Irish Main Dishes

Many Americans are surprised to learn that corned beef and cabbage is seldom eaten in Ireland. It is in fact an Irish American tradition. In my homeland bacon and cabbage is probably the most traditional of all Irish dinners. In this section I'll share some old favorites for an Irish dinner like fish and chips, and I'll also add some modern day Irish favorites like chicken curry, even if these recipes are inspired by international cuisine.

Budget Friendly Salmon Fish Cakes

July 22, 2017 by Irish American Mom 12 Comments

When quick and easy is the order of the day, then salmon fish cakes are perfect for your dinner menu. I’m not talking about complicated cook-from-scratch fish cakes made by first poaching fresh salmon. I’m talking about budget-friendly, tasty fish cakes made with canned or tinned salmon.

Have you ever looked at the clock and realized it’s nearly 6 o’clock and you haven’t even started making dinner? I mean you haven’t even contemplated what on God’s good earth you’re going to toss together to feed all the hungry mouths in your family.

You stare into the refrigerator, praying for inspiration. I know I should plan our weekly dinner menu in advance, but I’m afraid I’m not always so organized. I try, but many an evening I open the fridge door hoping dinner will just jump out and cook itself.

But never fear this recipe saves the day, when fridge supplies run low, and your budget needs an inexpensive dinner solution. These are easy peasy salmon fish cakes. They’re great in summer with a side salad or in winter served with fried potatoes and veg.

My quick dinner solution can be found sitting in my pantry because I always make sure there are a few cans of salmon waiting for me on the shelves.

Leftover mashed potatoes are also usually sitting in my fridge, and if not, it’s easy to boil a few for this recipe.

And so here it is, my budget friendly salmon fish cakes recipe ….

Ingredients For Salmon Fish Cakes:

1 cup mashed potatoes

12 oz canned pink salmon (2 small cans, preferably bone free)

1 tablespoon of ketchup

1 teaspoon mustard

1 small lemon (juice and zest)

2 tablespoons chopped fresh parsley

1/4 teaspoon of paprika or cayenne pepper (or to taste)

salt and pepper to season

1/2 cup plain flour

1 extra large egg or 2 medium eggs (beaten)

1 cup dried breadcrumbs

2 to 3 tablespoons of vegetable oil (for frying)

1 tablespoon of butter (for frying)

Directions for Salmon Fish Cakes:

Here I’ve provided step-by-step photo instructions to help assemble these delicious fish cakes.

Add the mashed potatoes, salmon, ketchup, mustard, parsley, lemon juice and zest, salt, pepper, and paprika or cayenne pepper to a large bowl.

You can use as much paprika or cayenne pepper you think your palate can tolerate. I cook for an Irish family so, in many a reader’s book, I may skimp on the spices.

Mix everything together to combine.

Here’s how it looks ….

Divide the mixture in four and shape into patties using the palms of your hands.

I find digging in and using my hands is the only way to form neat, uniform patties, ready for coating.

Put the flour, egg, and breadcrumbs into three separate dishes.

Coat each salmon cake in flour and dust off any excess.

Dip in the egg wash, then finally coat in breadcrumbs.

Flour always comes first to create a dry coating to help the egg wash adhere to the patty. The wet egg wash then allows the breadcrumbs to stick.

The picture above shows the fish cakes all ready for frying.

Heat the oil and butter in a large skillet. Fry the cakes for 4 to 5 minutes on each side until golden brown and heated through.

Once the oil is warm, reduce the heat to medium to low so the cakes can heat through without burning on the outside. Low and slow is the name of the game, especially when the salmon cakes are thick.

I like to add butter to the oil for extra flavor.

I made four large deep salmon cakes, so I decided to turn them on their sides to brown the edges and ensure they were heated thoroughly.

If you prefer thinner salmon cakes, you can make the patties much smaller. Divide the fish mixture in eight rather than four before forming the cakes. That way it’s easier to cook them through without burning the outer surfaces.

These salmon cakes are delicious served warm with lemon wedges and a side salad.

But my Irish family prefers to eat these cakes with fried potatoes and a warm veggie like broccoli.

Now that’s what I call a good Irish dinner. A little brown sauce on the side, and you’re in salmon cake heaven.

