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Champ with pork and gravey | by dccrowley
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Champ with pork and gravey


potatoes peeled,

A drop of pint milk


salt and white pepper

1 large bunch spring onions, finely chopped

Boil the potatoes in salted water until soft. Drain and remove from the pan. Mash thoroughly.

Boil the milk and spring onions. When boiling remove immediately and add to the potato, together with the butter and maybe some creme fraiche.

Season and stir well.

Pile into a serving dish.

Make a well in the centre and add the gravey. Serve immediately. I cook my pork (best cut) in a pan. Fry in butter until brown. Add a few splashes of worcester sauce (this will make it amazing). Keep in going in the pan. Then I usually add some white wine and let it steam another 10 minutes. Champ is a northern Irish dish. I never knew it as a child. In holland they have many potatoe recipies mixed with curley cale or andives (added raw at the end and mixed in with finely cut rashers which is amazing).I call this in duth the irish stampot.

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Taken on August 2, 2015