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Bangers and Mash

Among the 5 dishes I cooked for my friends, this is probably the dish that required more work and time. But again, it’s not hard. I am quite a lazy person, so recipes that are not too difficult are often preferred.

2 of our close friends grew up in UK and I thought it’ll be nice to cook them some English food. So I googled for top UK food and ‘Bangers and Mash’ appeared. Then, I adapted this recipe from Jamie Oliver’s website – a recipe uploaded by John Lee.

Ingredients
Serves 8

Olive oil
4 knobs of butter
5 medium onions, halved and thinly sliced
4 garlic cloves, whole and unpeeled
Small bunch of thyme, leaves picked
25 good quality sausages (preferably British)
2kg of floury potatoes
200ml of milk
100ml of cream
2 teaspoon of wholegrain mustard
2 tablespoon of plain flour
Splash of red or white wine (optional)
1litre of chicken or ham stock (good cubes are fine)
sea salt and freshly ground pepper

Method

Mustard Mash (To lessen my work on the actual day, I cooked this a day earlier and stored it in the fridge)

1. Put potatoes in a pot and boil on medium heat with a lid on. Cook until tender (approx 20 minutes).
2. Drain potatoes and let cool a little then remove skin.
3. Put them in a bowl and mash well with milk, cream, mustard and a good pinch of salt and pepper. Store in the fridge and microwave to heat up before serving. If you are serving it the same day, then keep it warm.

Onions and Sausages

1. Pre-heat the oven to 200 degrees C.
2. Put a good splash of oil and a knob of butter in a saucepan and place it on a medium-high heat. Lightly squash the garlic cloves, and when the butter has melted, add them to the pan with half of the picked thyme leaves.
3. When the thyme starts to fizzle and spit, add in all of the onions with a pinch of salt. Stir the onions around to coat them in the flavoured fat, then turn the heat down low and place a lid on the pan. Leave for 15 minutes, stirring occasionally, until the onions have cooked down and become soft and buttery.
4. Take the onions off the heat and put a small roasting tin on the hob. Turn the heat up, add a splash of oil, and quickly brown the sausages on all sides.
5. Turn off the heat, remove the sausages to a plate, then tip the onions and garlic into the roasting tin. Lay the sausages on top of the onions and put the tin in the preheated oven for 25 – 30 minutes.
6. Switch the oven off and remove the roasting tin. Place the sausages on a plate, and put them back in the oven with the door ajar to keep warm. You can also warm the dinner plates at this point.

Gravy

1. To make the gravy, pour any excess fat from the roasting tin and disgard. Put the tin on the hob on a medium heat, and stir the tablespoon of flour into the onions.
2. Add a splash of wine (or stock) and allow it to bubble briefly while scraping up the sticky bits on the bottom of the tin. Add the stock then stir everything together until a thick gravy forms. Taste for seasoning (it might not need salt), then turn down the heat and leave to simmer.

To Serve

1. Put the mash around the corner of the serving plate, put the onions in the middle and arrange the sausages on top of the onions.
2. Serve gravy separately.
3. You can also serve with broccoli or greens.

Method

1. Separate broccoli into stem and florets. Then wash them.
2. Boil broccoli in salted water for 4 to 7 minutes, or until crisp-tender.

 
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Posted by on September 18, 2010 in Uncategorized

 

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