СЫРНОЕ ПЮРЕ!
When we usually talk about garnish,
the ones we eat with meat like stakes or sausages,
not quite wide range of options comes to mind.
You'll either fry some veggies like asparagus,
or boil rice - if we talk about pork.
And French fries for sausages, of course.
And maybe... buckwheat?
Millet? Barley? Well, those are for porridge.
Well, you got it, things aren't that great. But today I'll show how to cook magnificent garnish,
which is even more like half-garnish-half-sauce!
We'll try to combine potato mash
and mozzarella cheese and get
not just potatoes covered with cheese, but rather
something more like absolutely homogeneous sauce.
By the way, it's my sister's new country house,
she is filming me now.
So it would be great to revet this wall with tile or something.
Generally, my father could do it, he is a handyman.
But I need dad for building a pizza oven on the next plot.
I could revet the thing myself, but...
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Let's begin with potatoes. I never really save on 'em,
so I pick the large ones as they're easier to peel off.
And these ones are quite clean, by the way.
Folks, I think that the greatest achievement of the kitchen part of the humanity
is the thing called garbage shredder.
I have it here, in the flat I rent.
Like, it's not an advertising, I don't even know what brand made this one.
To use it just push a button! After that all that nasty stuff you peel off
like parings and other useless stuff
is just grinded and sent to hell.
Alright, I have this almost perfect potatoes which would look good on Instagram,
no eyes, no worms -
just great!
I'll cut 'em in half so they boil through faster. We're cooking potato mash anyways.
Pour these into cold water, wait until it starts boiling. You know the rest.
As soon as you can easily pierce it with knife of toothpick,
it's cooked.
We'll need a tablespoon of salt.
You go here, guys!
They will stir themselves while boiling - no need to worry. Perfect.
Then we'll need mozzarella cheese.
Wee'll grease it while potatoes are cooking.
Look, this mozzarella is not the one bought with gravy.
This is not the juicy one covered with serum.
No, it's just a common ball of cheese called mozzarella.
I think that greasing cheese
is not difficult. Either grease it or just finely cut.
By the way! If someone thinks this recipe is my invention,
that's not true. I get most of the recipes from Instagram and the internet generally.
I'm subscribed to a whole bunch of channels,
I'm subscribed to lots of Instagram recipe pages.
I guess I took this one from the channel
called... "Cooking cat" or something like that. (Says the same in English).
But! I always add something which could in my opinion make the dish better.
I just love adding baked garlic to potato mash.
Look how to bake it really quick.
We need fire and a pot deep enough,
add from 2 to 3 centimeters of oil,
if that's fine by you! Peel the outer husk layer off the garlic like this,
but leave the inner layer. We don't need it deep fried,
but rather just baked - let's throw them in!Like this...
The point is that garlic guys should boil on their sides - just a little bit.
And after 20 minutes of this they will be
not really super-fried, but oily-baked.
So here is the garlic after just 15 minutes.
Here it is. Cloves just break off on their own.
You could, of course, put it in a foil
and put it in an oven,
but I guess it cooks differently in oil, just look:
I barely peel anything off now.
I just push a bit,
tear off the husk and end up with these garlic cloves.
*Relaxing trip-hop music*
I can easily pierce through potatoes now,
and I can do it carelessly - we're making a mash!
As soon as it's easy to pierce through, it's ready.
We can now proceed to mashing a mash with a masher.
But to do it perfectly - so there are no potato pieces in it,
we'll firstly grease potatoes.
If you are willing, of course.
I'll firstly put garlic in this sieve,
and then potatoes from above.
The only thing left is to press it through!
Like this.
Potato just appears from the other side of the sieve.
*Relaxing trip-hop music*
But in case you don't have masher or even a sieve,
then here you go, a life-hack!
Put everything into blender, spill some cream in there and get a perfect mash in 3 seconds!
I might get not all airy and stuff,
but we don't need it super-airy as we're cooking half-mash-half-sauce.
*Relaxing trip-hop music*
And now... Get... Get off! So, our creamy mash.
Just check out how creamy it is.
It's a paste! So, put it on a really low fire,
add a piece of butter,
salt it...
Salt as much as you like and pepper as much as you like!
Mix the whole thing and then really carefully add mozzarella while keeping fire low.
Add butter.
And then our cheese in small portions.
One handful,
stir it.
Constantly stir the thing to avoid burning.
Folks, in 5 minutes the mass should become something like this.
*Relaxing trip-hop music*
This is the garnish, what's the main dish?
Almost any meat! Sausages of all kinds...
We have this small steak here.
It's small and thin, but let it be.
I don't like small steaks as it's challenging to get the right frying rate.
*Relaxing trip-hop music*
That's why I said I don't really respect thin steaks.
One the one hand, the fry rate is fine, but...
It's a bit overcooked and doesn't have all the juiciness it could actually bear inside.
You know what I'm talking about.
Generally, it's okay. You know, the kind of steak you buy in a shop.
*Relaxing trip-hop music*
Mozzarella makes the mash stretchy as rubber!
It's super-soft.
Hmm!
I can't clarify if it's a sauce or garnish.
It's...
By the way, the baked garlic!
The recipe I've stolen didn't mention baked garlic,
and you are welcome to add it. Flavor of baked garlic is magnificent!
Oh, a piece of steak...
Steak is not bad, it's fine.
I'm used to steaks, but this
cheesy mega-mash...
It something else! Use this in your advantage.
If you
have a restaurant, for instance, the cheesy mash is a good option.
And it's easy to preserve, just freeze it and then warm it up...
Cheese will melt again... It's very tasty!
Folks, I thinks it's fair to add this recipe to the Golden Pantheon!
That's our playlist featuring recipes which
are really really worth making them.
One could add lobsters and black caviar to the golden pantheon,
I add recipes which... Well...
You can buy this steak in a shop.
You can also buy mozzarella and potatoes in a shop too.
Like, in any grocery store.
And...
It's really-really tasty for the money it costs. It's also uncommon!
I really advice to cook it.
I'll put the rest in a fridge, and I think
nothing will be left in a matter of a day or two.
This was Slavnyi Sruze Oblomoff!
Eat a lot, eat tasty! Great thank you to all those leaving a like!
Bye everyone!
*Relaxing trip-hop music*
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