{"id":651324,"date":"2021-03-15T08:56:00","date_gmt":"2021-03-15T08:56:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=651324"},"modified":"2021-03-15T16:09:52","modified_gmt":"2021-03-15T16:09:52","slug":"tasty-recipes-from-idahoan","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/tasty-recipes-from-idahoan\/","title":{"rendered":"Tasty recipes from Idahoan Perfect Mash to give you some inspiration as we celebrate the arrival of Spring!"},"content":{"rendered":"

Tasty recipes from Idahoan Perfect Mash to give you some inspiration as we celebrate the arrival of Spring! idahoan.co.uk<\/a><\/span><\/h3>\n

Ideal for enjoying throughout the Easter Holidays to get you into the Easter spirit, Idahoan mash is the ultra convenient way to make lump free and delicious mash in moments made from the best Russet Burbank potatoes in the USA.<\/p>\n

As many of us are likely to indulge in roast lamb and fish over the Easter Period I\u2019ve included some seasonal recipes with a credit line below and tips on how to use up leftovers with a tasty shortcut:<\/p>\n

Show Stopping Shepherd\u2019s Pie<\/strong> \u2013 Why not use your leftover roast lamb to create a delicious Shepherd\u2019s Pie topped with Idahoan Perfect Mash for a simple yet tasty meal, just switch out 500g of lamb mince for 500g of your succulent leftover lamb.<\/p>\n

Ultimate Fish Pie<\/strong> \u2013 Perfect for Good Friday, this recipe provides a tempting shortcut to a family favourite dish, made with salmon, haddock and cod for a decadent fish-filled pie topped with Idahoan Cheddar Cheese Mash.<\/p>\n

Herby Fishcakes with Tartare Sauce<\/strong> \u00ac\u2013 If you’ve got fish leftover from Good Friday, have a go at whipping up some delicious fish cakes, shallow fried for a crunchy outside and soft centre.<\/p>\n

Show-stopping Shepherd\u2019s Pie<\/strong>
\nPrep time: 30 mins
\nCook time: 1 hour
\nTotal time: 1 hour 30 mins
\nServes: 6<\/p>\n

<\/p>\n

Ingredients<\/strong><\/p>\n

\u2022 1 tbsp olive oil
\n\u2022 1 large onion, chopped
\n\u2022 2 carrots, peeled and chopped
\n\u2022 1 garlic clove, chopped
\n\u2022 2 stalks rosemary, leaves picked and chopped
\n\u2022 4 tinned anchovy fillets, chopped (optional)
\n\u2022 500g lamb mince or 500g left-over chopped roast lamb
\n\u2022 2 tbsp tomato pur\u00e9e
\n\u2022 400ml stock
\n\u2022 1 tbsp Worcestershire sauce
\n\u2022 150g frozen garden peas
\n\u2022 2 x 109g Idahoan Classic Perfect Mash<\/p>\n

<\/p>\n

Instructions<\/strong><\/p>\n

1. Heat the oil in a large saucepan and cook the onion and carrots over a medium heat for 10 minutes, adding the garlic for the last couple of minutes. Stir in the rosemary and anchovies, and cook for a further 5 minutes. Add the mince and stir until cooked, then add in the tomato puree and stock. Bring to a gentle simmer, add the Worcestershire sauce and cook for 20 minutes until thickened. Stir in the peas and spoon into a 1.25 litre ovenproof dish.<\/p>\n

2. Preheat the oven to 200\u00b0C, 180\u00b0C fan, Gas Mark 6. Meanwhile, prepare the Idahoan Classic Perfect Mash to packet instructions. Spoon the mash over the top of the mince, place on a baking tray and cook for 30 minutes.<\/p>\n

3. TIP: For a speedier alternative, why not just spoon Idahoan Classic Perfect Mash over some leftover Bolognese sauce before baking in the oven.<\/p>\n

The Ultimate Fish Pie<\/strong>
\nPrep time: 40 mins
\nCook time: 45 mins
\nTotal time: 1 hour 25 mins
\nServes: 6<\/p>\n

<\/p>\n

Ingredients<\/strong><\/p>\n

\u2022 300g cod loin
\n\u2022 200g skinned and boned salmon fillet
\n\u2022 175g smoked haddock fillet
\n\u2022 1 onion, cut into quarters
\n\u2022 1 bay leaf
\n\u2022 80g plain flour
\n\u2022 80g unsalted butter
\n\u2022 800ml semi-skimmed milk
\n\u2022 Large handful of chopped fresh flat leaf parsley
\n\u2022 3 medium eggs
\n\u2022 180g raw prawns
\n\u2022 125g frozen garden peas
\n\u2022 2 x 109g Idahoan Cheddar Cheese Perfect Mash
\n\u2022 50g mature cheddar cheese, grated<\/p>\n

