Danny Joyce | Editor
Amazing Christmas Recipes with Mash Direct
Christmas Day is a day filled with wonder and cheer, but everyone who has ever hosted Christmas dinner will know, it can be a lot of pressure - timing the turkey, getting the potatoes just right. So why not use this Christmas as an excuse to relax with family & friends and enjoy the day, rather than stressing over the hob. Mash Direct have taken the fuss out of Christmas by creating a series of deliciously indulgent Christmas inspired recipes.
Below are six tasty seasonal inspired recipes to try over the festive period. Recipes include: • Boxing Day Brunch • Broccoli, Onion & Three Cheese Tartlets • Cauliflower Cheese Puffs • Festive Christmas Tree • Roasted Parsnip and Pancetta Soup • Roasted Vegetable and Quinoa Salad
Boxing Day Brunch Preparation time: 5 minutes.
Cooking time: 30 minutes. Serves 4 Ingredients 2 packs of Mash Direct Chilli Baby Bakes (or leftover potatoes) 400g leftover Christmas glazed ham, fat removed and cut into bite sized pieces 100g frozen peas, defrosted 100g scallions, washed, trimmed and finally chopped 4 eggs For the cheese sauce 570ml milk 25g plain flour 50g butter, cut into chunks 1 tablespoon Dijon mustard 75g grated cheddar 40g grated parmesan Salt and freshly milled black pepper To serve 1 pack of Mash Direct Red Cabbage & Beetroot Method • Preheat the oven and cook the Mash Direct Chilli Baby Bakes as per packet instructions. For cheese sauce • Heat the milk in a saucepan over a moderate heat. Add the flour, butter, Dijon mustard and bring to simmering point. Whisk continuously until the sauce is thick, smooth and glossy. Season. • Turn the heat down to its lowest setting and cook very gently for 5 minutes, stirring continuously. Stir in the grated cheddar and parmesan. For the poached eggs • Half fill a saucepan with water and bring to a gentle simmer. Break in the eggs, one at a time and set the timer for 2 minutes, let the water barely simmer. • Remove the pan from the heat and set a timer for 10 minutes. Remove with a slotted spoon. To serve • Tip the Chilli Baby Bakes into a large bowl with cheese sauce, ham, peas, scallions and mix well. • Arrange onto warm serving plates, top with poached eggs and serve. • Cook Mash Direct Red Cabbage & Beetroot as per packet instructions and serve.
Broccoli, Onion and Three Cheese Tartlets Preparation time: 5 minutes.
Baking time: 20 - 25 minutes Makes 12 individual tartlets Ingredients 1 pack of Mash Direct Broccoli with a Cheese Sauce 12 pre-made savoury pastry cases 4 tablespoons red onion marmalade 5 eggs 250ml double cream 25g Roquefort, crumbled 25g Gouda, grated Freshly milled salt and pepper Method • Preheat oven 180oC (Fan 160oC) Gas mark 4. • Divide the onion marmalade between the 12 pastry cases and top with Mash Direct Broccoli with a Cheese Sauce. • In a large bowl, whisk the eggs and double cream together and stir in roquefort, gouda, salt and pepper, then pour into a jug. • Place the pastry cases onto a baking tray, pour the egg, cream and cheese mixture into each case, filling to the top. Set the tray into a hot oven and bake the tartlets for 20 - 25 minutes until golden.
Cauliflower Cheese Puffs Preparation time: 20 minutes.
Baking time: 20 minutes Makes 16 Ingredients 2 packs of Mash Direct Cauliflower Cheese Gratin 2 x 375g packet puff pastry (2 sheets, ready rolled) A little flour, for dusting 1 egg, whisked For the topping 150g cheddar cheese, grated 4 tablespoons honey Optional 2 teaspoons chilli flakes Method • Preheat oven 200oC (Fan 180oC) Gas mark 6. • Place the Mash Direct Cauliflower Cheese Gratin into a large bowl, smash with a fork and mix to form a paste. • Lay the 2 sheets of puff pastry onto a lightly floured surface and cut in half horizontally. • Divide the cauliflower cheese mixture into 4 and spread along the middle of each pastry piece. Egg wash along the top of the pastry. Roll up like a sausage roll and seal. • Egg wash the rolls and cut each into 4. • Place onto a non-stick baking sheet and set into a hot oven. • Bake for 10 minutes until golden, remove from the oven, sprinkle with grated cheddar and return to the oven for a further 10 minutes until crisp and golden.
