|
1/1/2017 0 Comments How to make Bangers and Mash Don't know what bangers and mash are? Then the odds are you are not English or getting on in years.
Bangers and Mash, is a traditional, good value, warming meal, that is quick to prepare and delicious to eat. In plain English, it is a traditional British meal consisting of sausages and mashed potatoes. This meal dates back to the early 1900s. Of course at that time the ingredients of the sausages would have varied from today. In the past the sausage skins were generally made from an animal's cleaned intestines. Today more sausages have artificially made skins which contain sometimes suspect meat. As Bangers are sausages, and Mash is simply mashed potatoes, it should be easy to get this recipe right, shouldn't it? If only life were that simple. As with all recipes, the food is not always as tasty as it should be. Much will depend on the quality of the sausages, the means of cooking, the variety of potato, the gravy and so much more. The perfect potato, or spud as the British call them, for mash. One of the best varieties of potato, for making great Mash, is the Nadine. It has the right amount of moisture and taste, to make perfect mashed potatoes. However, when we British make a cheap mid-week meal of Bangers and Mash, almost any potato or sausage will do. However, if you want your Bangers and Mash to rise above the crowd, buy the right potato for the job. Perfect Mash Make sure that you cut the potatoes into regular sized pieces. This guarantees an even cook. Rinse the peeled and chopped potatoes, under cold water, and then place in a pan of cold water. You will need enough water to cover the potatoes. Years ago, this water was always salted, but these days it is down to personal taste and choice. When the pan of potatoes has boiled, cover with a lid, and simmer for about 15 to 20 minutes. The timing depends on the variety of potato, the size of the chunks of potato and the quantity. Drain the potatoes thoroughly and turn into a bowl for mashing. Mash using your preferred methods. The Bangers Sausages, or Bangers, are less popular in the UK these days. They are generally classed as having poor nutritional value. For example, cheap sausages may have a slightly suspect source of meat and too much cereal. Sometimes cheap bangers have tough chewy pieces of gristle in them. The contents may also include mechanically retrieved meat, which is not good for you. The taste and nutritional value of your meal will be improved if you buy good quality sausages. Bangers are usually pork, beef or a mixture of pork and beef. Nowadays, you can buy vegetarian or turkey sausages, but neither of these will make traditional Bangers and Mash. Sausages can be fried reasonably quickly, but they taste better if cooked in the oven or in a grill pan on the stove. This way you will not need to add any fat, as they will cook in their own juices. If you put the bangers in the oven, as the potatoes begin to simmer, all the food should be ready to eat at the same time. Bangers cooked in the oven with onions, and then an added gravy, make lovely Bangers and Mash. Bangers and Mash cooking tips The mashed potato should not be sloppy and wet, nor should it be too dry. Perfect mashed potato has a little added milk, butter, salt and pepper. The amounts depend on your taste. The bangers are traditionally stuck into a heap of mashed potato. Pile the mash on the person's plate. Stick the bangers in the mash vertically. Cover with lashings of onion gravy. Overall This dish has universal appeal. Children and adults alike, tend to love bangers and mash. It is quick and easy to shop for, prepare and cook. The bonus, of course, is that it is also a tasty dish. You can add your own little touches, if you want to, but god old-fashioned bangers and mash was a simple dish. It helped to cheaply provide sustenance for poorer families and has remained a winter favourite, for all ages. http://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/
0 Comments
29/12/2016 0 Comments How to make perfect mashed potatoes As everyone knows, making Homemade Mashed Potatoes is easy isn't it?
Well it can be but it is also all too easy to end up with watery, runny potatoes or a pile of mash that is full of lumps. Getting your homemade mashed potatoes perfect each time is not difficult as long as you follow a few tried and tested tips With that in mind here is a simple 1-2-3 for getting perfect, homemade mashed potatoes every time. You will need:
Preparation
Getting Started Homemade mashed potatoes usually take about 20 minutes to cook. With the preparation time and time allowed for the process of mashing allow around 25 minutes in total. Keep this time in mind, so that you can make sure that the rest of your meal is ready at the same time. Mashed potatoes can be kept warm in the oven for a short time but, keep them warm for too long, and they will become dry and end up with a hard covering. Make sure that you have a large enough pan to accommodate the potatoes, without water boiling or splashing over the sides. Cover the potatoes with cold water. I like to season the water with a little salt but it is up to you. Homemade mashed potatoes will need some salt, at one stage or another, for them to be tasty. If you are cutting back on salt try a low sodium version or sea salt. Cooking the potatoes
Getting ready to mash the potatoes
Mashing the potatoes It is really up to you and how confident you feel. My Mum only ever used a large table fork to mash potatoes and she always made perfect mash. This does need a strong arm though.
To serve Serve as soon as possible, so that your mashed potatoes are true perfection. Add a little garnish if preferred. The mash can be scooped onto the plate, squeezed through a muslin bag to make swirls or simply swirled with a fork. Again the choice is yours. The right potatoes for the job There are many varieties of potato. Some are just right for baking in the oven, others are more suitable for frying as chips. A few of the best varieties for making great, homemade mashed potatoes are:-
Nadine potatoes are a variety of potato which has a cream skin and cream flesh. It also has a firm, waxy texture. Nadine is suitable for:
Variations on plain mash
Additional information: Once you have mastered making perfect basic, homemade mashed potatoes, you can experiment and use your flair. More: http://www.deliaonline.com/recipes/international/european/british/perfect-mashed-potatoes http://www.thekitchn.com/5-mistakes-to-avoid-when-making-mashed-potatoes-212271 |
Archives
September 2019
CategoriesAll Baking Bangers And Mash Carrot Cake Celery Coleslaw Daffodil Cake Dolmades Easi Yo Yogurt Easter Buns Easter Cake Easter Foods Easy Greek Salad Egg And Fish Egg Dish Eggless Sponge Cake Fish Dish Flapjack Hot Cross Buns How To Make Coleslaw Just Add Water Making Pancakes Mashed Potatoes Microwave Cooking Microwave Rice Pudding No Bake Cake Onions Pancakes Pancake Tuesday Poached Egg Rice Pudidng Scrambled Eggs Simnel Cake Smoked Haddock Soup Stuffed Vine Leaves Tomato Soup Traditional Rice Pudding Victoria Sponge Cake Wartime Recipes Winter Stew Woolton Pie Yogurt |
RSS Feed
|
|
