Atlas Masterclass

Bangers & Mash

 

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Bangers and mash is a traditional dish of Britain as well as Ireland, and is a popular pub dish.

The term ‘bangers’ supposedly originated during World War I, when meat shortages resulted in sausages being made with such a high water content that they often exploded under high heat when cooked.

 

INGREDIENTS‭:‬

1. Pork sausages

2. Dijon butter

3. Red wine sauce

4. Baby carrots

5. Brown onion

6. Potatoes

*Please note there is no rosemary needed for this recipe. 

 

WHAT YOU’LL NEED‭:‬

1. Medium sized pot

2. Small sized pot

3. Medium sized pan

4. Chopping board

5. Knife

 

METHOD:

1. Bring a medium pot of salted water to the boil.

2. Peel the potatoes, then roughly chop them up into pieces. The smaller they are cut the quicker they will cook through! Give the potatoes a quick wash to remove any excess starch then add to the salted water. Depending on how small your potatoes are, they may take about 15 minutes to cook through – to check if they are ready place a fork through them and it comes out easily they are ready.

3. Thinly slice the onions and add them to a pot with a generous splash of your preferred oil. Place them over a low/medium heat, stirring often. These will take about 15 minutes to gently caramelise.

4. Add the sausages to a pan with a splash of your preferred oil. Remove the baby carrots from the green stem, then add them to the pan with a splash of oil and a pinch of salt. Place them over a medium to high heat. Cook these for about 10 minutes, turning them to ensure an even cook and colour all around.

5. Strain the potatoes, then return to the pot and add the butter mixture. Place it over a low heat and allow to melt. Then use a fork or a potato ricer to break it down and turn it into a mash. Season to taste.

6. Once the onions are nicely sweated and coloured add the red wine mix to the onions and turn off the heat. Stir it to combine all the elements.

7. To plate up, begin with the Dijon mash, followed by the carrots and sausages. Finish with some red wine caramelised onions.

 

VEGETARIAN METHOD:

1. Bring a medium pot of salted water to the boil. Preheat the oven to 170 degrees fan forced.

2. Remove the mushroom from the bag and place it on a lined baking tray. Press the breadcrumb mix into the top of the potato stuffing. Bake for 10-15 minutes, or until topping is nicely browned.

3. Peel the potatoes, then roughly chop them up into pieces. The smaller they are cut the quicker they will cook through! Give the potatoes a quick wash to remove any excess starch then add to the salted water. Depending on how small your potatoes are, they may take about 15 minutes to cook through – to check if they are ready place a fork through them and it comes out easily, they are ready.

4. Thinly slice the onions and add them to a pot with a generous splash of your preferred oil. Place them over a low/medium heat, stirring often. These will take about 15 minutes to gently caramelise.

5. Remove the baby carrots from the green stem, then add them to the pan with a splash of oil and a pinch of salt. Place them over a medium to high heat. Cook these for about 6-7 minutes, turning them to ensure an even cook and colour all around.

6. Strain the potatoes, then return to the pot and add the butter mixture. Place it over a low heat and allow to melt. Then use a fork or a potato ricer to break it down and turn it into a mash. Season to taste.

7. Once the onions are nicely sweated and coloured add the red wine mix to the onions and turn off the heat. Stir it to combine all the elements.

8. To plate up, begin with the Dijon mash, followed by the carrots and mushroom. Finish with some red wine caramelised onions.

 

For downloadable pdf version, click here.