Recipe

Boxty - Method A

This traditional Irish potato-based bread is more common in the province of Ulster and in the northern half of the country. It is traditionally associated with the Hallowe’en (Samhna) festival at the end of October but these days is eaten all year round now.

It can be prepared in two different ways. Method A described below is the more traditional way and also the one in that preserves the fibre, vitamins and nutrients of the potato as much as is possible. However, if you don’t have a blender or some sort of food processor and have to grate the potatoes yourself, then it can be very time-consuming.

Preparation

1. Mince the potatoes in a blender or food processor. If you don’t have one then you’ll have to grate them yourself manually. If you’re grating, then do it into a large bowl to catch all the juices. Mind those fingernails!

2. Strain the potato pulp by placing it in the centre of a clean cloth such as a tea-towel. Then fold up the corners and squeeze out the juices collecting them in a bowl.

3. Place the strained potato pulp in another bowl and mix in a small amount of flour until the mixture has a doughy consistency.

4. Add a small amount of the potato juice and then mix in some more flour. Repeat this process until the potato juice is used up. Add pinches of salt to taste. Add water if dough is too stiff.

5. Add the dough into a pre-greased loaf tin and bake at 200 C for about 40 mins or until the centre of the loaf is cooked. Test this with a fork or knitting needle.

6. Remove loaf from tin. Allow to stand for 10-15 mins before slicing and serving.


The folling kitchen utensils are required: mixer,oven.
Recipe group: Bread.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance.

This recipe from Irish traditional was inserted by Ciaran / 2002-02-21 17:32:34

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