Boxty
- 1 medium russet potato (about 1/2 lb/250 G), grated on the large holes of a box grater
- 1 cup /210 g freshly made mashed potatoes
- 1 cup/100 g white flour, preferably Irish, plus more for dusting
- 1 tsp baking soda
- Salt
- 2 to 3 tbsp bacon fat or butter
- Wrap the grated potatoes in a clean tea towel or several thicknesses of cheesecloth.
- Working over a medium bowl, tightly twist the ends of the rowel in opposite directions, to squeeze out as much liquid as possible.
- Set the bowl of potato water aside for 10 minutes.
- Put the grated potato into a large bowl, add the mashed potatoes, and mix well to combine thoroughly.
- Carefully pour off and discard the liquid from the bowl with the potato water, leaving a layer of thick white potato starch at the bottom.
- Add the starch to the potato mixture, then add the flour and baking soda and season to taste with salt.
- Transfer the mixture to a lightly floured surface and knead for 1 or 2 minutes or until a thick dough forms.
- On a lightly floured surface, press the dough with your hands into a disk, then roll it out into a circle about 3/4 in/2 cm thick.
- Using a cookie cutter or the floured rim of a drinking glass, cut the dough into 3-in/5-cm rounds.
- Melt the bacon fat or butter in a large skillet over medium heat.
- Add the boxty in a single layer and fry for 3 to 4 minutes per side or until golden brown.
- There are two other common ways of cooking boxty:
- Cut the dough into cakes as described and then drop them into a large pot of gently boiling salted water and cook for about 40 minutes.
- (Be sure to use very starchy potatoes if youre going to make boiled boxty, or theyll fall apart in the water.)
- Carefully drain and cool to room temperature, then halve crosswise and fry as above.
- (Boiled boxty cakes are sometimes called hurlcys.)
- Shape the dough into a circle about 3/4 in/2 cm thick and cut into wedge-shaped furls (quarters).
- Put onto a lightly greased baking sheet and bake in a preheated 300P/150C (Gas Mark 2) oven for 45 to 50 minutes, or until done, turning them halfway through.
russet potato, potatoes, white flour, baking soda, salt, bacon
Taken from www.cookstr.com/recipes/boxty (may not work)