This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Champ
3lbs potatoes {maris piper}
1/2 pint of milk
40z butter
salt and white pepper {black pepper discolours the potato}
1 large bunch of Scallions {spring onions}
– Boil the potatoes in salted water until soft.
– Drain through a Colander.
– In the same pot add milk and spring onion, bring to the boil
– Add potatoes and mash well {chefs tip – whisk in the butter this will help fluff up the potatoes and make them smooth}
– Season with salt and pepper and serve.
Buttered cabbage
1 Savoy cabbage
4 tablespoons of butter
salt and pepper
a extra knob of butter
– Remove all the tough outer leaves from the cabbage.
– Cut the cabbage in 4
– Remove stalks then quarter cut into fine shreds
– In a large sauce pan add 1/2 cup of water, bring to the boil along with the butter
– Add in cabbage and salt and pepper and mix well
– Cook until soft, drain off any excess water and mix in remaining butter until melts through and serve
Beef and Guinness pie with shortcrust pastry
Shortcrust pastry
4 oz plain flour
pinch of salt
2 oz butter {cubed}
3 tablespoons of cold water
– Place flour and salt in a large bowl and add butter
– With your fingertips mix well until it resembles breadcrumbs with no large lumps of butter showing.
– With a spatula stir in enough of the water until it binds together.
– Wrap in cling film and allow to rest in the fridge until needed.
– Roll out and cut into medium sized discs with a large cup
– Cook on a floured tray at 180 for 15 minutes {chefs tip – brush with a little beaten egg }
Beef pie
1kg of braising steak {chefs tip – buy yourself and cut into size required}
2 large onions {rough chopped}
4 large carrots {peeled and cut into chunks}
2 tablespoons of caster sugar
4 tablespoons of flour
500ml of Guinness
2 beef stock cubes
3 sprigs of thyme
2 bay leaves
2 tablespoons of vegetable oil
2 tablespoons of tomato paste
– In a large pot or pan add oil and beef
– Cook for 10 mins on a medium heat
– Add in vegetables and cook for a further 5.
– Remove from the heat and mix in flour and sugar tomato puree and mix well
– Bring back to the heat and add beer and stock and thyme.
– Cook for a hour on a medium heat until soft or check meat is tender – this will thicken slightly so according to taste add a little more water if required.
– Serve on a warmed plate with pastry lid on top and serve with champ and buttered cabbage and enjoy.
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com