Mashed Potato
Serves 4
750g potatoes, peeled and chopped
40g butter
3/4 cup milk
salt and pepper
1 Put potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until soft.
2 Drain and return to saucepan. Add butter and milk.
3 Mash until smooth. Season with salt and pepper.
Mustard Parsley Sauce
Serves 4
40g butter
2 tablespoons plain flour
1 1/2 teaspoons dried mustard powder
1 cup cooking liquid from pickled pork or chicken stock
3/4 cup milk
1/3 cup Continental parsley leaves, finely chopped
salt and pepper
1 Melt butter in a saucepan over a medium heat. When melted add flour and mustard. Stir until well combined and mixture begins to bubble.
2 Remove saucepan from heat and slowly add cooking liquid and milk, stirring constantly until well combined. Return pan to heat and stir until mixture comes to the boil and thickens.
3 Add more liquid at this point if you prefer a thinner sauce. Stir in parsley, salt and pepper. Serve with pickled pork or corned beef.
