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Posts Tagged ‘Mash’

Asparagus & Mash

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 7 May 2023| Leave a Comment »

When asparagus arrives we have it with everything and if there’s nothing else with buttery mash.

Wine Suggestion: We know asparagus can clash with many wine grapes, but we enjoyed this with a glass of the Rustenberg Chardonnay, because it just goes so well with the buttery mash.

Asparagus & mash – serves 2

  • 850g potatoes, a good variety for mashing, peeled and cut into even-sized pieces
  • 300ml full cream milk
  • 1 lemon, juiced, plus 1tsp grated zest
  • lots of butter
  • 250g asparagus

Cook the potatoes in boiling salty water for about 20 minutes or until tender, then drain.

Warm the milk in a small saucepan, then set aside.

Put the potatoes into a food mixer with a flat paddle beater. Slowly beat the potatoes, adding the warm milk and lemon juice, until you have a smooth mash, then beat in plenty of butter.

Brush the asparagus with olive oil, then cook for 3-4 minutes on a griddle pan, turning to colour on all sides.

Taste the mash and season with white pepper and salt if needed. Divide the mash between two plates, top with the asparagus and scatter over the lemon zest.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021.)

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Sausage & Mash Pie

Posted in Food, tagged , , , , , , , , , , , on 3 November 2022| Leave a Comment »

We’re starting to switch to more autumnal dishes. This is thoroughly traditional in style and will put a bit of warmth in your belly. The best side for all pies is peas to which we added a few glazed carrots. Comfort food for cold weather.

Wine Suggestion: We’ve gone a bit mad for Portuguese reds the past while and for this it was no different as we opened, and enjoyed the Herdade do Sobroso Red. From the Alentejo this is an Aragonez, Alicante Bouschet, Cabernet Sauvignon and Syrah blend, having the joy of having a rich core, alongside an elegance and freshness that sits very nicely with the sausages and gravy.

Sausage & Mash Pie – serves 4

  • 1 tbsp sunflower oil
  • 8 large pork sausages
  • 25g butter
  • 2 onions, finely sliced
  • a pinch of golden caster sugar
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 500ml beef stock
  • frozen peas, cooked to serve

FOR THE MASH:

  • 1.25kg floury potatoes, such as Maris Piper or Roosters, peeled and cut into large chunks
  • 150ml whole milk
  • 25g butter
  • 25g mature cheddar, coarsely grated

Heat the oil in a large frying pan and gently cook the sausages over a medium-high heat for 10-12 minutes or until browned on all sides. Transfer to a plate and set aside.

Add the butter to the pan and heat until sizzling, then add the onions and sugar and cook for 8-10 minutes or until golden. Scatter over the flour and stir to make a paste, then add the tomato purée and cook for a minute. Add the vinegar, then pour in the stock and bring to the boil. Reduce the heat to a simmer. Tip any juices from the sausages into the pan, then slice the sausages into chunky pieces and add these too. Simmer for 5 minutes or until you have a rich and glossy gravy. Tip the mixture into a large baking dish.

Meanwhile, put the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 10-12 minutes or until just cooked. Drain and leave to steam dry for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash. Season to taste.

Top the sausages with the mash, starting at the edge and working into the middle, careful not to leave any gaps or the gravy will bubble through. Use a fork to scrape lines along the surface and sprinkle with the cheese.

Heat the oven to 200C/180C fan/gas 6.

Bake for 35-40 minutes or until browned. Remove the oven and allow to rest for 5 minutes before serving with the peas.

(Original recipe from BBC Good Food)

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Sweet Potato & Carrot Mash

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , on 20 October 2020| Leave a Comment »

Yes it really is this vibrant in colour. This dish marries a sweetness from the two vegetables with a contrasting and complimentary earthiness from the cumin and pungent garlic to form a harmonious whole; neither sweet, nor overtly earthy. We like it a lot.

Sweet Potato & Carrot Mash – serves 4

  • 500g sweet potatoes, chopped
  • 500g carrots, chopped
  • 3 cloves of garlic, bashed
  • 1 tsp cumin seeds, toasted
  • 25g butter

Put the sweet potatoes, carrots and garlic into a large pan of salty water, bring to the boil and cook for 12 minutes or until tender. Drain.

