Banger and Mash
I have decided to vary my mash.
Butternut squash and pumpkins have zero pro-points. So mixing butternut squash will save points and makes the mash sweeter. I have also added chives so as to give it a kick.
Butternut Squash and Potato Mash
Serves: 4-5 as an accompaniment to a meal.
Ingredients:
1 Butternut squash, aprox 1.3 to 1.5 kg – remove seed, and chopped
5 Medium potatoes – peeled and chopped
I small bunch Chives – chopped
Salt
Pepper
Butter- Optional
Method:
- Place the vegetables in a heat-proof plate and steam for about 15 to 20 minutes until a fork can prick through easily.
- Remove from steamer and let it cool.
- Transfer to a bowl and mash with a potato masher.
- Season with salt and black pepper and add in the chives. Mix well.
- You may add a knob of butter if you wish.
Onion Gravy
Instead of using shop bought ready onion gravy, it is simple to make real onion gravy from scratch. I have tried several versions and some use red wine. However, being a non drinker, I find the taste a bit too strong. If I were to make another onion gravy using red wine, I will only add a bit , about 100 ml. Since then, I have found that adding mustard to the gravy really add a twist to the it.
Red Onion Gravy
2 Red onions – sliced
A few sprigs Fresh thyme
2 tsp Dijon mustard
Salt
Pepper
1 tsp sugar
100 ml Red wine ( optional)
Method:
In a large sauce pan, sauté the onion with some cooking oil. Add in the sugar and stir. Let the onion fry in a single layer (if possible) to gently brown it, turning the heat to low. Make sure it does not burn. Leave it to brown for about 5 to 10 minutes and turn and repeat.
Once the onion is browned, de-glaze with the wine or water or stock. Add in about 500 ml of stock or water. ( 400 ml if you are using red wine).
Add in the fresh thyme and simmer for about 10 minutes.
Once it is done , thicken the gravy with corn starch to get the consistency that you want.
Sausage
I pack of sausage.( 6 pieces)
Brown the sausages in a pan till it colours. Place it in the oven for about 10 minutes to cook it. Remove from oven.
To plate up:
Lay 2-3 table spoonfuls of the mash in a plate. Stack on 3 sausages over the mash. Pour the gravy over the sausages.
Serve with the mash and some vegetables
