Dinner party help...what spuds?

[leothetiler]

In a couple of weeks I have the pleasure of hosting a dinner party, and I want to make it as stress free as possible so I don't spend the evening in the kitchen.

It has to be a Belgian theme, and the menu is as follows:

Starter: Potted shrimps, salad, warm bread

Main: Belgian beer stew, flageolets red cabbage and potatoes??

Pud: Ginger cream with choc shavings...cheese, coffee etc...

Firstly no criticism of the menu please, but I am stuck on the spuds. My wife says roasts but problem is I will have the stew and cabbage in oven on very low heat so out the question. I need something that can be pre pre prepared and heated up 20 mins before.

Dauphinois too boring as was done last week by a fellow contestant!

Help as I am totally stuck!

[Tumbler]

Really good creamy mash?

[21TonyK]

Not particularly Belgian but fondants are easy to precook and reheat in a medium oven for 10 minutes before you need them. Just put them on some silicon paper and pop them in.

[Mobile Chicane]

Dauphinoise would be too rich in any case - how about celeriac mashed potatoes?

ETA: not with red cabbage - in that case sweet potato / pumpkin / parsnip.

ETA2: why can't I make up my mind? Not entirely sure about the red cabbage - I'd have that with goose or duck. Beef in beer (I think) would be better suited to steamed kale and clouds of fluffy, buttery mashed potatoes.

Edited by Mobile Chicane on Monday 8th November 19:50

[Iain328]

Tumbler said:

Really good creamy mash?

+1. Good stew, gotta be good mash to "mop it up" & dead easy to make not especially "time sensitive" either.

All sorts of things you can do with mash/add to it to make it a bit more unusual too.

[condor]

I'd go with baking potatoes to make the mash ( potato ricer makes great mash) - they have a really good taste for most things

[leothetiler]

Mobile Chicane said:

Dauphinoise would be too rich in any case - how about celeriac mashed potatoes?

ETA: not with red cabbage - in that case sweet potato / pumpkin / parsnip.

ETA2: why can't I make up my mind? Not entirely sure about the red cabbage - I'd have that with goose or duck. Beef in beer (I think) would be better suited to steamed kale and clouds of fluffy, buttery mashed potatoes.

Edited by Mobile Chicane on Monday 8th November 19:50

I do slightly agree about the red cabbage, but I wanted to do something a little more interesting than a few green beans. However I do agree it is crying out for something green.

I have thought of mash too, but did not know how to serve it, and also wanted it to look pretty good, and not just a plate of slops for those with no teeth!

Rather than on the plate would it be better to bring a big bowl to the table with butter on top.

Edited by leothetiler on Monday 8th November 20:50

[Mobile Chicane]

Funny - I'd assumed that 'flageolets' meant the dried beans.

If so, you could try stewing these in vegetable stock with endive, adding cream and lots of pepper at the end.

[leothetiler]

Mobile Chicane said:

Funny - I'd assumed that 'flageolets' meant the dried beans.

If so, you could try stewing these in vegetable stock with endive, adding cream and lots of pepper at the end.

I did mean the dried beans, fried off with a little olive oil and garlic, red cabbage, stew, something green and potatoes.

[SPR2]

What about rossti potatoes.

[Mobile Chicane]

leothetiler said:

Mobile Chicane said:

Funny - I'd assumed that 'flageolets' meant the dried beans.

If so, you could try stewing these in vegetable stock with endive, adding cream and lots of pepper at the end.

I did mean the dried beans, fried off with a little olive oil and garlic, red cabbage, stew, something green and potatoes.

The red cabbage jars. (At least with me.) I'd leave it out and go for steamed kale and celeriac mash.

The problem being 'Belgium'. Apart from moules-frites and beef in beer, the worst food in Europe is to be had there.

Whenever I go to Spa-Francorchamps I take my own.

[Simpo Two]

I met a Belgian on Saturday. He thought Europe and the Euro were great. Perhaps they know their country has no identity and absolutely nothing to offer and so can only benefit from absorbing other cultures?

With that kind of attitude anybody can just turn up and roll over you...

[escargot]

Chips and mayo.

In all seriousness, I'd go with the mash probably. Serve it in a circular pastry cutter type thing to give it a nice shape (make sure you remove the pastry cutter prior to taking it to the table though).

[Hughesie]

Horseradish or Grain Mustard Mash.

[ooo000ooo]

Are we going to see you on "Come dine with me"?

[bigandclever]

Belgian spuds? How about a stoemp variant? http://www.suite101.com/content/turnip-potato-and-...

[AndyAudi]

Duchess Potatoes (Piped Mash)
Or Marquis Potatoes as above piped into nests with a rich tomato sauce centre.

If just serving mash, I always add chopped leak to the pan just prior to draining & mashing, makes it look a bit interesting with a nice but not overpowering taste. (Pesto also works but might not suit this menu)

Saute'd or Lyonnaise might also work quite well.

[escargot]

Along similar lines as the dauphinoise, you could do boulangere potatoes.

Essentially you slice the potatoes in a mandolin as you would with dauphinoise, layer then in a dish with plenty of garlic & onions, pour over chicken stock and dot with butter then bang in the oven.

[Tumbler]

Using and ice cream scoope to serve the mash makes it much neater.

[Hughesie]

Tumbler said:

Using and ice cream scoope to serve the mash makes it much neater.

If you like school Dinners