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!