Mustard And Spring Onion Mash Recipes

ONION AND MUSTARD GRAVY

Steps:

• Gather the ingredients.
• Over a gentle heat, melt the oil and butter in a large saucepan. Add the finely sliced onion and cover the pan with a lid. Cook the onions slowly for approximately 10 minutes or until the onions are soft and translucent. Have a peek now and again to make sure the onions are not browning.
• Add the sugar plus the balsamic vinegar to the onions and stir well. Cover again with the lid and continue to cook for a further 5 minutes, again taking care to make sure they do not burn.
• Remove the lid from the pan, raise the heat slightly and pour in the dark beef stock. Gently boil uncovered for 5 minutes to reduce the gravy by roughly a third.
• In a heatproof jug or bowl mix the corn flour/starch with the cold water to create a thin paste.
• Pour a little of the hot gravy into the cornflour mixture and mix thoroughly. A very thick paste will start to form so add more gravy to thin this down to create a thick pouring liquid.
• Pour the thickened gravy mixture back into the gravy in the pan, add your chosen mustard, raise the heat to a rolling boil and boil for 10 minutes or until the gravy thickens slightly.
• Taste the gravy to decide if you want more mustard, add if needed. Season with salt and pepper to taste. Cook for a further 3 minutes. The gravy is now ready to serve. If not serving immediately keep warm until needed.

HOMEMADE BEER-SPRING ONION MUSTARD

Steps:

• Heat a large skillet over high heat. Add safflower oil, and swirl to coat. Reduce heat to medium. Cook Vidalia onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar, and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.

BASIC MUSTARD MASH

Steps:

• Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

MUSTARD AND SPRING ONION MASH

Steps:

• Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

MUSTARD CHAMP

Steps:

• Boil the potatoes for 15 mins or until tender. Drain, then mash.
• Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
• Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.