The concept might sound bizarre, but let us assure you the results are delicious. Fancy up the simplest of dinner dishes – mashed potato – by serving it up in a martini glass with a scrumptious entrée. Below are some of our favourite variations. Get the ingredients on your RCS Card at your nearest Pick n Pay, Spar, Shoprite or Checkers, then try out the recipes and let us know which is your favourite!

 

 

SOUTHERN FRIED CHICKEN WITH MASH AND GRAVY

Serves 4

 

Ingredients:

8 chicken drumsticks

1 litre chicken stock

2 cups buttermilk

1 cup flour

4 tsp paprika

1 tsp ground black pepper

1 tsp salt

2 large eggs

Vegetable oil, for frying

 

Gravy

1 onion, finely chopped

2 tbsp butter

2 tbsp flour

1 litre chicken stock

Salt, to taste

 

Mashed potatoes

8 large potatoes, peeled and cubed

1/4 cup butter

1/2 cup milk

Salt, to taste

 

Bring a medium saucepan of chicken stock to the boil. Add the chicken drumsticks to the boiling stock and simmer gently for 20 minutes or until cooked through. Remove the drumsticks from the pot and drain well. Toss the warm chicken drumsticks in the buttermilk.

Allow to marinade in the fridge for 1-2 hours.

Heat up a large pot of oil until 180 degrees Celsius.

In the meantime, mix the flour, paprika and spices together in a large container.

Whisk the eggs in a separate bowl. Working with a few drumsticks at a time, coat the marinated chicken in the flour, then in the egg and in the flour again. Fry the coated drumsticks in hot oil until golden and crispy.

Drain well on paper towel and season with salt.

 

For the gravy, heat up a pan with some oil and sauté the onion until caramelised, then stir in the butter and flour, and allow to brown slightly before adding the chicken stock. Allow to simmer, stirring often. Once the gravy has reached a syrup-like consistency, check for seasoning then strain through a sieve. Set aside.

 

In a large pot, bring the cubed potatoes to the boil in salted water. Cook for 20 minutes or until very tender.

 

Drain potatoes, transfer them back into the pan/pot. Add the butter and mash until smooth. Then add the milk and season well.  Serve the mashed potatoes in martini glasses with the fried chicken and gravy.

 

 

CAULIMASH AND CHEESE

Serves 4

 

Ingredients:

2 heads of cauliflower, florets removed

60g butter

¼ cup cream

⅓ cup grated white cheddar or Parmesan, plus extra to garnish

Salt and white pepper, to taste

 

Bring a pot of salted water to the boil, add the cauliflower florets and cook for 6-8 minutes or until tender. Drain well. Reserve 4-8 florets to garnish and place the remaining cooked florets into a food processor or blender. Add the rest of the ingredients and blend until smooth and velvety in texture. Heat a griddle pan until smoking hot and chargrill the reserved florets until blackened.  Serve the caulimash in martini glasses garnished with the chargrilled cauliflower and shaved cheese.

 

 

SWEET POTATO MASH AND CHILI CON CARNE

Serves 4

 

Ingredients:

1 small onion, chopped

1 clove garlic, chopped

1 carrot, peeled and grated

1 stalk of celery, sliced

1 red pepper, sliced

1 red chili, chopped

1 tsp coriander seeds

1 tsp cumin seeds

1 tin red kidney beans, drained

1 x 400g tinned tomatoes

300g minced beef

4 tbsp finely chopped fresh coriander

Salt and pepper, to taste

 

Sweet potato mash

2 large sweet potatoes, peeled and cubed

2 tbsp butter

½ cup milk, plus more if necessary

 

Sour cream, sliced pickled jalapeños and nacho chips, to serve

 

In a large pot over medium heat, heat the oil and sauté the onion, garlic, carrot, celery, pepper and chili until softened – about 5 minutes. Add the coriander and cumin and toast for 1 minute. When the vegetables are slightly soft and caramelised, add the kidney beans, tomatoes and minced beef.

 

Fill the can from the diced tomatoes with water and add the water to the mince. Lower the heat and gently simmer for 1 hour. Season to taste with salt and pepper.

Bring a large saucepan of salted water to the boil with the sweet potato cubes. Boil for 10-15 minutes or until tender. Drain off the excess water and mash in the butter and milk. Season to taste.

 

Serve the sweet potato mash in martini glasses with a dollop of sour cream, pickled jalapeños and some crumbled nacho chips.

 

SWIPE YOUR RCS CARD TODAY

Get everything you need for a delicious dinner on your RCS Card, which can be used at over 23 000 stores, including Pick n Pay, Shoprite, Checkers and Spar. If you don’t already have one, it’s quick and easy to apply for your RCS Card here.