Gaelic Boxty

  • Yield : 6 servings
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Mini Egg Salad Sandwiches

  • Spicy Pork Ribs


  • 8 ounces grated raw potato
  • 6 ounces mashed potato
  • 8 ounces all-purpose flour
  • 1 pint milk
  • Salt and freshly ground black pepper, for seasoning, plus 1-ounce cracked black pepper, for filling
  • 18 (2-ounce) Irish fillet medallions
  • 2 large onions, sliced
  • 6 large flat field mushrooms, roughly chopped
  • 2 ounces Irish whiskey
  • 1 pint cream
  • Salt
  • Watercress, for garnish


Step 1

Boxty Mix:

Step 2

Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper.

Step 3

Gaelic Filling:

Step 4

Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.

Step 5

Gaelic boxty:

Step 6

Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.

Leave a Reply

Your email address will not be published. Required fields are marked *