Bangers and Mash

[Jock Scot]

Oh yes!Fresh mint is a must when you are boiling fresh peas from out of the garden and with freshly dug new potatoes too!Oh and Branston pickle goes well with bubble and squeak.

[northernsky]

MMMM mushy peas...yum...peas with mint...mmm. We always had peas with roast lamb and I always added a bit of mint to my peas. Fresh mint goes with almost any veg imho.

[Peter C.]

Oh, bangers and mash and bubble and squeak, what lovely memories it conjours up. I don't like gravy on my bangers and mash because I like HP sauce on my bangers. Unfortunately I have been unable to find anything resembling British bangers over here.

But a week on Saturday is "A taste of Scotland" in North Carolina" and last time I was there there was a Scottish couple with a food stall selling scotch pies, cornish pasties and sausage rolls, and they were delicious, so I am hoping to make a pig of myself there Saturday week.

Peter

[Peter C.]

PS I am nearly out of Branston Pickle too!

Peter

[PiobBear]

...last time I was there there was a Scottish couple with a food stall selling scotch pies...

Oh yeah; Mrs. Lovett's Meat Pies!

[Pleater]

I have just served up roast leg of new season lamb, with new potatoes and peas, gravy and mint sauce.

No frills - just the good stuff.

To judge by the way it disappeared so quickly I think everyone agrees.

[Drillagent]

Ok, is anyone going to give us the recipes for these delicious sounding dinners? I have a friend who keeps talking about bubbles and squeak, but he never tells me how to make it. Also, what's the difference between American sausage and bangers? And can someone please tell me how to make the crust for the fofar briddies I get from the food stand at the games? I can never seem to come up with a crust that's as flaky. Just to throw in a little East Coast Southern Americana, has anyone tried a BBQ Sundae? Take a large plastic picnic cup and fill the bottom with BBQ baked beans, make the next layer with pulled pork, then top it with cole slaw. Found that at a county fair, and it was quite good.

[MacMoose]

Oh, bangers and mash and bubble and squeak, what lovely memories it conjours up. I don't like gravy on my bangers and mash because I like HP sauce on my bangers. Unfortunately I have been unable to find anything resembling British bangers over here.

But a week on Saturday is "A taste of Scotland" in North Carolina" and last time I was there there was a Scottish couple with a food stall selling scotch pies, cornish pasties and sausage rolls, and they were delicious, so I am hoping to make a pig of myself there Saturday week.

Peter

Peter, check out Cameron's, they have a great selection of bangers, pork pies, haggis..mmmm...

www.cameronsbritishfoods.com

[PiobBear]

Ok, is anyone going to give us the recipes for these delicious sounding dinners?

My Bangers & Mash

Guinness Gravy

butter
2 large Vidalia onions, peeled and finely sliced
1 cup beef stock (the real thing from a roast; not that poor thin stuff from a can)
2 tsp flour
1 cup Guinness Extra Stout
1 tbsp malt vinegar
salt

Heat the butter in a frying pan, and when it has melted add the onions. Stir and cook SLOWLY over a low heat for 25-30 minutes until they are completely soft and quite brown (slower cooking thoroughly caramelizes them).
Bring the stock to a boil and boil until the volume is reduced by half, stirring occasionally. Stir the flour into the onions and cook for a minute, and then add the stock and the Guinness. Stir for a minute or two then turn right down and leave to simmer. If it gets too thick, cut with more beer. Any surplus beer is the perquisite of the cook.

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Scallion Champ

6 to 8 unpeeled "old" potatoes, i.e, Russet or Yukon Gold
1 bunch scallions (use the bulb and green stem)
12 oz milk
butter
Salt and fresh ground pepper

Scrub the potatoes and boil them in their skins. Chop the scallions, cover with milk and bring slowly to a simmer. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. Mash the freshly boiled potatoes (I like to leave the skin on, especially red potatoes) and mix with the boiling milk and scallions. Beat in the butter. Season to taste.

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Brown Cumberland sausages (Big Ben Bangers, mild Italian sausage; whatever you can get) in a pan. Serve with champ or colcannon with a liberal topping of Guinness gravy & onions over both.

[pdcorlis]

Bangers and mash? bubble and squeek? Branston Pickle? Shepherds Pie? Cullen Skink? Toad in a Hole? and Clotted Cream?

I think that was my exact diet week before last.

You guys are killing me!