Here’s the printable recipe for anyone who would like to add this to their printed recipe collection.

Yum

Budget Friendly Salmon Fish Cakes

Ingredients

1 cup mashed potatoes
12 oz canned pink salmon (2 small cans, preferably bone free)
1 tablespoon of ketchup
1 teaspoon mustard
1 lemon (juice and zest)
2 tablespoons chopped fresh parsley
1/4 teaspoon of paprika or cayenne pepper
salt and pepper to season
1/2 cup plain flour
1 egg (beaten)
1 cup dried breadcrumbs
2 to 3 tablespoons of vegetable oil (for frying)
1 tablespoon of butter (for frying)

Instructions

Add the mashed potatoes, salmon, ketchup, mustard, parsley, lemon juice and zest, salt, pepper, and cayenne pepper to a large bowl.
Mix well to combine.
Divide the mixture in four and shape into patties using the palms of your hands.
Put the flour, egg, and breadcrumbs into three separate dishes.
Coat each salmon cake in flour and dust off any excess. Dip in egg, then finally coat in breadcrumbs.
Heat the oil and butter in a large skillet. Fry the cakes for 4 to 5 minutes on each side until golden brown and heated through.
Serve warm with lemon wedges.

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I hope you enjoy this easy, budget friendly, pantry inspired recipe. It’s a quick and hassle free way to eat fish. I try to always stock a few tins of salmon in my pantry.

Happy cooking.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Cheesy Seafood Bake

March 28, 2015 by Irish American Mom 2 Comments

Firm white fish pairs deliciously with shrimp when baked in a creamy cheese casserole. Seafood cheese bake is a favorite Irish recipe, and here’s my version of this traditional dish.

When my mom cooked a seafood bake she liked to use cod and was not a big fan of shrimp or prawns as they are called in Ireland.

I grew up just five miles from Howth, Dublin’s favorite place to buy fresh fish. With freshly caught fish available practically on our doorstep, it’s no surprise we ate fish at least once a week.

Every Friday during Lent fish was definitely on our menu, and I continue this tradition to this very day. I cooked this fish casserole for dinner yesterday, so why not share it with you today.

This recipe is inspired by mother’s cheesy cod dinners from years gone by. But as usual, I’ve tweaked her traditional cheesy cod casserole to add my own little twists and flavors.

I like to use a combination of firm white fish like cod, haddock or monkfish. My mother was very faithful to good old cod.

Sometimes I use uncooked fresh shrimp, but on occasion when I have a packet of frozen cooked shrimp I just add them to this bake half way through cooking. Anyway, here’s my recipe for Cheesy Seafood Bake……

Ingredients:

2 cup whole milk
1/2 onion (peeled and sliced)
2 dried bay leaves
3 parsley stalks
3 oz butter
3 oz of all-purpose flour
1 tablespoon lemon juice
6 oz grated white cheddar cheese
1 lb of monkfish fillets (skin, membrane and bones removed and cut into 1 inch cubes)
1/2 lb cod fillets (skin and bones removed and cut into 1 inch cubes)
4 oz peeled cooked shrimp
4 green onions (finely chopped)
4 oz sliced button mushrooms
salt and pepper to season

Directions:

I like to infuse the milk with aromatic flavors before using it to make a creamy cheese sauce.

This is simple to do.

Pour the milk into a saucepan and add the sliced onion, bay leaves and parsley stalks. Bring to a boil then remove the pan from the heat and allow to cool.

Onion flavor slowly infuses the milk as it stands.

When you’re ready to make the cheese sauce, strain the milk and discard the leftover onion and herbs.

Pre-heat the oven to 350° F, and grease a 2-quart casserole dish or a 13 x 9 baking dish with butter.

Next step is the cheese sauce.

Melt the butter in a large skillet. Add the flour and stir it constantly to form a roux. Cook this paste over medium heat for 2 to 3 minutes.

Gradually whisk in the strained milk, blending completely to create a smooth sauce.

Bring to a boil stirring constantly to thicken the sauce. Reduce the heat and cook for an additional minute.

Add two-thirds of the grated cheese, and lemon juice. Stir to melt the cheese.

Season with salt and pepper to taste.

It’s fine to taste and season the sauce at this stage since no raw fish has been added.

