With political debate raging, soaring unemployment and a presidential election only a few months away, the best way to prepare bangers'n'mash might not appear to be a burning issue. However....I still think it a matter of some significance. The subject has cropped up a few times in chat recently and I have threatened to reveal my mystery ingredient. So.....without any further ado the Welsh Chef reveals all:-
Serves 4 ( approx )
THE END RESULT
Absolutley have to have lots of dark, flavorful gravy! I'm going to the grocery store in the morning. THAT is going to HAVE to be my dinner tomorrow night. Gwych!
It was really good gravy, I didn't think he could do it (sorry honey) but it was really delish
I agree with Jack. Off to the store for bangers n mash dinner tomorrow.
And we all thought it was delish!
(Aria, 10, demanded many smiley faces)
and he did both sweet and spicy sausage, which made it really good -
Enjoy ( chef takes a bow ) Shamefully however, I neglected to add the following line to the list of ingredients above:-
wow I think this is going to be dinner tomorrow night,
A Doctor writes: "I strongly advise that you make no plans for the rest of the evening that involve leaving the sofa before consuming bangers'n'mash. A trip to the video/liquor store before hand is also a wise precaution"
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Transform your bangers'n'mash into a culinary delight beyond the bliss of dreams with the mystery ingredient
As promised on Wednesday, "THAT is going to HAVE to be my dinner tomorrow night." - so it was!
I made a few changes to Ceri's ingredients and preparation:
1. I made enough for only 2 servings, so most ingredients were half of his listed quantities.
2. I used the same brands of peas and gravy mix.
3. My spuds were not 'reds' - perhaps 'Yukon Golds' - not sure, bag is gone!
4. I used some 'heat and eat franks', and some 'have to be cooked' bangers.
Fisrt, those bangers:
Then the 'have to be cooked': ($4.49 a lb - shipped from Winston's in Chicago for about $1.00 / lb more)
This is what they looked like in the pan - as they cooked:
A preparation change here:
I cooked the 'Winston's Irish Style Bangers' in a little oil for a few minutes - till they started to brown. THEN I put in the onions till they started to turn golden. THEN I added the garlic - the key is never sautee garlic at the same time as starting the onions - it will burn and over-power the onions; THEN I added the 'heat and eats' to brown them a little. At that point, I took the bangers out of the pan, - leaving the onions, garlic, oil and whatever juices oozed out of the bangers and franks, in the pan.
Next, I pepared the brown gravy - per instructions on the packet, using a cup of plain water. [I assume Ceri did the same, but did not say so - without that water, there'd be too little liquid in the pan for the garvy not to scorch.] I used the whole packet, even though all other ingredients were 1/2 of Ceri's amounts; I love lots of gravy. I transferred the gravy mix to the pan and added the 'pea water', letting it all thicken and get nice and hot.
Meanwhile, the peas were being heated:
the spuds had been mashed:
- and then all was plated - a dash of salt on the peas and a black peppercorn-grind on the spuds and gravy, and voila!
Yum! Washed down with a glass of cold MBI.
You have done my culinary masterpiece justice sir...bravo The garlic question is a matter of taste but I still maintain that the secret of success is to be found in the pea water. For my next culinary experiment I may try one of Janet Mancini's recipes ( stromboli? ) and/or post my recipe for Riverside Spagboll