COLCANNON MASH MARY BERRY RECIPES

Steps:

• Boil potatoes in a medium pot of salted water until cooked and soft.
• Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
• Preheat oven to 400°F.
• In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
• When cooked, set aside on a plate.
• Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
• Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
• Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
• Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
• Remove from oven and let it cool 5 minutes before serving.

Steps:

• Sprinkle the cod on both sides with salt and pepper. Set aside. Heat your oven to 450 degrees F.
• Rub the inside of a 5 to 6 quart Dutch oven with the optional garlic paste and mist or brush with olive oil.
• In a medium saucepan, add the clam juice, chicken broth, chopped garlic, thyme, salt, cayenne pepper, 1/4 teaspoon paprika, and bay leaf. Bring to a boil, reduce the heat to a simmer, and cook for five minutes. Discard the bay leaf.
• In the meantime, layer half of the onion slices on the bottom of the Dutch oven and sprinkle them with salt and freshly ground black pepper. Dot with 1 tablespoon of butter that has been cut into small pieces.
• Layer half of the potato slices over the onions. Repeat with a second layer of onions, salt and pepper, butter, and potatoes.
• Pour the clam juice and broth mixture over the potatoes in the Dutch oven. Heat over medium heat until the broth is simmering. Cover and place the pan in the oven for 25 minutes.
• Heat the cream in the same saucepan and pour it over the potatoes. Add the tomatoes and then place the cod on top.
• Mash the rest of the butter (2 tablespoons) with the lemon zest, lemon juice, and 1/4 teaspoon of the paprika. Top each piece of cod with 1/4 of the butter mixture.
• Cover the pot and place it back into the oven for about 12 minutes, until the cod is cooked through.
• Garnish with the parsley.