Steve Walpole’s IFE 2015 Skillery Demonstration dish using McCain Simply Mash

Last month we caught up with Steve Walpole, a food development chef for retailers and manufacturers who shared some of the uses he finds for McCain Chef Solutions Simply Mash. For Steve, our mash proved to be a versatile agent to help chefs create exciting gluten-free recipes that cater to dietary requirements.

To replicate Steve’s success in the kitchen why not try his Chocolate and fennel cake with orange sauce or his spicy potato balls with Asian style dressing using the gluten free recipes below.

Chocolate and fennel pollen cake with chocolate and orange sauce

For a downloadable PDF of this recipe, please click here.

Makes 6 - 8 servings (60g to 80g portion) 

Ingredients

  • 100g butter, softened
  • 100g caster sugar
  • 2 eggs
  • 80g fine polenta
  • 20g dark cocoa powder
  • 130g McCain Chef Solutions Simply Mash – prepared and chilled
  • Zest 1 orange
  • 2g fennel pollen or toasted fennel seeds
  • 1 tsp gluten-free baking powder 

Method

  • In a large bowl, cream butter, orange, fennel and sugar until light and fluffy. Add egg bit at a time, beating well after each addition. Add McCain Chef Solutions Simply Mash and beat in
  • Combine the polenta, cocoa and baking soda; gradually add to creamed mixture beating well
  • Grease and flour small round baking moulds and spoon in mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely

For the sauce

  • 20g granulated sugar
  • 1  x oranges juiced plus zest of one
  • 100g dark chocolate
  • Orange segments
  • 30g candid orange zest (orange peel julienne blanched and dipped in syrup)

Method

  • In a saucepan dilute the sugar and zest into the juice and then bring to a simmer and reduce down to a syrup
  • Melt the chocolate into the juice over a low heat then fold in the orange segments
  • Garnish cake with sauce 

Spicy potato balls with onion seed and gram flour crust, with Asian style salad and charred sweet corn and chilli dressing

For a downloadable PDF of this recipe, please click here.

Ingredients - Spicy Potato balls

  • 30mls vegetable oil
  • 5g diced red chilli
  • 1g mustard Seed
  • 1g curry leaves
  • 1g cumin seeds
  • 1g turmeric powder
  • 1g crushed coriander seeds
  • Garlic and ginger chopped
  • 60g sliced red onion
  • 8g salt
  • 20g chopped coriander
  • 300g McCain Chef Solutions Simply Mash – prepared and chilled
  • 1 egg if needed
  • 100g gram flour
  • 10g onion seeds
  • Oil for frying

Method

  • Heat the oil in a frying pan then add the spices and chilli. Cook until seeds start to pop
  • Now add the onion, salt, garlic and chilli and cook until onion has softened. Remove from the heat and allow to cool
  • In a bowl mix the Chef Solutions Simply Mash with the onion mix and form a dough – this may need some gram flour to dry mix out. Mould into 30g balls
  • Mix the gram flour and onion seeds together. If required, dip the balls in egg or water and then coat into the gram flour mix. Ensure completely coated
  • Heat the oil to 180c then fry balls until even coloured and golden brown remove and drain

Ingredients - Charred sweet corn and chilli relish

  • 1 corn on the cob
  • 60g red onion diced
  • 4g red chilli strips
  • 1g cumin seeds
  • 1g onion seeds
  • 1g turmeric
  • 10g garlic and ginger
  • 50g balsamic vinegar
  • 50g honey
  • 10g grain mustard
  • 10g chopped coriander
  • 30g rapeseed oil

Method

  • In a griddle pan or under a grill char the corn cob all over and then allow to cool slightly
  • Warm the oil in a frying pan and then add the spice and cook for a minute or so
  • Now add the garlic, ginger, onion and chilli and fry off now add the honey and vinegar and bring to the boil and simmer. Reduce by half
  • Using a sharp knife cut the charred corn kernels off the cob. Then add this and the remaining ingredients to the pan and warm through

Salad Ingredients

  • 40g carrot julienne
  • 40g shredded Brussel sprouts
  • 30g sliced spring onions
  • 10g baby kale leaves
  • Dukkah spice mix

Method

Combine all the vegetables together, mix a small amount of the dressing and then sprinkle over the spice mix