Tagged: mash

Pimping your Food – Onion Stylee!

This is going to be a pretty short post because it’s not really about a whole plate of food. It’s about how to take a simple family classic and give it a simple tweak that will elevate it to a whole new level.

So, the simple dish of the day is… SAUSAGES & MASH!

Doesn’t get much easier than that. You can start with the basics and mess around to your hearts content, but everyone who has even basic kitchen skills should be able to put together some sausages and mashed potato so I won’t be telling you how to do either of them…

Well, all right, I will make a few suggestions…

I always roast my sausages in the oven, turning a couple of times… it takes about 30 mins and gives a nice all round ‘cook’.

As for mash, I rarely have it plain. There are just to many ways to sex it up. You’ll see from the pictures that I actually threw a few carrots into mine, cooked at the same time as the potatoes and mashed together too. Easy and more colourful… and, of course more tasty.

You can throw a handful of peeled garlic cloves into the potatoes as they cook and mash them all up together to get a really subtle flavour. Alternatively, at the mashing stage add mustard, or creamed horseradish, or harissa paste, or smoked paprika, or marmalade, or … well you get the idea.

But to get to the real point of this blog I want to introduce you to a little bit of classical French cooking. If you were a ‘saucier’, this gem would be a key piece of your arsenal. Surprisingly though, it is a rarely heard of sauce. I should point out too that I am going to be showing you a bit of a cheats version rather than the full hit ‘Masterchef’ one.

The sauce you are going to be making replaces the key missing element from the S&M which, as we all know, would normally be ONION GRAVY! (And fear not, I still love gravy and will continue you to use it as part of my S&M routine in years to come)

“Get on with it!” I hear you clamouring.

You are going to now discover how to make a SAUCE SOUBISE.

Already, it sounds a bit posh… perfect for dinner party oneupmanship etc.

A Sauce Soubise is basically where you combine a classic bechamel sauce with a fine onion puree… and that would be the proper way to do it… but most of us don’t have the time to be passing ingredients through fine sieves etc which is what you have to do if you are going down the ‘Masterchef’ route.

This is how you make a simplified version… but you can now call it “Sauce Soubise au Paysanne” and still keep ahead of your poncey mates!

Get three large onions and chop them coarsely.

Add them to a pan with a large knob of butter ( and I do mean large… 1/3 of a standard 250g block).

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Now all you are going to do is sweat them down for 30 mins on a low heat. Stir them regularly so they don’t brown up… you want to try and keep them pale in colour.

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Next, add a heaped tablespoon of flour and stir it around in the pan until it soaks up all the butter and onion juices.

Then add about a pint of vegetable stock and stir well so that it combines thoroughly with the onions and flour mix. Raise the heat slightly and get the pan going on a rolling simmer. This will let the liquid reduce slightly and start to thicken.

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Add some salt and white pepper (if you have it – black is fine too).

After about ten mins, get your electric hand blender (C’mon… you HAVE to have one of these in the kitchen!) and blitz the mixture until the you have made it into as fine a puree as you can.

Finally, add about 300ml of single cream and stir thoroughly until everything has warmed through.

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And that’s it… it really is a simple few steps and creates a marvellously rich and more’ish sauce. All the elements of an onion gravy with enough sophistication to satisfy the most pretentious of guests and… it really is bloody gorgeous. I first had this in a swanky restaurant and was in awe of how lovely it was… and then when I found out that it was so simple to make this basic version at home… HALLELUJAH!!

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Anyway, hope you enjoy… and if you want to go full out for cheffy marks, try the true classical version… but this one will do me just fine for the moment.

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Duck with Grapefruit

That’s the Grapefruit there. I took the peel off and took out six segments to use as a garnish. The rest was squeezed for all it’s juice into a pan and some sugar and honey added¬† to sweeten it up. I kept tasting to make sure the grapefruit flavour was still coming through.

 

As per usual I scored the skin of the duck and then pressed some crushed mixed peppercorns into the skin and fried the duck skin side down for 2 minutes without any oil, as the skin will release loads of fat. I then turned the duck over and put the pan into a hot oven for 10 minutes. I possibly could have put it in for less time as these were smaller breasts than I’m used to but they were still lovely and moist but not pink.

 

 

 

 

I made a celeriac mash to go with the duck which was made up of half celeriac and half potato mashed together with butter and a little milk and some seasoning to taste.

 

The grapefruit sauce was heated up and reduced a little.

I added a little cornflour and water to bulk it up again

I then coated the saved grapefruit segments in sugar and lightly fried them

I used broccoli as my veg of choice and I was now ready to serve

 

 

 

 

The winner for me was that Carol who doesn’t like grapefruit, really enjoyed this and I must say it was really nice. There was enough sweetness to take the edge off the grapefruit but still retained a sharpness to go with the duck

 

As my freezer is now bulging with various meat and fish, expect some more posts sooner rather than later. One a particularly festive one that Rudolph wouldn’t approve of!

And from the sublime I will now go and make a peanut butter and cheese butty for dinner.

Mugsie.