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Tag: dillisk

Spud Sunday: Super Mash

I do tire of spud-bashing.

In the healthy eating context, I mean.

All too often, potatoes end up on the wrong side of the whats-good-for-you conversation, as things that we need to eat less of, or seek alternatives to. They are, perhaps, the victims of the extreme success with which they marry with butter and cheese and a great many other fats. From Joel Rubuchon’s legendary butter-laden potato purée to your everyday bag of crisps, it seems that spuds provide a highly accessible parking spot for additional calories.

But potatoes themselves are not the source of this excess and – as I may have mentioned once or twice before – they make for quite a tidy nutritional package. What’s more, they can play just as well with card-carrying super foods – unregulated as that term may be – as with those apparently fiendish fats (though the fact is that our bodies need a certain amount of those too).

To prove my point, I made some mash. And not just any old mash but one that is probably about as far away as you could get from Joel Rubuchon’s all-butter version (though it does not shun butter entirely). It’s a recipe inspired both by Extreme GreensSally McKenna’s wonderful guide to making the most of mineral-rich seaweed, and a book that I have been delving into a lot over the past few months – and by a presentation which Dorcas Barry made at the Savour Kilkenny Foodcamp last month on eating to stay young. That talk featured much that was raw and green and vibrant, just like this mash.

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Kale & Dillisk Mash

Kale & dillisk mash

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Spud Sunday: Wholly Mackerel

Mackerel potato rolls

Irish 'sushi': presenting the mackerel potato roll

Sushi, and more particularly the notion of eating raw fish, is not something we’re especially used to in Ireland.

We like our fish cooked or, at the very least, cured or smoked. In fact, for an island nation, we are often guilty of underappreciating the quality and range of fish on our shorestep. Take mackerel – cheap, full of flavour, and with the extra brownie points that come from being sustainable. Popular with the Japanese either raw or salt-cured as a sushi fish, I thought I’d give mackerel and the sushi roll an Irish interpretation which involves (a) cooking the fish first (I’m Irish, remember) (b) replacing sushi rice with potatoes (well, obviously) (c) using the cooked mackerel skin as a wrapper instead of seaweed, though seaweed does feature, in the form of dillisk added to the potatoes.

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