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Posts Tagged ‘mash’

 

What you need:

16 good-quality medium cocktail sausages
2 medium sized potatoes
3-4 heaped tbsp butter
1 tbsp wholegrain mustard, or to taste

What you do:

Preheat the oven to 220 C/ 425 F / gas mark 7. Bake the sausages until golden, about 10-12 minutes.

Boil the potato until soft, remove and mash with a good knob of butter and season. Stir in the mustard.

Slice the sausage lengthways three quarters of the way through. Pipe the mash into the slit of the sausage. Bake for 5 more minutes to warm through.

Secure with a cocktail stick and serve.

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What you need:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

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What you need:

1 x 907g or 2 x 454g haggis
1lb 2oz / 500g   swede
1lb 2oz / 500g  potatoes
1oz / 25g   butter
freshly ground pepper
1 glass whisky (optional)

What you do:

Bring a large pan of water to the boil and lower in the haggis. Cover and boil following pack instructions. Meanwhile, peel the swede and potatoes and cut into chunks. Cook in pans of boiling water for about 15 minutes or until tender.

Drain the swede and potatoes and mash each until smooth. Stir half the butter into each mash and season well with pepper.

Lift the haggis out of the pan and transfer to a warmed serving plate. Spoon the potatoes and swede around it. When the haggis is cut, pour the whisky into it before serving .

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What you need:

2 medium avocados
1/2 small red onion, chopped finely
1 medium plum tomato, deseeded, chopped finely
1 tablespoon lime juice
1/4 cup coarsely chopped fresh coriander

What you do:

Mash avocados in medium bowl stir in remaining ingredients.
Can be served with nachos, burritos and fajitas

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What you need:

For the mash:

28.2oz / 800 g  Potatoes, peeled, cut into even sized chunks
2.1fl oz / 60 ml  Semi-skimmed milk
2 tsp Dijon mustard
1.9oz / 55 g  Cheese
17.6oz / 500 g  Skinless, boneless salmon fillet, cut into 4 strips
4 Spring onions, chopped

For the sauce:
1.1fl oz /30 ml Olive oil
2 tbsp Plain flour
14.1fl oz /400 ml  Semi-skimmed milk
1 Lemon, zest and squeeze of juice
3 tbsp Flat leaf parsley, chopped

What you do:

pre heat the oven to 200°C / 400°F / Gas Mark 6

Place the potatoes in a pan of cold water, bring to the boil and simmer gently for 25 minutes or until tender.

Place the salmon strips into a roasting tray, and grind over plenty of black pepper. Roast for 8-10 minutes.

To make the sauce, heat the olive oil in a pan. Stir in the flour and cook out for 1 minute. Gradually whisk in the milk and allow to simmer over a medium heat for 5 minutes, stirring occasionally. Season to taste with pepper, lemon juice and stir in the parsley.

Remove the salmon from oven and allow to cool slightly. Break up the salmon into large bite sized pieces and place in an oven-proof dish. Scatter over the beans and spring onions.

Add any salmon juices to the sauce and stir well. Pour sauce over the salmon.

Drain the potatoes well, place back on the heat and mash well until smooth. Stir in the milk, mustard and cheese.

Top the salmon and sauce with the mashed potato and gently spread out into an even layer.

Reduce the oven to 190°C / 375°F / gas Mark 5 and cook the fish pie for 25-30 minutes until golden.

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What you need:

2 1/2 lb / 1 kg of ready cooked mash potatoes
1 large or 2 small tins of drained pilchards ( bones removed)
1 oz / 25 g butter
1 clove of garlic ( crushed)
2 tbsp of chopped fresh parsley
2 oz / 50 g cheese ( grated)
1 tbsp of lemon juice
1 egg ( whisked)
5 oz /150 g fresh bread crumbs

What you do:

In a bowl , mix together the sardines, crushed garlic ,parsley and mashed potato together .
Season well and shape mixture into 10 fishcakes
Dip each cake in beaten egg and roll in breadcrumbs to coat
In a large frying pan heat the butter in a pan and fry fishcakes until golden.
Drain on paper kitchen towel and serve

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What you need:

8 oz /225 g whole-wheat flour
4 0z / 115 g rolled oats
2 oz / 55 g sliced almonds, crushed walnuts or crushed pecans
2 tsp baking powder
1/2 tsp cinnamon
2 medium bananas
250 ml semi or low fat milk
1 egg
1 tsp almond extract
8 oz / 225 g mixed frozen berries
Vegetable oil cooking spray

What you do:

In a bowl, combine the flour, rolled oats, nuts baking powder & cinnamon.  In another bowl,  mash 1 banana then add the milk, egg and almond extract. Pour the liquid ingredients into the  dry ingredients, stirring until smooth. Slice remaining banana and stir into the batter then  add the berries. Warm a non stick frying pan over medium heat; coat with cooking spray. Pour in around 2 oz/ 55 g  ( 4 tbsp) of batter into the frying pan. Cook until golden brown, around 2 to 3 minutes per side. Repeat until batter is gone.

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What you need:

1lb / 450g potatoes peeled & chopped
1lb /450g cod fillets ( skinned)
2tbsp fresh chopped parsley
grated zest of a lemon
1tbsp of plain flour
1 beaten egg
4oz /115g of breadcrumbs from a day old bread
4tbsp oil

What to do :

Place the chopped potatoes in a saucepan & cook for around 15 mins.
Drain well, then mash with a potato masher until smooth.
Place the fish fillet into a frying pan and just cover with enough water. Bring to the boil, then simmer for 5 mins or until cooked. Remove the fish from the water and drain on plate.

When the fish is cool enough to handle , flake the flesh  making sure you remove any bones.

In a mixing bowl, mix the potatoes, fish,  parsley and lemon zest, then shape into 4 round flat cakes.

Dust the cakes with the flour then dip them into the beaten egg, then thoroughly coat them in the breadcrumbs and place onto a baking tray.

Heat the oil in a frying pan & fry the fishcakes on a medium heat for around 5 mins on each side until golden.

Drain on kitchen paper.

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