Best Cheddar And Herb Boxty Recipes

The Best Cheddar and Herb Chaffle image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 to 4 servings (makes about 4 chaffles)

Number Of Ingredients 8

4 large eggs
2 cups finely shredded mild Cheddar
2 scallions, thinly sliced
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Nonstick cooking spray
Unsalted butter, for serving
Sugar-free maple syrup, for serving

Steps:

Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
Top each chaffle with a pat of butter and drizzle with maple syrup.

Gina's Cheddar and Herb Biscuits image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 25m

Yield 12 to 15 biscuits

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped parsley leaves
3/4 cup grated sharp yellow Cheddar
1 cup buttermilk
4 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

Gaelic Boxty image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

8 ounces grated raw potato
6 ounces mashed potato
8 ounces all-purpose flour
1 pint milk
Salt and freshly ground black pepper, for seasoning, plus 1-ounce cracked black pepper, for filling
18 (2-ounce) Irish fillet medallions
2 large onions, sliced
6 large flat field mushrooms, roughly chopped
2 ounces Irish whiskey
1 pint cream
Salt
Watercress, for garnish

Steps:

Boxty Mix:
Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper.
Gaelic Filling:
Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.
Gaelic boxty:
Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.

Bacon And Cheese Stuffed Boxty Recipe by Tasty image

Provided by Tasty

Categories Breakfast

Yield 6 servings

Number Of Ingredients 11

2 cups potato, grated
1 ⅕ cups mashed potato, cooked
2 cups flour
2 tablespoons butter, melted
salt, to taste
pepper, to taste
grated cheddar cheese, to taste
bacon, chopped, to taste
sour cream, to taste
scallion, chopped, to taste
butter, for frying

Steps:

Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
Stir in the melted butter and season if necessary.
Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it's too wet add a bit more flour.
Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
Cut into a nice round shape using a cookie cutter making sure it's fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
Serve topped with a tablespoon of soured cream and a few bits of scallions.
Enjoy!