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Another delicious breakfast menu come from Irish, Champ

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Irish Champ is a dish made from potatoes originating from Ireland you can Serving as a source of carbohydrate. Full flavor and high nutritional and healthy with the addition of liquid milk in it. This dish is perfect dish for breakfast in your family. Ingredients you need are : 500 grams of potatoes, 200 ml liquid milk, 1 tea spoon of salt, 1 teaspoon nutmeg, 1 teaspoon coarse black pepper, 1 leek, finely sliced, 1 leek, finely sliced for sprinkling, 50 grams unsalted butter for frying. The process to prepare Irish champ need more attention , this is the way you should pay an attention :steamed potatoes until cooked and tender,Then peel and puree, Then set aside.After the heat of unsalted butter, Then saute leeks until half withered, Then pour the milk and stir until boiling.Then add the potatoes, salt, black pepper, and nutmeg and stir until evenly distributed. Once cooked sprinkle sliced green onion as a complement.

Slight tang of buttermilk gives it uniqueness. You get a nice crunch from onions. I whipped me until smooth but next time I think I'll just mash them so there is a bit more texture. I threw Champ under the broiler for a few minutes to give more brown color. Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland. It is mashed potatoes, Irish-style, with butter and green onions. Instead of dressing, they are traditionally served with both butter in the middle for a dip every bite. Use red potatoes and leave the skin on to add color and nutrition. Champ are really delicious it conduct from many kind of Carbohydrate and protein that will give you energy.

Colossi of Memnon

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Banger and mash special dish made from potato and sausage

Bangers and mash, also known as sausage and mash, a traditional British Isles is a dish made of mashed potatoes and sausage, the latter of which can be composed of various flavors of sausage made of pork or beef or sausage Cumberland. It is sometimes served with onion sauce, fried onions, baked beans, and peas. It is mostly eaten in the UK, Canada, Australia, and New Zealand. This dish, even when cooked at home, can be considered as examples of pub-grub relatively quick and easy to make in large quantities. More to the market varieties, with exotic sausages and mashes, sold in gastropubs, as well as more sophisticated alternatives are available. n general, the higher the meat content of sausages (as long as the meat contains a good ratio of fat to lean aqueous), better sausage. Meat must land and natural rugged casing is preferred, there is nothing worse than a sausage skin stretchy that you can not cut. But, that said, specifically in the field of Banger 'n' mash, I would rather have a mid-range pork sausages, decent supermarket version, than many of the exotic, the new wave of gourmet bangers: lamb and mint; Italian anise-spiked salsicce; venison sausage; Duck and plum, pork and limes, piri piri, beef and stilton.

The Banger and mash can be interesting in their own right, but, in the context of the classic Banger and mash, they are a recipe for confusion, clashing flavors. Beef sausage in particular is often so strong you can fend off thieves with one. Instead, you want tasty but relatively straight pork sausage, the arc of the cumberland spicy with a satisfying taste of sage-spiked from Lincolnshire. Garlic smoke, pollen or even a pinch of chili can add depth or kick a little fun if it is a high-quality sausage, but, as a general guideline: go hog and traditional fixed.

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