Celebrity Masterchef - Omg

[jennyjoan]

Watched how "champ" was made on tonight's show. Big lumps/strips of scallions/spring onions just bucked into the mashed potatoes.

My family and I would have died had we have been given something like that.

You must cut your scallions quite finely, simmer them in milk and butter until soft - then buck them in.

[Mamyalynne]

They haven't a clue JJ have they?

[jennyjoan]

no LOL - mamy - absolutely not. When I make it I don't even use the white oniony bit - taties must be dotted in tiny green spots.

also when I make egg and onion sandwiches - I would put a little couple of green dots into them. very nice too.

[tonyav]

Had to Google what a scallion is ( Spring Onion ), I don't watch Masterchef but I know that Spring Onions are only to be eaten on a salad or with crusty cobs ( as I did at tea time ).

[ummmm]

They are made differently. I have never simmered the scallions in milk. Sometimes we use cabbage and scallions, sometimes just cabbage or just scallions.

There are very few dishes which are set in stone.

[jennyjoan]

TonyA-V - long time no speak. Aye aye Irish Scallions - not that oul spring onions (politely).

If you like them - do what I said in my post - they are lovely Tonya LOL

[jennyjoan]

Well I certainly wouldn't have had big strips of raw scallions in my potatoes. Also when I would make colcannon - I'd simmer them too -

[tonyav]

But you don't have to cook a salad, jj ;-)

[jennyjoan]

oh yes Tonya - scallions in a salad is tasty

[ummmm]

I wouldn't do it either but there's a lot of things I wouldn't do concerning food.

[sanmac]

I've never heard of "Champ", but it sounds sort of tasty. I looked one recipe and it said to do this before adding the milk and onion mixture: "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.)"
Is that step really necessary?

[Mamyalynne]

As Ummmm says everyone has their own method for these dishes, how to prep and what to add or not - find your own balance.

As long as you like it then adapt the recipe.

[ummmm]

Sanmac - you don't need a teatowel really but the moisture needs to come out. That's the same for any fluffy spuds.

It's also called Colcannon. My nan (NI) made it differently to my nan (ROI) so my parents made it differently.

[sanmac]

OK, ummmm, I'll try it that way (without the towel), thanks.