Best Champ Recipes

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
• Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

GORDON RAMSAY'S SHEPHERD'S PIE WITH CHEESE CHAMP TOPPING

Steps:

• Preheat the oven to 350° F/ 180° C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
• Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
• Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
• Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
• Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.

PAN-FRIED COD WITH CHAMP

Steps:

• Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
• Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
• Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

IRISH CHAMP (MASHED POTATOES)

Steps:

• Finely chop the green onions (white& green tops) and mix with the cold milk.
• bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
• Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
• Beat in some of the butter.
• Season with salt& pepper.
• Put a knob of butter on top& serve.
• You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).

CHAMP

Steps:

• Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
• Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
• Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

CHAMP

Steps:

• Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.
• Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.
• Parsley Champ:
• Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color. Beat into the mashed potatoes and serve hot.
• Chive Champ:
• Substitute freshly chopped chives for parsley.
• Dulse Champ:
• Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
• Pea Champ:
• This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.

CHAMP

Steps:

• Put the spring onions and milk in a small pan and heat to boiling. Take off the heat and leave to infuse.
• Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left. Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with a wooden spoon to make the potatoes fluffy. Season well.
• Serve on individual plates with a hollow in the centre of each serving in which you can put a big knob of butter. Diners then dip each forkful into the pool of melted butter before eating.

CHAMP (IRISH MASHED POTATOES)

Steps:

• 1. Place potatoes in a medium stockpot, and fill with enough water to cover potatoes. Bring to a boil, then cover pot and reduce heat to low and let simmer until potatoes are tender, about 20 minutes. Drain in colander and return potatoes to stockpot.
• 2. Meanwhile, in separate saucepan, place scallions in a saucepan with the milk, and simmer over medium-low heat for about 4 minutes. Remove from heat, cover pan and let stand about 10 minutes.
• 3. Add 1/2 of the sour cream, butter, salt, pepper and milk mixture to the potatoes in the stockpot, and mash until potatoes are smooth and still hot. Add more sour cream as needed for a smooth, creamy consistency.
• 4. Garnish with a knob of butter in the center, then sprinkle more chopped scallions/green onions on top, and serve while still hot.

CHAMP

Steps:

• Boil the potatoes until cooked, about 10 minutes.
• Simmer the green onions in milk for about 5 minutes
• Drain potatoes and mash.
• Add the hot milk and scallions, salt, pepper and half the butter and mix.
• Dot with the rest of the butter and serve immediately.
• HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.

GREEN ONION SMASHED POTATOES (CHAMP)

Steps:

• Cook the potatoes in a pot of boiling water until very tender (about 15 minutes).
• While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often.
• Add in the green onions.
• Remove from heat; cover with lid and let steep (off of the heat) while the potatoes are cooking.
• Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks).
• Add in the cream/onion mixture; mix with a wooden spoon to combine.
• Season with salt and pepper to taste.
• Spoon smashed potatoes onto each plate in a pile and make a indentation.
• Put 1-2 tablespoons hard butter in the indentation.
• Delicious!

PAN ROASTED DUCK BREAST AND CONFIT LEG WITH CHAMP SPRING ROLL, FOIE GRAS AND ORANGE MEAD SAUCE

Steps:

• Spring Rolls:
• In a deep saucepan, heat several inches of oil to 350 degrees F.
• Cook potatoes in salted water until tender. Drain cooked potatoes and return to pot and allow to dry over low heat.
• Heat cream in a small saucepan until boiling, remove from heat and set aside. Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender.
• Mash or rice the potatoes and add the butter, salt, and pepper, to taste. Add cream scallion mixture and mix until smooth. Potato mixture should be a vivid green color. Allow to cool, then roll into 2 logs. Brush egg on a spring roll wrapper and place another wrapper on top. Place potato log on the bottom side, fold sides in and roll up. Repeat for the second spring roll. Fry until golden brown, about 3 to 4 minutes.
• Duck:
• Preheat oven to 400 degrees F.
• Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes.
• Meanwhile, season duck breast with salt and pepper. In a medium skillet over medium heat, place duck breast skin side down. Cook until fat is rendered and skin is crisp, about 5 minutes. Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness. Remove garlic and duck breasts and place on warm plate. Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds). Remove and place on a warm plate. Add the mead and orange juice and boil until reduced to 1 tablespoon. Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts.
• To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright. Place duck confit on the plate and slice the duck breast, fanning it out on the plate. Spoon sauce on the duck breast, leg and plate.

