Tradition Irish Food from chef Alastair McLeod

A Boxty and a Colcannon Recipe for Potato Fans

Sep 17, 2009 James Parsons

Irish food starts with the potato. Australian celebrity chef, Alastair McLeod of "Ready, Steady, Coök" ,offers versions of the old favourite dishes, Colcannon and Boxty.

Irish food is popular the world over, and it seems that every pub and restaurant in Ireland offers the two traditional Irish food favourites, Colcannon and Boxty. Colcannon is a curious mixture of mashed potato, cabbage and bacon; Boxty could best be described as a potato pancake. Many chefs have taken these old staples and given them a lively twist. Alastair McLeod, for example, has produced a recipe he calls Boxty with Duck Egg, Black Pudding and Roasted Tomato. He also has a super-rich version of Colcannon that uses cream, curly kale and flat leaf parsley.

Alastair McLeod of Ready, Steady, Cook

Alastair McLeod is one of Australia’s top celebrity chefs, and a regular on Channel 10’s “Ready, Steady, COOK”. He is no show pony: his ‘real’ job is as executive chef for Brett’s Wharf, one of the most prestigious seafood restaurants in Brisbane, Australia. According to the “ready, Steady, Cook”website, he has the distinction of having organised such major events as the sit down formal dinner for Virgin Blue, where he catered for 3000 guests in an aircraft hanger! Not surprisingly, he has also won “Best Event Caterer” awards and “Best Seafood Restaurant”(Lifestyle Food).

Prior to taking the top job at Brett’s Wharf six years ago, he worked with several Michelin star European and British restaurants, including Roscoffs in Ireland, where he no doubt acquired his fondness for such favourite Irish traditional dishes as Colcannon and Boxty. His fine dining versions are featured in the September 16-22 issue of the quality free magazine, “Brisbanenews”, and can be viewed world-wide on their impressive website.

Boxty and Colcannon Recipes

To whet the appetite, and introduce these great winter favourites, here are the basic “Granny” cottage-style home recipes for Boxty and Colcannon. If they seem too ordinary, go to Brisbanenews and try Alastair McLeod’s masterchef versions.

Ingredients for Boxty

• 2 medium sized raw potatoes
• 1 cup mashed potatoes
• 1 cup all-purpose flour
• 1 egg
• 1 tablespoon milk
• 2 tablespoons olive oil
• ½ cup chopped shallots or onion (optional)
• Salt and pepper to taste

Directions for Making Boxty

1. Grate the raw potatoes and thoroughly mix it through the mashed potatoes.
2. Add the salt, pepper, and flour.
3. Beat the egg and add it to the mixture.
4. Add shallots or onion if required.
5. Add as much milk as you need to make a thick batter.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Drop in the potato mixture, forming patties about 2-3 inches in diameter.
8. Fry on both sides until golden brown,3 to 4 minutes per side. Drain on a paper towel-lined plate.
9. Serve warm.

Ingredients for Colcannon – serves 6-8

• · 2 pounds peeled potatoes
• · 4 slices bacon
• · 1 Tbsp. olive oil
• · 1 leek, chopped
• · 1 onion, chopped
• · 2 cloves minced garlic
• · 2 cups green cabbage (shredded)
• · 1/3 cup butter
• · 1 cup hot milk
• · 1/2 tsp. salt
• · Pepper to taste

Directions for Making Colcannon

1. Cube the potatoes.
2. Place in saucepan. Just cover with cold water and place over high heat and bring to a boil.
3. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are just tender when pierced.
4. On another ring, cook bacon in large saucepan until crisp and brown.
5. Remove bacon and drain on paper towels.
6. Crumble bacon.
7. Add olive oil to juices remaining in saucepan.
8. Cook onion, garlic, and leeks until just tender − 3-5 minutes.
9. Add shredded cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
10. Drain the cooked potatoes, return them to the pot and mash them, adding butter, milk, salt and pepper.
11. Stir in bacon and cabbage mixture.
12. Serve immediately.

These traditional Irish dishes are family-pleasers, great ways to use up leftover mash, and the Colcannon might even tempt those kids who normally turn their noses up at cabbage. Check out the stylish Brisbanenews for Alastair McLeod’s recipes and visit the Brett’s Wharf Restaurant site to view the superb (and expensive) menu that Alastair offers Brisbane diners.

The copyright of the article Tradition Irish Food from chef Alastair McLeod in Gourmet Food is owned by James Parsons. Permission to republish Tradition Irish Food from chef Alastair McLeod in print or online must be granted by the author in writing.

Boxty and Colcannon - Staples at Irish Pubs

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