BANGERS AND MASH

How often have you come home after a hard day at the office, tired, hungry and do not feel like cooking a big dinner?   So..... just perfect for one of those days,  is a recipe from my quick recipes book...…. Bangers and Mash Home Cooking Haven style.

Ingredients

• 6 pork sausages or any other sausage you might prefer
• ¾ tsp English Mustard
• ½ tsp dried mixed herbs
• 2 Med onions cut into rings
• 2 tsp plain flour
• 2 Tablespoons Olive Oil
• 3 med sized potato's peeled and chopped into cubes, Banting dieters use cauliflower Mash or sweet potato
• 1Tablespoon Worcestershire sauce.
• 125gr frozen peas
• Coarse Black pepper and salt to taste
• 1 Tablespoon butter
• ½ cup of water.

Method

• With olive oil in a large skillet, fry the onions until translucent, remove and set aside.
• Add the sausages and cook on med to low heat for about 20 minutes until golden brown, remove and set aside.
• Return the onions to the skillet with mixed herbs and mustard. Cook until golden brown, .
• Drain excess oil from pan and turn heat down to medium, sprinkle the flour into the pan, leave the flour to absorb the juices for approx. 1 min. 
• Add 1 tablespoon Worcester sauce, 1 tablespoon of Tomato sauce and ½ a cup of water while stirring, season with sea salt and ground black pepper.
• Just before serving put the sausages back into the skillet to warm for 1 to 3 minutes.

Mashed Potato

4 large Potato's. ½ cup cheddar cheese grated. 1 spoon  butter. Heated milk. Salt and pepper.

Boil the potato's in a pot of water until tender. Drain and mash. Add the butter to the mash and using a hand masher mash batter and potatoes. Heat the milk.   Add milk slowly while mashing the potatoes until smooth and not sloppy. Add the grated cheese  Add a pinch of salt and pepper to taste. Those of you on the Banting Diet can do the same, using cauliflower or sweet potato.

In South Africa, we love having pap with our boerewors and it goes just as well with bangers, see how to make pap below.

Mielie pap can be enjoyed in different ways; some prefer it thinner and smoother, while others prefer a thicker and chunkier consistency. 

In this instance we make it thicker and chunkier, and have it with the bangers and the sauce.

Ingredients 2 cups maize meal 3 cups water salt and pepper to taste.

Method Mix 1 cup water with ½ cup maize meal and make a paste. Boil 2 cups of water in a saucepan till it starts bubble. Add a cup of maize and stir to avoid lumps. Let simmer for 3-4 mins

 Below are just a few ideas for serving this tasty dish.  Spoon a generous portion of mash potato's onto a plate.

• Place sausages on top of Mashed potato/Mash Sweet potato or pap and drizzle with gravy.
  
• Add a portion of boiled or steamed  peas and enjoy!!
• Great with bake beans.
  
• In South Africa we love it on a helping of "pap" see instructions above.
• Serve with steamed Carrots and Green beans.
• With Bacon, Fried Potato/Sweet potato chips, Egg and fried tomatoes.
  
  I'm sure you will come up with more ways of plating.
                                                Enjoy.
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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