Other Ways with Boxty

Stuffed Boxties and boxty in other forms have started to be found on Irish restaurant menus, one such restaurant being Gallagher’s Boxty House in Dublin Ireland who claims to have originated the idea of taking a boxty and wrapping it around filling ingredients. They also have serveral boxty appetizer offerings. Their menu has this to say about their specialty:

"Inspired by tradition, Gallagher’s Boxty House offers unique Irish food in a contemporary European context. Boxty or Arán Bacstaí, has been around almost as long as the potato itself. Just like Champ and Colcannon, Boxty is a part of a distinct tradition. Sir William Wilde talks about the uniqueness of the potato dish ‘Boxtie’ in his paper ‘The Food of the Irish’ for the Dublin University Magazine 1854 stating how it was not to be found in any cookery books in these Isles.

In Gallagher’s Boxty House we serve the three traditional types of Boxty found in the border counties of Leitrim, Cavan and Fermanagh: boiled, baked and pancake Boxty.

Boiled Boxty or Boxty Dumpling is probably unique to Ireland. Raw grated and cooked mashed potatoes are kneaded with flour, rolled into large rounds and boiled, then chilled, sliced and fried light golden brown in fresh Irish butter. Pádraic Óg Gallagher has developed a bite-sized version of the Boiled Boxty Dumpling.

Baked Boxty or Boxty Loaf is a version of the potato bread extolled by Sir Robert Boyle in the Council Papers of the Royal Society on March 20th 1662. Boyle stated ‘this root would make good bread, mixed with wheaten meale’. It follows the same recipe as Boiled Boxty, kneaded with butter but baked in an oven.

Following some years in the Caribbean, Pádraic Óg Gallagher returned to Leitrim, working on the family farm and researching Boxty.

In 1988, he was the first to develop the Leitrim Pan Boxty, when he created a lighter Boxty Pancake maintaining the 70% potato content. This allowed it to be wrapped around a variety of savoury fillings and was successfully patented. Although widely imitated (and we are flattered), only here in Gallagher’s Boxty House will you find the original and authentic Boxty Wrap. Cooked on a hot griddle, our Boxty pancakes are presented stuffed with a range of fillings, each of which has simmered in our own unique sauces. Naturally."

From their menu:

Traditional Boxty Starters

Baked Boxty Loaf:	Baked boxty loaf, toasted and topped with tomato, herbs and Irish cheeses.
Boxty Platter:	A selection of our boxty - boiled, baked and pan, served with a creamy blue cheese sauce and a wholegrain mustard dip.
Boxty Potato Dumplings:	Traditional potato dumplings made to an age-old family recipe, lightly sautéed in butter, and served with a choice of sauces: - Corned Beef & Parsley Sauce - Smoked Salmon, Prawn & Dill - Chicken with Smoked Bacon & Leek - Roasted Wild Mushrooms, Pepper & Courgette with Blue Cheese

Boxty Pancake Dishes

Boxty pancakes are traditional potato pancakes cooked on a griddle. We serve them with a filling of your choice.

Bacon & Cabbage Boxty:	Tender Irish ham and cabbage in a rich parsley sauce.
Arigna Gammon Boxty	Strips of grilled gammon in a wholegrain mustard and spring onion sauce.
Chicken Boxty	Free range chicken breast casseroled in a creamy smoked bacon sauce.
Lamb Boxty	Irish lamb slow-cooked with cumin and carrots, topped with minted natural yoghurt.
Corned Beef & Cabbage Boxty	Cured Irish beef and cabbage in a rich parsley sauce.
Beef Boxty	Irish rump steak marinated in stout, braised with rosemary and mushrooms, served with horseradish cream.
Seafood Boxty	Irish salmon in a creamy smoked cod, baby spinach and dill sauce.
Gaelic Boxty	6ozs (170gr) of prime Irish fillet steak medallions, marinated in whiskey and finished in a creamy mushroom and cracked black pepper sauce.

Vegetarian Boxty Dishes

Chilli & Cheese Boxty	Vegetarian chilli with kidney beans and mature cheddar, topped with sour cream.
Vegetable Boxty	A selection of root vegetables, roasted with aromatic spices, in a light cream sauce.
Boxty Potato Dumplings	Boxty potato dumplings with roasted wild mushrooms, peppers and courgettes in a blue cheese sauce, served with a cucumber and chickpea salad with vinaigrette dressing.