Recipes from Ireland
CLOVER, SC - Dr. Francine Marz encountered both of these dishes on a trip to Ireland. She found them unique and wanted to share them with our readers.
Irish Boxty Potatoes
Makes six servings
Ingredients:
1 ½ cups grated raw russet potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 large egg
1 tablespoon skim milk
salt and pepper to taste
¼ cup canola or vegetable oil
Directions:
1. Toss grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined.
2. Whisk egg and milk together in a separate bowl and then mix into the potatoes. Season to taste with salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Drop in potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towellined plate. Serve warm as a side with any entrée
Irish Seafood Chowder
Makes six servings
Ingredients:
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 leek, cleaned and chopped
4 ½ cups milk
1 (10.75 ounce) can condensed cream of celery soup
1 ½ cups diced russet potatoes
1 tablespoon dried dill
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon caraway seeds
¼ teaspoon dried thyme
salt and pepper to taste
1 (8 ounce) uncooked salmon fillet, cut into cubes 8 ounces uncooked baby shrimp 18 cooked mussels
Directions:
1. Melt butter in a skillet over medium-high heat.
2. Sauté onion, celery and leek until tender, about 3 to 4 minutes.
3. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds and thyme. Bring to simmer and cook until potatoes are slightly tender, about 15 minutes.
4. Add salmon and shrimp. Cook until opaque, about 3 minutes. Season with salt and pepper.
5. Serve warm and top each bowl with three cooked mussels.