CHAMP (GREEN ONION MASHED POTATOES)

Steps:

• 1. Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
• 2. Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often.
• 3. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
• 4. Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

IRISH CHAMP

Steps:

• 1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.) Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• 2. Blend or mash the potatoes, till smooth and add your butter and seasonings. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls.

PEA CHAMP

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
• Meanwhile, place the peas and scallions in a small saucepan over medium heat, cover with the milk and add the sugar. Slowly bring to a boil, reduce the heat and simmer for 3 to 4 minutes, or until peas are tender. Turn off the heat and let the milk sit.
• Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add the warm milk mixture. Beat in some of the butter, and season to taste with salt and pepper. Serve with remaining butter melting on top.

PANKO AND MUSTARD COATED PORK CHOPS WITH IRISH CHAMP

Steps:

• Pork Chops: 4 to 5 hours before plan to cook the pork chops: Mix together the mustard, olive oil, dried thyme, salt and pepper in small bowl. Lightly coat each pork chop, on both sides, with mustard mixture. Place the pork chops on a shallow dish in a single layer. Cover and place in the fridge until about one half hour before cooking. Preheat oven to 425 degrees. Spread the panko on a dinner plate. Set out a cookie sheet or backing pan with raised sides. (This pan should be large enough to hold the pork chops in a single layer.) Line it wish a sheet of parchment paper. Heat the olive oil in a large skillet, preferably cast iron, until it is hot enough that a drop of water sizzles when you drop it into the pan. Remove one pork chop from the marinade dish. Set it on the panko, coating one side. Turn it over and coat the other side. Shake it out gently over the panko dish to remove any excess. Place the chop in the heated oil. Brown on one side, turn it, and brown the other side (about 2 minutes per side). Place on the prepared baking pan. Repeat with all the pork chops. Place the pork chops in the over. Bake until done, about 25 minutes. When done, the panko with be crisp, golden color; the chops with be lightly browned. Serve on to of Champ, garnish with fresh thyme. ----------------------------------------- Champs: Leaving the skin on, cut the potatoes into large cubes. Place them in a pot large enough to hold them. Cover with cold water. Place pot on the stove, bring water to a boil, and then lower to a simmer. Cook the potatoes until they are very tender. While the potatoes are cooking, heat the milk or cream in a saucepan or in the microwave. Once the potatoes are tender, drain them and put them back in the pot. Mash the potatoes and stir in the warmed milk. Add the softened butter and the minced scallions. Mix all the ingredients together. Season with slat and freshly ground pepper to taste.

POTATO, ONION AND PEA CHAMP

Steps:

• Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan. Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the green onions and garlic and cook, stirring, until soft and fragrant, about 1 1/2 minutes. Remove from the heat. Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add 1/2 of the hot butter with the green onions and mash to incorporate. Adjust seasoning with salt and pepper, to taste. Remove from the heat and fold in the cooked peas. Transfer to a serving bowl and drizzle the remaining butter and onions over the top. Serve hot.

CHAMP -- A MASHED POTATO DISH (IRELAND)

Steps:

• In lightly salted boiling water, cook potatoes until just tender, about 15-20 minutes, then drain.
• In a saucepan over low heat, cook the onion in buttermilk for 5 minutes.
• Add onion & buttermilk to potatoes & mash well, to a creamy consistency.
• Finely chop green onions & beat into the potato mixture along with the butter, then season with salt & pepper, to taste.

PARSNIP-POTATO CHAMP

Steps:

• In pot over high heat combine potatoes and parsnips with enough water to cover; boil.
• Reduce heat to medium and simmer 25-30 minutes and then drain.
• In same pot melt butter over low heat; add scallions and garlic; cook until softened- about 4 minutes.
• Return potatoes and parsnips to pot; remove from heat.
• Add next 4 ingredients; mash.
• Transfer to bowl; dot with additional butter if desired.
• Sprinkle with parsley.

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well.
• Return potatoes to very low heat and allow to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
• Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

CHAMP

Steps:

• Peel the potatoes and boil them until tender.
• Meanwhile, chop the scallions and place them in a saucepan with the milk, butter, salt and pepper. Heat through until the butter has melted and stir well. Keep warm over a low flame.
• Mash the potatoes, add the scallions and mix thoroughly. Correct seasoning.