Mash Direct, the award-winning Northern Irish vegetable accompaniments brand, have launched a tasty recipe just in time for St Patrick’s Day.
Quick and easy to make, and paired with Mash Direct’s brand new Skinny Fries, this unique recipe is the perfect party dish to serve friends and family amidst all the madness of dancing and drinking!
St Patrick’s Day Marmite Infused Guinness Dip with Mash Direct Skinny Fries
Ingredients:
- 1 large yellow onion, sliced into 1/4-inch thin half moons
- 4 ounces Dubliner cheese, plus extra for sprinkling on top
- 8 ounces cream cheese
- ¼ cup of mayonnaise
- ¼ of a cup of Guinness
- 1 tbsp of mustard (any variety)
- 2 handfuls of freshly chopped chives
- 3 tsp of marmite
- 2 tbsp unsalted butter
- Salt
- Pepper
- 2 packs of Mash Direct Skinny Fries
Method:
- Pre-heat your oven to 180 degrees.
- Cut a large yellow onion in half and then slice into 1/4-inch thin half-moons. Heat a 10-inch skillet on medium heat, melt 2 tablespoons of unsalted butter and add in the onions. Toss to coat and cook slowly until golden and caramelized.
- Then, toss the onions into a bowl with the 8 ounces cream cheese, 1/4 cup mayonnaise, 4 ounces of the Dubliner cheese, 1tbsp of Mustard, a handful of fresh chopped chives and salt and pepper.
- Pour in 1/4 cup of Guinness
- Next, stir until thoroughly combined.
- Spoon the mixture into a small-ish oven safe dish, with a dollop of marmite on top.
- Spread the dip evenly and sprinkle with the remaining Dubliner cheese. Slip the pan-o-cheese into your preheated 400° oven for 25 to 28 minutes or until the dip is golden and bubbly.
- Finish with a scattering of the fresh chopped chives to garnish.
- Allow the dip to cool for at least 10 to 15 minutes before you start dipping.
- Whilst the dip is cooling, place your Mash Direct Skinny Fries on a baking tray and cook as per pack instructions.
St Patricks Day – Irish Whiskey Ribs & Skinny Fries
- Serves: 4-6
- Cook: 4 hours
- Difficulty: Medium
Ingredients:
- 2 packs of Mash Direct Skinny Fries
- 2 packs of Mash Direct Beer Battered Onion Rings
- 2 Racks of pork ribs
- 750ml apple juice
- 4 corn on the cob
- 1 tbsp salted butter
- ½tsp chili flakes
- Sea salt and cracked black pepper
For the BBQ sauce:
- 200g ketchup
- 1 tsp garlic salt
- 1 tsp onion powder
- 60g BBQ sauce
- 30g maple syrup
- 90g yellow mustard
- 90g cider vinegar
- 180g brown sugar
- 2 tbsp smoked paprika
- 2 tbsp Worcestershire sauce
- 20ml Irish whiskey
- Sprig of thyme leaves
Method:
Ideally, make the BBQ sauce the day before and marinate your ribs in half the sauce overnight.
To make the BBQ sauce:
- Add all the sauce ingredients to a pan and gently heat through until the sugar is full melted and the sauce has a smooth constancy. Leave to one side to cool.
- Place the ribs on a raised rack in a roasting tray and cover with half the BBQ sauce. Put the rest of the BBQ sauce in a container and leave in the fridge until the next day.
- Cover the tray with tinfoil, put in the fridge and leave ribs to marinate for 12-24 hours.
The next day:
- Preheat the oven to 160oC.
- Pour the apple juice into the base of the roasting tray and recover the tray with tinfoil.
- Place tray into the oven and roast for 2-3 hours. Turn and baste the ribs halfway through cooking. Ribs should be tender but not falling apart.
- When the ribs are done, remove from roasting tray and leave to one side, tip out liquid and wipe out roasting tray. At this stage you can pop the ribs back in the fridge until you are ready to cook them or cook straight away.
To cook:
- Turn the oven up to 220oC. Coat the ribs in the rest of the BBQ sauce and place into the roasting tray uncovered into the hot oven. Bake for 20 minutes turning and basting the ribs on occasion.
- The ribs are ready when the sauce is sticky, and meat is hot through. You can cover the ribs to keep warm while you finish the sides.
- Turn down the oven and cook the Mash Direct Skinny Fries and Beer Battered Onion Rings as per pack instructions.
- Add the corn on the cobs to a pan of boiling water and cook for 3-5 minutes. Once cooked, place corn cobs in a large bowl and toss in butter, chilli flakes and seasoning.
Best served ‘family-style’ on sharing boards.