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Compact Braai v2.0
1 × $599.00
Irish Champ
14
Mar
Mar
Champ is a classic Irish side dish, essentially mashed potatoes with spring onions (scallions) and plenty of butter. To make it extra special, we'll soak the spring onions in warm milk to mellow their flavour and create a wonderfully creamy champ. It's a comforting and versatile side that complements many dishes.
Pronunciation: Champ: /tʃæmp/ (rhymes with "stamp")
What you'll need:
1 kg potatoesscrubbed clean (no need to peel), and quartered
1 bunch spring onions (scallions)finely chopped
1/2 cup milk warmed
100g buttermelted
Salt and pepperto taste
Let's get cooking!
1
Soak the spring onions:
Place the finely chopped spring onions in a bowl and pour the warm milk over them. Let them soak for about 5-10 minutes.
2
Boil the potatoes:
Place the potatoes in a pot of salted boiling water. Cook them until they are tender, about 15-20 minutes.
3
Mash them up:
Drain the potatoes and mash them with a potato masher or ricer. Leaving the skins on creates a rustic, and more textured champ.
4
Add the spring onions and milk:
Stir in the soaked spring onions and the warm milk they were soaking in.
5
Add the butter:
Add the melted butter, mixing until you achieve a creamy consistency.
6
Season:
Season with salt and pepper to taste.
7
Serve:
Serve immediately. This is a great side for any braai dish.
Braai Notes:
- You can cook the potatoes in a Dutch oven over the coals if you like.
- If spring onions are unavailable, you can use leeks or chives.
- Leaving the potato skins on is a common practice in rustic cooking. It adds texture, fibre, and a slightly earthy flavour to the champ. Also, it saves time on prep, which is always a bonus when cooking outdoors!
Experience a taste of Irish tradition with this easy and delicious champ.
CategoryBy OZ Braai, Dinner, Lunch, Main Courses, Sides, St Patrick\'s Day
Ingredients
What you'll need:
1 kg potatoesscrubbed clean (no need to peel), and quartered
1 bunch spring onions (scallions)finely chopped
1/2 cup milk warmed
100g buttermelted
Salt and pepperto taste
Directions
Let's get cooking!
1
Soak the spring onions:
Place the finely chopped spring onions in a bowl and pour the warm milk over them. Let them soak for about 5-10 minutes.
2
Boil the potatoes:
Place the potatoes in a pot of salted boiling water. Cook them until they are tender, about 15-20 minutes.
3
Mash them up:
Drain the potatoes and mash them with a potato masher or ricer. Leaving the skins on creates a rustic, and more textured champ.
4
Add the spring onions and milk:
Stir in the soaked spring onions and the warm milk they were soaking in.
5
Add the butter:
Add the melted butter, mixing until you achieve a creamy consistency.
6
Season:
Season with salt and pepper to taste.
7
Serve:
Serve immediately. This is a great side for any braai dish.
