and can be frozen.
I throw them on the george forman with the parchment still on giving them a 60' turn after 5 min to get a nice charred hatch.
Peel off the parchment and drop a couple of poached eggs on top and serve with a few slices of black puddin'. not Clon, that stuff is muck with marketing

Mystery Egg · 04-02-2021 8:39pm

Thanks all. Lots of fried boxy recipes here which I'm sure are delicious but not what I'm looking for. I'll check out that video and give it a go.

the beer revolu · 05-02-2021 12:05pm

Mystery Egg wrote: »

Thanks all. Lots of fried boxy recipes here which I'm sure are delicious but not what I'm looking for. I'll check out that video and give it a go.

I'm fascinated by that boiled boxy too. Definitely going to have to try it.

the beer revolu · 05-02-2021 12:07pm

1percent wrote: »

Here is my recipie, did it in a cafe when I owned one and always had great reviews
Parts are by volume FYI
2 parts cold mashed potato made with cream and butter
1 part good quality plain flour, odlums now in my home kitchen
Finly sliced spring onions
Salt pepper
A small splash of milk or butter milk if the flour isnt incorporating fully

Mix everything in a big bowl well
Put a golf ball size scoop on square of parchment 7cm x 7cm and place another square on top.
Press down until approx 8mm thick
Stack in a lunch box and can be frozen.
I throw them on the george forman with the parchment still on giving them a 60' turn after 5 min to get a nice charred hatch.
Peel off the parchment and drop a couple of poached eggs on top and serve with a few slices of black puddin'. not Clon, that stuff is muck with marketing

Sounds right up my street, I'm not sure it would qualify as boxy, but I'm far from an expert.

Mickeroo · 05-02-2021 1:00pm

the beer revolu wrote: »

I'm fascinated by that boiled boxy too. Definitely going to have to try it.

Me three, never even knew it was a thing before this thread.

pigtail33 · 05-02-2021 1:37pm

I've been following Crafts of Ireland on Facebook and they make all sorts of traditional recipes, Boiled Boxty being one of them. They're based in Cavan. Video link is here https://fb.watch/3sZ3Xl74ri/

Ingredients
Equal quantities boiled and raw potatoes
Plain flour
Salt and pepper
Pot of boiling water

gozunda · 05-02-2021 1:47pm

Don't forget

"Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get your man!”

Mystery Egg · 05-02-2021 2:06pm

con747 wrote: »

Recipe here, https://www.youtube.com/watch?v=l-Lg2pdjuWs

I finally got a few minutes undistracted and sat down with this video, not as complicated as I thought. Definitely going to make it and will report back.

Any tips on the best kind of potato to use?

Mystery Egg · 05-02-2021 2:18pm

pigtail33 wrote: »

I've been following Crafts of Ireland on Facebook and they make all sorts of traditional recipes, Boiled Boxty being one of them. They're based in Cavan. Video link is here https://fb.watch/3sZ3Xl74ri/

Ingredients
Equal quantities boiled and raw potatoes
Plain flour
Salt and pepper
Pot of boiling water

I see from now having watched this that the recommended spuds are Kerr's pinks or failing that, roosters. Neither are too difficult to find where I live.

sammyjo90 · 05-02-2021 3:07pm

My sister used to do boxty dumplings in her food trailer.
She used to use roosters for everything.
I can ask her for her recipe if the one online doesnt work out for you.
She would cook them and then just give it a quick colour on the flat top.

Gremlinertia · 05-02-2021 3:19pm

the beer revolu wrote: »

Sounds right up my street, I'm not sure it would qualify as boxy, but I'm far from an expert.

I feel this is far more similar to potato cake really, but again only my experience.. Any form of boxty I've had contains at least half raw potato whereas potato cake is always all mash..
I sense some lively debate incoming!.

sammyjo90 · 05-02-2021 5:01pm

Nearly every county in the west and north west have their own type of boxty. The only hard and fast rule is that potatoes are involved!

Mystery Egg · 06-02-2021 1:42pm

I've me dumplings made.

Do I really need to wait till tomorrow to slice and fry? Dunno if I can do it!

Masala · 06-02-2021 1:53pm

Mystery Egg wrote: »

I've me dumplings made.

Do I really need to wait till tomorrow to slice and fry? Dunno if I can do it!

Timing wise... how long to make them ready for fridge.
Also how many dumpling did you make.