Add the toasted cumin seeds, butter and seasoning and roughly mash. 

(Original recipe from BBC Good Food)

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Wild Garlic Mash

Posted in Food, Gluten-free, Irish Food, Side dish, Vegetarian, tagged , , , , , , , , , on 1 May 2019| 1 Comment »

Wild Garlic Mash

Wild garlic has a short season in April and most years we make all kinds of things with it. This April we only managed some mashed potato – but very delicious mashed potato it was!

Wild Garlic Mash- serves 2 generously

  • 700g floury potatoes
  • 25-50g butter
  • 25g wild garlic, roughly chopped
  • 100ml double cream

Peel the potatoes and cut into same-sized chunks. Boil until completely tender.

Dry the potatoes off in the hot pan, then mash until smooth.

Meanwhile, melt a generous slab of butter in a small frying pan. Add the wild garlic and cook for a minute or two until softened. Pour the melted butter and wild garlic into the mashed potatoes.

Pour the cream into the same frying pan and bring to a bubble, then pour into the potatoes. Season well with salt and freshly ground white pepper, then beat the mash with a wooden spoon until smooth and fluffy.

 

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Carrot & Swede Mash

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , on 3 February 2018| 1 Comment »

Carrot and turnip mash

At home in Northern Ireland we call swedes turnips and we’re much more likely to make carrot & parsnip mash. Here in Dublin people serve us mashed carrot and swede which is pretty good too. Serve with meat dishes.

Mashed carrots & swedes – serves 4

  • 300g carrots, chopped small
  • 200g swede, chopped small
  • 25g butter
  • 1 tsp light brown sugar
  • pinch of grated nutmeg

Boil the vegetables in a large pan of boiling salted water for about 20 minutes or until soft. Drain well and return to the pan. Add the butter, sugar and nutmeg and mash together well.

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Creamy Parsnip Mash

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , on 1 December 2017| 5 Comments »

Creamy parsnip mash

We’ve no time for Christmas until the first of December and the snow starts falling on our blog. As soon at that happens we’re in a frenzy of Christmas cake baking (meant to do it November but didn’t happen) and experimenting with possible dishes for the big day. We know not everyone is a fan of parsnips but if you’re a parsnip-loving family we highly recommend this easy variation on ordinary mash. The parsnips give the mash a lovely earthy flavour and it tasted great with our wintry beef & Guinness stew. The Northern Irish contingent in this household insists on the obligatory garnish of a generous blob of salted Irish butter.

Creamy parsnip mash – serve 4 (or more if you have lots of other side dishes too)

  • 900g potatoes, quartered (or halved if small)
  • 3 parsnips, chopped
  • 4 tbsp double cream

Boil the potatoes and parsnips until tender, then drain and mash with a large knob of butter and the double cream. Season well with salt and pepper.

 

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Chive Mash

Posted in Food, Gluten-free, Potato, Side dish, Vegetarian, tagged , , , , , , , , on 18 October 2016| 5 Comments »

Chive Mash

Everyone loves mash in our house especially with lots of cream and butter added. Chives from the garden are also a popular addition.

Chive Mash – serves 6 generously

  • 1kg potatoes, peeled and cut into chunks
  • 8 tbsp double cream
  • 50g butter
  • 6 tbsp snipped chives

Cover the potatoes with cold water and a good pinch of salt and bring to the boil. Cook for 15-20 minutes or until tender, then drain in a colander and return to the warm pan to dry.

Gently heat the cream in a small saucepan, then add the butter and pour over the potatoes. Season with salt and freshly ground white pepper. Add the chives and beat with a wooden spoon until fluffy.

 

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Leftover Chicken & Ham Pie

Posted in Chicken, Food, Pork, tagged , , , , , , , on 23 October 2014| 1 Comment »

Chicken & Ham Pie

This is a great way to use up leftover roast chicken (or dare we say turkey?) and ham. Almost as good as the roast chicken dinner itself and we are definitely considering this as a dish to use Christmas leftovers.

