Wednesday, January 26, 2011

bangers and mash

last fall
hubster and i were in london
visiting with my good friend
treated us to a proper lunch
at a fancy restaurant
hubster and i
insisted on ordering
pub-type food
fish and chips
banger and mash
here's what i ate
believe me
it was as yummy as it looks
i attempted a

let me first say this
it is not easy to find good bangers
it is a matter of
trial and error
but really
i could think of worse things
sausage tasting
i think it would make a really fun party

instead of fondue
cook up some sausage
dip it in
mashed potatoes
add a cold bottle of lager
 you just might start a trend

my version of bangers and mash

Bangers and Mash
mushroom gravy
(printable recipe)
1 stalk celery--finely diced
1 carrot--finely diced
1 onion--finely diced
pinch salt
3 cups beef stock
1 bay leaf
3-4 sprigs parsley
2 sprigs thyme
2 oz unsalted butter-softened
3 Tbs flour
3 crimini mushooms--sliced
4 crimini mushrooms--diced
cook the celery, carrot, and onion in a bit of olive oil until just softened. add the beef stock all at once and stir.  toss in the sliced mushrooms, the bay leaf , the parsley and thyme.  cover and let simmer for at least 30 minutes but up to an hour.  strain.  return the liquid back to the pot.  mix together the butter and flour in a bowl.  add the warm stock, a bit at a time to the butter-flour mixture, whisking to make a smooth paste.  once you have a runny paste (much like toothpaste), whisk it into the broth until smooth.  toss in the diced mushrooms and simmer until it thickens and the mushrooms soften--about 10 minutes.  
4 bangers
4 thick cut bacon rashers
1/2 bottle lager
put bangers and bacon in a sided saute pan.  pour in beer and simmer until the beer has completely evaporated.  add just a bit of olive oil and allow it to continue to cook until the bangers are cooked through.  your pan will get really dark and scary looking.  don't won't damage (fill the pan with water and slowly simmer on the stove, it will clean right up)
(printable recipe)
5 smallish yukon gold potatoes--peeled and halved
1/2 stick of unsalted butter--room temp
2 oz cream chese--room temp
salt and pepper
boil potatoes in salted water.  drain and return to pot. toss in butter and cream cheese and mash.  add enough milk to get your desired consistency.  once you add the milk, you have to be mindful.  do not whip and beat endlessly. if you do, you may end up with gummy mash--yuck.  better to have a lump or two. if you like silky mashed potatoes, run them through a ricer before adding butter and cream cheese.  add salt and pepper to taste.
to assemble
place a generous portion of potatoes on your plate. top with the sausage and enough gravy to make you smile. top with a rasher of bacon.


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