Add the monkfish and cook for a minute stirring to completely coat in sauce.

You can use all cod if you like. I like the chunky texture of monkfish in this casserole. You’ll need 1 and 1/2 pounds of white fish altogether. The ratio of cod to monkfish is up to you.

Just a little advice though. Monkfish contains more water than cod, so the sauce will be a little thinner after baking than if you use cod only.

Next toss in the cubed cod, thinly sliced mushrooms, and green onions.

I only use the lower half of each green onion stalk. I prefer the flavor of the lighter colored portion of the leaves.

Transfer the mixture to the pre-greased casserole dish.

If you prefer, you can use four gratin dishes to bake individual portions. For this baking method place the gratin dishes on two baking trays since the sauce may ooze over the edge of the dishes as it bubbles and cooks in the oven.

Bake the casserole in a 350° F oven. Total cooking time is about 35 to 40 minutes.

After 15 minutes of baking add the shrimp to the casserole. Spread them evenly throughout the bake. Sprinkle the remaining cheese over the top.

Bake for an additional 20 minutes until the top is golden brown.

If you cook this seafood bake in individual gratin dishes, the cooking time may only be 30 minutes.

This cheesy bake will turn a lovely golden brown in the oven.

Irish brown bread is perfect alongside this cheesy seafood bake.

A nice, crispy salad is also delicious and refreshing served with this luscious, cheesy fish casserole.

And so there you have it – a perfect Irish fish dish for Fridays during Lent, or any Friday in the year, or in fact, for any day of the year.

Here’s the printable recipe:

Cheesy Seafood Bake

Print recipe

Serves	4-6
Prep time	25 minutes
Cook time	35 minutes
Total time	1 hour
Allergy	Fish
Meal type	Main Dish
Misc	Serve Hot
Region	Irish

Cod, monkfish and shrimp are combined with mushrooms and green onions, then smothered in a creamy cheese sauce before baking.

Ingredients

2 cups milk
1 onion (peeled and quartered)
2 bay leaves
2-3 parsley stalks
1lb monkfish fillets (cut in 1 inch cubes)
1/2lb cod fillet (cut in 1 inch cubes)
4oz cooked, peeled and deveined shrimp
3oz butter
3 tablespoons flour
1 tablespoon (lemon juice)
6oz grated white cheddar cheese
4 green onions (thinly sliced)
4oz sliced button mushrooms
salt and pepper to season

Directions

Step 1	Pour the milk into a large saucepan and add the onion, bay leaves and parsley stalks. Bring to a boil, then remove from the heat and let the milk stand to infuse with flavor.
Step 2	When cooled strain the milk through a sieve and discard the onion and herbs.
Step 3	Pre-heat the oven to 350° F. Grease a 2-quart casserole or a 13 X 9 baking dish with butter.
Step 4	Melt the butter in a large skillet. Add the flour and stir to blend forming a roux. Cook for 2 to 3 minutes stirring constantly.
Step 5	Gradually blend in the strained milk, stirring constantly to create a smooth sauce. Bring to simmering point then reduce the heat and cook gently for 1 minute stirring as the sauce thickens.
Step 6	Season with salt and pepper. Add the lemon juice and two-thirds of the grated cheese. Stir the sauce until the cheese melts and blends completely.
Step 7	Add the monkfish to the sauce and stir while cooking for 1 minute. Add the cod, green onions, and mushrooms and blend completely covering all of the ingredients in cheese sauce.
Step 8	Transfer the mixture to the buttered casserole dish. Bake in a 350° F oven.
Step 9	After 15 minutes add the shrimp evenly to the top of the casserole. Sprinkle with the remaining cheese.
Step 10	Bake for a further 20 minutes until the top is golden brown.
Step 11	Serve with a crispy side salad and Irish brown bread.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Irish Cod Fish Cakes

March 23, 2015 by Irish American Mom 18 Comments

Fish cakes are Irish traditional fare at its very best, and are created by combining mashed potatoes, flaked cooked fish and herbs, then formed into individual cakes, and coated in bread crumbs before frying.

This is a perfect recipe for using left over mashed potatoes, if such a thing ever exists. But don’t worry you can always boil a few spuds for mashing to make these delicious and economical fish cakes.

