Mash Up
February 28th 2009 14:52
So, it really has been an age since I have written. The last post appears to be November, which is poor form indeed as I have enjoyed many foodie experiences since then. Although, interestingly enough, my stats have remained quite constant. My advice to new bloggers is that anything written about defrosting mince or making pancakes from scratch is an instant hit winner.
Olive Pip is no longer in the sunburnt country, but far, far away in bonny England. This of course involved a great big carbon consuming aeroplane trip - so I could of banged on about my secret delight with inflight meal services (all those little compartments, the mysteries that wait under steaming foil lids,so many unnecessary choices) but here I am trying to make a better go of it than that.
Easier said than done, given it is 2.30pm on a Saturday and I am enduring an epic hangover. Said hangover was incurred as part of a bonding experience with new housemates - known colloquially as 'the dinner party'. On the menu, Somerset Casserole - which I was told was a fish based dish. Being a learned sort, I pertained some white wine for the occassion, thinking one bottle a sensible amount. The thing was, the casserole was actually a tomato based number, so the vin rougue floweth, heavily from all 8 bottles, and my humble sauv blanc remained corked up in the fridge.
Back to the casserole though, it was delicious. I am told that a recipe is coming my way soon- but if you are desperate, I am sure a quick google will bring some instructions up. I had assumed it would be creamy, but the tomato was a refreshing surprise, and there was some mushroom and spring onion action happening in there too.
It was served up with some excellent mash - which was easy to make (well it appeared to be as I watched someone else do it). Given how straight forward this is to do, I will now attempt to tell you how to make it (even with my asforementioned hangover).
Get 5-6 large potatoes, peel them and cut them into small cubes.
Bang them all in a large pot. Add a tin of butter beans - including the liquid that the beans come in.
Fill the pot with water to cover the beans and taters. Bring to the boil. Test potato cubes by pressing lightly with a fork, when they break easily they will be ready.
Drain the potato's and beans and return to the pot (now off the heat). Add a dollop of butter, and some salt and pepper, and maybe even some mixed dried herbs if you are feeling extra spesh- use a masher to mash that baby up!
Serve with delicious casserole! Try and restrain alcohol consumption. Be good and try and update your blog.
Olive Pip is no longer in the sunburnt country, but far, far away in bonny England. This of course involved a great big carbon consuming aeroplane trip - so I could of banged on about my secret delight with inflight meal services (all those little compartments, the mysteries that wait under steaming foil lids,so many unnecessary choices) but here I am trying to make a better go of it than that.
Easier said than done, given it is 2.30pm on a Saturday and I am enduring an epic hangover. Said hangover was incurred as part of a bonding experience with new housemates - known colloquially as 'the dinner party'. On the menu, Somerset Casserole - which I was told was a fish based dish. Being a learned sort, I pertained some white wine for the occassion, thinking one bottle a sensible amount. The thing was, the casserole was actually a tomato based number, so the vin rougue floweth, heavily from all 8 bottles, and my humble sauv blanc remained corked up in the fridge.
Back to the casserole though, it was delicious. I am told that a recipe is coming my way soon- but if you are desperate, I am sure a quick google will bring some instructions up. I had assumed it would be creamy, but the tomato was a refreshing surprise, and there was some mushroom and spring onion action happening in there too.
It was served up with some excellent mash - which was easy to make (well it appeared to be as I watched someone else do it). Given how straight forward this is to do, I will now attempt to tell you how to make it (even with my asforementioned hangover).
Get 5-6 large potatoes, peel them and cut them into small cubes.
Bang them all in a large pot. Add a tin of butter beans - including the liquid that the beans come in.
Fill the pot with water to cover the beans and taters. Bring to the boil. Test potato cubes by pressing lightly with a fork, when they break easily they will be ready.
Drain the potato's and beans and return to the pot (now off the heat). Add a dollop of butter, and some salt and pepper, and maybe even some mixed dried herbs if you are feeling extra spesh- use a masher to mash that baby up!
Serve with delicious casserole! Try and restrain alcohol consumption. Be good and try and update your blog.
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Comment by Michael Mason
1lb fillet of cod or haddock
salt and pepper
2oz mushrooms
1 medium tomato
1/4 pt cider
a little margarine
3/4oz butter or maragarine
3/4oz flour
1 lb creamed potatoes
A little grated cheese
Garnish: parsley and tomato
Cut the prepared fish into small cubes and place in a shallow casserole with seasoning to taste. Add the sliced mushrooms, sliced tomato and cider and dot with shavings of margarine. Cover and bake for 25 mins in a fairly hot oven, 375 F, Gas mark 5. Strain off the liquor and make a sauce with the 3/4oz fat and flour. Pour this sauce over the fish. Pipe a border of creamed potatoes round the edge of the dish, sprinkle grated cheese in the centre and garnish with slices of tomato. Return to a hot oven 450 F, Gas mark 8 to brown or brown under a grill. Garnish with parsley and serve hot.
Comment by Michael Mason
1lb fillet of cod or haddock
salt and pepper
2oz mushrooms
1 medium tomato
1/4 pt cider
a little margarine
3/4oz butter or maragarine
3/4oz flour
1 lb creamed potatoes
A little grated cheese
Garnish: parsley and tomato
Cut the prepared fish into small cubes and place in a shallow casserole with seasoning to taste. Add the sliced mushrooms, sliced tomato and cider and dot with shavings of margarine. Cover and bake for 25 mins in a fairly hot oven, 375 F, Gas mark 5. Strain off the liquor and make a sauce with the 3/4oz fat and flour. Pour this sauce over the fish. Pipe a border of creamed potatoes round the edge of the dish, sprinkle grated cheese in the centre and garnish with slices of tomato. Return to a hot oven 450 F, Gas mark 8 to brown or brown under a grill. Garnish with parsley and serve hot.