Mustard And Spring Onion Mash Recipes

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.

Steps:

• Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

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.

Steps:

• Boil the potatoes for 15 mins or until tender. Drain, then mash.
• Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
• Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.

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.