'Nduja-stuffed boxty dumplings recipe
'Nduja-stuffed boxty dumplings with cauliflower purée Boxty dumplings are an Irish dish that combines both grated and mashed potatoes. Here, they're filled with spicy ‘nduja. 600g/1lb 5oz cold mashed potato100g/3½oz ‘00’ flour, plus extra for rolling out100g/3½oz strong hard cheese, grated1 free-range egg, beaten4 heaped tbsp ‘nduja4 medium waxy potatoes, peeled and gratedsalt 600g/1lb 5oz cold mashed potato 100g/3½oz ‘00’ flour, plus extra for rolling out 100g/3½oz strong hard cheese, grated 1 free-range egg, beaten 4 heaped tbsp ‘nduja 4 medium waxy potatoes, peeled and grated salt 1 medium cauliflower, leaves removed and thinly sliced150ml/¼ pint double cream150ml/¼ pint whole milksalt 1 medium cauliflower, leaves removed and thinly sliced 150ml/¼ pint double cream 150ml/¼ pint whole milk salt 50g/1¾oz baby spinach30g/1oz unsalted buttersalt and freshly ground black pepper 50g/1¾oz baby spinach 30g/1oz unsalted butter salt and freshly ground black pepper Method To make the ‘nduja-stuffed boxty dumplings, preheat the oven to 220C/200C Fan/Gas 7.In a large bowl, mix together the mashed potato, flour, cheese and a pinch of salt, then gradually add the egg until a soft dough is formed. Knead for 1–2 minutes and cut into four pieces.Sprinkle the work surface with some ’00’ flour. Flatten each portion of the dough in your hand, like a flat fish cake, and place a heaped tablespoon of ‘nduja in the centre, then fold the dough over the ‘nduja to cover it and form into a muffin shape, on the floured surface.Bring a large saucepan of water to the boil and lightly oil a baking tray. Lower the dumplings into the water and cook for 4–5 minutes or until they start to float. Remove and set aside on the tray.Heat a large ovenproof frying pan over a medium heat. Add the oil and, once hot, add four piles of the grated potato, in a circle, like a rosti. Cook on each side for 3–4 minutes.Place the boiled dumplings on top of the rostis and cook for 10 minutes. Transfer the pan to the oven and cook for 4–5 minutes.To make the cauliflower purée, cook the cauliflower in a saucepan of salted boiling water for 8–10 minutes.Drain the cauliflower and add to a food processor along with the cream and milk, then blend until smooth. Season with salt.To make the wilted spinach, heat a large sauté pan and add the spinach and a splash of water and cook until wilted, around 2 minutes. Finish with the butter and season with salt and pepper.To serve, pour or spoon the cauliflower purée onto the serving plates and make a well in the middle. Place the wilted spinach in the well and top with the dumplings, rosti side up. To make the ‘nduja-stuffed boxty dumplings, preheat the oven to 220C/200C Fan/Gas 7. To make the ‘nduja-stuffed boxty dumplings, preheat the oven to 220C/200C Fan/Gas 7. In a large bowl, mix together the mashed potato, flour, cheese and a pinch of salt, then gradually add the egg until a soft dough is formed. Knead for 1–2 minutes and cut into four pieces. In a large bowl, mix together the mashed potato, flour, cheese and a pinch of salt, then gradually add the egg until a soft dough is formed. Knead for 1–2 minutes and cut into four pieces. Sprinkle the work surface with some ’00’ flour. Flatten each portion of the dough in your hand, like a flat fish cake, and place a heaped tablespoon of ‘nduja in the centre, then fold the dough over the ‘nduja to cover it and form into a muffin shape, on the floured surface. Sprinkle the work surface with some ’00’ flour. Flatten each portion of the dough in your hand, like a flat fish cake, and place a heaped tablespoon of ‘nduja in the centre, then fold the dough over the ‘nduja to cover it and form into a muffin shape, on the floured surface. Bring a large saucepan of water to the boil and lightly oil a baking tray. Lower the dumplings into the water and cook for 4–5 minutes or until they start to float. Remove and set aside on the tray. Bring a large saucepan of water to the boil and lightly oil a baking tray. Lower the dumplings into the water and cook for 4–5 minutes or until they start to float. Remove and set aside on the tray. Heat a large ovenproof frying pan over a medium heat. Add the oil and, once hot, add four piles of the grated potato, in a circle, like a rosti. Cook on each side for 3–4 minutes. Heat a large ovenproof frying pan over a medium heat. Add the oil and, once hot, add four piles of the grated potato, in a circle, like a rosti. Cook on each side for 3–4 minutes. Place the boiled dumplings on top of the rostis and cook for 10 minutes. Transfer the pan to the oven and cook for 4–5 minutes. Place the boiled dumplings on top of the rostis and cook for 10 minutes. Transfer the pan to the oven and cook for 4–5 minutes. To make the cauliflower purée, cook the cauliflower in a saucepan of salted boiling water for 8–10 minutes. To make the cauliflower purée, cook the cauliflower in a saucepan of salted boiling water for 8–10 minutes. Drain the cauliflower and add to a food processor along with the cream and milk, then blend until smooth. Season with salt. Drain the cauliflower and add to a food processor along with the cream and milk, then blend until smooth. Season with salt. To make the wilted spinach, heat a large sauté pan and add the spinach and a splash of water and cook until wilted, around 2 minutes. Finish with the butter and season with salt and pepper. To make the wilted spinach, heat a large sauté pan and add the spinach and a splash of water and cook until wilted, around 2 minutes. Finish with the butter and season with salt and pepper. To serve, pour or spoon the cauliflower purée onto the serving plates and make a well in the middle. Place the wilted spinach in the well and top with the dumplings, rosti side up. To serve, pour or spoon the cauliflower purée onto the serving plates and make a well in the middle. Place the wilted spinach in the well and top with the dumplings, rosti side up.