Finally ... what time you putting them on ?? I’ll be around 10 minutes before that. Feck the €500 fine

Mystery Egg · 06-02-2021 2:09pm

Masala wrote: »

Timing wise... how long to make them ready for fridge.
Also how many dumpling did you make.

Finally ... what time you putting them on ?? I’ll be around 10 minutes before that. Feck the €500 fine

:pac:

I don't know long it takes to make them ready for the fridge, that's what I'm asking!

Mystery Egg · 06-02-2021 7:32pm

Mystery Egg · 06-02-2021 7:34pm

This was quite an involved process but I really enjoyed it. Also in an odd way I felt quite connected to my Irish roots. The potato is such a versatile and nutritious food and such an important part of our history and culture... Anyway I digress from cooking.

I couldn't wait overnight, so I took the dumpling that had split in two in the pot and, once cold, fried it up. It was delicious.

I delivered the other dumplings to some very surprised and happy cocooning relatives. All round a lovely, rewarding experience.

sporina · 06-02-2021 9:35pm

gozunda wrote: »

Don't forget

"Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get your man!”

OMG - almost in tears of nostalgia here...

My Mum use to sing that all the time lol.. she use to make it back in the day.. twas v popular when I am from.. jaysus you would work like a dog after a feed of it i tell ya lol.. but wouldn't actually be a lover of the taste or texture of it.. we ate what we were given and it was good fuel lol...

I never actually made it myself (much to my mum's disappointment).. but think she use to make it mostly from raw spuds.. grated them and strained them in muslin cloth... the result was a kind of dough.. (maybe some milk/egg was added - can't rem).. then it was sliced and fried on the pan.. man it brings me back.. i'd love some now just to make me feel closer to home.. bloody virus - not been home since last Sept..

let us know how you get on with making it OP..

Mystery Egg · 06-02-2021 9:36pm

sporina wrote: »

OMG - almost in tears of nostalgia here...

My Mum use to sing that all the time lol.. she use to make it back in the day.. v popular when I am from in the North East.. jaysus you would work like a dog after a feed of it i tell ya lol.. but wouldn't actually be a lover of the taste or texture of it.. we ate what we were given though lol...

I never actually made it myself (much to my mum's disappointment).. but think she use to make it mostly from raw spuds.. grated them and strained them in muslin cloth... the result was a kind of dough.. (maybe some milk/egg was added - can't rem).. then it was sliced and fried on the pan.. man it brings me back.. i'd love some now just to make me feel closer to home.. bloody virus - not been home since last Sept..

let us know how you get on with making it OP..

Scroll up a bit

sporina · 06-02-2021 10:12pm

Mystery Egg wrote: »

Scroll up a bit

huh?

Mystery Egg · 06-02-2021 10:14pm

sporina wrote: »

huh?

You asked me to let you know how I got on making it.

Two posts up is ten photos of the process and my assessment of it all.

sporina · 06-02-2021 10:18pm

Mystery Egg wrote: »

You asked me to let you know how I got on making it.

Two posts up is ten photos of the process and my assessment of it all.

whoops apologies - will read up..

Clare_Culchie · 06-02-2021 10:18pm

gozunda wrote: »

Don't forget

"Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get your man!”

That's what I was thinking as I was reading... except I learned it differently from my dad (he was an only child up in Leitrim)...
"Boxty on the griddle, boxty in the pan, if you don't be atein' your boxty shure you'll never become a man" - spoken with a Leitrim accent, obviously.

sporina · 06-02-2021 10:20pm

Clare_Culchie wrote: »

That's what I was thinking as I was reading... except I learned it differently from my dad (he was an only child up in Leitrim)...
"Boxty on the griddle, boxty in the pan, if you don't be atein' your boxty shure you'll never become a man" - spoken with a Leitrim accent, obviously.

ha ha - love the man version - not heard that one before - must ask my Dad...

are you a fan of Seamus O'Rourke? Nostalgia galore..

Masala · 06-02-2021 10:43pm

AAAAHHHHHH ... Disaster

What happened does anyone know.... Followed the Facebook method above and simmered for 40 mins ....

Gonna Let them cool and see if I can still slice tomorrow....

Mystery Egg · 06-02-2021 10:44pm

Masala wrote: »

AAAAHHHHHH ... Disaster

What happened does anyone know.... Followed the Facebook method above and simmered for 40 mins ....

