Bangers and Mash

I am not sure about you but I am definitely suffering from Olympic-withdrawal. I went from planning my days according to the athletic schedule, ensuring that I was in front of the television around the times of my favourite events. The excitement of London 2012 feels like ages ago, so in loving memory of the Games I took a traditionally British dish, ‘Bangers & Mash’ and added a twist. This recipe is interesting to cook and devour with its depth of flavour and layered textures.

Frozen peas

‘Bangers & Mash’ with a twist

Live, Love, Eat.

April x

Bangers and Mash

2013-12-06 05:47:14

Serves 2

A homemade sausage over mashed potatoes

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Ingredients

1. 0.5 lbs pork mince
2. 1.5 tablespoons sage
3. 1/2 tablespoon paprika
4. 1 onion
5. 7 garlic cloves
6. 1 tablespoon Worcestershire sauce
7. 2 tablespoons honey
8. 1 egg, beaten
9. 4 tablespoons unsalted butter
10. 2 large potatoes, chopped
11. 1/4 cup of heavy cream
12. 1 cup of frozen peas, thawed
13. 1/2 cup stock (I used chicken)
14. 1/4 cup Parmesan cheese, grated
15. 2 tablespoons flour
16. 1 tablespoon tomato paste
17. salt & pepper
18. olive oil

Instructions

1. Mix pork mince, sage, paprika, dice 1/4 of the onion and 2 garlic cloves, Worcestershire sauce, honey, egg, salt and pepper in a bowl. Roll the mixture in parchment paper and put in the freezer to let it set. Preheat oven at 350 degrees.
2. Put potatoes and 3 crushed garlic cloves in enough water to completely cover them and boil until the potatoes easily slide off a fork. Mash potatoes with cream, salt and butter until perfectly creamy.
3. Put frozen peas in boiling water for about four minutes and then rinse with cold water. Set aside 1/3 cup of stock and blend the rest of the stock with peas and 1 tbsp of flour. Spread a spoonful of pea mixture thinly on a parchment paper and add a layer of Parmesan cheese, the mixture should make about 6 mounds. Bake in the oven for 10 minutes and then cool in the fridge until ready serve.
4. Cook sausage mixture in a frying pan with 1 tbsp of oil over medium heat, browning on each side before turning the heat down a little and covering with a pot cover for about six minutes.
5. Remove sausages and add 1/3 cup of stock with 1/2 onion sliced, 2 diced garlic cloves, tomato paste, 1 tbsp flour bringing to a boil and then simmer for at least 10 minutes before serving.

By April Jackson, The Yummy Truth

The Yummy Truth https://www.theyummytruth.com/

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