Saturday, December 30, 2006

Boxty with Roast Pork and Whiskey Cream Sauce


Prepare the boxty batter;

1 cup of leftover mashed potatoes (cold is fine or if you are in a hurry, some Bob Evans packaged mashed potatoes)
1 cup of shredded raw potato, rinsed and drained in a colander twice to remove the starch.
two cups of milk (NOT skim, but I used 2%)
dash of salt
dash of pepper
1 cup plus 3 tablespoons flour.

Put in a bowl and whisk with a fork until smooth. Let stand about 20 minutes at room temperature while you prepare the filling, then give it a quick whisk again before cooking.

Whisky Cream Sauce with roasted pork.

1 pork tenderloin
Jameson's Irish Whiskey
Penzey's Galena Street Chicken and Rib rub
1 pint heavy cream (NOT whipping cream)
salt
pepper

Dust the tenderloin with the Penzeys Galena Street Rib and Chicken Rub (salt, sugar, tellicherry black pepper, paprika, nutmeg, sage, cayenne and crushed red pepper) and roast at 350 degress per package directions to medium rare. (For the medium sized one I had, 350 for 40 minutes. It will cook further in the cream sauce so don't cook past medium rare.)

Remove from oven, cube and set aside. If there are any small fatty pieces, or more rare bits, throw those in to the next step to saute with the veggies for extra flavoring, I did.

In a medium fry pan:

In a couple of tablespoons of olive oil , saute two cups of sliced mushrooms and an onion diced.
Cook on medium until mushrooms are soft and the onion is caramelized. (Throw in a couple pork bits if you like)
Pour in a pint (two cups) of heavy cream (not whipping cream).
Add several shakes of of Penzey's chcken and rib rub (the same as you used on the pork to cook) and several grinds of fresh black pepper. (I would guesstimate about 1/2 t. of the Penzey's, and 1/4 t. of the pepper).

Cook on low until it begins to steam

Add 2 1/2 to 3 ounces of Jamison's Irish Whiskey carefully so you don't set your eyebrows on fire. :-)

Remove the mushrooms and veggies in the mixture with a slotted spoon to a bowl with the remaining pork. (this makes it less messy to whisk, trust me on this).

Cook cream/whiskey mixture on low/medium (gentle simmer or less) for about 10 minutes until it starts to reduce, stirring fairly often. Add a couple of tablespoons of the boxty batter to the cream mixture, and whisk over medium while it simmers, whisking constantly (the boxty batter has flour in it which will help it thicken). Don't let it come to a full rolling boil, just a gentle, bubbly simmer. If you started this when the boxy batter was prepared, the 20 minutes for the batter should be about up. Add the meat and veggies back in to the cream sauce, turn the heat down to low and let it gently cook a bit more, stirring occasionally, while you cook the boxtys. .

Cook the Boxty
Heat a large fry pan to medium (I had a "six" setting on the stove I was using). I tried one with a fair amount (two or three tablespoons of butter) in the large pan on the first one and the boxty fell apart. A spray of non stick cooking spray worked better, then just a teaspoon or two of butter. Less is better on this one. Between each boxty, give it a quick spray of Pam if needed.
Pour a generous soup ladle full of batter in the pan, spreading it out from the center with the back of your ladle and cook just like a pancake Unlike a pancake though, it doesn't get tiny bubbles all over and it should be much thinner. When it looks "dry" around all the edges (and you may see a bubble or so in the center) and the underneath is a golden brown, you can flip it over, VERY carefully (this may take some practice).

NOTE: Try a small "test" boxty (your dog will thank you). If it's too thick, you may wish to add a bit more milk. If you add more than a couple of tablespoons of milk, add in another teaspoon of flour. If the boxty "falls apart", add a little more flour to the mix. I had two "here Barkley" boxty's and some cursing before I got the hang of it. (this is my largest size fry pan). The goal is a boxty not a whole lot thicker than a crepe and very tender.
When brown on both sides, and dry in the center, remove from pan, pour some of the creamed meat mixture in the middle and fold over like a omelet. Put a little more meat and sauce on top and top with watercress. (find with the parsley in the store, it's less than $2 and it's good here and added to salad for the leftovers). You can cook one at a time, or cook them all at once, placing on a plate with a warm towel over until they are all done.

Serve with mashed potatoes and salad. Sprinkle with a bit of cheddar and/or fresh watercress.

1 comment:

Marc said...

I have been here before, but didn't comment. Then GCP posted your latest and I had to comment. Love that recipe!

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