Butter Bean Mash With Goat Cheese Chives Recipes

BUTTER BEAN MASH

Steps:

• Gently fry the onion, garlic and rosemary in the oil until the onions are soft and cooked through.
• Add the butter beans to the pan, stir and heat through.
• Drizzle with lemon juice and stir in the zest.
• Mash the beans manually. Alternatively, pour half the mixture into a food processor and blend until smooth, stirring in the remaining butterbean mixture.
• Serve immediately.

BEAN MASH

Steps:

• Drain the beans and rinse under cold water.
• In a pan, add the olive oil and heat it up on a low to medium heat.
• Peel and chop the onion, and fry it until golden.
• Add the peeled and chopped garlic, and fry for a further 30 seconds, then add the beans, salt, pepper, paprika and water.
• Leave to simmer for 1 minute, then add everything to a blender.
• Blitz everything in a food processor until you get a smooth paste.
• Transfer to a bowl and decorate with rosemary.
• Serve warm or cold.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

BUTTER BEAN MASH WITH GOAT CHEESE & CHIVES

Steps:

• In a small to medium sized saucepan, heat your butter beans, butter and goat cheese over a low heat until the butter and cheese have melted into a creamy sauce.
• Mash the beans. I like to do this with an electric mixer but with enough time you can get results from a potato masher and fork. Get the beans fairly smooth, but with a little texture.
• Add the olive oil and mix through. Assess the texture. If you'd like more richness, add a little more oil or butter. More moisture? Add some milk.
• Add the chives, and salt and pepper to taste.
• Serve!

HERBY SAUSAGES WITH BUTTER BEAN MASH

Steps:

• Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.
• Meanwhile, heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add the beans, garlic, and lemon zest and juice, cook for a few mins more, then gently mash with a potato masher to get a thick, creamy consistency. Season and cook for 5 mins more until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.

GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.