So, the sun is shining in Atlanta at last. Shorts are back, flip-flops are here. Fire up the grill and pop a cold beer! (hey, that rhymes!) Yes indeedy, it's time for fun food on the deck and this week I thought I would take advantage of the wonderful weather in Georgia during Spring Break to introduce you to a light & fun favorite of mine - 'BLT' Boxty Bites.
These wonderful wee morsels pack a punch of flavor, go fantastic with a nice glass of your favorite chilled white wine, or a wheaty beer and are simply fun to share with friends on a back porch or as an appetizer when guests arrive.
'Boxty' is an old Irish recipe for a particular type of potato bread, and for my appetizer I have made the recipe 'current' by reducing them to 'bite sized' rounds which I prepare on the griddle then top with roasted red tomatoes, apple wood smoked thick cut bacon, mayo & olive oil. Try them....you'll enjoy a little bit of Ireland whilst basking in the sun!...and as the ol' Irish saying goes:
“Boxty in the Griddle
Boxty in the Pan
If you cannot make Boxty
You will never get a man”
Boxty BLT bites
• 24 potato rounds
• 12 roasted red tomato halves (cut in half)
• bunch Arugula leaves (stems removed)
• 1tsp olive oil
• salt and pepper to season
• 8 slices Irish style or Apple wood smoked bacon (cooked and cut in to 3 pieces)
• ¼ cup mayonnaise
Boxty Bread rounds
• 2 medium baking potatoes peeled (1 cup mashed)
• 1-cup flour
• ½ tsp baking powder (sifted)
• ½ tsp salt
• ¼ cup Kerry gold Dubliner Cheese
• 1 Tbsp butter (melted)
• ¼ cup whole milk
Roasted Red Tomatoes
• 6 Roma Tomatoes (cut length wise)
• ½ tsp sea salt
• 1/4 tsp pepper
• chopped fresh garden herbs (parsley, thyme)
• 1 Tbsp good quality olive oi1
• 1/2 tsp sugar (to sprinkle)
1. Preheat oven to 250 degrees.
2. Toss tomatoes in olive oil and season well with sea salt, pepper, sugar and herbs. Place tomatoes face side up on a baking pan and slowly roast for 1 ½ to 2 hours. 3. Remove from oven and cool.
1. Cut potato into quarters and place in a saucepan with cold salted water. Bring water to a boil and cook for 15-20 minute until potatoes are tender when pierced with a fork. Drain, and allow potatoes to dry out on low heat for a few seconds in a colander. Mash the potato.
2. Sieve the flour, baking powder and salt together and add to potatoes. Stir in the cheese, milk and 1 melted butter. Knead lightly on a floured surface.
3. Roll out to ¼“depth with a floured rolling pin and cut with a 1” biscuit cutter.
4. Fry bacon in a large heavy based skillet until crispy and set aside on a warmed plate.
5. Sprinkle a little flour on griddle and cook boxty bread bites in small batches on medium heat for 3-4 minutes on each side and crust is golden brown.
6. To assemble bites begin by slicing bacon into thirds and dressing Arugula with a little olive oil and salt and pepper. Place a small dollop of mayonnaise on top of the boxty bread. Follow with the Arugula leaves, apple wood smoked bacon and then the sliced red roasted tomatoes.
Judith the I F
(oh, and as ever, if you want to print this recipe for your own kitchen be 'green' and paste the bit you want into Word and print. Don't print the blog or you will 'eat the planet') :-)