FOOD FROM THE UK WITH POTATOES - RECIPES

RECIPES ALL INCLUDING POTATOES
Poultry
Beef & Pork
Fish
Vegetarian
Desserts
Side Items
Snacks
Appetizers
Soups
Salads
 
Asian
Italian
Mexican
French
German
Indian
Spanish
United Kingdom
United States
The World
 
Breakfast
Lunch
Dinner
 
 
UK FOOD WITH POTATOES INCLUDED : RECIPES
English, Scottish, Welsh and Irish recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour.
 
Bangers and Mash with Onion Gravy

* 12 pork bangers
* A good handful of sage leaves
* Sunflower oil for frying
* 1 kg mashing potatoes, peeled & quartered
* 200 ml hot full cream milk
* 60 g melted butter
* 2 tbsp wholegrain mustard
* Pinch of white pepper
* for the onion gravy
* 10 red organic onions, sliced
* 3 cloves garlic, squashed with
* the back of a knife
* 2 tsp Pork Rub
* Drizzle of extra virgin olive oil
* Drizzle of balsamic vinegar
* 250 ml beef stock
* 500 ml red wine
* Salt, Pepper

Method

Preheat the oven to 180°C.

Sprinkle the pork rub over the onions and garlic with a drizzle of olive oil and a splash of balsamic vinegar, season with salt and pepper. Roast in the oven until nicely caramelized and tender (30 minutes). In a saucepan, over medium to high heat, reduce the red wine to 200ml. Add the roasted red onions to the wine, together with the beef stock and continue to cook gently for about an hour or until the onion gravy is deliciously sticky!

To make your mash, place the potatoes in a pot of cold salted water, bring to the boil and simmer until the potatoes are soft when pierced with a knife. Mash the drained potatoes through a potato ricer or masher. For the best results place the mashed potatoes in a food processor. Add the butter to the hot milk and season with salt and white pepper. Add the hot milk to the potatoes and pulse or whiz periodically until the mash potato is smooth and creamy. Fold the wholegrain mustard into the warm mash andkeep warm while cooking the bangers.

Add a tiny drizzle of sunflower oil to a frying pan and cook the bangers over medium heat until golden brown, turning continuously to ensure even browning on all sides. Serve the bangers on the mustard mash with plenty of onion gravy. Garnish with deep fried sage leaves (optional).

 
 
 
Red-Wine Pot Roast with Mushroom

Makes 6 servings

* 1 cup low-salt chicken broth or beef broth
* 1/2 ounce dried mushrooms
* 1 4-pound boneless beef chuck roast, trimmed
* 2 tablespoons extra-virgin olive oil
* 1 large onion, coarsely chopped
* 2 celery stalks with some leaves, cut into 1/2-inch-thick slices
* 3 garlic cloves, smashed
* 1 tablespoon chopped fresh marjoram plus sprigs for garnish
* 1 28-ounce can whole peeled tomatoes, drained
* 1 cup dry red wine

Preparation

Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.

Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.

Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.

Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.

Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.