Gonna Let them cool and see if I can still slice tomorrow....

That looks ok!! What's wrong with it?

Masala · 06-02-2021 10:50pm

Mystery Egg wrote: »

That looks ok!! What's wrong with it?

It went in as 'Dumpling / Hurley' and came out as a 'Blob' !!

I guess I expected a Dumpling on way out... yours kept their shape!!!

I also used BLACK pepper.... you can see it coming thru!! So the better should be WHITE going forward!

06-02-2021 10:51pm

Boxty should always be made with raw potato. From what I remember, it was waaaay too much work, I remember a lot of potatoes in pillowcases having starch squeezed out of them.
Ya really can't beat the stuff in the shops. It's less then 2 euro a pop!

Masala · 06-02-2021 10:56pm

bubblypop wrote: »

Boxty should always be made with raw potato. From what I remember, it was waaaay too much work, I remember a lot of potatoes in pillowcases having starch squeezed out of them.
Ya really can't beat the stuff in the shops. It's less then 2 euro a pop!

Ya... but I find that the McNiff stuff can't be found outside of County Longford!! I don't think they have National coverage!!

And the Drumully stuff in SuperValu is hit & miss on stocks..... it could be weeks before its in stock and when in there is only a few dumpling in stock!!

AND I usually buy up their whole stock!!!

06-02-2021 10:59pm

There is one of those butchers selling it too. They are in blanch shopping centre and other places, can't remember the name, Gleesons maybe?
Costs a lot more than it would down home.

Mystery Egg · 06-02-2021 11:03pm

Masala wrote: »

It went in as 'Dumpling / Hurley' and came out as a 'Blob' !!

I guess I expected a Dumpling on way out... yours kept their shape!!!

I also used BLACK pepper.... you can see it coming thru!! So the better should be WHITE going forward!

One of mine fell apart and they all lost their shape to some degree.

Wipe it dry now, remove any jelly, wrap in cling film and put in the fridge overnight. I'd bet money it will be lovely sliced and fried in butter in the morning.

sammyjo90 · 06-02-2021 11:07pm

bubblypop wrote: »

Boxty should always be made with raw potato. From what I remember, it was waaaay too much work, I remember a lot of potatoes in pillowcases having starch squeezed out of them.
Ya really can't beat the stuff in the shops. It's less then 2 euro a pop!

Again...boxty is different depending where you grew up.
It can be a cake..a dumpling..a pancake like thing..it can be all raw, or Half mash.
My sister did a lot of research for her trailer, historically flour and milk were used to make it go further as people were poor and had to make it go as far as possible.

06-02-2021 11:17pm

Yep, boiled boxty, pan boxty and loaf boxty. Raw potato, flour and salt really.
That's the cavan, Leitrim, fermanagh boxty anyway.

Mouth watering now.

sporina · 06-02-2021 11:27pm

bubblypop wrote: »

Boxty should always be made with raw potato. From what I remember, it was waaaay too much work, I remember a lot of potatoes in pillowcases having starch squeezed out of them.
Ya really can't beat the stuff in the shops. It's less then 2 euro a pop!

My Mum's was the real deal.. but she can't make it now.. too much arthritis

Masala · 07-02-2021 8:29pm

Mystery Egg wrote: »

That looks ok!! What's wrong with it?

Actually..... wrapped them in clingfilm and left overnight in fridge.

Sliced them this morning and to be honest they tasted grand.

All the family happy and we cleared the 6 x 'hurleys'

Mystery Egg · 07-02-2021 8:31pm

Masala wrote: »

Actually..... wrapped them in clingfilm and left overnight in fridge.

Sliced them this morning and to be honest they tasted grand.

All the family happy and we cleared the 6 x 'hurleys'

They look delicious, well done.

sporina · 07-02-2021 9:24pm

Masala wrote: »

Actually..... wrapped them in clingfilm and left overnight in fridge.

Sliced them this morning and to be honest they tasted grand.

All the family happy and we cleared the 6 x 'hurleys'

awe makes me home sick ... bless

07-02-2021 9:30pm

Masala wrote: »

Actually..... wrapped them in clingfilm and left overnight in fridge.

Sliced them this morning and to be honest they tasted grand.

All the family happy and we cleared the 6 x 'hurleys'

They look great!

Boxty

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