Wednesday, May 8, 2013

"Bangers and Mash"

This is a traditional English breakfast but is big enough for a dinner.
The combination of the cheesy mash and the sweet, tangy onions is sublime.
You can either use Worcester sauce or Balsamic vinegar for the caramelized onions.
Enjoy!


Bangers and Mash with Caramelized Onions

Equipment
Potato peeler
Pot and lid
Sharp knife & chopping board
Potato Masher (1 per table)
Fry pan
Tongs
Measuring cup/spoons
Oven tray (for sausages)
Sieve

Ingredients
Mash
Potato's, 2-3 medium size, washed, peeled and chopped into chunks
Salt, pinch
Parsley, 1 tsp, chopped finely
Cheese, grated, 1 Tbsp
Butter, 1 tsp
Bangers
4 sausages per pair
Oil for frying
Caramelized onions
Onion, 1 sliced
Balsamic vinegar/ Worcester sauce, 1/2 tsp
Brown sugar, 1 tsp
Oil for frying, 1 tsp
Gravy
Bistro gravy, 1 tsp
Water, 50ml, hot

Method
Potatoes
1.    Wash, peel and chop up potatoes.
2.    Place in pot and bring to boil (enough water to cover the potato's).
3.    Add a good pinch of salt.
4.    Boil until potatoes are soft (when a fork can go through them).
5.    Drain and let sit in hot pot (off the heat) for 5 minutes.
6.    Mash until fluffy.
7.    Add butter and chopped parsley/cheese and mix through.
8.    Season with salt/ pepper.
Sausages & Onions
1.    Fry the sausages in a little oil until they are brown all over. Remove from pan, put on tray and place in oven on a low heat to keep warm.
2.    Fry onion in the same fry pan until they have gone soft and begin to brown. 
3.    Add balsamic vinegar and brown sugar, stir through the onions and simmer (low heat) for 5 min.
Gravy
1.    Mix bistro gravy powder into the hot water.
2.    Microwave for 30 seconds, stir again and let stand for 2 min.

Serving
Place a dollop of mash in the centre of the plate.
Arrange sausages lying on the mash on an angle.
Top with the caramelized onions.
Drizzle the gravy around the mash and over the sausages/ onions. 


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