Remove the cauliflower puffs to a cooling rack, drizzle with honey. Sprinkle with a little chill before serving, if you wish.
Festive Christmas Tree Preparation time: 10 minutes.
Baking time: 25 minutes You will need a large, flat, non stick baking tray Ingredients 1 pack of Mash Direct Red Cabbage & Beetroot 1 red apple, grated 1 tablespoon Moroccan seasoning 2 x 375g packet puff pastry (2 sheets, ready rolled) A little flour, for dusting 1 egg, whisked For the topping 50g pomegranate seeds 50g Feta cheese, crumbled 2 tablespoons honey 1 tablespoon chopped fresh coriander
To serve 1 tub of shop bought Moroccan style humus Method • Preheat oven 200oC (Fan 180oC) Gas mark 6. • Lay 1 sheet of puff pastry onto a lightly floured baking tray. • Arrange the Mash Direct Red Cabbage & Beetroot and grated apple onto the pastry (in a large triangular shape). Sprinkle with Moroccan seasoning. Egg wash the edges. • Place the second pastry sheet on top and press to seal. • Cut into a large triangular shape to create a Christmas tree shape. Now, start at the top and cut into the triangle at 2 inch intervals, on both sides. • Cut further into the tree as you work your way down to the bottom. Remove 2 strips of pastry at the bottom of the tree, creating a trunk in the centre. • Twist each piece of pastry and brush with egg wash. • Place the baking tray into a hot oven and bake for 25 - 30 minutes until crisp and golden. Sprinkle with pomegranate seeds, Feta cheese, coriander and drizzle with honey. Serve with humus.
Roasted Parsnip and Pancetta Soup
Preparation time: 10 minutes. Cooking time: 35 minutes Serves 4 - 6 Ingredients 2 packs of Mash Direct Honey Glazed Parsnips 1 teaspoon olive oil 1 red onion, finely diced 1 heaped tablespoon medium curry powder 2 ½ litres vegetable or chicken stock Freshly milled salt and pepper For the topping 50g pomegranate seeds 50g hazelnuts, roughly chopped A handful of coriander, finely chopped 1 tablespoon olive oil Method • Preheat oven 200oC (Fan 180oC) Gas mark 6, and cook Mash Direct Honey Glazed Parsnips as per packet instructions. • Heat olive oil in a large saucepan and fry the onion until soft. Add the cooked parsnips with any remaining honey, curry powder, stock and season with salt and pepper. Cook for 10 - 15 minutes. • Blend the soup with a hand blender until smooth. • Ladle into warm bowls and sprinkle with pomegranate seeds, hazelnuts and coriander. Drizzle with a little olive oil just before serving.
Roasted Vegetable and Quinoa Salad Preparation time: 10 minutes. Cooking time: 35 minutes Serves 4 Ingredients 2 packs of Mash Direct Roasted Root Vegetables For the quinoa 300g quinoa, rinsed, drained 750ml chicken stock To serve 2 tablespoons honey 2 tablespoons pomegranate seeds 100g Feta A handful of coriander, finely chopped Method • Preheat oven 200oC (Fan 180oC) Gas mark 6. • Arrange the Mash Direct Roasted Root Vegetables onto a tray and roast in a hot oven for 20 - 25 minutes.
For the quinoa • Place the quinoa and chicken stock into a large saucepan and bring to the boil over high heat. Reduce the temperature to lowest setting, cover with a lid and cook for 15 minutes or until the liquid is absorbed.
To serve • Arrange quinoa onto warm plates, top with Roasted Root Vegetables, drizzle with honey and sprinkle with pomegranate seeds, Feta and coriander.
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Slán go fóill,