Tuesday, June 21, 2011

Tuesday's Tantalising Taste (Bangers and Mash)

2 tbsp vegetable oil
8 thick sausages (beef, pork, or flavored as you wish) We used beef

4 peeled potatoes, quartered/cubed
6 tbsp milk
110g butter, cubed
Salt and ground black pepper

Add whatever veggies you like.
2 medium onions, peeled and thinky sliced
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
700ml beef stock
4 tsp corn flour
4 tsp cold water
Salt and black pepper

Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.

Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. Drain and the put back in drained pan. Place back on low stove, this helps dry out the spuds and will assist in soaking in the butter and milk which you add after a few minutes. So as you add butter and milk mash spuds with fork, a potatoe masher or ricer.
Whip the mashed potato lightly with a wooden spoon.
Season with salt and pepper.

While the potatoes are boiling make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.

Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

Add the stock and boil gently uncovered for 5 minutes.

In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

To Serve: Spoon the mash onto warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.

KB and Whitesnake

1 comment:

KB said...

Looks yummy xxxx

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