Recipes

Boxty Cheese Toastie

Title

Subtitle

Ingredients

  • Dromod Boxty
  • Oil
  • Dubliner cheddar
  • Templegall Cheese
  • Knockanore cheese

Method

Looking for new ways to enjoy your boxty? Look no further: you can create a quick and delicious toastie using our traditional boxty and your favourite Irish cheese (here we have used a combination of Dubliner cheddar, Templegall and Knockanore cheese). 1) For the best result, toast our boxty in a pan with a bit of oil. 2) Add the cheese and allow it to gently melt into a pan or in a preheated oven. 3) For a different twist on this recipe, add some chilli flakes.
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Boxty filled with spinach and feta

Title

Subtitle

Ingredients

  • Dromod Boxty 250g
  • Spinach 100g
  • Feta 50g
  • Fresh mint approx 10leaves
  • Olive Oil 1 tbsp
  • Chilli flakes 1/3tsp (optional)
  • Salt & perpper to taste

Method

1) Cook the spinach in a pan for 1-2 minutes. Drain the spinach and allow them to cool down. 2) Chop the spinach into small pieces and combine them with mint, crumbled feta, oil and chilies. Ensure the filling is not watery. 3) Toast our boxty in a pan with a bit of oil until golden and crispy. Add the filling and cut into small pieces. Serve and enjoy this tasty dish
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Boxty Pizza

Boxty Pizza

Title

Subtitle

Ingredients

  • Dromod Boxty
  • Oil
  • Mozzarella
  • Grated white cheddar
  • Peppers
  • Mushroom
  • Onion
  • Tomato Puree
  • Chilli Flakes

Method

In a pan, add a little oil and fry Dromod Boxty on both sides. When golden and crispy spread some tomato puree all over the Dromod Boxty Add toppings - greated white cheddar, chunks of mozzarella, thinly sliced mushroom, onion, peppers and a sprinkle of chilli flakes. Grill for 7minutes Enjoy this delicious spin on homemade pizza
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Boxty Steak Sandwich

Title

Subtitle

Ingredients

  • 1 good quality sirloin steak (approx. 280 g)
  • 250 g boxty (traditional or gluten-free; use potato bread for a dairy-free option)
  • 2 small shallots
  • 2 red bell peppers
  • Juice of 1 lemon
  • 2 tbsp Dijon mustard
  • 1-2 tbsp olive oil
  • 2 tsp rice vinegar (or apple cider vinegar)
  • 1-2 tsp fresh thyme
  • black pepper and smoked sea salt to taste

Method

1) Cut the shallots into thin slices and place them in a small bowl or jar with the juice of 1 lemon, 2 teaspoons of rice vinegar, and 1-2 tablespoons of water. Mix well and place the shallots in the fridge while you prepare the other ingredients. 2) Cut the peppers and roast them in a preheated oven at 180°C for 20-25 minutes with 1/2 tablespoon of olive oil. 3) Cook the steak according to your preferences. Once ready, transfer the meat to a plate and wait a couple of minutes before cutting it into thin slices. 4) Toast our boxty in a pan with a bit of olive oil until golden and crispy. Once ready, cut it into 2 or 3 large pieces. 5) Assemble the open sandwich by adding mustard, peppers, and steak on top of a slice of toasted boxty. Finish with marinated shallots, fresh thyme, black pepper, smoked sea salt, and olive oil. Combine all the different ingredients right before serving.
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Boxty with Celeriac Remoulade and Shredded Ham

Ingredients

  • Half a small celeriac – peeled and grated (use your food processor if you want)
  • Juice of 1 lemon
  • 1 heaped tbsp of wholegrain mustard
  • 2 tbsp mayonnaise
  • 1 tsp each of flat-leaf parsley and dill
  • 1 tbsp rinsed capers
  • 1 small handful of gherkins (optional but divine)
  • Sea salt and black pepper to taste
  • 1 head of baby gem leaves
  • 350 g leftover baked ham
  • 1 pack of Dromod Boxty
  • Butter, for frying

