Sweet potato-mash with quince reduction

Ingredients

Sweet potato
Milk
Butter
Mushrooms
Quince paste
Veg. stock
Basil
Garlic

So, I had a few vegetarians over the other night for a very spontaneous dinner. We had one hours time till they had to leave, this is what errupted from my fridge.

Boil water and add chopped, peeled sweet potato. Boil for 8 minutes or until you can easily stick a knife into one of the potatos. While this is taking place, you have heated the oven for the mushrooms. (see mushrooms with basil and garlic recipe).

The reduction sauce (sometimes called a jus but normally only when meat is involved) is easy. I used quince jam but you could use any jam/jelly you want, it's just that quince like cranberry is a little tarter than strawberry eg. SO heat a pot, chuck in 2 thumbs worth of jam, heat a little then add 300ml of stock a garlic clove, a bay leaf and bring to a boil while stiring/ whisking the jam so that it incorperates into the stock. Let this boil away for 5 minutes then add a dash of beer or wine and now boil for another 10 minutes until sauce starts to get a thicker consistancy, till it sticks to your finger. Once the sauce has reduced to your satisfaction i added a few pieces of pickled pepper, you could add what ever you like or nothing at all.

Once the potatos are boiled, strain off the water add a 60ml of milk and a thumbs worth of butter and a good pinch of salt and butter. Turn the heat right down and begin to mash the potatos. if they are to dry to get into a nice puree, add more milk but be carefull cause you don't want to serve up slop! I added a little nutmeg and fresh coriander leaves but parsely alone would be fine or any of the dried Italian herbs like oregano, thyme or Marjoram. Throw this all together like it is in the pic above and voila you got your self dinner for 5 vegetarians in less than an hour.

-James

Taste ★★★★★

Price ★★★★★

Ease ★★★★