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Posts Tagged ‘Mash’

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

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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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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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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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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