Phil Vickery's ghastly ghoul-ash and blood mash
He might be dressed as the devil, but Phil is taking us straight to food heaven! He’s whipped up his frightfully tasty ghastly ghoul-ash, perfectly paired with a devilish blood mash - a meal so good it’ll haunt your taste buds.
Phil Vickery’s Ghoul-ash
Serves: 4
Ingredients
4 tbsp vegetable oil2 large onions, peeled and finely chopped2 tsp caraway seeds2 red peppers, de seeded and cut into 1cm cubes4 cloves garlic, finely chopped1 large carrot, peeled and cut into 1cm cubes4 sticks celery cut into 1cm pieces500g chuck steak in 3-4cm pieces, the more fatty the better2 x beef stock cubesAbout 1 litre waterSalt and ground pepper2 heaped tbsp smoked paprika4 medium potatoes, peeled and cut into 2cm pieces
To serve4 tbsp roughly chopped parsley
Method
1. Heat the oil and add onions, caraway seeds, peppers and garlic. Soften over a high heat for 5-10 minutes.
2. Next add the carrot, celery, beef, stock cubes, water to cover the beef by say 2cm.
3. Next season well with salt, pepper and add the paprika.
4. Bring to a gentle simmer (it's really important or the meat dries out and will toughen if cooked on a raging boil) then turn the heat right down until barely simmering and cover with a lid, then cook for about 2 hours, or until the meat falls apart when gently squeezed.
5. Lift off the lid and add the potatoes. Cook until they are breaking up, probably 30 minutes.
6. Serve in deep bowls sprinkled with lots of chopped parsley.
Phil Vickery’s Blood Mash
Serves: 4
Ingredients
500g raw, peeled potatoes gently cooked until soft and mashed with a masher or ricer150mls approx warm milk75g melted unsalted butterSalt and freshly milled black pepper2-4 tbsp squid ink, mixed with a little warm water3-4 tbsp annatto paste, mixed with a little warm water and some paprika (or you can use red food colouring)
Method
1. To make the mashed potatoes, place the warm mash into a bowl, add the milk and butter and stir well.
2. Finally add the salt and pepper and mix well. You may need to add a little more milk to get a smooth, but not runny mash cover and keep warm.
3. When ready to serve, stir the squid ink and annatto separately through the warm mash, leaving a ripple effect.