To serve: serve in a warmed serving dish for guests to help themselves to. notes dietary requirements: vegetarian: OK
To serve: serve a small amount of cabbage in the middle of a warmed dinner plate, topped with the pork. put in a warmed serving dish for guests to help themselves to. tips
Olive oil and yoghurt mash
Serves: 4 Cooked: on the hob
4 large baking size potatoes, peeled and quartered
125ml natural yoghurt
Preparation time: 15 minutes Cooking time: 30 minutes
4 tablespoons good olive oil black pepper
1. Put the potatoes into salted water and bring to the boil. Then turn the heat down and cook the potatoes for 20 – 30 minutes until cooked through. 2. Drain well and return the potatoes to the pan over a low heat. Mash by hand until smooth. 3. Add the yoghurt and oil, season to taste and serve in a warmed serving dish. 4. Sprinkle with coarsely ground black pepper.
To serve: serve in a warmed serving dish for guests to help themselves to. notes dietary requirements: vegetarian: OK
vegan: NO, remove portion of potaotes before the yoghurt is added and omit butter from cabbage
dairy free: NO, as vegan
nut free: OK gluten free: OK
Perfect mash is achievable if you follow some simple rules:
Cook the potatoes until they are cooked through, as undercooked potatoes will always be lumpy.
Don’ t cut the potatoes too small as the smaller they are, the more water they will absorb. The more water in a potato, the lumpier it will be when it is mashed.
Mash the potato dry over heat as extra liquid will evaporate. Then when you have mashed it add the extras.
Do not cook a long time ahead as potato does not re-heat so well and the flavour will be odd.
We use yoghurt and olive oil to make the potato less creamy, the yoghurt also makes the potato fluffy.
Never use a hand blender, an electric blender will over beat the potato releasing its starch and give it an elasticky texture which is very unpleasant to eat.
You can keep potatoes warmed if well covered in the oven for about 15 minutes so plan to mash once you have served the starter, meaning you need to put the potatoes on to cook about 20 minutes before you serve the starter. tuesday
Sticky red cabbage
Serves: 8 Cooked: on the hob
25g butter 2 tablespoons vegetable oil 1 onion, peeled and finely chopped ½ large red cabbage( or 1 whole small one), sliced finely 275ml red wine 200ml water
Preparation time: 20 minutes Cooking time: 1 hour
50g brown sugar 1 tablespoon wine vinegar 1 tablespoon tomato purée 1 clove garlic, finely grated 4-6 juniper berries chopped salt and pepper
1. Put the butter, oil and onions into a saucepan and cover, over a gentle heat allow the onions to soften but not brown. This will take 10 minutes and it is this method that will give you the real flavour of this dish so don’ t skimp here. 2. Put the cabbage, wine, sugar, vinegar, tomato purée, garlic, juniper berries, salt and pepper into a large saucepan. Add enough water until the liquid is just covering the cabbage( approx 200ml). Bring to the boil, simmer gently for 45 mins-1 hr or put into an ovenproof dish, cover and bake for 2 hrs at 375F / 190C. After 30 minutes of cooking remove the lid and allow it continue to cook without the lid so the liquid can evaporate. The cabbage should be coated in a sticky syrup, not wet at all( see tips).
To serve: serve a small amount of cabbage in the middle of a warmed dinner plate, topped with the pork. put in a warmed serving dish for guests to help themselves to. tips
Cabbage: If you have liquid around the cabbage when cooked, then strain the cabbage( leave to one side), return the juices to the pan and boil furiously for 10 minutes( no lid) or until it is a sticky syrup and return the cabbage to the pan. Finish it completely ahead of time. This dish tastes better re-heated and you do not want to be waiting to serve because the cabbage is watery! The flavour is also better when it has had a chance to sit so make this in the morning, a great dish to leave cooking while you make beds.