Mustard And Spring Onion Mash Food

ONION AND MUSTARD GRAVY

Steps:

• Gather the ingredients.
• Over a gentle heat, melt the oil and butter in a large saucepan. Add the finely sliced onion and cover the pan with a lid. Cook the onions slowly for approximately 10 minutes or until the onions are soft and translucent. Have a peek now and again to make sure the onions are not browning.
• Add the sugar plus the balsamic vinegar to the onions and stir well. Cover again with the lid and continue to cook for a further 5 minutes, again taking care to make sure they do not burn.
• Remove the lid from the pan, raise the heat slightly and pour in the dark beef stock. Gently boil uncovered for 5 minutes to reduce the gravy by roughly a third.
• In a heatproof jug or bowl mix the corn flour/starch with the cold water to create a thin paste.
• Pour a little of the hot gravy into the cornflour mixture and mix thoroughly. A very thick paste will start to form so add more gravy to thin this down to create a thick pouring liquid.
• Pour the thickened gravy mixture back into the gravy in the pan, add your chosen mustard, raise the heat to a rolling boil and boil for 10 minutes or until the gravy thickens slightly.
• Taste the gravy to decide if you want more mustard, add if needed. Season with salt and pepper to taste. Cook for a further 3 minutes. The gravy is now ready to serve. If not serving immediately keep warm until needed.

CELERIAC & POTATO MASH

Steps:

• Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
• While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
• Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

FAMILY MEALS: EASY FISH PIE RECIPE

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

SAUSAGE & SPRING MASH PIE

Steps:

• Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.
• While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.
• Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.
• Spoon the mixture into a baking dish or keep in the pan if it's ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.

LAMB CHOPS WITH SPRING ONION & MUSTARD MASH

Steps:

• Cook th epotatoes in simmering, lightly salted water for 8-10 minutes until tender. Cook the shredded cabbage in lightly salted noiling water for 5 minutes & drain well. Meanwhile, melt the butter in a separate pan & cook the spring onions for 2-3 minutes then set aside.
• Grill the lamb chops for 5-6 minutes on each side - depending on thickness & how you like them.
• Drain the potatoes & return to the pan. Stand over a very low heat for a few minutes to dry off any excess moisture - take care not to burn them.
• Add the milk & heat until hot. Add the mustard & season to taste. Mash well, then stir in the spring onions & cabbage.
• Serve immediately withthe chops & hot gravy.

HOMEMADE BEER-SPRING ONION MUSTARD

Steps:

• Heat a large skillet over high heat. Add safflower oil, and swirl to coat. Reduce heat to medium. Cook Vidalia onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar, and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.

ONION-MUSTARD GRAVY FOR BRITISH BANGERS AND MASH

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes.
• Season to taste with salt and black pepper.