Chef's Recipes

Bonfire Night

5th November 2021

Flaming Bangers and Mash

Onion Gravy, Crispy Curried Onions, Kale, Buttery Mash, “Grass” Leeks

In Celebration of Bonfire Night

For 1 person

Ingredients

3x Pork Bangers (Red Tractors British Farm Assured)
1 ½ x Maris Piper Potatoes 
40g Kale washed, dried and shredded
20g Spinach washed and dried
1x Onion large peeled, half sliced thick rings, half finely diced
20g Leeks washed, dried and finely sliced
150ml Veal stock
50ml Dark Ale
1x clove Garlic finely crushed
10ml Olive oil
30ml Double cream
30ml Milk
30g Butter
½ cup Self raising flour
2x tsp Cornstarch
2x pinch Turmeric
1x pinch Madras curry powder
5g Sea salt
2g White pepper

Method

• To make the mash, peel, wash and ¼ potatoes and boil till soft in seasoned water. 
• Remove, drain, then mash fine, adding hot milk and cream and diced butter, season and keep warm.
• Make the batter by adding all the dry ingredients, including salt and pepper together and bind with cold water, till pancake batter consistency. Dip onion rings in to the batter and fry till crispy, in a fryer, oil heated to 150°C.
• Shallow fry the diced onions and garlic in little oil till golden brown, add ale and reduce by half, then add stock and reduce till thickening. Check seasoning.
• On a griddle, pan or grill, cook the sausages thoroughly, then wilt the kale and spinach in the pan together. Remove half of the spinach and kale and mix together with the mash. Now start plating up and …. Enjoy.

Happy Bonfire Night Everyone!

#keepitcooking and the fire going 😊