• Danny Joyce

Back to School Midweek Recipes from Mash Direct

The madness of back to school will soon be upon us, and not only that but some are also heading back to the office too. No more sweat pants under the desk, it’s time to don that office attire and jump back into the commute!


And as for being the weekend Taxi Parent, having the washing machine on a loop to keep all the sports gear and uniforms in check, we’re exhausted already! But we wouldn’t swap it for the world after the year we’ve just had. The good news is that Mash Direct is here to help.


Here are five tasty midweeks meals to see you through Monday to Friday. Full of nutritious goodness, without the need to peel and chop - perfect!

Paprika Chicken with Colcannon Mash


Ingredients:

2 packets of Mash Direct Colcannon

4 chicken breasts - cut into bite-sized pieces

Salt

2 tbsp olive oil

Butter

1 onion

2-3 cloves of garlic

1 tbsp sweet paprika

1 tbsp flour

½ pint of chicken stock

3 tbsp chopped parsley

2 red peppers

4 large tomatoes

250ml sour cream


Method:

Heat a large pan and add a dash of oil. Rub the chicken in the salt, and place in the pan to brown. Remove and set aside once cooked through. Using the same pan, add in some chopped onions and garlic and let it simmer for about five minutes. Then add the paprika along with the flour and stir until combined - taking care not to burn.

Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixture seems too dry. Add half of the chopped parsley and bring to the boil. Add the chopped red pepper strips, reduce the heat and simmer for ten minutes.

Cook the Mash Direct Colcannon according to packet instructions and serve as a side dish to complete the meal.

Broccoli & Chicken Pasta Bake


Ingredients:

1 packet of Mash Direct Broccoli with a Cheese Sauce

450g dried penne pasta (use gluten free if desired)

350g diced chicken pieces

2 tbsp olive oil

200g cream cheese with garlic and herbs

50g red pesto

100g mature cheddar cheese, grated

1 slice white bread, processed into crumbs (use gluten free if desired)


Method:

Preheat oven to 175°C, 350°F, Gas Mark 4. Bring a large pan of salted water to the boil and add all the pasta. Return to the boil. Cook the pasta until 'al dente' for 7-10 minutes. Drain the pasta and set aside. Meantime, heat the oil in a large frying pan over a medium heat. Cook the chicken pieces until they are lightly browned and are cooked through to the middle. Once the chicken is cooked, combine with the pasta in the pot. Add the cream cheese, red pesto and Mash Direct Broccoli with a Cheese Sauce. Stir the ingredients gently so as not to break up the broccoli florets until well combined. Pour the mixture into a deep casserole dish (roughly 30cm x 23cm). Top with grated cheese and the breadcrumbs. Place in the oven for 20 minutes until golden and crisp on top.

Cottage Pie with Cheesy Mash Top


Ingredients:

2 packets of Mash Direct Cheesy Mash

1 tbsp olive oil

1 onion, finely diced

2 carrots, peeled and finely diced

1 celery stick, finely diced

1 clove of garlic, crushed

1 tbsp fresh thyme leaves

1 pack (400g) lean steak/lamb mince

1 tbsp plain flour

1 tbsp tomato purée

1 tbsp Worcestershire sauce

450ml beef stock


Method:

Preheat the oven to Gas Mark 4-5, 180°C, 350°F. In an ovenproof casserole dish on the hob, heat the oil and add the finely diced onion, carrots and celery. Cook over a low heat for ten minutes, until softened and lightly brown. Add the crushed garlic and thyme, cooking until fragrant (about 1-2 minutes) before adding the mince. Turn up the heat to medium and cook, stirring periodically until the mince is browned all over and juices caramelise on the bottom of the casserole dish. Stir in the flour, tomato puree and Worcestershire sauce to the mince for a minute or so to combine. Immediately add the chicken stock, bringing to a simmer and cook for 10 minutes until the sauce is reduced and thickened. Leave the mixture to cool for a few minutes and prepare the Mash Direct Cheesy Mash as directed. Top the mince mixture with the mash and smooth to create an even layer using the back of a large metal spoon. Transfer the dish to the preheated oven and cook for 30 minutes, until the mash is a bubbling golden brown.

Baked Risotto with Carrot, Parsnip, Turnip, Pancetta and Sage


Ingredients:

1 pack Mash Direct Carrot, Parsnip and Turnip

1 tablespoon olive oil

1 leek, washed and thinly sliced

2 garlic cloves, crushed

350g Arborio rice

1 litre vegetable stock

100g Mozzarella, grated

Freshly milled salt and pepper

1 tablespoon olive oil

160g pancetta cubes

6 sage leaves, finely shredded

20g Parmesan, grated


Method:

Heat 1 tablespoon of olive oil in a large oven-proof dish over a medium heat and fry the leek for 5 minutes until soft. Add garlic and cook for a minute, then add the rice and vegetable stock and bring to the boil. Cover with a lid and place in a hot oven to bake for 30 minutes or until the rice is tender. Heat the Mash Direct Carrot, Parsnip and Turnip according to pack instructions. Remove the risotto from the oven and stir in the warm Mash Direct Carrot, Parsnip and Turnip. Season well and stir in the grated Mozzarella. Heat the remaining oil in a frying pan and fry the pancetta until crisp. Add the sage leaves and fry for 1 minute. Spoon the risotto into warm serving bowls and top with crisp pancetta, sage leaves and Parmesan before serving

BBQ Mexican Halloumi Tacos with Summer Salads


Ingredients:

Mash Direct Home Style Potato Salad

Mash Direct Home Style Coleslaw

Lime

Coriander


Rub:

2tsp smoked paprika

2tsp brown sugar

2tsp dried oregano

1tsp cumin seeds

1tsp chilli flakes

Zest one lime

Salt & pepper to taste


Toppings:

Block of Halloumi

Rapeseed Oil

Corn on the cob

Tortilla Wraps

Sour Cream

Red Onion

Avocado


Method:

Cut the Halloumi into slices. Drizzle with the rapeseed oil, then sprinkle with the rub. Set up the grill for high heat. Grill the corn over medium / high heat until tender and roasted. Sear the Halloumi over high heat on both sides. Heat the tortilla wraps on the grill 15-20 seconds each side. Serve with the warm Halloumi. In the toasted wraps garnished with avocado slices, sour cream, red onion, chilli slices, coriander, cut corn cornels, lime wedges and Mash Direct salads.

From meat free Monday through to Frivolous Friday (where a little indulgence is allowed!) Mash Direct have got everything you need to keep you and yours on top of your game!


Check out MashDirect.com for more great recipes.


Slàn go fóill,

Danny