• Danny Joyce | Editor

Stay on Track with these Mash Direct Winter Recipes

Winter is well and truly here, as are the busy days in all our lives where we find ourselves looking for easy options to get us through meal times. Mash Direct are here to help give you a head start in planning our routines for the weeks ahead!


Below are seven tasty meals that will help you plan for the busy, wintery weeks ahead and help stay on track! These simple and delicious recipes are quick and easy to whip up in a rush and set you on the right track.


Balsamic Steak Weekend Platter Prep time: 20 minutes Cooking time: 10 minutes Oven temperature: 180oC (Fan 160oC) Gas mark 4 Serves: 2 Ingredients • 1 pack of Mash Direct Beer Battered Chips • 1 pack of Mash Direct Homestyle Coleslaw • 1 pack of Mash Direct Beer Battered Onion Rings • 2 Sirloin Steaks For the marinade: • 1 tablespoon olive oil • 100ml balsamic vinegar • 1 garlic clove, crushed • 2 tablespoons honey • A pinch of chilli flakes For the salad • 330g cherry tomatoes • A large handful of rocket leaves • Handful of freshly grated parmesan Method - In a large flat dish stir the marinade ingredients together, add steaks and cover. Marinate for a least 15 minutes. - Pre-heat an oven and cook the Mash Direct Beer Battered Chips and Onion Rings as per packet instructions. - Heat a large frying pan over a high heat, remove the steaks from the marinade and seal for 2 minutes on each side. - Remove from the pan, place onto an oven tray and set into a hot oven for 5 minutes. Remove from the oven, cover with foil and rest for 5 minutes. - Meanwhile, tip the cherry tomatoes into the frying pan along with the remaining marinade and 4 tablespoons of water. Cook over a high heat for 5 minutes until the tomatoes soften and a sticky sauce forms. - Slice the steak and arrange onto a serving platter with tomatoes and rocket leaves. Drizzle sticky balsamic sauce over the meat and sprinkle with parmesan. - Serve with Mash Direct Homestyle Coleslaw, Beer Battered Chips and Onion Rings.

 

Bangers and Mash with Leek and Mustard Sauce Preparation time: 5 minutes Cooking time: 25 minutes Serves: 2 Ingredients • 1 pack of Mash Direct Mashed Potato • 1 pack of Mash Direct Green Cabbage • 4 thick pork sausages For the mustard and leek sauce • 1 teaspoon oil • 1 large leek, trimmed, washed and finely sliced • 1 teaspoon English mustard • 1 teaspoon wholegrain mustard • A pinch of sugar • 150ml cream • Freshly ground salt and black pepper Method - Pre heat a grill to moderately hot. Arrange the sausages onto a grill pan cook for 8 - 10 minutes, turning occasionally until golden and thoroughly cooked. - Heat the oil in a large frying pan and quickly fry the leeks until tender. - Add the mustards, sugar, cream and bring to a boil. Simmer for a few minutes until thick. Season well. - Heat the Mash Direct Mashed Potato and Green Cabbage as per packet instructions. - Arrange Mashed Potato onto warm plates with sausages and Green Cabbage, drizzle with mustard and leek sauce.

 

Cheesy Fish Pie Preparation time: 10 minutes Cooking time: 35 minutes You will need a 27cm x 19cm rectangular pie dish Serves: 6 - 8 Ingredients • 2 packs of Mash Direct Cheesy Mash For the pie filling; • 4 hard boiled eggs, sliced • 1 teaspoon olive oil • 1 shallot, finely chopped • 500ml milk • 50g butter • 50g plain flour • 1 heaped teaspoon Dijon mustard • 225g salmon fillet, cut into chunks, • 225g cod fillets, cut into chunks • 140g prawns • 150g frozen peas • Freshly milled salt and pepper • 200g grated mature cheddar Method - Preheat oven to 180°C (160oC Fan) / Gas Mark 4

For the sauce: - Heat olive oil in a saucepan and gently fry the onion until soft. Remove to a plate while you make the sauce. - Melt butter in the same pan, then add flour, stirring continuously until a paste forms – this is called a roux. Gradually whisk the milk into the roux until you have a smooth sauce. Cook for 5 minutes, stirring continuously. - Return the onion to the sauce and stir in Dijon mustard, salmon, cod, prawns, peas and season with salt and pepper.

To assemble: - Pour the fish mixture into a pie dish and arrange egg slices over the surface. - Top with Mash Direct Cheesy Mash and sprinkle with grated cheese. - Bake in a hot oven for 20 - 25 minutes until bubbling and golden.

 

Chicken Cacciatore with Garlic Potatoes Preparation time: 10 minutes Cooking time: 15 minutes Oven temperature 180oC (Fan 160oC) Gas mark 4 Serves: 4 Ingredients • 1 pack of Mash Direct Creamy Garlic Potatoes • 150g cheddar cheese, grated For the chicken • 6 skinless chicken thighs, trimmed of excess fat and cut into pieces • 1 onion, finely chopped • 2 carrots, peeled, chopped • 150g sliced pancetta, chopped • 2 garlic cloves, crushed • 150g mushrooms, sliced • 400g can chopped tomatoes • 1 teaspoon brown sugar • 1 tablespoon balsamic vinegar • 150ml chicken stock • 1 tablespoon tomato puree • 100g baby spinach leaves Method - In a large ovenproof casserole dish, over medium-high heat, add a little oil and fry the chicken until golden. Add onion, carrot and pancetta to the pan and cook over low heat for 5 minutes until the onion is soft and the pancetta crisp. Add the garlic and mushrooms and cook for a further minute. - Return the chicken to the pan with tomatoes, sugar, balsamic vinegar, stock and tomato puree. Bring to the boil, stir in spinach and reduce to a low heat and simmer for 20 minutes, stirring occasionally. - Top with Mash Direct Garlic Potatoes, sprinkle with cheese and place in the oven for 25 minutes until golden.

