jema
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Picked up a lovely bit of skirt this morningand a pile of beef bones 
Tonight we are having an old friend to dinner, so i'm knocking uo a beef bourguignonne in elderberry wine.
I was planning some "fancy" mash to go with it. Any suggestions?
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twoscoops
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Oooh, yeah. Mash the spuds and add some butter. That's fancy enough, mate.
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RoryD
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Parmesan and Anchovy.
Oh yes ,we is farncy in the norf too.
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cab
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Potatoes, carrots and turnips. Boiled together, mashed with a little butter, salt, pepper and nutmeg.
Or potatoes, carrots and celeriac.
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bagpuss
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sweet potato and carrot with a bit of orange juice and nutmeg works well!
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jema
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Having no carrots as they are in the stock is a bit of a drawback! These are plain supermarket washed spud  Couldn't even get unwashed this morning. I have some smoked cheddar I'm quite tempted to use.
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cab
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| jema wrote: | | Having no carrots as they are in the stock is a bit of a drawback! These are plain supermarket washed spud Couldn't even get unwashed this morning. I have some smoked cheddar I'm quite tempted to use. |
No carrots, eh?
Mashed spuds with chervil works well.
'Course, if the oven is on for the beef, hows about baking the spuds so that there's some nice crispy skin to eat?
What other veg are you planning? Something good and green?
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bagpuss
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what greenery do you have you could always try something like champ which I think is spring onions in the mash, that would probably work well with the smoked cheddar, You could always topp in with breadcrumbs and stick it in the oven for 10 minutes aswell if you want fancy presentation
any other root veg, I suspect most squashes would mash well as do turnip, parsnip, celeriac etc
bacon goes well in mash too
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Bugs
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Garlic or grainy mustard or both are a nice addition to mash. Or onions cooked to a nice colour, or softened leeks.
But I would prefer plain too especially with a fancy main course. Plenty of butter and salt and pepper.
Something green might be an alternative too - kale or nice cabbage?
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judith
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| Bugs wrote: | | Garlic or grainy mustard or both are a nice addition to mash. |
Bah! You beat me to it this time.
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Northern_Lad
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Shred a leek, add it to the spuds about 10 minutes before they're done. Mash together.
Celeriac works well jsut with spuds. You're having a stong gravy with it, so it doesn't need too much flavour of its own.
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jema
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| cab wrote: | | jema wrote: | | Having no carrots as they are in the stock is a bit of a drawback! These are plain supermarket washed spud Couldn't even get unwashed this morning. I have some smoked cheddar I'm quite tempted to use. |
No carrots, eh?
Mashed spuds with chervil works well.
'Course, if the oven is on for the beef, hows about baking the spuds so that there's some nice crispy skin to eat?
What other veg are you planning? Something good and green? |
Spinach with perhaps a few mustard seeds was the plan.
Still undecisive on the pots, but dinners not till 8+, so plenty of time, though the beef is in the oven now.
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Res
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| jema wrote: | | Still undecisive on the pots, but dinners not till 8+, so plenty of time, though the beef is in the oven now. |
Forget the mash. Cut the pots into chunky chips with the skin still on, chuck in roasting tin with chopped onions, garlic, drizzle with extra virgin olive oil and sprinkle over with dried basil!................Mouth watering!  oooo, you're making me hungry
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JonO
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Mashed spuds done with butter and a bit of curry powder, then topped with cheese and slightly grilled, its a winner every time !!!
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nettie
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Dauphinoise - thin slices (rinsed and dried), layered in a dish with garlic, salt and pepper, and 50/50 cream and milk poured over with grated nutmeg and dots of butter on top and baked.
Very special and v v naughty!
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jema
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I think we are going for mash divided into two lots once seasoned with garlic and pepper, the other with nutmeg and pepper. Topped with a generous layer of smoked cheddar and grilled.
Oh and a little double cream and butter will be in the mash.
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footprints
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bit o skirtHad to read it, how predictable, you knew it 
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jema
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Well I have to say I think it went well, I think elderberry is great to cook in.
The meat was literally just a tad less tender than I hoped for, as I took it out the oven about 30 minutes quicker than intended as the liquid had reduced a bit much.
For me to do this sort of dish in the oven rather than on the hob, or in the slowcooker is very unusual. The Slow cooker was occupied with stock and I had a sudden urge to follow the recipe instructions for once
Does anyone think with a closed cassorole dish it makes a blind bit of difference though?
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Nanny
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nice bit of skirtisince my slow cooker went to slow cooker heaven i have done all those sorts of things in a very slow oven in a le creuset cassarole
had a nice bit of silverside of george which i pot roasted in stock and old speckled hen with vegetables in the pot as well, put the lid on, stuck it in the oven for about 4 hours and i have to say it was very good and very tender
i bring it up to a very gentle simmer (almost not) on the hob and then into my gas oven at about 1 and a half
work's well for me
also have done shin, topside and brisket this way and free range chickens as well. sometimes a bit of red wine, sometimes white or maybe cider, a preserved lemon in the chicken with some thyme and off you jolly well go as jimmy young used to say on the radio
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Res
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Re: nice bit of skirt | Nanny wrote: | | off you jolly well go as jimmy young used to say on the radio |
Who's showing their age 
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Nanny
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nice bit of skirtoh god yes, i'll cough to that.and listening to waggoners walk though not as much as i used to listen to the archers........
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judith
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Re: nice bit of skirt | Nanny wrote: | | though not as much as i used to listen to the archers........ |
What do you mean? Used to?
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otatop
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The great thing about The Archers is that you can miss huge chunks of it, and then drop back in at any time. It's wonderfully exciting at the moment though.
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judith
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That is so true Otatop. Although I just want to give that wingeing Emma a good slapping at the moment!
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cab
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I lost interest in the Archers when the Grundys were being pressured to sell the farm.
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