8 Traditional English Bangers from Terry Orreal’s Meats
4 ripe tomatoes
1-2 tbsp. Gravox Traditional gravy powder
2-3 cups of water
Frozen peas or your choice of seasonal vegetables
Place the peeled and chopped potatoes in a saucepan and cover with cold water. Bring to the boil, add salt and simmer until a fork pushes through them easily. Drain and leave for a few minutes. Add butter and mash with a potato masher. Gradually add milk until you have a nice creamy consistency.
While the potatoes are simmering you can start to cook the bangers (sausages).
Place the bangers in a grill or pan and cook on all sides until brown and cooked through. Set aside in a warm place.
In a large frying pan, heat the butter and gently fry the sliced or diced onions until they collapse and are golden brown. Add a few cloves of crushed garlic and a teaspoon of grated ginger if you like. Add the chopped tomatoes. If you leave the tomato skin in, make sure it is chopped up well.
Bring to a simmer. Add the Traditional Gravox powder to a cup of HOT water and stir well. Pour the Gravox solution into the simmering gravy and stir continuously until it thickens and starts to boil. Reduce heat and simmer until it thickens to a nice gravy consistency. If the gravy gets too thick, gradually add more hot water while simmering and stir until well blended.
Pile the mashed potatoes on the plates with the sausages on top and pour over the tomato & onion gravy. Serve with boiled peas, carrots or any seasonal vegetables you like!
Goes well with a nice cup of tea, pint of lager, mug of cider or glass of red wine depending on your mood 🙂
Peel and boil some spuds for 10 minutes, drain and shake them a bit to scuff up the edges.
Chuck the spuds in a pan, throw in a few peeled and chopped carrots too and some chunks of pumpkin with the skin on.
Slap the Leg of Lamb on top – that way all the juices from the meat will run over the vegies as it’s cooking.
Mix some crushed garlic, rosemary, lemon zest, olive oil, salt and pepper and smear it all over the lamb – rub it in a bit.
Cook it all for 1 hour and 15 minutes if you want the lamb nice and pink or if you prefer well done, cook it for an hour and a half.
Remove it from the oven and let it stand for ten minutes before slicing. This allows the meat to ‘rest’ and helps stops the juices from escaping the meat when sliced. Take my word, this resting step is important for more juicy and tender slices of meat.
Easy Mint Sauce
Chop some mint and mix it in some hot water with vinegar, a bit of sugar and salt.
More than a meal… make it a romantic, winter’s night in…
Serve with an aged rich, full bodied red wine – any good Australian Shiraz will be perfect.
Leave the dishes for the kids to do and go sip on Gin n Tonics with your other half in front of the fireplace or TV 🙂
How easy is that? Any drongo could do it!
A meal like this is guaranteed to spice up your night!
Serves about 6 and the dog will love you for the bone 🙂
Our Corned Silverside has won FIRST PRIZE for 3 years running at the Brisbane Ekka! See what all the fuss is about and cook one up this week to see for yourself!
Easy Corned Silverside cooking instructions.
Place the silverside in a large pot and cover with cold water.
Bring to a low simmer and cook gently for about 30 minutes per 500 grams.
That’s it! Yeah, you can add an onion, carrot, a few cloves and/or splash of vinegar or wine to add flavours, but who needs it? You wont want to mask the flavour of Queensland’s best tasting Corned Silverside available only from Terry Orreal’s Quality Meats.
Serve with mashed spuds, steamed vegies (I like to roughly mash the vegies in with the potatoes) and a generous spoonful of mustard pickles.
Best enjoyed with a schooner of Guinness or stout beer of your choice.
Terry Orreal's Unique Multi-Award Winning Corned Silverside