Cod fish cakes may be simple, but are ever so tasty. Traditional Irish fish cakes often use salmon, or a mixture of salmon and white fish. We’ll delve into those recipes at another time, but for now, let’s make some Irish cod fish cakes.

Ingredients:

To Poach The Fish:

1lb cod fillets
1/4 teaspoon black peppercorns
1 small onion (peeled and sliced)
1 cup whole milk

To Make The Fish Cakes:

1 cup mashed potatoes
1 lb flaked cooked cod (can be poached using ingredients above)
2 tablespoons finely chopped parsley
1 or 2 cloves minced garlic
1 large egg (for binding the fish cakes if needed)
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup of grated parmesan cheese (optional)
1/2 cup flour (for dusting the fish cakes)
1 large beaten egg (for coating the fish cakes)
1 cup fine breadcrumbs (for coating the fish cakes)
butter or oil for frying the fish cakes.

Directions:

Irish fish cakes are made from pre-cooked fish. If you ever have some left over fish you can simply flake it to add it to the mashed potato mixture.

But I confess I seldom have any left over fish, so I always poach cod for making fish cakes.

I use poached fish, since you can add extra flavor by adding some aromatics to the poaching liquid. I add some peppercorns and sliced onion to milk in a large saucepan. I bring the milk to simmering point, then reduce the heat and allow it to simmer for a few minutes before adding the fish.

Cod cooks very quickly when poaching so it’s a good idea to infuse the milk with as much flavor as possible before adding the fish. Once I’m happy that the onion has leaked some of its flavorsome juices into the milk I add the fish, and simmer it on low heat for 7 to 10 minutes depending on the thickness of the fish pieces.

Once cooked allow the fish to cool in the milk, then remove it with a slotted spoon and flake it into a large bowl. Keep your eyes open for any bones that may have escaped during the filleting process.

Reserve the liquid, which may be needed to bind the fish cakes if your potatoe mixture is very dry.

You can add the mashed potatoes directly to the flaked fish, but I find the texture of my fish cakes is smoother if I press the potatoes through a sieve first.

Next add the minced garlic, parsley, salt and pepper and combine well together.

This is the point to add grated parmesan cheese if you want to kick the flavor up a little bit.

I know this is definitely not a traditional Irish ingredient. I can even hear my granny saying “it’s far from parmesan you were raised”, but believe me this little addition takes these savory cakes to a whole new level of tastiness.

Other options for spicing up your fish cakes are to add some finely chopped sauteed onion, or a little lemon juice and dill. Now I didn’t marry an onion loving man, so we stick to parmesan cheese for extra flavor.

Now you need to form the mixture into a dough ball. Sometimes you don’t need to add any extra liquid or binding agent. However, if your potatoes are ‘floury’ as we say in Ireland, you may need about half of a beaten egg to bind the mixture.

If your mixture is still very dry, you can add a tablespoon or two of the milk left over from poaching the fish.

If you end up with a wet and overly sticky mixture just add a little flour to form a dough.

This recipe yields eight large fish cakes. Score your dough ball with a knife to help divide the mixture evenly into eighths.

Next we need to form the cakes and I find the only way to do this is to dig in and use my hands – just like our grannies did many years ago.

So using your floured hands pick up one eighth of the mixture. Pat it between the palms of your hands, and form it into a flat, round cake.

The final preparation stage involves coating the fish cakes in a breading layer. This is a typical step in most traditional Irish fish cake recipes.

Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.

Coat each fish cake in flour. Dip it in the egg wash and then coat in breadcrumbs. Repeat with the rest of the fish cakes.

Now, you should have eight pretty evenly sized fish cakes ready and waiting for frying.

Next heat the butter or oil in a large skillet. I love to use a cast iron pan for these cakes.

Fry the fish cakes for about 5 to 6 minutes on the first side or until nicely golden brown.

Flip the fish cake and brown for 4 to 5 minutes on the other side. You’ll probably need to cook four cakes at a time to allow plenty of room in the pan around each piece.

Serve hot with a side of vegetables or a crisp green salad. Fish cakes were often served with parsley sauce in years gone by, but a little dash of lemon or some tartar sauce gives these fish cakes a little modern twist.

These are a family favorite in our house. I hope you too enjoy this little taste of Ireland from days gone.

