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From reading about Irish cuisine, it appears to be going through a revolution. Upscale restaurants featuring native resources are key – seafood and native produce being featured. Never one to give up heritage, the recipes are usually a twist on the traditional. Below are some very old traditional recipes.
Champ, Colcannon and Boxty – ever heard of them? They are all Irish born and some even have songs written about them, ie:
Boxty on the griddle,
boxty in the pan,
if you can’t make boxty,
you’ll never get a man.
Boxty is a recipe of potatoes, some mashed, some grated – the basic recipe calls for 1/2 lb raw potato, 1/2 lb mashed potato, 1/2 lb plain flour, 1 egg, Milk to mix and some salt/pepper. Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon .Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Usually served with a tart apple sauce or as part of an Ulster Fry.
Another song is about Champ, the Irish version of mashed potatoes.
There was an old woman
who lived in a lamp,
she had no room
to beetle her champ.
She’s up’d with her beetle
and broke the lamp,
and now she has room
to beetle her champ.
Champ is made by taking a couple of pounds of potatoes, wash and peel the potatoes and chop into large chunks; chop the scallions. Boil them together in salted water until tender, usually about 12-15 minutes. Drain them carefully and allow to steam dry over very low heat, covered with a cloth. Then mash well. Heat the milk (or half milk, half cream) in a pan on the stove or in the microwave. When hot, gradually add the milk to the mashed potatoes and blend well to make a soft but not wet or sloppy mixture. This is where is gets Irish – Heat four bowls or plates and split the mashed potatoes among them. Grind pepper over each serving: then press a well into the top of each. Put a lump of butter in each well, and serve immediately. The idea is for each bite to be dipped in the butter well before eating. Sounds good, eh?
Colcannon - every Irish mother had its own version – basically mashed potatoes and cabbage or kale, some onion, milk, butter, salt and pepper. Some refry this mix and break it up, drizzling butter over all. Some add a touch of mace and reheat gently. You get the idea.
