Wednesday, June 10, 2009

Beery Mashed Potato: Celebrating WA Beer Week

Day 6 in our 'cooking with beer' series is all about comfort on a cold wet day (perfect for Perth today!), our beery mashed potato recipe aptly features Swan Valley brewer Mash, and their pale ale. A perfect accompaniment for a few snags and gravy or a juicy rare steak. Tonight is the Cryer Malt Perth Royal Beer Show Awards Dinner, where the gongs will be handed out to the brightest and best amongst 17 different categories. Best of luck to all West Aussie brewers!!

Beery Mashed Potato (Serves 4)
- 600g new potatoes (washed and cut into small pieces, peeling optional)
- 1 med red onion (finely chopped)
- 50g black olives (drained & finely chopped)
- 2 tbsp extra virgin olive oil
- 375ml Mash Pale Ale or Billabong A.P.A (for GF option)
- 1 med red capsicum (finely chopped – if you choose to omit, then replace with sweet substitute, ie a little sugar or sun dried tomato)
- 2 cloves garlic (finely chopped)
- 1 tbsp basil (finely chopped)
- 1 tbsp parmesan (grated)
- 4 spring onions (finely chopped)
- ¼ tsp salt & cracked pepper
- 1 tbsp melted butter or e.v.o.o (optional)

1. Boil potatoes in the beer in a small saucepan – add a little water to cover if required. Cook with lid on, on a low heat until tender.
2. While potatoes are cooking sauté onions and basil with e.v.o.o over a low heat until translucent.
3. Add garlic and capsicum and continue to cook until aromatic. Add olives and spring onions and continue cooking for another minute.
4. Drain (there may not be much liquid left) and mash potatoes with a tablespoon of butter/e.v.o.o and parmesan. Add remaining ingredients.
5. The recipe is quite volumous, so you have the option to finish the mash to your taste – warmed milk or for a fluffier texture, cream, both work.

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