“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Monday, 26 April 2010
It's no secret. I have a meat and potatoes man for a husband. All I need to do to make him happy it to cook him some meat and potatoes.
I like to be a bit more inventive though . . . I like to put a twist on the usual and make things a bit more exciting!
I think this simple, meat and potatoes dish falls within that category . . . it's humble enough to please Todd, and yet at the same time it's different enough to provide that little extra bit of interest I crave!
Plus it's economical and uses things that I normally have to hand. It's a great meal to have when you have some leftover ham that needs using up, or you can do as I often do and just buy some thick sliced ham at the deli counter.
Either way it's a man pleaser, or at least it is for my man, and that's what counts!
*Mashed Potato Pie with Ham, Peas, Cheese and Chives*
This is a nice light supper dish, served with buttered bread and pickled beets. Rich potatoes, tasting of cheese, ham, peas and chives, soft and creamy on the inside, with a lovely crunchy outside. Todd loves this.
1 kg of floury potatoes
1 bay leaf
1 TBS extra virgin olive oil
1 medium onion, peeled and finely chopped
100g frozen petit pois, thawed
30g unsalted butter
125ml of whole milk
125ml of single cream
1 large egg, beaten
100g of thick sliced boiled ham, cut into thin ribbons
100g extra mature cheddar cheese, grated
small bunch of chives, snipped with the scissors into bits
sea salt and freshly ground black pepper to taste
Preheat the oven to 190*C/375*F/gar mark 5. Generously butter a 12 inch round shallow baking dish with some softened butter. Set aside.
Peel and quarter the potatoes, if large. Place in a large saucepan of salted water to cover. Add the bay leaf. Bring to the boil, then boil until tender. Drain well.
While the potatoes are boiling heat the oil in a skillet over medium heat. Add the onion and cook, stirring, until browned. This should take 5 to 7 minutes.
Drain the cooked potatoes wel, discarding the bay leaf. Mash, mixing in the butter, milk and cream. Season to taste with some salt and pepper. Beat in the egg and then stir in the cooked onions, peas, ham, chives and 3/4 of the cheddar cheese. Spread evenly into the prepared pan. Sprinkle the remaining cheddar cheese on top. Bake for 35 to 40 minutes until set and well browned. Serve hot or warm.