Please stop prefixing all of your sentences with the word ‘well’, people. No, come on. It makes it sound like everyone has been holding their breath waiting for the revelation that you’ve put the cat out or spent the afternoon with your feet up having a cheeky glass of Bellabrusco. It’s not needed.
Only a quick post tonight because a) we have ironing to do and b) my ear hurts. Really hurts. Clearly this is my punishment for having a bag of Revels at the drive-in cinema yesterday, but it was either that or a hotdog served up with a side of phlegm from the hairy lass on the food-stall, so I think I made the right choice. The drive-in itself was really quite fun too – not least because I spend most of a cinema trip in some discomfort from holding in a fart, whereas in my own car I could trump to my heart’s content and the people either side of us could do nothing about it other than wind their windows up and gag into their airbag. Inside Out was a bit of a bust mind, but that could be more to do with the fact we were watching it from a distance through the pouring rain. I felt like a peeping tom. I’d still recommend the experience, though.
Tonight’s meal is mash done in a slow cooker. Whilst trying desperately to find a recipe that didn’t involve pulled this or shredded that, I discovered you could do mash in the slow cooker. Do you need to? I’m not sure. But it does look pretty.
Can I just say, you have no idea how much work goes into using mirrored bowls and not accidentally reflecting my knob into the pictures.
to make slow cooker colourful mash, you’ll need:
- however many potatoes you normally use for your mash
- one red pepper
- one yellow pepper
- bunch of spring onions
- handful of jalapeños
- 50ml of chicken stock – add more if you have ‘dry’ potatoes – just keep an eye on them and make sure they don’t boil dry
- 30g of hard goats cheese (optional) (HEA)
- splash of milk
- salt and pepper
to make slow cooker colourful mash, you should:
- chop up your potatoes into manageable chunks and drop into the slow cooker
- chop up the peppers, onion and jalapeno into nice square chunks and place on the top
- pour on the stock
- cook on low for three hours
- mash up in the pan – don’t aim for super-smooth, you want it looking like a bowl of GINO O GINO GINELLI TUTTI FRUTTI ICE CREAM ABBONDANZA
- grate in the cheese and add enough milk to loosen it
- dunno, serve this with sausages or something, at least the kids will eat it
In fact, let me just leave this here:
Actually, it’s genuinely really good – comfort food! You could add bacon too, if you were feeling like a proper decadent slut.