BOXTY

• 분량: Makes 4 large pancakes o

재료

3 floury potatoes

3 potatoes, peeled, boiled and mashed

150g plain flour

300ml milk

Salt and black pepper

Butter, for frying and serving

To serve:

Créme fraiche

Smoked salmon

Lemon wedges

Watercress

방향

1 Grate the potatoes (including the skins) into a bowl. Wrap the grated potato in a clean tea towel or some muslin and squeeze very well, removing as much liquid as possible.

2 Place the grated potato in a large mixing bowl and combine with the mashed potato.

3 Add the flour and season well.

4 Gradually mix in the milk; use less milk for a thicker pancake, or more for thinner pancakes that can be used as wraps. Let the batter rest for a few minutes.

5 Melt a knob of butter in a heavy frying pan over a medium heat.

6 Spoon some of the mixture into the pan and flatten into thick rounds. Cook for 3-4 minutes on each side or until golden-brown. Keep warm in a low oven while you repeat with the remaining boxty.

7 Top with creme fraiche, smoked salmon, a crack of black pepper, a squeeze of fresh lemon juice and some watercress leaves.

노트

TOP TIPS According to Pådraic Ög Gallagher, boxty tastes better the next day! After : cooking, let the boxty cool, then wrap : in cling film and store in the fridge overnight. When ready to serve, heat : the boxty in a pan over a medium heat : with a bit of butter.