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| BANGERS AND MASH |
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Combine
leftover cooked potatoes with extra virgin olive oil and chopped green olives
for this fast supper with spicy sausages
Serves
4
- 2 tbsp
sunflower oil
- 8 spicy
sausages
- 450g/1lb
leftover cooked potatoes
- 3 tbsp
extra virgin olive oil
- 2 tbsp
lemon stuffed green olives, chopped
- Salt
and freshly ground black pepper
- 1/2 tbsp
flour
- 1 wineglass
red wine
- 1 tbsp
tomato purée
- 150ml/1/4pt
chicken stock
- 1 tbsp
fresh flat-leaf parsley, chopped
- Fresh
snipped chives to serve
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Warm sunflower
oil over a medium heat in a heavy-bottomed frying pan. Cook sausages, turning
regularly to brown evenly all over, for around 10 minutes, or until cooked
through.
At the
same time, place leftover potatoes in a microwave-safe bowl, cover with clingfilm
and heat in the microwave on HIGH for 4 minutes or until piping hot. Mash
with olive oil and stir in chopped olives and seasoning.
When the
sausages are cooked, remove from pan and reserve, keeping hot. Drain excess
oil from pan then sift flour over. Stir for a few seconds, then gradually
stir in red wine and tomato purée dissolved in chicken stock. Bring
to bubbling then simmer for a couple of minutes. Stir in parsley.
Divide
mash between four warmed plates and put sausages on the side. Pour gravy around
and sprinkle with chives to serve.
Preparation
time: 5 minutes
Cooking time:
15 minutes
Approximate
nutritional values per person:
401 calories,
7g protein, 31g fat, 24g carbohydrate
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| GLORIOUS FISH PIE |
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A luxurious,
filling pie of golden parsley-flavoured mash covering a mixture of prawns,
salmon, cod and smoked haddock in a cream sauce. Serve with salad or roasted
fennel
Serves
4
- 350g/12oz
skinless best cod fillet
- 225g/8oz
skinless best salmon fillet
- 350g/12oz
undyed smoked haddock fillet
- 600ml/1pt
fish stock
- 100g/4oz
best peeled prawns
- Salt
and freshly ground black pepper
- 900g/2lb
floury potatoes
- 2 tbsp
milk
- 65g/2
1/2oz unsalted butter
- 2tbsp
finely chopped fresh parsley
- 1 tbsp
sunflower oil
- 1 onion,
peeled and finely chopped
- 1/2tbsp
flour
- 150ml/
1/4pt double cream
- Melted
butter for brushing
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Poach
cod, salmon and haddock in stock. Drain fish and reserve cooking liquid. Remove
skin from haddock and flake flesh into a bowl, removing any bones. Flake cod
and salmon into the same bowl and prawns. Season and toss together. Spread
mix in the bottom of a buttered ovenproof pie dish. Reserve.
Boil potatoes
in lightly boiling salted water until just tender. Drain and mash smooth with
milk and 25g/1oz butter. Stir in seasoning and half the parsley. Reserve.
Heat remaining
butter with oil in a pan and cook onion until soft and transparent but not
browned. Sift in flour and cook for 1 minute more. Pour over 150ml/1/4pt reserved
fish cooking liquid and bring to bubbling, stirring vigorously with a wooden
spoon. Stir in cream and remaining parsley. Season to taste then pour over
fish mix.
Top fish
with mash, smoothing surface then making a swirly pattern on top with a fork.
Brush with melted butter and bake in a preheated oven at Gas 6, 400ºF,
200ºC for 25 minutes, or until topping is golden and filling is piping
hot.
Preparation
time: 35 minutes
Cooking time:
approx 45 minutes
Approximate
nutritional values per person:
444 calories,
34g protein, 24g fat, 28g carbohydrate
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| MURPHY'S STACK |
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Buttery
mashed potatoes are layered with sliced gammon and cabbage wedges poached
in chicken stock to give this old Irish dish a modern look. But one thing
hasn't changed - its blissful combination of flavours
Serves
4
- 700g/1
1/2lb joint gammon
- 700g/1
1/2lb floury potatoes (Estima or King Edward), peeled and cut in chunks
- 1 bay
leaf
- 1 green
cabbage, trimmed and cut into wedges
- 600ml/
1pt chicken stsock
- 25g/
1oz unsalted butter
- 2 tbsp
milk
- Salt
and freshly ground black pepper
- Extra
butter for serving
- 1 tbsp
freshly chopped flat-leaf parsley for garnish
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Rinse
gammon in cold water and place in a pan. Cover with water and bring to bubbling.
Skim off surface scum then turn down heat and simmer gently for about 20 minutes
per 450g/1lb, plus 20 minutes. Remove pan from heat, leaving gammon in cooking
liquor to keep moist.
Boil potato
chunks in lightly salted water with a bay leaf added until soft.
At the
same time, poach cabbage wedges in simmering chicken stock until just tender
but not too soft.
Drain
potatoes and discard bay leaf. Stir in butter, milk and seasoning then mash
until no lumps remain.
Lift gammon
from cooking liquid and remove rind and fat. Cut flesh into thick slices.
Remove
cabbage from stock and drain. Place on hot plates with a spoonful of mashed
potato right beside. Arrange gammon on top of cabbage and potato, then finish
with more potato, a knob of butter and a sprinkling of freshly chopped parsley.
Serve immediately.
Preparation
time: 20 minutes
Cooking time:
approx 1 1/12 hours
Approximate
nutritional values per person:
620 calories,
32g protein, 21g fat, 28g carbohydrate
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