I was making pork mince meatballs for dinner last night (with chopped shallot, fennel, bit of chilli etc) and didn't have/couldn't be bothered with breadcrumbs so, I went to the cupboard et voila. Smash.
I sprinkled in a tablespoon or so and a dash of wine and they were absolutely lovely. Smash lightened them up and made the meat go further and stuck them together a bit too. One for the camp cook book.
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Mr Mash or Lidl's with nutmeg is now a staple in my camp kitchen.
I would add butter, salt and pepper and grated mature cheddar normally, sometimes with chopped spring onions and toasted sesame seeds.
Great with Haggis (fried with garlic and onion), sausages, and steak etc...
DK
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I have loved this thread. I always have a couple of packets of Morisson's roasted onion mash in my storecupboard staples. Love it with a tin of M&S stewed steak and being a Yorkshire lass a tin of mushy peas. Makes a great night first supper when the kingdom has been erected, dog walked and you are tired. Using my Colman fold and go stove, I can whip this up in no time.
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Topic: Does anyone still eat Smash?
