Using their six-generations of farming expertise, Mash Direct has grown from 70 to 1,400 acres of fields that are tailored to growing traditional, heritage vegetables. These are then cooked to perfection using specially designed steam cookers on the farm for that delicious taste and texture of homemade food.
Loaded Chilli Baby Potatoes with Sour Cream & Onion Dip
Try this quick and easy recipe for a mid-week meal option or the perfect side dish!
Ingredients
- Mash Direct Chilli Baby Potatoes
- 3 slices of Bacon
- 40g grated Mozzarella Cheese
- 4 Spring Onions Finley chopped.
- 200g Sour Cream
- ½ teaspoon salt
- 1 teaspoon of garlic granules
Method
- Place the Chilli Baby Potatoes in the Airfryer or oven as per cooking instructions on the pack.
- Fry slices of bacon until crispy & chop into small pieces.
- While that’s cooking away, transfer the sour cream into a bowl and fold in the salt, garlic granules & half of the spring onions.
- Take your Chilli baby potatoes out of the oven/airfryer – sprinkle with the mozzarella cheese & bacon and place back in the oven/airfryer until cheese has went golden & melted.
- Garnish with spring onion and serve with sour cream dip!
Potato Waffles
Transform your mashed potato into tasty waffles, perfectly served with crispy bacon and eggs to make the perfect brunch option.
Ingredients
- 400g Mash Direct Mashed Potato
- 100g Plain Flour
- 120ml Milk
- ½ teaspoon of baking soda
- 2 Spring Onions finely sliced.
- Melted Butter
- ½ teaspoon of sugar
- ½ Teaspoon of sesame seeds & poppy seeds
- Salt and Pepper
Method
- Microwave the Mash Direct Mashed Potato for 3 minutes.
- Transfer into a large bowl and gradually mix in the milk.
- Add in the flour, baking soda, salt, pepper & sugar, and mix.
- Fold in sesame seeds, poppy seeds, and spring onions (keep some spring onion to garnish).
- Heat up the waffle maker and lightly grease with melted butter.
- Add half the mixture to the waffle maker and spread evenly.
- Close waffle maker and let it cook for 9 minutes.
- Serve with some crispy bacon, fried egg and garish with some spring onion & a drizzle of sauce of your choice.
Healthy Chilli Fries
Ingredients
- 1 pack of Mash Direct Carrot & Parsnip Fries
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1kg/2¼lb lean beef mince
- 2 x 400g cans chopped tomatoes
- 3 tbsp tomato purée
- 2 red chillies, thinly sliced, or 3–4 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- good shake of Worcestershire sauce
- 1 beef stock cube
- 2 x 400g can red kidney beans, rinsed and drained
- 1 large bunch coriander leaves, roughly chopped
- salt and freshly ground black pepper
- Feta cheese
- Side salad
Method
- Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
- Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
- Whilst the chilli is simmering, cook the Mash Direct Carrot & Parsnip Fries using the instructions on pack.
- Add the kidney beans and fresh coriander to the pan. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
- Serve over Mash Direct Carrot & Parsnip Fries, with guacamole on the side. Crumble the feta cheese over the chilli before serving.