Method

1) Peel and thinly slice or roughly grate the celeriac and toss it with the lemon juice – this helps to ‘cold cook’ the celeriac and prevents discolouring. Leave it to marinate for 15 mins. 2) Finely chop the gherkins and add to the celeriac along with the mustard, mayonnaise, capers and herbs. Season well with sea salt and black pepper. 3) Pan-fry the boxty on a hot pan in a little butter as per pack instructions for a couple of minutes until golden and crispy. 4) Shred the baked ham into rustic chunks and slice the baby gem into quarters. 5) Arrange the baby gem on a plate with a generous tablespoon or 2 of the celeriac remoulade and some shredded baked ham alongside. Cut the Boxty into wedges and tuck in 2/3 pieces on each plate. To finish, lay a teaspoon of wholegrain mustard along with an extra sprig of parsley or dill and a wedge of lemon if you fancy!
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Boxty with Prawn Pil Pil and Mango Salsa

Ingredients

  • 1 pack of Dromod Boxty
  • 2 tbsp olive oil
  • 4 cloves of garlic
  • 1 or 2 fresh red chillies
  • 1 tsp paprika (sweet or smoked)
  • 2 big handfuls of fresh or frozen prawns, shell on or off (if opting for frozen prawns, allow them to defrost first)
  • Juice of 1 of 2 large lemons
  • 2 tbsp fresh flat-leaf parsley
  • Sea salt and black pepper to taste
  • 1 mango
  • 2 tbsp sweet chilli dipping sauce

Method

1) Make the salsa by roughly chopping the flesh of your mango and popping it into a bowl along with some seasoning and the sweet chilli dipping sauce. Stir through some finely chopped flat-leaf parsley (use just a small part of the 2 tablespoons of parsley listed above). 2) Finely chop the rest of the parsley and put it aside. Thinly slice the garlic and finely chop the red chillies. 3) Heat the oil in a large wide frying pan until hot. Fry the sliced garlic and chillies for 2 mins, stirring constantly until the garlic starts to change colour. Add the paprika and cook for a further minute or so. Keep an eye on the garlic to ensure it won't burn. 4) Add the prawns into the pan and cook for a couple of minutes until they change colour and turn pink. 5) Now that the prawns are cooked, squeeze over the lemon juice, season with sea salt and freshly ground black pepper, then stir through the chopped parsley. 6) Toast the boxty as per the pack instructions. 7) To serve, you can place the prawns, boxty and mango salsa in 3 different bowls. You can also choose to enjoy these delicious prawns served on top of your toasted boxty with the mango salsa on the side (the boxty will soak up all those delicious juices from the prawns, yum!).
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Caramelised banana, dark chocolate & toasted hazelnut pancakes

Title

Subtitle

Ingredients

  • Dromod Boxty Pancakes
  • 1 banana (not fully ripe)
  • 1/2 tbsp dark chocolate, finely chopped
  • 2 tsp toasted hazelnuts, roughly chopped
  • 2 1/2 tbsp maple syrup
  • 1 tsp butter

Method

To make the caramelised banana: 1) Slice the banana into thick slices and heat a non-stick pan over medium heat. 2) Place the butter on the pan and, when melted, add the banana. 3) Cook for approx. 30 seconds, then drizzle with 1 1/2 tablespoon of maple syrup and gently turn the slices of banana. 4) Cook for another minute or until the banana turns golden brown (add more butter if necessary). To make a stack of pancakes for 2 to share: 1) Place the caramelised banana on top of a stack of warm pancakes. 2) Sprinkle the chocolate and hazelnuts all over them. 3) Add a drizzle of maple syrup (approx. 1 tablespoon) to finish.
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Greek yogurt, lemon zest & pistachio pancakes

Title

Subtitle

Ingredients

  • 4 Dromod Boxty Pancakes
  • 5 tbsp plain Greek yogurt
  • 2-3 tsp pistachios, roughly chopped
  • zest of 1/4 lemon
  • 3 tsp honey

Method

1) Warm up the pancakes and place them on a plate. 2) Add a few dollops of Greek yogurt, then sprinkle some chopped pistachios and lemon zest all over the pancakes (adjust the amount of lemon zest according to your preferences). 3) Finish with a drizzle of honey.
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