Here’s the printable recipe.

Irish Cod Fish Cakes

Print recipe

Serves	4
Prep time	20 minutes
Cook time	20 minutes
Total time	40 minutes
Meal type	Main Dish
Misc	Serve Hot
Region	Irish

Flaked cooked cod is combined with mashed potatoes and herbs to form tasty Irish fish cakes, a traditional Irish menu item.

Ingredients

butter or oil (for frying the fish cakes)

To Poach The Fish

1lb cod fillets
1/4 teaspoon black peppercorns
1 Small onion (peeled and sliced)
1 cup milk

To Make The Fish Cakes

2 cups mashed potatoes
1lb flaked cooked cod
2 tablespoons finely chopped parsley
1 or 2 clove minced garlic
1 Small egg (for binding the fish cakes)
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup flour (for dusting the fish cakes)
2 Large beaten eggs (for coating the fish cakes)
1 cup fine breadcrumbs (for coating the fish cakes)

To Make The Fish Cakes (Optional)

1/2 cup grated parmesan cheese

Directions

To Poach The Fish
Step 1	Pour the milk into a large saucepan and add the sliced onion and peppercorns.
Step 2	Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
Step 3	Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.
To Make The Fish Cakes
Step 4	Flake the fish into a large mixing bowl, taking care to remove all the bones.
Step 5	Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well together. Add the parmesan cheese if desired.
Step 6	Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
Step 7	Using floured hands form the mixture into flat cakes.
Step 8	Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
Step 9	Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
Step 10	Heat the butter or oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
Step 11	Serve hot with a side of vegetables or a crisp green salad.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Creamy Chicken And Mushroom Stuffed Boxty

February 21, 2015 by Irish American Mom 4 Comments

Irish boxty is a potato pancake made with grated raw potato, mashed potato, flour, buttermilk and baking soda. In recent years the popularity of boxty has soared with the introduction of thinner boxty pancakes wrapped around savory fillings.

My version of this delectable Irish delight comes with a filling of chicken, mushrooms, bacon and white Irish cheddar in a rich cream sauce, wrapped in a tender potato pancake.

A few months ago I received an e-mail from a reader who first tasted stuffed boxty on a visit to Dublin. She raved about the pairing of a creamy chicken filling and a hearty potato pancake created taste perfection on the palate.

Ever since returning to the United States she has failed in her attempts to recreate the delectable meal that introduced her to boxty. I’ve never tasted restaurant style boxty in Dublin, but I hope my version of chicken and mushroom stuffed boxty will rekindle tasty memories of Ireland for this reader.

A few years ago for my blog, I cooked traditional boxty, a thick, satisfying cake that is really a cross between a pancake and a hash brown.

The batter used is too thick to create a pliable pancake that can be wrapped around a delicious creamy filling.

And so I adapted my boxty recipe slightly to create a thinner boxty batter. This soft but slightly textured boxty highlights a tasty creamy chicken and mushroom sauce, zinging with decadent flavors of bacon and cheddar cheese.

Gaelic boxty originated in the northwest counties of Ireland around Cavan and Leitrim.

The name boxty derives from the Irish language name of arán bocht tí (pronounced aw-rawn buck-th tee). This literally means poor house bread, but trust me, these hearty stuffed boxty are far from a poor house meal.

Ingredients For Chicken And Mushroom Stuffed Boxty:

Boxty Pancake:

1 Medium potato (peeled and grated)
3/4 cups mashed potatoes
1 cup all purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking soda
1 and 3/4 cup buttermilk
2oz butter or oil (to fry pancakes)

Creamy Filling

3 Large chicken breasts (4 medium or 1 and 1/2 pounds cut in 1 inch pieces)
4 strips of bacon
10oz sliced button mushrooms
1 clove minced garlic
2oz butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup whipping cream
1/2 cup grated white cheddar cheese
salt and pepper to season
1 tablespoon chopped fresh parsley (optional)

Making the Boxty Pancakes:

Do you make the filling or the pancakes first? Decisions, decisions, decisions.

I usually make the pancake batter first, but cook them as I am making the filling. This takes a little bit of multi-tasking. If you don’t feel comfortable overseeing a few pans together, then I suggest cooking the pancakes and keeping them warm in the oven as you work on the chicken filling.

