Bangers And Mash Recipe
And as I sit with a cup of tea and the creamiest of cream scones, I reflect on the fact that English food is not thought of as fondly as, let’s say, French and/or Italian cuisine. This seems crazy when you consider everything the English have brought to the table.
The simple pub food of bangers and mash, baked beans, bubble ‘n squeak (left over vegetables from dinner presented for breakfast in a stir up), Sheppard’s Pie and Cottage Pie are all must haves; so, too, is a full-house English breakfast. Nothing sets the tone for a day of celebrations better than a good fry up.
Bangers and Mash
Yields : 2 Large portions or 2 - 4 smaller ones
125 ml Cream
75 g salted Butter
Salt and Pepper
1) Place the whole potatoes, with skin on, into a pot of cold water. (chef’s note: any food item that grows under the ground must be cooked in cold water to start and anything above the ground – boiling water.)
2) When cooked push the potatoes through a sieve so to ensure no lumps and skins
3) Heat a heavy based pot and add the cream and butter. Reduce this until you can see the butter splitting away from the cream
4) Then add the mashed potato. Stir to incorporate and allow heating
5) Season with salt and pepper
6) Serve with your bangers and a thick onion sauce
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I look forward to hearing from you.