When looking to add new items to menus across breakfast, lunch, and dinner, it’s important to create a balance. On one hand caterers and chefs will want to offer up new signature dishes, menu alternatives, and items that entice customers and encourage repeat custom. However, doing so without increasing prep time, and ultimately, cost, might sometimes seem difficult.
That’s why ingredients that are hardworking, versatile, and ultimately fit for use across a whole day are essential to have in any caterer’s repertoire; ingredients like Our Chef Solutions Simply Mash.
Whilst Chef Solutions Simply Mash is of course great as a standalone ingredient, its multi-talented nature means that it can be incorporated into a wide variety of recipes to create different results; something that Food Development Chef Steve Walpole showed us with his free from recipes.
To prove just how versatile Our Chef Solutions Simply Mash is, we’ve put together three recipes to showcase how it can work for caterers across breakfast, lunch, and dinner.
You might think that serving mash to customers first thing in the morning sounds a little odd, but in fact, potato isn’t such an unusual ingredient for breakfast. Mashed potato is the main ingredient in potato farls, a kind of potato pancake that is a breakfast delicacy in Ireland and Scotland. We’ve served our farls with poached eggs, but they’re almost as versatile as the Simply Mash used to make them; you could use fried or scrambled eggs, incorporate our Simply Mash Farls into a full breakfast, or even serve them topped with something sweet for on the go customers looking for a quick light bite in the morning.
For the Farls (makes 8 small farls – 2 per person)
500g Chef Solutions Simply Mash, cooked and mashed
50g plain flour
50g unsalted butter
¼ tsp. baking flour
Salt and black pepper
Vegetable oil or butter, for cooking
For the poached eggs
2 eggs (per person)
Chives, finely chopped (optional)
Salt and pepper
- Prepare the Simply Mash to pack instructions, and mash in 50g butter.
- Sift the flour and baking powder into the mash mixture, and stir thoroughly to combine into a dough mixture. The dough should come away from the sides of the pan. If the mixture seems too wet, add a little more flour. If it’s too dry, add a little milk or water.
- Place the dough on a well-floured surface, roll into a “sausage”, and cut into two even halves.
- Roll each half of the dough into a separate ball, and then flatten each into a rough circle around 1cm thick. Cut each circle into four quarters.
- Lightly oil a frying pan and then place each quarter into the pan. Cook for 3-4 minutes on one side until golden. Flip, and cook for another 3-4 minutes. When cooked, place on a heated plate to keep warm, and cook the other batch.
- Whilst the second batch of farls cooks, poach the eggs to taste.
- Serve 2 farls per person, topped with the poached eggs. Season to taste and add the chopped chives if desired.
With time pressured customers wanting to grab a quick bite to eat, alongside those with a bit more time to spare, pleasing the lunch crowd can often be tricky for caterers. Getting the balance right is important, and we think that these Beignets, courtesy of Food Development Chef, Steve Walpole, tick all the boxes needed at lunch. Filling, light, and luxurious, our beignets are ideal for customers wanting a quick bite as well as well as those looking for a leisurely lunch. Plus, as they’re made with pre prepared simply mash, they’re easy to put together, saving time and resources in the kitchen and allowing for a faster service.
Cheddar Cheese and Mustard Beignets with baby mixed leaves and a bacon dressing
25g whole milk
50g salted butter
40g white flour
2g chopped parsley
10g sea salt
180g Chef Solutions Simply Mash, cooked and mashed
80g grated mature cheddar
30g grain mustard
- In a saucepan heat the milk and water until the butter has melted and the liquid is boiling
- Now add the flour, beat to a paste and cook. Remove from the heat and allow to cool slightly
- In a bowl beat the eggs to form a choux paste. Now fold and mix in the potato, mustard, cheese and chopped parsley.
- Using two dessert spoons make two nice sized quenelles or rugby ball shaped fritters. Then in a fryer pre-heated to 170c cook until golden and floating. Remove, drain and place onto a tray and keep warm.
For the Dressing
50g streaky bacon lardons
30g red wine vinegar
30g grain mustard
60g extra virgin rapeseed oil
5g chopped chives
5g white sugar
- In a frying pan, dry fry off the bacon until lightly coloured and cooked through. Remove from the pan and drain on paper
- Now in a bowl whisk the sugar, mustard and vinegar together to form a paste. Then slowly add the oil until an emulsion is formed.
- Now fold in the herbs and bacon and allow infusing for a few minutes.
- To serve toss a few baby leaves with some of the dressing then place into a bowl plate. Arrange three to five beignets on top and drizzle over the dressing.
When using mash at dinner service, the options available are seemingly endless. You could of course go down a traditional route, and cook up some classic bangers and mash with onion gravy. However, as we’re using pre-prepared Simply Mash, we’ve chosen something a little different, but equally classic; potato gnocchi. Hailing from Northern Italy, Gnocchi are small dumplings made from mashed potato, flour, and eggs, and are an ideal alternative to pasta.
We’ve served ours with a seasonal wild garlic pesto, but like all pasta gnocchi are incredibly versatile, and are great with a wide range of sauces.
Simply Mash Gnocchi with Wild Garlic Pesto
For the Pesto
Ingredients (Makes enough for around 16 servings)
150g wild garlic leaves, washed
50g fresh parsley
30g pine nuts, toasted
70g parmesan cheese, grated
110ml olive oil
1 tbsp. lemon juice
Salt and pepper, to taste
- Place all ingredients aside from the olive oil into a food processor, and blitz until well broken down.
- Slowly pour in the olive oil whilst blitzing, to form a smooth green paste. Set aside.
For the Gnocchi
700g Simply Mash, cooked and mashed
2 egg yolks
150g plain flour
Semolina, for dusting
Salt and pepper, to taste
- Place the mash in a large bowl, season, and stir through the egg yolks and flour.
- Using your hands, bring the mixture together to form a dough.
- Dust a clean surface with the semolina flour, and roll out the dough into large, thin “sausages”.
- From the “sausages”, cut small dumplings around 2cm long, and indent each with a fork – this helps the sauce to coat the gnocchi.
- When all the pieces are cut, drop the gnocchi into a large pan of well salted water and cook for around 2-4 minutes, or until the gnocchi rise to the top.
- Drain, and toss with the pesto while still warm. Serve topped with black pepper and parmesan to taste.