Grate the peeled potato and place it in a strainer. Rinse it under running water to remove water and starch.

Squeeze the grated potato with your hands, then press it against the strainer to remove any excess starch.

Add the drained, grated potato to the mashed potato and mix them together.

Sieve the flour, baking soda, salt and pepper into the potato mixture.

Next add the buttermilk.

Blend all of the ingredients together to form a smooth, finely grained batter.

Melt a small pat of butter on an 8-inch cast iron skillet, or frying pan over medium heat. Add a 1/2 cup of batter and tilt the pan to spread it around completely.

Cook the pancake over medium heat for 5 to 7 minutes over medium heat.

The underneath side will be a beautiful golden brown, but the top side is a great indicator for when your pancake is ready to turn. The batter will have dried out completely.

Cooking these pancakes on high heat will not work. They burn on the outside before the raw potato inside can cook.

Cook the boxty for an additional 5 minutes on the second side.

Keep the pancakes hot in a warming oven as they cook. I like to place a small piece of aluminium foil between the pancakes in a stack to prevent them sticking together.

This recipe should yield six boxty pancakes.

Making the Creamy Chicken and Mushroom Filling:

Melt a small piece of butter in a skillet.

Add the diced chicken and cook for about 5 minutes until the chicken is turning white all over.

Add the bacon pieces and cook for an additional 3 minutes over medium high heat.

Toss in the minced garlic and mushrooms and cook for an additional 5 minutes.

Remove the mixture from the pan and set aside.

Melt the remainder of the butter in the pan. Add the flour and mix thoroughly as it cooks for 1 minute.

Gradually add the milk and whisk the sauce to prevent the formation of lumps.

The slight speckles you see in the photo of the sauce above are little bits of residue bacon.

Add the cream and the grated cheese, stirring constantly until the cheese melts.

If like me, you enjoy the extra sharp tang of Irish cheddar your filling will be beautifully cheesy. But if you find extra sharp cheddar cheese too over powering for your palate, then simply use an American white cheddar.

Return the chicken, bacon and mushroom mixture to the cream sauces. Mix them well to fully coat every chicken and mushroom in sauce.

Simmer for a further 5 minutes to let the flavors meld completely.

If you wish you can add some finely chopped fresh parsley to the sauce to add a little color.

Now you simply need to divide the filling between the six boxty pancakes, and serve them as a delicious wrap.

I like to add a little grated cheddar cheese on top of each serving, and garnish it with a sprig of fresh parsley.

Then all that’s left is to dig in and enjoy.

Served with a side of vegetables or a green salad, these boxty pancakes are a perfect meal for any Irish themed celebration or a St. Patrick’s Day feast.

Here’s the printable recipe:

Creamy Chicken And Mushroom Stuffed Boxty

Print recipe

Serves	6
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Meal type	Main Dish
Region	Irish

Ingredients

Boxty Pancake

1 Medium potato (peeled and grated)
3/4 cups mashed potatoes
1 cup all purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking soda
1 and 3/4 cup buttermilk
2oz butter or oil (to fry pancakes)

Creamy Filling

3 Large chicken breasts (4 medium or 1 and 1/2 pounds cut in 1 inch pieces)
4 strips of bacon
10oz sliced button mushrooms
1 clove minced garlic
2oz butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup whipping cream
1/2 cup grated white cheddar cheese
salt and pepper to season

Creamy Filling (Optional)

