I didn’t wear green, but in honour of St. Patrick’s Day, I decided to designate this week Ireland week. In a fit of over-enthusiasm, I made far too many mashed potatoes the other day. So to use them up, I decided to make three different versions of boxty over the course of three days.
As far as I can tell, there are as many different versions of boxty as there are Irish mammies. You can make boxty pancakes, boxty dumplings, baked boxty cut into slices, even grilled boxty patties. The common ingredients appear to be mashed potatoes, grated potatoes and flour. Beyond that, anything goes. Which is just how I like my recipes.
On Saturday, I made boxty pancakes, just slightly thicker than a crepe, and used them as wraps for – what else? – cabbage and bacon. This is the recipe in this post. On Sunday, I made thicker boxty blinis, almost patty-like in thickness, and served them with smoked salmon and parsley sauce. Today I made boxty dumplings, reminiscent of gnocci, and served them with non-traditional tomato sauce and salad. All were delicious, full of spuddy goodness. Continue reading →
It was ‘Pancake Day’ on Tuesday, which I’d never even heard of before coming to England. I’d vaguely heard of Shrove Tuesday but thought of it as an uninteresting religious day. Pancake Day sounded much better, especially because I decided it was going to be an excuse to make okonomiyaki for dinner during our Japanese-themed week.
Okonomiyaki means “as you like it cooked” and really, you can make it with just about anything you like. It’s one of those brilliant recipes in which you really don’t have to measure anything. I’ll give you some rough quantities but feel free to estimate, substitute and generally do what you want with this recipe. That’s the spirit of okonomiyaki.
I used to make okonomiyaki a lot but I hadn’t since I discovered the low-FODMAP diet. The reason? One of the main ingredients is cabbage, which is high-FODMAP. However, up to a cup of savoy cabbage is considered low-FODMAP. I wasn’t very familiar with savoy cabbage, as it’s not common in Canada, and I wasn’t sure how it would work in okonomiyaki, since it’s not what’s normally used. I’m now happy to report it works great. Continue reading →