Doesn't this picture just get your taste buds a-tingling for Autumn and Winter foods? I don't know about you, but as the weather gets more dreary and the days become shorter, I turn to old classics in terms of dinners. I also become even more of a potato fiend. I don't know if it's the Irish blood in me (meaning I was raised with potatoes at basically every meal), or the fact that carbs are my no. 1 food group, but I find it hard to turn down a good potatoe-y dish.
Now, mash for me is very much a hit and miss potato style. I think it's probably the hardest to get right, and the hardest to make taste interesting. So, over the past year or so I've been developing my own little recipe to make sure that I don't end up with plain old mashed potato (anyone else got the Bodger and Badger theme tune in their head yet? No?), but something that people would compliment me on if I was enough of an adult to have a dinner party. One day ...
So, this is what you need to create the perfect mashed potatoes
- potatoes (duh. Maris Pipers are my favourite for this)
- Lurpak Infusions sea salt and pink peppercorn butter
- Mustard seeds
- Chili flakes
Method:
- Boil the potatoes for 25-30 minutes to ensure that they are totally lump free.
- Stir the butter in.
- Add a teaspoon of mustard seeds and a teaspoon of chili flakes. Stir and leave to sink in for five minutes.
- Serve.
I know the whole mustard seed/chili flake and mashed potato combo seems a little odd, but trust me, it tastes gooooood.
How do you make your mash stand out?
*Although there were products gifted to me for this post, it contains my honest opinion and ideas.
Follow me on Bloglovin | Twitter | Instagram | Facebook | Youtube
Salmon gets cooked only on the rare occasion in our household. It's one of those things that I'm totally aware is very good for me, but that I can't bring myself to make and eat very often. Even then, when we do have salmon, it's most likely raw atop a lil' bed of sushi rice, mmmmm.
But, when Lurpak invited me to try their new range of infused butter, I knew the chili and lime flavour* had to be tried on a nice piece of salmon. I've always been a much bigger lime fan than lemon, which is the more classic addition to any fish seasoning. Usually I spend a bit of time adding olive oil, salt, pepper, lemon juice (sometimes it just feels right) and parsley, but with this I simply dolloped a teaspoon of the infused butter on top of the salmon and we were ready to get cracking in the oven.
The chili added a nice kick of heat to something that otherwise may have been overtly fish-y, and it is definitely something I would give a go again. I served mine over brown rice with cabbage, but there are so many other ways this could be served. Next time, I'm thinking a salmon pasta dish will be really tasty with the chili and lime!
If you're a little lazy in the kitchen, or don't have the time to season your salmon with care, I would recommend giving this a go to please guests or the family.
Ingredients (serves 1):
- 1 piece of salmon (preferably boneless)
- 1 tablespoon Lurpak Chili and Lime infused butter*
Method
- Preheat your oven to 180 degrees (Celsius)
- Place a fairly large piece of foil on a baking tray.
- Pop the salmon on the centre of the foil and place the butter on top of the salmon.
- Bring the edges of the foil together over the salmon and lightly scrunch.
- Cook in the oven for 20-25 minutes.
- Unfold the foil and enjoy!
What is your favourite way to cook salmon?
Although this post features gifted products, all opinions are as always my own.
Follow me on Bloglovin | Twitter | Instagram | Facebook | Youtube