1 tablespoon chopped fresh parsley

Directions

Boxty Pancake
Step 1	Peel and grate the raw potato, then place it in a sieve. Rinse and drain the raw grated potatoes with cold water to remove excess starch. Squeeze to remove excess liquid.
Step 2	Place the raw and mashed potatoes into a large batter bowl. Sift the flour, baking soda, salt and pepper into the potato and combine well together.
Step 3	Gradually add the buttermilk, mixing continuously to form a loose pancake batter.
Step 4	Add a little oil or butter to a hot 8-inch round griddle or skillet. Add about 1/2 cup of batter. Tilt the pan around in circles to make sure the batter covers the pan completely. Do not make the pancakes too thick.
Step 5	Reduce the heat to medium. Cook for 5 to 6 minutes until the bottom is golden brown and the top is dry. Flip the boxty and cook through for another 5 minutes.
Step 6	Place the finished pancake on a plate. Cover with aluminum foil and keep warm in the oven. To prevent boxty pancakes from sticking together, place a small rectangle of foil between each one.
Chicken Filling
Step 7	Melt a tablespoon of butter in a large skillet over medium high heat. Add the diced chicken and saute for 5 minutes. Add the chopped bacon pieces. Saute for 3 minutes.
Step 8	Add the minced garlic and mushrooms to the pan and saute for 5 more minutes. Stir to prevent sticking.
Step 9	Remove the chicken and mushroom mixture from the pan and keep warm while preparing the sauce.
Step 10	Melt the remaining butter in the pan. Add the flour and mix to form a roux. Stir constantly for 1 minute to cook the roux. Gradually add the milk whisking continually to create a smooth sauce. Reduce the heat to low once the sauce starts to bubble.
Step 11	Add the cream and whisk to fully combine. Add the cheese and stir constantly until melted through the sauce.
Step 12	Return the chicken, bacon and mushrooms to the sauce and simmer gently for 3 minutes.
Step 13	For added color add chopped fresh parsley just prior to filling the pancakes.
Assembling the Boxty
Step 14	To assemble the boxty, place an individual pancake on a plate. Place a few spoons of the creamy chicken filling on one half of the pancake. Fold the other side of the pancake over the filling. Garnish with grated white cheddar cheese and fresh parsley. Serve warm.

Slán agus beannacht,

Goodbye and blessings,

Irish American Mom

Homemade Chicken Tenders Or Chicken Goujons

June 7, 2014 by Irish American Mom 57 Comments

My chicken tenders are made from chicken tenderloins, coated in panko bread crumbs and grated parmesan cheese, then baked until golden and crispy – a firm favorite in our house.

Chicken tenders, chicken nuggets, chicken fingers, chicken sticks, chicken goujons, or whatever you choose to call them, these chicken tenderloins feature on our dinner menu at least once a week.

In fact my boys would eat them every night of the week if I let them. They beg me for fast food chicken nuggets, but I’m afraid their Irish mom believes in home cooked meals, free from ingredients I cannot pronounce. To meet the demands of my fussy eaters I created my own, homemade, baked chicken nuggets.

I tried many different coatings over the years, from crushed corn flakes to toasted whole wheat breadcrumbs, but I find panko mixed with parmesan cheese gets two thumbs up from my kids (or should I say eight thumbs up).

TIME FOR A LITTLE RANT:

Before I share my recipe it’s time for a little Irish American Mom “chicken goujon” rant.

For all Americans visiting Ireland, whose kids, like mine, cannot survive without their weekly chicken nugget feast, be warned. Nuggets cannot be found on Irish menus, except in McDonald’s. The preferred term is “chicken goujon”.

Why Ireland couldn’t stick with one of the simple terms like nuggets or tenders or fingers, beats me.

I always crack up when I hear my fellow Irish men ordering their “goujons”. Correct French pronunciation does not flow from most Irish tongues, so I’m afraid the term usually sounds more like a “goooooo….jjohn”, especially in Dublin.

I think during the Celtic Tiger boom years, we got carried away and tried to get all fancy by serving “goujons” in restaurants.

RANT OVER & OUT 🙂

What are chicken nuggets made of? I think that’s a six million dollar question, and the answer depends upon where you buy them. I once watched a TV documentary about how commercial chicken nuggets are made, and when I saw discarded pieces of chicken meat being compressed into beautifully uniform patties, I just knew I had to start making my own. As you can see from my ingredient photo there aren’t any complicated or unpronounceable ingredients required.

My homemade chicken nuggets recipe can be baked in the oven or fried, but I prefer oven cooking. Baked chicken nuggets have less fat than the fried variety.

If you like crispy chicken tenders or crunchy chicken nuggets I find panko bread crumbs, mixed with finely grated parmesan cheese, are the perfect solution to this tender coating dilemma.

What is panko? I can hear my Irish mother saying – “‘Tis far from panko you were reared.”

But I’ve come a long way from Ireland to find these dry, crunchy Japanese bread crumbs, just perfect for my chicken coating needs.

