Best 11 Champ Recipes

GORDON RAMSAY'S SHEPHERD'S PIE WITH CHEESE CHAMP TOPPING

Steps:

• Preheat the oven to 350° F/ 180° C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
• Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
• Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
• Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
• Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
• 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.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

IRISH CHAMP (MASHED POTATOES)

Steps:

• Finely chop the green onions (white& green tops) and mix with the cold milk.
• bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
• Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
• Beat in some of the butter.
• Season with salt& pepper.
• Put a knob of butter on top& serve.
• You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).

CHAMP

Steps:

• Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
• Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
• Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

CHAMP

Steps:

• Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.
• Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.
• Parsley Champ:
• Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color. Beat into the mashed potatoes and serve hot.
• Chive Champ:
• Substitute freshly chopped chives for parsley.
• Dulse Champ:
• Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
• Pea Champ:
• This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.

CHAMP (IRISH MASHED POTATOES)

Steps:

• 1. Place potatoes in a medium stockpot, and fill with enough water to cover potatoes. Bring to a boil, then cover pot and reduce heat to low and let simmer until potatoes are tender, about 20 minutes. Drain in colander and return potatoes to stockpot.
• 2. Meanwhile, in separate saucepan, place scallions in a saucepan with the milk, and simmer over medium-low heat for about 4 minutes. Remove from heat, cover pan and let stand about 10 minutes.
• 3. Add 1/2 of the sour cream, butter, salt, pepper and milk mixture to the potatoes in the stockpot, and mash until potatoes are smooth and still hot. Add more sour cream as needed for a smooth, creamy consistency.
• 4. Garnish with a knob of butter in the center, then sprinkle more chopped scallions/green onions on top, and serve while still hot.

IRISH CHAMP

Steps:

• 1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. 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.) Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• 2. Blend or mash the potatoes, till smooth and add your butter and seasonings. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls.

CHAMP -- A MASHED POTATO DISH (IRELAND)

Steps:

• In lightly salted boiling water, cook potatoes until just tender, about 15-20 minutes, then drain.
• In a saucepan over low heat, cook the onion in buttermilk for 5 minutes.
• Add onion & buttermilk to potatoes & mash well, to a creamy consistency.
• Finely chop green onions & beat into the potato mixture along with the butter, then season with salt & pepper, to taste.

PARSNIP-POTATO CHAMP

Steps:

• In pot over high heat combine potatoes and parsnips with enough water to cover; boil.
• Reduce heat to medium and simmer 25-30 minutes and then drain.
• In same pot melt butter over low heat; add scallions and garlic; cook until softened- about 4 minutes.
• Return potatoes and parsnips to pot; remove from heat.
• Add next 4 ingredients; mash.
• Transfer to bowl; dot with additional butter if desired.
• Sprinkle with parsley.

THE CHAMP'S SAUSAGE WITHOUT GUILT

Steps:

• In a medium size mixing bowl, combine the egg white, onion, apples, breadcrumbs, parsley, salt, sage, nutmeg, black pepper, and cayenne pepper. Add the ground turkey and mix well.
• Shape the mixture in eight or nine 2-inch wide patties.
• Preheat the Grilling Machine and place the patties on the grill two at a time. Close the lid. Cook for 5 min or until the meat is no longer pink and the juices run clear, turning once or twice.

CHAMP

Steps:

• Peel the potatoes and boil them until tender.
• Meanwhile, chop the scallions and place them in a saucepan with the milk, butter, salt and pepper. Heat through until the butter has melted and stir well. Keep warm over a low flame.
• Mash the potatoes, add the scallions and mix thoroughly. Correct seasoning.