Originally published on Tuesday, 11th November 2008

 

Wasabi and Roast Garlic Mash

Serves 4

This mash recipe comes from my Asian Fusion class which I teach a few times a year. We serve it with racks of lamb that have been rubbed with a Chinese-inspired honey and sesame marinade and the combination is incredibly delicious.

During one class I made this mash with fresh wasabi roots which I’d managed to get hold of from a Canadian company called Pacific Coast Wasabi. Fresh wasabi is very expensive and using it will exponentially raise the ‘street value’ of your mash, but sometimes everyone needs a little decadence...

Ingredients

1 head of garlic
2 tbsp olive oil
1 kilo floury potatoes, peeled and cut into chunks
1 tbsp sea salt
100 mls heavy cream or crème fraiche
5 tbsp butter
5 tsp wasabi powder mixed with a trickle of water to form a paste or 9 tbsp fresh wasabi root, finely grated
Sea salt
Freshly grated black pepper

Instructions

Preheat oven to 200 C.

To roast the garlic, slice off the top inch off the head of garlic, leaving it whole. Place the garlic in a shallow roasting tin and drizzle it with the 2 tbsp of olive oil. Place the garlic in the oven and roast for 45 minutes to one hour or until the garlic cloves feel very soft when gently squeezed. Remove from the oven and set aside to cool.

Bring a large pot of water to boil and add the sea salt and the potatoes. Simmer the potatoes for 12-16 minutes of until tender when pierced with a sharp knife. Drain and place in a large bowl.

Meanwhile, warm the cream or crème fraiche in a small pot until very warm and stir in the wasabi.

Mash the potatoes until well mashed and stir in the butter and the warmed cream. Carefully squeeze in the contents of 5 cloves of the roasted garlic (reserve the rest for another use). Mix well to combine and season to taste with salt and pepper. 

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Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

In collaboration with Eat Drink Talk