Ingredients:

2 lbs chicken tenderloins
1/2 cup all-purpose flour
pinch salt and pepper (to season flour)
3 large eggs
2 cups panko breadcrumbs
1/4 cup finely grated parmesan cheese
olive oil cooking spray

Directions:

Before getting started, pre-heat the oven to 425 degrees F. To ensure crispy tenders a very hot oven is required.

Next you need 3 bowls to prepare the dunking ingredients for coating the chicken.

In the first bowl, add the flour and season it with salt and pepper.

Break the eggs into a separate bowl, and whisk them together well.

The last bowl is for the panko bread crumbs mixed with the grated parmesan.

And now you’re ready to start coating the chicken pieces.

First layer is a coating of flour. Toss each individual chicken tenderloin in the flour, then shake off the excess.

Dip the floured tenderloin in the beaten egg, letting any extra egg drip off.

Next, roll the chicken tenderloin in the breadcrumb mixture. Gently shake off any excess crumbs.

Discard any left over coating ingredients once the chicken pieces are ready for the oven.

Place a wire baking rack in a baking tray. Spray the rack with oil. Place each chicken tender on the wire rack, allowing a one inch space between each piece. If the tenders are placed too closely together, they won’t get crispy. As each one cooks steam is released, so if they’re touching they just go soggy.

Many cooks bake their nuggets directly on the baking pan. I like to use a wire rack. I find hot oven air beneath the nuggets keeps them crispy as they bake.

Prepare and coat each tender individually. I find if I try to throw them all into the coating mixtures together the panko ends up being clumpy and less crispy when baked.

To ensure a perfect texture when cooked, spray the prepared nuggets with a little olive oil.

Turning nuggets half way through baking — Turning chicken tenders half-way through cooking.

Place the tray in the pre-heated oven.

After about 12 minutes remove the tray and turn the nuggets. You can spray a little more olive oil on this new upper surface of the nuggets.

How long to bake chicken tenders? Until they’re cooked is the cheeky answer.

I usually bake mine for 20 to 25 minutes. The exact time required depends on the thickness of each tenderloin. When both sides are golden brown and crispy, I usually slice the thickest one, to make sure the chicken meat is no longer pink, and is a succulent white shade.

Now in case you think our meals are always ultra-healthy, please know I have been known to toss these tenders into my frying pan when I am in a rush to get dinner on the table.

They cook beautifully when shallow fried in about 3 tablespoons of oil with a knob of butter melted into the oil. It takes about 7 minutes per side to fry them, but once again, how long to fry chicken nuggets depends on the thickness of the chicken tenderloin. My motto is always to test to make sure.

While my kids are busy dipping their nuggets in honey mustard sauce, my husband and I usually dice them up and toss them over a quick and easy salad.

So there you have it – my panko crusted chicken nuggets or tenders or fingers or goujons.

Whatever you call them, I hope you enjoy them as much as my kids do. With honey mustard sauce, they’re finger licking good.

Here is the printable recipe:

Chicken Tenders or Goujons

Print recipe

Serves	6
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes
Meal type	Appetizer, Main Dish
Misc	Child Friendly

Ingredients

2lb chicken tenderloins
1/2 cup all-purpose flour
pinch salt and pepper (to season flour)
3 Large eggs
2 cups panko breadcrumbs
1/4 cup finely grated parmesan cheese
olive oil cooking spray

Directions

Step 1	Preheat the oven to 425 °F.
Step 2	Place the flour in a wide bowl with a little salt and pepper.
Step 3	Add the eggs into another bowl and beat together with a whisk.
Step 4	Mix the panko breadcrumbs and the finely grated parmesan cheese in a third bowl.
Step 5	Toss each individual chicken tenderloin in the flour, then shake off the excess flour.
Step 6	Dip the floured tenderloin in the beaten egg, letting any extra egg drip off.
Step 7	Next, roll the chicken tenderloin in the breadcrumb mixture. Gently shake off any excess crumbs.
Step 8	Place a wire baking rack in a baking tray. Spray the rack with oil. Place each chicken tender on the wire rack, allowing a one inch space between each piece.
Step 9	Bake in the oven for 20 -25 mins, turning them over half way through the baking time.
Step 10	When they are completely cooked the outside should be a golden brown, and the inner chicken completely white. Remove from the oven and serve immediately.

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