Jack Marx summer cookbook recipe: Monster mash
My mash consistently makes women moan and gentlemen raise their eyebrows. The secret is simple muscularity.
My mash consistently makes women moan and gentlemen raise their eyebrows. The secret is simple muscularity.
4-5 small white washed potatoes per guest, unpeeled, diced small
Salt to taste
Grated cheddar cheese, a generous amount
Tablespoon butter
Garlic oil
1 cup milk, heated
1. Dice the potatoes into small portions and boil them in a pot for about 20 minutes, salting as they suffer, stirring occasionally and watching the water level. When a test piece is soft enough to more-or-less melt in your mouth, pour the rest into a colander, shake the water out and return them to the dry, hot pot.
2. Add a generous grating of cheddar cheese, a handsome tablespoon of butter and garlic oil.
3. Set the pot on a chopping board and gather your tools — a masher and whisk — and a cup of milk nuked for one minute in the nearest microwave.
4. The importance of the mashing cannot be overstated. You’ve got to mash, mash and mash again, adding the hot milk as you go. Mash like a monster. Mash like Alan Alda. Mash till your arm shames Arnold Schwarzenegger. Continue this brutality until the mixture is almost without pulp. Add a few twists of salt.
5. Then whisk. Again, this must be violent and eternal. First stir with the whisk swiftly and recklessly, drizzling more hot milk if things don’t seem soft enough. Then, putting the handle of the whisk between your palms, rub your hands together furiously, like starting fire with a stick. Whisk like the turn of the Earth depends upon it. Drive that propeller all around the pot, destroying all lumps, until the whole thing is the consistency of whipped cream.
6. Serve with haste. Ideal as a little Everest atop a juicy scotch steak, a tiny flag of conquest planted on the peak.
-
SUMMER COOKBOOK: THE WAY TO THE HEART
Minestrone (Mum’s vegetable soup)
This soup is a message of comfort via comfort food — delicious, nutritious, foolproof, cheap and feeds lots of people.
Tuna with pasta
Maybe I love this dish because it takes me back to when two pots and a black-and-white TV was enough, and there was nothing that could not fixed by a pint and a shared laugh.
Made-in-Minutes Goan Prawn Curry with Spinach
I love curries and this one is simple, with lots of flavour and a wonderful, creamy, coconut base.
Monster mash
My mash consistently makes women moan and gentlemen raise their eyebrows. The secret is simple muscularity.
Slow-cooked rabbit
A couple of decades ago I started to collect rabbit recipes from here and across the world, and ended up with hundreds.
Sri Lankan omelette
This is my favourite meal in the whole world. In particular, Sri Lankan omelette is my go-to comfort food. I can make it quickly and eat it three times a day.
My Humble Pie is the greatest to exit an oven
It may be humble in terms of cost, but it is bold, brash, punchy and delectable with a Stroganoffish zest. It will change your life. Humbly.
Raspberry and elderflower trifle
This dish tells a story of my life. I grew up eating custard, real custard made from cornflour and eggs and milk, along with fools and flummeries.
A roast chicken comfort dish
I love the way the roasting smell fills the house. It reminds me of so many wonderful family dinners.
Beef keema
What I love about keema is how forgiving it is and how easy it is to make. This is the homely dish that introduced my children to their Pakistani side.
Triple ginger bar cake
This is cooked in a loaf tin and is flexible; delicious naked, slathered with butter, or more traditionally iced with a loose glace to become a perfect tea cake.
Peter Craven’s Duck a l’orange
Any kind of duck is grand but duck as the French do it, and especially duck a l’orange, is a joy forever.
Selvie’s chicken curry with curry leaves
When our spice couriers managed to get their contraband through customs, there was much celebrating – usually in the form of Mum’s fragrant chicken curry.
Ice cream with caramel and cherries
And then the dessert comes... It slides into that part of our experience that is pre-politics, pre-speciality, pre-peculiarity and even pre-sophistication.
Lamb scrag end neck chops stew
This is the meal I constantly cook because my husband will live on it quite happily for a week, saving me a lot of bother ... he is not a modern man.
Creme brulee with candied rhubarb
More than 30 years ago, I gave a formal sit-down dinner party for 30 people. Dessert was the piece de resistance, individual creme brulees with candied rhubarb.
Borsch for the busy person
With the right mix of ingredients, borsch is a tangy but sweet and belly warming mouthful of delight.
Virginia Woolf Brittle
The impact of Virginia Woolf Brittle on a current partner or potential mate, particularly when fed by hand and in combination with a reading in the late sun, cannot be overstated.
Wakame beurre blanc
This sauce has become such a staple that I douse all grilled, poached, or pan-fried seafood in it at all times of the year.
Lemon Chicken
When our children were growing and my wife Steph was teaching evening classes, lemon chicken was the go to meal – simple and tasty.
Crispy Latkes
Creamy mashed, crispy smashed, jacket roasted and anointed with butter, pan fried with sliced onions, deep-fried to limpness, over-salted and wrapped in newsprint – however they come, I love potatoes.
Lamb Moussaka Therapy
Imagine a dish as therapeutic to eat as a lasagne, but instead of beef it’s made with lamb and has layers of potato and eggplant as the pasta sheets … Imagine no more, champions!
Odd couple share recipe for great summer reading
They’re one of the less likely duos to be found discussing the filleting of trout or basting of chicken – but Tom Keneally and Nat’s What I Reckon have all bases covered.
Summer Cookbook
Australia’s favourite authors share their most meaningful recipes.
Jack Marx is an author and journalist living in outback NSW. His books include Sorry: The Wretched Tale of Little Stevie Wright and Australian Tragic. His forthcoming book, I Know Who Killed Thelma Dal Pozzo, will be published by Hachette in October 2023.