Wine Suggestion: This dish works well with a rich white wine. We tried it with an oaked Semillon, which on it’s own was delicious but with the pie the crisp acidity made it fall a bit flat. We’d suggest a good, oaked chardonnay instead which has much better weight in the mid-palate to work with the rich creamy chicken and ham. Yum.

Leftover Chicken & Ham Pie – serves 6-8

  • 25g butter
  • 1 onion, peeled and finely chopped
  • 400g broccoli florets
  • 25g plain flour
  • 225ml cream
  • 225ml chicken stock
  • 675g cooked chicken and ham, cut into 2cm chunks
  • 1 tbsp chopped tarragon or marjoram
  • mashed potato (made from 1kg of potatoes)

Preheat the oven to 180ºC, Gas mark 4.

Melt the butter in a large saucepan over a medium heat, add the onion and fry gently for 8-10 minutes or until completely soft.

Put a saucepan of water over a high heat and add a good pinch of salt. When the water boils, add the broccoli florets and cover until the water comes back to the boil. Remove the lid as soon as the water boils and cook the broccoli for 2-4 minutes or until just tender.

Add the flour to the onion and whisk for 1 minutes, then pour in the cream and stock, whisking all the time. Bring to the boil, then simmer for a minute or two until slightly thickened.

Stir the chicken, ham, herbs and broccoli in to the sauce and season with salt and pepper. Pour into an ovenproof dish (approx. 20 x 30 cm) and top with mashed potato.

Bake for 25-30 minutes or until golden brown and bubbling.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013.)

 

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Carrot & Sweet Potato Mash

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , on 3 January 2014| Leave a Comment »

This was good served alongside a beef hotpot, but we daresay it’ll be nice against a few other dishes as well.

Carrot & Sweet Potato Mash – to serve 4

  • 500g carrots, chopped
  • 500g sweet potatoes, chopped
  • 3 garlic cloves, bashed
  • 1 tsp cumin seeds, toasted
  • 25g butter

Put the carrots, sweet potatoes and garlic in a large pan  salted water, bring to the boil and cook for about 12 minutes or until very tender, then drain. Add the cumin seeds, butter and seasoning and serve.

(Original recipe from BBC Good Food)

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Sunday steak with two good sides and a nice Italian red

Posted in Food, Italy, Side dish, Vegetarian, Wine, tagged , , , , , , , on 13 February 2011| 1 Comment »

BBQ Steak

We don’t need to tell you how to do this, but we used sirloins which tend to be tastier than fillets and our trusty barbeque – I don’t know how we could live without it!

Root Vegetable Mash (serves 4)

This is really tasty and a nice change from the usual mash. We’re using the leftovers for bangers and mash tomorrow night.

 

  • 2 large baking potatoes, cut into chunks
  • half a turnip, cut into chunks
  • 3 carrots, diced
  • 25g butter

 

 

 

Put the potatoes, turnip and carrots in a large pan of salted water and bring to the boil.

Cook for 20 to 25 minutes, then drain and mash.

Add butter and plenty of salt and pepper.

 

Roast field mushrooms (serves 2)

  • 8 field mushrooms
  • 1 small clove garlic, crushed
  • a few sprigs of thyme
  • a few drops of Worcestershire sauce
  • olive oil
  • a squeeze of lemon juice
  • 2 tbsp chopped parsley

Heat the oven to 180C/fan 160C.

Put the mushrooms in a small roasting tin and top with garlic and thyme.

Sprinkle over the Worcestershire sauce and a little oil.

Cover with foil and roast for 15 minutes.

Discard the foil and toss the mushrooms around in their juice. Return to oven for another 20 minutes.

Season and add lemon juice and parsley.

Wine Suggestion: This worked great with this Barbera from Italy: Tenuta Olim Bauda Barbera d’Asti Superiore, Nizza, 2007.

From what is regarded as the best vineyard area for Barbera in Piedmont, Italy (the home of the grape) this wine has good depth and really nice personality.

Aromas and flavours of dark cherries, chocolate, menthol, nuttiness, pencil shavings and tobacco. The medium body works well with the depth of flavours and the lovely freshness of acidity, which is common in Italian wines. A wine of charm and thoroughly enjoyed by us.

Available from The Lighthouse in Whiteabbey Village, Newtownabbey for just over 20 pounds and well worth it.

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