 

Loaded Sweet Chilli Beef Preparation time: 10 minutes Cooking time: 15 minutes Oven temperature 180oC (Fan 160oC) Gas mark 4 Serves: 4 Ingredients • 1 pack of Mash Direct Chilli Baby Bakes • 2 packs of Mash Direct Beer Battered Onion Rings For the Sweet Chilli Beef; • 1 teaspoon olive oil • 1 onion, peeled and finely chopped • 500g lean steak mince • 2 garlic cloves, crushed • 1 red pepper, cut in half, deseeded and finely sliced • 1 red chilli, cut in half, seeds removed (optional) and finely chopped • 200g cherry tomatoes, cut in half • 200ml quality beef stock • 1 tablespoon tomato puree • 1 tablespoon honey or sweet chilli sauce • 400g can of kidney beans • 200g can of sweetcorn • Freshly milled salt and pepper To serve • 2 tablespoons sour cream • The juice of a lime • A small handful of fresh coriander, roughly chopped • 1 avocado, cut in half, stone removed and diced

• 10 jalapeño peppers (optional) Method - Pre-heat an oven and cook the Mash Direct Chilli Baby Bakes and Beer Battered Onion Rings as per packet instructions. - Heat the olive oil in a large non-stick frying pan and gently fry the chopped onion for a few minutes until it begins to soften. - Add crushed garlic and steak mince. Break the meat up with the spoon as it cooks until golden brown. - Add red pepper slices and chilli to the pan and continue to fry for a minute. - Stir in beef stock, tomato puree, sweet chilli sauce or honey and bring to a boil, then reduce the temperature to a low setting and simmer for 10 minutes until the sauce has thickened. - Stir in kidney beans, sweetcorn and season

To serve: - Spoon the sweet chilli beef into a large bowl, top with sour cream, a squeeze of lime and chopped coriander. Serve with smashed avocado, jalapeños, Mash Direct Chilli Baby Bakes, and Onion Rings.

 

Sunday Lunch - Stuffed Pork fillet with Red Cabbage and Dauphinoise Preparation time: 10 minutes Cooking time: 35 minutes Oven temperature 180oC (Fan 160oC) Gas mark 4 Serves: 4 Ingredients • 1 pack of Mash Direct Roast Potatoes • 1 pack of Mash Direct Dauphinoise Potato • 1 pack of Red Cabbage and Beetroot • 1 large pork fillet • 10 thin slices of smoked pancetta For the stuffing • 1 tablespoon olive oil • ½ onion, peeled and finely chopped • 1 apple, quartered, cored and grated • 2 cloves of garlic, crushed • 150g butchers sausages, skins removed • 100g breadcrumbs • 1 tablespoon dried mixed herbs • 1 handful finely chopped fresh parsley • 1 medium egg Salt and freshly ground pepper Method For the stuffing - Pre-heat an oven. - Heat the oil in a large saucepan and gently fry the onions until translucent. Add crushed garlic and grated apple and gently cook for a further minute. - Remove from the stove and mix in sausage meat, breadcrumbs, dried mixed herbs, freshly chopped parsley, egg, salt and pepper. Mix thoroughly.

- Place the pork fillet onto a chopping board and slice horizontally but not the whole way through. Open the fillet and spread the stuffing over the pork covering it completely. - Lay slices of pancetta side by side to create a rectangular shape, set the pork and stuffing on top and roll up. - Carefully transfer the pork fillet to a non-stick oven tray and roast in a hot oven for 35 minutes. - Cook the Mash Direct Roast Potatoes, Dauphinoise Potatoes and Red Cabbage and Beetroot as per packet instructions. Keep warm. - Remove the pork fillet from the oven, cover with foil and rest for 10 minutes before slicing. - Serve slices of pork fillet with potatoes, cabbage and gravy.

 

Carrot, Ginger and Coconut Soup Preparation time: 10 minutes Cooking time: 35 minutes Serves: 4 Ingredients • 1 small onion (chopped) • 10 g Fresh ginger (peeled and very thinly sliced) • 100 g Celeriac or 1 celery stalk (chopped) • One pack Mash Direct Carrot and Parsnip mix • 400 ml (1 can) Coconut milk • 500 ml Vegetable stock • Juice of 1 lime • Big handful of fresh coriander

• Salt to taste • Chilli flakes and fresh coriander to garnish  Method - Fry the onion on a low heat until softened. - Add ginger and celeriac and proceed to fry on a medium heat until softened. - Add the Mash Direct Carrot and Parsnip mix and coconut milk. - Pour in the vegetable stock and lime juice and blend until smooth. - Stir in a handful of fresh coriander. - Season to taste. - Top with some chilli flakes and fresh coriander and enjoy!

 

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Slán go fóill,

Danny