Tag Archive for cornucopia

Recipes from Tony Keogh – Head Chef at Cornucopia


Still unsure of what to do with your leftovers? Tony Keogh, one of the chefs who gave a cooking demonstration at the Feeding 5,000 Dublin event, has shared some recipes to help you out.

Tony is head chef at Cornucopia, Dublin’s best-known vegetarian restaurant.




Boxty or bacstai in Irish means “poor house bread”. It is a potato pancake and different variations are found throughout the country. It is usually a made from grated raw, mashed potato or a mixture of both which is shaped into a patty and fried. This is a great way to use up leftover mash or old potatoes. The addition of peas in the following recipe makes it a great way of using up Sunday dinner leftovers. I have used scallion tops in the sauce as these often end up in the bin as in Ireland we tend to use only the bottom end of the scallion in salads.

400 grams of leftover potato,

40 grams melted butter

60 grams flour

Juice of half a lemon

50 grams of peas/corn/cabbage/leeks


Oil for frying

Sauce 50 ml mirin or sherry

400 ml tin of coconut

60 grams of spring onion tops


150 grams mushrooms


Firstly grate the potato, add the salt and lemon and give them a good squeeze. Some liquid will escape. Do no not discard this. This starchy liquid will help to bind all the other ingredients. Add the flour, the melted butter, the leftover veg and the seasoning.

Shape the mixture into patties you should get about 6 from this quantity. Heat some oil in a large frying pan or skillet. When it is sizzling, lower the heat to medium and add the patties. Fry the patties on each side for about five minutes on each side.

Meanwhile make the sauce and fry the mushrooms. In a small saucepan heat the mirin and sherry. Allow it to reduce for a minute before adding the coconut milk. Reduce for a further five minutes before adding the spring onion tops. Blend to a velvety sauce. While this is happening fry the mushrooms in some hot oil.

Flood each plate with a ladle of sauce and top with the two boxty and the mushrooms.


Beetroot and feta with yogurt, dill and greens

Apart from bread, apples and potatoes, according to stopfoodwaste.ie, yogurts, milk and salad ingredients also top the list of food stuffs that end up in the bin. This simple salad makes use of both. If whole raw beetroots are not your thing, thinly sliced vacuum packed will suffice. Otherwise some grated swede or some extra carrot or thinly sliced apple or pear will work just as well.

120 gram shredded beetroot

finely chopped white scallion about 60 grams

1 carrot grated about 90 grams.

100 grams feta

150 grams yogurt

Heaped teaspoon ground toasted cumin

Dessertspoon of chopped dill

Dessertspoon of lemon

50 grams of leaves [rocket, spinach, any leftover greens]



In a large bowl combine the beetroot, carrot, scallion, cumin, lemon and a pinch of salt. Fold in the yogurt and the dill. Lastly crumble in the feta and seasoning

Mound the salad onto each plate and top it with a small pile of dressed or undressed salad greens



Different variations of migas or “crumbs” in English are found in Spanish, Portuguese and tex-mex cuisine. This is a great way to clear your vegetable drawer and bread bin. The following is a take on the Portuguese version. Most leftover bread will do. In the following recipe I have used some fresh basil pesto instead of the garlic to add some more flavour. Shop bought pesto will do just as well and will save you some time.

You will need;

200 grams of leftover bread

Olive oil for coating the bread

100 grams of cabbage or kale

Tin of chickpeas, rinsed and strained

2 heaped dessertspoons of pesto

Some olive oil for frying



Roughly chop or tear the bread into a bowl, add the olive for coating, the amount needed will vary depending on the bread and how old it is. Older bread will absorb more oil. Heat the oil in the frying pan over a medium heat and add the bread.

After a minute or two, add the kale, or cabbage, stir to combine and add the pesto.   Cook for a further few minutes. Stir in the chickpeas and seasoning. Cook for a further 2 minutes or so.

Serve immediately.


Thanks again to Tony Keogh for those great recipes, if you try them out, be sure to let us know how you got on!