BANGERS AND MASH WITH ONION GRAVY
Servings: 4
Ingredients
BANGERS:
12 organic free-range pork bangers
Sunflower oil, for frying
A good handful of sage leaves
MASH:
1 kg mashing potatoes, peeled & quartered
200ml hot full-cream milk
6 g melted butter
2 tbsp wholegrain mustard, preferably Pommery
Pinch of white pepper
ONION GRAVY:
10 red organic onions, sliced into wedges
3 cloves garlic, squashed with the back of a knife
2 tsp NOMU Roast Rub or One For All Rub
Drizzle of NOMU Extra Virgin Olive Oil
Drizzle of balsamic vinegar
NOMU Sea Salt and Black Pepper
2 cups (500ml) red wine
1 cup (250ml) prepared NOMU Beef Stock
Directions
Preheat the oven to 180ËšC.
For the gravy, place the onions and garlic in a roasting tray and sprinkle with the NOMU Rub, a drizzle of Olive Oil and a splash of balsamic vinegar. Season with salt and pepper and toss to coat. Roast in the oven until nicely caramelized and tender (30 minutes).
In a saucepan, reduce the red wine to 20ml over medium to high heat. Add the roasted red onions to the wine, together with the prepared beef stock and continue to cook gently for about an hour or until the onion gravy is deliciously sticky!
To make your mash, place the potatoes in a pot of cold salted water, bring to a boil and simmer until the potatoes are soft when pierced with a sharp knife. Mash the drained potatoes through a potato ricer or masher. For the best results, place the mashed potatoes in a food processor. Add the butter to the hot milk and season with salt and white pepper. Add the hot milk to the potatoes and pulse or whiz periodically until the mash potato is
smooth and creamy. Fold the wholegrain mustard into the warm mash and keep warm while cooking the bangers.
Add a tiny drizzle of sunflower oil to a frying pan and cook the bangers over medium heat until golden brown, turning continuously to ensure even
browning on all sides. Serve the bangers on the mustard mash with plenty of onion gravy. Garnish with deep-fried sage leaves (optional).
Ingredients
BANGERS:
12 organic free-range pork bangers
Sunflower oil, for frying
A good handful of sage leaves
MASH:
1 kg mashing potatoes, peeled & quartered
200ml hot full-cream milk
6 g melted butter
2 tbsp wholegrain mustard, preferably Pommery
Pinch of white pepper
ONION GRAVY:
10 red organic onions, sliced into wedges
3 cloves garlic, squashed with the back of a knife
2 tsp NOMU Roast Rub or One For All Rub
Drizzle of NOMU Extra Virgin Olive Oil
Drizzle of balsamic vinegar
NOMU Sea Salt and Black Pepper
2 cups (500ml) red wine
1 cup (250ml) prepared NOMU Beef Stock
Directions
Preheat the oven to 180ËšC.
For the gravy, place the onions and garlic in a roasting tray and sprinkle with the NOMU Rub, a drizzle of Olive Oil and a splash of balsamic vinegar. Season with salt and pepper and toss to coat. Roast in the oven until nicely caramelized and tender (30 minutes).
In a saucepan, reduce the red wine to 20ml over medium to high heat. Add the roasted red onions to the wine, together with the prepared beef stock and continue to cook gently for about an hour or until the onion gravy is deliciously sticky!
To make your mash, place the potatoes in a pot of cold salted water, bring to a boil and simmer until the potatoes are soft when pierced with a sharp knife. Mash the drained potatoes through a potato ricer or masher. For the best results, place the mashed potatoes in a food processor. Add the butter to the hot milk and season with salt and white pepper. Add the hot milk to the potatoes and pulse or whiz periodically until the mash potato is
smooth and creamy. Fold the wholegrain mustard into the warm mash and keep warm while cooking the bangers.
Add a tiny drizzle of sunflower oil to a frying pan and cook the bangers over medium heat until golden brown, turning continuously to ensure even
browning on all sides. Serve the bangers on the mustard mash with plenty of onion gravy. Garnish with deep-fried sage leaves (optional).
