For Ireland’s third dish I bring you more potatoes! This simple and tasty dish was first made in the 1700s and was easy enough to make due to the use of potatoes, a widely available staple.
The first preparations of boxty used the following ingredients of grated potatoes, either oatmeal or flour, egg yolk, milk, and butter or animal fat. Many would transform tin cans into graters. Traditionally these “potato cakes” were cooked over the stove in a pan. The more modern approach to this meal does not differ dramatically, you can find the recipe here.
The combination of mashed with raw potatoes gives this dish a nice texture. Sometimes the cakes are served with a rich stout reduction sauce or a simple tab of butter- we used sour cream! 😍
Often times it’s recommended to serve these cakes with sausage and veg. We opted for honey glazed carrots and parsnips with thyme and rosemary along with kielbasa which is not traditional but what we prefer.
Oh the versatility of a potato. This recipe forever changes the game for leftover mashed potatoes! It was a wonderful surprise especially with the addition of sour cream. The carrots and parsnips were a lovely side and completed the meal. Don’t underestimate the ack of meat in this dish because these little cakes will fill you up! We rated them 8.5/10.
Welcome to the Netherlands, a Northwestern European country which borders the North Sea, Belgium, and Germany. Netherlands means “low-lying country” which is indeed a true fact. The country is relatively flat with 25% of the country being below sea level, and 50% 3ft or less above sea level. When many think of Netherlands you think of tulips right? Even though the Dutch are the world’s largest exporters of flower bulbs, tulips are not native. Tulips originate in Turkey and were imported in the 16th century. Another big export of the country is beer which they rank the 2nd largest in the world. The Dutch really like their booze because they are also the inventors of gin which was created in the 16th century and introduced to the British. Sounds like they know how to have a good time!
When it comes to the cuisine of Netherlands the country is relatively healthy and is the 2nd largest exporter of vegetables in the world. With veggies on the mind there are two other key ingredients to the Dutch dinner- meat and potatoes! Back in the 1800s potatoes were eaten with every meal since they were widely available and inexpensive. With colonization and trading of goods during the Golden Age (1581 to 1672) Dutch cuisine is quite the fusion of flavors. The national dish of the Netherlands is called stamppot, doesn’t that sound appetizing?
There are a variety of ways to prepare stamppot, but the base always is mashed potatoes. The variations come from the vegetables that are mixed in, whatever is available in the kitchen! This meal is said to be one of the oldest Dutch meals and used to be a staple dish in the winter. Using the seasons past crops and the heartiness of the potatoes and sausage left you warm and full with little expense. Boerenkool translates to kale and is the type of stamppot I prepared with the addition of carrots. This is the recipe I used.
The meal was easy enough to prepare. I made a basic gravy using a rue which turned out to be more pale than I had anticipated- I suspect I needed more time to get the deeper brown color. I substituted my go to kielbasa for the sausage because of the more desirable texture and leaner meat (I go for turkey). I made sure to liberally season the potatoes with nutmeg, nothing is worse than bland mashed potatoes!
We found this dish to be very hearty with a nice mix of veggies and kielbasa. The warmth from the nutmeg was notable and a pleasant. The gravy paired well, however it also made the dish heavier and more filling. I didn’t chop the kale fine enough, but I think this element helped lighten the meal. We rated it 6.5/10.