<\/p>\n

Instructions<\/strong><\/p>\n

1. Place the fish into a large saucepan with the onion and bay leaf. Pour over the milk, which should just cover the fish. Place over a medium heat and bring to a simmer. Cook for 1-2 minutes, then remove from the heat and gently lift the fish out of the milk and into a bowl. Flake when slightly cooled. Reserve the milk, discarding the bay leaf and onion. Make the milk up to 800ml by using some extra milk if necessary.<\/p>\n

2. Melt the butter in the same pan and stir in the flour. Cook for 1 minute over a medium heat, then remove from the heat and gradually add the milk, whisking until all is combined into a smooth sauce. Place back over the heat and bring to a simmer while stirring, then cook for 2 minutes until thickened and smooth. Stir in the parsley and season.<\/p>\n

3. Preheat the oven to 190\u00b0C, 170\u00b0C fan, Gas Mark 5. Bring a small pan of water to the boil and cook the eggs for 7 minutes, drain and run under cold water. Peel off the shells then cut into quarters.<\/p>\n

4. Scatter the fish into a 1.5-2 litre ovenproof dish and top with the prawns, egg and peas. Pour the sauce over everything in the dish, gently shaking to make sure the sauce runs to the bottom around all the fish.<\/p>\n

5. Prepare the Idahoan Cheddar Cheese Perfect Mash to packet instructions. Spoon the mash on top of everything in the dish. Sprinkle with the grated cheddar cheese.<\/p>\n

6. Put the dish on a baking sheet and cook for 20 to 30 minutes or until bubbling and golden at the edges.<\/p>\n

Herby Fishcakes with Tartare Sauce<\/strong>
\nPrep time: 20 mins
\nCook time: 20 mins
\nTotal time: 40 mins
\nServes: 3<\/p>\n

<\/p>\n

Ingredients<\/strong><\/p>\n

\u2022 For the fishcakes:
\n\u2022 1 x 109g pack Idahoan Butter & Herb Perfect Mash
\n\u2022 300g leftover cooked fish, flaked (we used salmon and cod)
\n\u2022 200g plain flour
\n\u2022 Large handful of chopped fresh flat leaf parsley
\n\u2022 2 tbsp olive oil
\n\u2022 100g watercress leaves
\n\u2022 5 tbsp mayonnaise, or cr\u00e8me fra\u00eeche, for a lighter option
\n\u2022 1 tsp capers, chopped
\n\u2022 Small handful of chopped fresh flat leaf parsley
\n\u2022 1 spring onion or small shallot, chopped
\n\u2022 1 tsp lemon juice<\/p>\n

<\/p>\n

Instructions<\/strong>
\n1. Prepare your Idahoan Butter & Herb Perfect Mash to packet instructions. Gently mix together with the fish, 150g flour and the chopped parsley. Season with salt and pepper. Chill in the fridge for 1 hour 30 minutes. Add the remaining flour and shape into 6 patties.<\/p>\n

2. Meanwhile, you can make the tartare sauce. Mix together all the tartare sauce ingredients and season with salt and pepper. Leave in the fridge until using.<\/p>\n

3. Heat half of the oil in a large frying pan and cook the fishcakes (three at a time) for 8 minutes, turning once, until they are golden and crispy on the outside. Serve with a spoonful of tartare sauce, a wedge of lemon and some watercress leaves.<\/p>\n

4. TIP: The fishcakes are much easier to shape if using slightly damp hands.<\/p>\n

5. Top Cheat: If you\u2019re time pressured, there\u2019s no shame in using shop-bought tartare sauce. Just add a squeeze of lemon juice to add an extra zing!<\/p>\n

All recipes belong to Idahoan Perfect Mash. You can find more recipes and information over on their website: idahoan.co.uk<\/span><\/a><\/span> or on social @idahoanfoodsuk<\/p>\n","protected":false},"excerpt":{"rendered":"

Tasty recipes from Idahoan Perfect Mash to give you some inspiration as we celebrate the arrival of Spring! idahoan.co.uk Ideal for enjoying throughout the Easter Holidays to get you into the Easter spirit, Idahoan mash is the ultra convenient way to make lump free and delicious mash in moments made from the best Russet Burbank […]<\/p>\n","protected":false},"author":5,"featured_media":651331,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-651324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/651324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=651324"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/651324\/revisions"}],"predecessor-version":[{"id":651480,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/651324\/revisions\/651480"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/651331"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=651324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=651324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=651324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}