Best Ever Bangers and Mash

Bangers & Mash
Ingredients:

  • 2kg potatoes
  • 1 tsp. salt
  • 50g butter
  • 1/2 cup milk
  • 8 Traditional English Bangers from Terry Orreal’s Meats
  • 70g butter
  • 4 onions
  • 4 ripe tomatoes
  • 1-2 tbsp. Gravox Traditional gravy powder
  • 2-3 cups of water
  • Frozen peas or your choice of seasonal vegetables

Method:

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!Bangers and Mash

Goes well with a nice cup of tea, pint of lager, mug of cider or glass of red wine depending on your mood 🙂

 

Lamb Shanks in Cranberry Sauce

Cooked Lamb ShankPreparation Time:
5 minutes

Cooking Time:
105 minutes

Ingredients (serves 4):

  •     1 tablespoon olive oil
  •     6 lamb shanks
  •     20g butter
  •     2 tablespoons plain flour
  •     1 1/2 cups chicken stock
  •     1 cup red wine
  •     275g jar whole berry cranberry sauce
  •     1/4 cup fresh rosemary sprigs
  •     mashed potato, to serve
  •     steamed green beans, to serve

Method:

  1. Preheat oven to 200°C.
  2. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides.
  3. Remove to a plate.
  4. Melt butter in dish until sizzling. Add flour and cook for 1 minute.
  5. Remove from heat and slowly add stock, wine and cranberry sauce.
  6. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
  7. Cover dish, transfer to oven and bake for 1 hour.
  8. Remove lid and bake for a further 30 minutes or until shanks are tender.
  9. Serve with potato and beans.

Eat in front of the fire or TV in your pyjamas.  Goes well with a glass of red wine, Bourbon ‘n’ cola or brewed sarsaparilla.