Ingredients
BANGERS:
12 organic free-range pork bangers
Sunflower oil, for frying
A good handful of sage leaves
MASH:
1 kg mashing potatoes, peeled & quartered
200ml hot full-cream milk
6 g melted butter
2 tbsp wholegrain mustard, preferably Pommery
Pinch of white pepper
ONION GRAVY:
10 red organic onions, sliced into wedges
3 cloves garlic, squashed with the back of a knife
2 tsp NOMU Roast Rub or One For All Rub
Drizzle of NOMU Extra Virgin Olive Oil
Drizzle of balsamic vinegar
NOMU Sea Salt and Black Pepper
2 cups (500ml) red wine
1 cup (250ml) prepared NOMU Beef Stock
Directions
Preheat the oven to 180ËšC.
For the gravy, place the onions and garlic in a roasting tray and sprinkle with the NOMU Rub, a drizzle of Olive Oil and a splash of balsamic vinegar. Season with salt and pepper and toss to coat. Roast in the oven until nicely caramelized and tender (30 minutes).
In a saucepan, reduce the red wine to 20ml over medium to high heat. Add the roasted red onions to the wine, together with the prepared beef stock and continue to cook gently for about an hour or until the onion gravy is deliciously sticky!
To make your mash, place the potatoes in a pot of cold salted water, bring to a boil and simmer until the potatoes are soft when pierced with a sharp knife. Mash the drained potatoes through a potato ricer or masher. For the best results, place the mashed potatoes in a food processor. Add the butter to the hot milk and season with salt and white pepper. Add the hot milk to the potatoes and pulse or whiz periodically until the mash potato is
smooth and creamy. Fold the wholegrain mustard into the warm mash and keep warm while cooking the bangers.
Add a tiny drizzle of sunflower oil to a frying pan and cook the bangers over medium heat until golden brown, turning continuously to ensure even
browning on all sides. Serve the bangers on the mustard mash with plenty of onion gravy. Garnish with deep-fried sage leaves (optional).
Ingredients
BANGERS:
12 organic free-range pork bangers
Sunflower oil, for frying
A good handful of sage leaves
MASH:
1 kg mashing potatoes, peeled & quartered
200ml hot full-cream milk
6 g melted butter
2 tbsp wholegrain mustard, preferably Pommery
Pinch of white pepper
ONION GRAVY:
10 red organic onions, sliced into wedges
3 cloves garlic, squashed with the back of a knife
2 tsp NOMU Roast Rub or One For All Rub
Drizzle of NOMU Extra Virgin Olive Oil
Drizzle of balsamic vinegar
NOMU Sea Salt and Black Pepper
2 cups (500ml) red wine
1 cup (250ml) prepared NOMU Beef Stock
Directions
Preheat the oven to 180ËšC.
For the gravy, place the onions and garlic in a roasting tray and sprinkle with the NOMU Rub, a drizzle of Olive Oil and a splash of balsamic vinegar. Season with salt and pepper and toss to coat. Roast in the oven until nicely caramelized and tender (30 minutes).
In a saucepan, reduce the red wine to 20ml over medium to high heat. Add the roasted red onions to the wine, together with the prepared beef stock and continue to cook gently for about an hour or until the onion gravy is deliciously sticky!
To make your mash, place the potatoes in a pot of cold salted water, bring to a boil and simmer until the potatoes are soft when pierced with a sharp knife. Mash the drained potatoes through a potato ricer or masher. For the best results, place the mashed potatoes in a food processor. Add the butter to the hot milk and season with salt and white pepper. Add the hot milk to the potatoes and pulse or whiz periodically until the mash potato is
smooth and creamy. Fold the wholegrain mustard into the warm mash and keep warm while cooking the bangers.
Add a tiny drizzle of sunflower oil to a frying pan and cook the bangers over medium heat until golden brown, turning continuously to ensure even
browning on all sides. Serve the bangers on the mustard mash with plenty of onion gravy. Garnish with deep-fried sage leaves (optional).
