Bangers'n'Mash - The Mystery Ingredient
.
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:-
THE INGREDIENTS
.
Serves 4 ( approx )
.
- 3lb bag of potatoes ( preferably reds )
- 1 large onion
- 2-3 cloves of garlic
- 1 tin of sweetened peas or petit pois ( this is the mystery ingredient be sure the water has been sweetened )
- About 8 bangers ( your preference )
- 1 packet of gravy browning
- 1 tablespoon of butter
PREPARATION
- Wash and dice potatoes, add to salted water and boil for 20 mins. Remove water, mash and add butter to taste.
- Peel and dice onion, add garlic ( 2-3 cloves ) if required, fry on medium heat till reduced and browned. Scoop onions to one side and fry bangers in the same pan for extra flavor. Remove bangers when cooked and set aside. Add gravy browning and stir. Add water from Sweetened Peas or Petit Pois can and stir. The sweetened 'pea water' will enhance the flavour of the gravy. ( In my opinion this is the all important step and 'mystery ingredient' )
- Warm up the peas.
- Serve bangers, mash and peas piping hot with lashings of gravy over the top ( see pic below ). Lip smackin good
THE END RESULT
Tags: bangers n mash, bangers'n'mash, the welsh chef
Replies to This Discussion
-
Permalink Reply by Swansea Jack on
-
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! -
-
Permalink Reply by gaabi on -
It was really good gravy, I didn't think he could do it (sorry honey) but it was really delish
-
-
Permalink Reply by Brett Hull on -
I agree with Jack. Off to the store for bangers n mash dinner tomorrow.
-
-
Permalink Reply by gaabi on
-
And we all thought it was delish!
(Aria, 10, demanded many smiley faces)
-
-
Permalink Reply by Ceri Shaw on -
Enjoy ( chef takes a bow )
Shamefully however, I neglected to add the following line to the list of ingredients above:-- Optional ( but highly desirable ) a tinnie or six of your favourite cwrw. ( aids digestion )
-
-
Permalink Reply by Ceri Shaw on
-
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"
-
-
Permalink Reply by Ceri Shaw on
-
Clarification statement:-
Online recording software >> -
-
Permalink Reply by Ceri Shaw on
-
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:
The 'heat and eat':
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.
-
-
Permalink Reply by Ceri Shaw on
-
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 -
Photos
G+, Facebook & Twitter
 |
 |
 |
top videos
Advertising
SPONSORS
Badge
© 2013 Created by Ceri Shaw.
