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180 g Blue Eye Cod Fillet; ¼ cup Goats Cheese; 1 medium Tomato; 1 bunch Broccolini; 1 tbsp Fresh Thyme; 1 wedge Lemon; 1 medium Sweet Potato. 180 g Blue Eye Cod Fillet. ¼ cup Goats Cheese. 1 medium Tomato. 1 bunch Broccolini.

1 tbsp Fresh Thyme. 1 wedge Lemon. 1 medium Sweet Potato.. Reduce heat to medium-low and simmer until tender, about 20 minutes.

Drain and transfer sweet potatoes to a large bowl. Step 2 Mash sweet potatoes with half-and-half and butter with a potato masher until butter is melted; add goat cheese, maple syrup, sage, and paprika. Place the potato, garlic and oil in a small oven proof dish and toss well. Cover and roast for 25 minutes. Squeeze the garlic into the potato (be careful it will be HOT!) and add the goats cheese.

Mash everything together well. Add lemon juice and black pepper if desired. Bring to a boil and add salt. Reduce heat to medium high and simmer, covered, until potatoes are tender when pierced with a knife, about 10 minutes.

Drain and return to the saucepan. Heat 1/2 cup half-and-half and 1/4 cup butter in a glass measuring cup in the microwave 1 minute. Mash half-and-half.

While potatoes cook, saute shallots with olive oil in a medium pan over medium heat until softened and just starting the brown (about 5-7 minutes). Combine cooked potatoes, sauteed shallots, spinach, goat cheese, milk and thyme if using in a medium bowl. Place potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high; reduce heat to medium, and cook until tender, about 15 minutes. Drain potatoes, and return to saucepan.

Add goat cheese, cream, butter, salt, and pepper; using a potato masher, mash to combine. Top. Combine the half and half and butter in a cup or bowl and microwave them together on high for one minute. Mash the mixture into the sweet potatoes until thoroughly combined and mashed.

Add the goat cheese, sage, salt and pepper and stir. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

Add cheese and peper to potato mixture; stir until cheese melts. Directions. Place russet potatoes and sweet potatoes in a large saucepan and cover with water.

Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon.

List of related literature:

Mash the salt cod, potato slices, garlic, and parsley together well in a large bowl, add salt and pepper to taste; then mix the batter into the salt cod mixture.

“Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast” by Colman Andrews
from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast
by Colman Andrews
Harvard Common Press, 2005

BAKED COD WITH CAPERS, TARRAGON, AND POTATO­CHIP CRUST Substitute 4 ounces coarsely crushed plain kettle-cooked potato chips (1 cup) for Ritz crackers and 2 tablespoons minced fresh tarragon for dill.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Very much appreciated during Holy Week, this recipe is usually made with dried salt cod.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
Educa Vision, 2005

Since we are still talking about salt cod, do not expect anything special; but prepared in this way it will be less offensive than in the preceding recipe.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Reduce 4 potato mixture on top heat and simmer 1 minute, of each cod fillet, pressing In nonstick 12-inch skillet, heat 2 tablespoons oil over stirring, or until sauce

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Put the cod steaks on top and cover with the bacon and remaining sautéed onions.

“Celtic Folklore Cooking” by Joanne Asala
from Celtic Folklore Cooking
by Joanne Asala
Llewellyn Publications, 1998

Add 1 cup crumbled goat cheese (about 4 ounces) to the potatoes along with the butter and milk and reduce the salt to ‘/4 teaspoon.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Fish and brewis is salt cod served with hardtack—hard bread that has been soaked overnight in water—with pieces of fried pork or butter and sugar.

“The Business of Event Planning: Behind-the-Scenes Secrets of Successful Special Events” by Judy Allen
from The Business of Event Planning: Behind-the-Scenes Secrets of Successful Special Events
by Judy Allen
Wiley, 2010

• Mix finely sliced potatoes and grated gruyère or comté cheese in a bowl and transfer the mixture to a buttered gratin dish.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Combine the potatoes with the salt cod.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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11 comments

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  • did he say 8 to 9 min at 200 degrees? how’s that at all possible, usually it’s like 350 degrees for like 30 min. Something is not right in this video

  • OMG!!! This recipe, as vague as it is, if you follow the many clues you will go NUTS over how completely delicious this combination of flavors and textures really delivers in the end!!!!!! I am not a great cook, call me a novice at best, I followed Ramsey’s sentiment of where he was going and right off the bat..AN INCREDIBLE home run…ON MY FIRST TIME EVER COOKING PORK….and I am 62 years old!!!
    I really hope a lot of people will give this a try!!!
    As far as I am concerned, Gordon Ramsey is Chef par Excellence!!!’ He really knows flavors combined with textures right down to the dime!!! My opinion, he is the GREATEST CHEF in modern times!!’ THANK YOU RAMSEY!!!!!! Thank

  • did he say 8 to 9 min at 200 degrees? how’s that at all possible, usually it’s like 350 degrees for like 30 min. Something is not right in this video

  • Some say olive oil isnt the best oil for high temperature cooking.
    Gordon uses it for everything it seems.
    Should it be unrefined/virgin/extra/what?

  • Can somebody please help me? How did he get his marinade so liquidy? When I stirred my marinade it was very dry. The only different thing I did was substitute coriander seeds for coriander powder because I don’t have seeds. Do you think this is the reason why it didn’t work out? Thanks so much

  • Some say olive oil isnt the best oil for high temperature cooking.
    Gordon uses it for everything it seems.
    Should it be unrefined/virgin/extra/what?

  • If you make this, don’t use undiluted chicken stock or the potatoes become damn salty even if you don’t add salt. And if your pork chops are not super thick, you don’t need to put it in the oven, or it will be dry.

  • OMG!!! This recipe, as vague as it is, if you follow the many clues you will go NUTS over how completely delicious this combination of flavors and textures really delivers in the end!!!!!! I am not a great cook, call me a novice at best, I followed Ramsey’s sentiment of where he was going and right off the bat..AN INCREDIBLE home run…ON MY FIRST TIME EVER COOKING PORK….and I am 62 years old!!!
    I really hope a lot of people will give this a try!!!
    As far as I am concerned, Gordon Ramsey is Chef par Excellence!!!’ He really knows flavors combined with textures right down to the dime!!! My opinion, he is the GREATEST CHEF in modern times!!’ THANK YOU RAMSEY!!!!!! Thank

  • This came out excellent, even without any measurements. Surely a cooking video made for men with minimal instructions and a minute and a half video for two dishes. Unbelievable flavor.

  • Gordon doesnt have time to watch youtube, yet he knows exactly what we fucking want… quick easy… didnt skip any steps… didnt add his fucking story about he woke up this morning and bought a paper from the local market or some bull shit. HE CUTS THE BULLSHIT. Perfection.

  • Gordon doesnt have time to watch youtube, yet he knows exactly what we fucking want… quick easy… didnt skip any steps… didnt add his fucking story about he woke up this morning and bought a paper from the local market or some bull shit. HE CUTS THE BULLSHIT. Perfection.