Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: banger, bangers, british, course, gravy, main, mash, onion, onions, potato, potatoes | No Comments »
Quarter the potatoes and boil them in salted water until soft. Slowly fry the sausages, in a heavy based frying pan over a medium heat, turning them from time to time until firm and cooked (20min). If you want to speed up the process, you can cover the pan for a few minutes. Set aside and keep warm. For the gravy, slice the onions thinly and stir fry them in the sausage pan with butter until softened and golden. Stir in the sugar and flour. Once incorporated, add the vinegar and wine and boil to release the alcohol. Pour the stock/water and let the gravy cook uncovered until reduced and slightly thickened. Adjust the seasoning to taste with salt and pepper. Finish the mash: drain the hot potatoes and mash them in the pan. Add the milk over a medium heat. Turn the heat off and stir in the butter, seasoning with salt and pepper. Serve the bangers on the mash and dress them with the gravy.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bechamel, british, course, fish, main, mash, pie, potato, potatoes, prawn, prawns, salmon, shrimp, shrimps, smoked | No Comments »
Peel, quarter and boil the potatoes until soft. Drain and mash them with the 3 tablespoon butter and 1/2 cup milk. Season well. Cut the fish it into cubes (removing the bones). In a saucepan, add the chopped onion, carrot, celery, cloves, bay leaves and 3 cups of milk. Bring it to the boil and then simmer for 10 min. Poach the whole prawns in the liquid for 3-4min. Drain and set the milk aside to cool. Peel the prawns and discard the rest. Boil the eggs for 8min until hard. Cool them down in cold water, peel and cut into slices. Melt the remaining butter in a pan, stir in the flour and cook for 1min over a medium heat. Start pouring the milk in gradually, stirring strongly until blended. Cook for 5min, stirring constantly. When thickened, season well with salt, pepper and nutmeg. Heat the oven to 200C. Line the fish cubes and cooked shrimp in an ovenproof dish. Pour in the sauce, chopped parsley and line with the egg slices. Spoon the mash over the mixture, fluff the top with a fork and sprinkle with cheese. Bake for 30 mins until golden.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, british, carrot, celery, cottage, course, lamb, main, mash, meat, mince, onion, onions, pie, potato, potatoes | No Comments »
Dice the onion, carrot and celery. In a heavy based frying pan over high heat, stir-fry them until soft (about 4min). Add the meat and garlic, stir for a further 4min until brown. Pour in the wine and let it reduce almost completely. Add the Worcestershire sauce, tomato puree, the herbs tied with a string (bouquet garni), the stock and bring it to a boil. Reduce the heat and simmer until the thickened. Season well with salt and pepper.
Boil the potatoes, skin on, until you can easily stick a knife through them. Strain, peel and mash with butter. Stir in the egg yolks and season with salt and pepper.
Pull out the tied herbs and spoon the meat into the bottom of an ovenproof dish. Layer the mash all over it and form peaks with a fork. Sprinkle it with the parmesan cheese and bake in a 180C/350F oven for about 20min, until golden.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, british, carrot, carrots, course, garlic, know your onion, know your onions, knowyouronion, knowyouronions, lamb, main, mash, meat, mince, onion, onions, pie, potato, potatoes, shepherd, shepherds | No Comments »
Dice the onion, carrot and celery. In a heavy based frying pan over high heat, stir fry them until soft, for about 4min. Add the meat and garlic, stir for 4 more min until brown. Pour the wine and let it reduce almost completely. Add the Worcestershire sauce, tomato puree, the herbs tied with a string, the stock and bring it to a boil. Reduce heat and simmer until the thickened. Season well with salt and pepper.;Boil the potatoes, skin on, until you can easily stick a knife through it. Strain, peel and mash it with butter. Stir in the egg yolks and season with salt and pepper.;Pull out the tied herbs and spoon the meat into the bottom of an ovenproof dish. Layer the mash all over it and form peaks with a fork. Sprinkle it with the parmesan cheese and bake in a 180C/350F oven for about 20min, until golden.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, butter, champ, dish, know your onion, know your onions, knowyouronion, knowyouronions, mash, mashed, potato, potatoes, side | No Comments »
Put potatoes in a pan with water and bring it to the boil. Cook until very tender. Drain and peel the potatoes while they are still hot (use a towel to hold them). Mash the potatoes (do not use an electric mixer). Heat the cream and add the potatoes. Stir over very low heat and add the butter, a little at a time, waiting for it to melt before adding more. Don’t let the mash boil. Season with salt and pepper and chopped spring onions.
