mashed potato – Scandelights

It is JJanuary. Grey January. Grey cold boring January even. Lots of people are on detox or trying to save pennies after an extravagant month of boozing.

I definitely need to save the pennies, but I also need to get into the habit of cooking weekday food again. It seems to me that December was just a long stretch of canapés, bubbly and party dresses and now we’re back to normal. What an anti climax!

And weekday food is not a particular favourite of mine, I live for parties, nibbles, indulgent puddings and creamy sauces, but I promised myself to try and embrace the regular weekday supper too, and the only way I can do that is to make the food a little more interesting.

Bangers and mash for example, is nice but in my opinion just a tad boring. But if you buy really nice sausages like Toulouse ones and add some parmesan and dijon mustard to the mash, then I can see then point.

So that’s what I did, and it was lovely.

Dijon and parmesan mashed potatoes, serves 2

4 medium potatoes, peeled

50 ml milk

4 tbsp butter

salt, white pepper

1,5-2 tsp dijon mustard

2 tbsp grated parmesan

Cut the potatoes into similar sized pieces. Place in a large saucepan and cover just about, with water. Add salt. Bring to the boil and cook with the lid half on until the potatoes are very soft. Drain and mash the potatoes up with a masher or an electric whisk (yep, it works). Add butter and milk and mash until well combined. Then add the mustard and cheese and combine. Season with salt and pepper.

Lamb is not the most traditional Scandinavian food, although it is definitely available. But in the south where I am from, the land is used more to grow crops than keep cattle on, and further up cows and pigs seem to be the way more represented than lamb. It’s not like in England where you see the while little things on every empty part of land.

This recipe is an adaptation from this Nigella recipe, so now it is perfect to me. Using panko breadcrumbs make the coating very crusty and as long as you have good quality meat this dish is a winner. I prefer to eat my lamb racks rare, and that is the method described in the recipe below. If you prefer yours pink or well done even, just heat up the oil a bit less and cook the meat for longer.

Panko and parmesan coates lamb racks, serves 2

5-6 lamb rack cutlets

2 eggs

200 ml panko

50 ml grated parmesan

salt, black pepper, 1 tsp dried Italian herbs

500 ml vegetable oil

Beat the eggs in a bowl. Mix panko, parmesan and spices in another bowl. Cut the large line of fat off each cutlet. Pour the oil into a sauté pan and heat it up until very hot. Dip the meat, one at the time, in first the beaten egg than the panko mixture to coat it all around. Place two or so at the time in the pan. FRy for about 40 seconds to a minute on each side. Turn when it is nice in colour and crisp. Leave on kitchen towel to drain from excess fat.

Mashed potatoes, serves 2

500 g potatoes like Maris Piper or King Edward

50-100 ml milk

70 g butter

salt, white pepper

Peel the potatoes and cut into smallish pieces (smaller pieces equal less cooking time). Cover with water (just about) add salt and bring to the boil. Once boiling lower the heat to medium heat and cook with the lid half on until very soft. Drain from water and mash with a masher. Add milk (start with the lower amount) and butter. Season. Mash properly to avoid lumps.

Red wine sauce, serves 2

200 ml red wine

2 tbsp balsamic vinegar

150 ml cream

1 garlic clove, pressed

1 tbsp soy sauce

salt, white pepper

2 tsp sugar or a mild chilli sauce for sweetness

colouring agent

Add wine and vinegar to a sauce pan and bring to the boil. Reduce for about 10 minutes. Add cream, soy , garlic and the something sweet. Bring to the boil and season with salt and pepper. Colour a light brown.

Tag: mashed potato

Weekday wonders: dijon and parmesan mashed potatoes

Panko and parmesan coated lamb racks with mashed potato and red wine sauce