dinner diary – caramelised beer bangers w mash, buttered cabbage & balsamic glaze

A couple of years ago, S’s culinary skills were limited to operating a toaster and dialing the local pizzaman. Thankfully, his kitchen aversion is a distant memory and though he is still a little wary, S is fast becoming an invaluable sous chef..(I don’t think he had a choice! Be a foodie or be killed….ok sounds a little more sinister than that 70s martial arts flick)

After watching Jamie (“the big man” Oliver) whip up some mouthwatering Bubble & Squeak on TV we decided we wanted to recreate it for Easter Sunday brunch. Now I adore old Mr Oliver…I find that his cooking is not only wonderfully unpretentious…it really does cater for your home cook (if I could recreate his dishes in our old apartment that was the equivalent of a medical tent in Baghdad i.e severely lacking in supplies…anyone can)

With all the ingredients for the B&S on hand, we decided to pinch some for our dinner. And so this is what we ended up with!

All credit goes to S for the beautifully cooked sausages (there’s an unexplainable connection between the male species and the cooking of barbeque related meats). The beer wasn’t originally intended, it came about when I saw S sneakily tip some of his Asahi into the pan out of the corner of my eye….

Ingredients

  • 4 Beef Sausages (we used Red Wine, Garlic & Rosemary ones from The Meat Safe in Subiaco)
  • 1 brown onion
  • 1 sprig of Rosemary
  • 2 potatoes
  • 1/4 Cabbage
  • 2T mustard seeds
  • 1T curry powder
  • Butter
  • Olive Oil
  • A glug of Asahi
  • A dash of white wine
  • Milk for the Mash
  • Salt & Pepper
  • Orange Balsamic Glaze (we normally use Woolworths Select Brand…they have a great range of flavoured balsamic glazes at very affordable prices)

For the sausages & onions:

  1. Heat some butter and olive oil in a frying pan
  2. Add the sausages and onions
  3. After about 2 minutes, sprinkle the rosemary over the sausages.
  4. Once the sausages have started to go a lovely golden brown, deglaze the pan with a dash of beer
  5. Sprinkle over some brown sugar and leave until most the alcohol has cooked off and the sausages and onions are caramelised.

For the cabbage:

  1. Heat some butter and olive oil in a saucepan
  2. Once the butter starts to bubble, add in the mustard seeds and fry until they start to pop.
  3. Add the cabbage, turning around in the butter
  4. Sprinkle over the curry powder and season
  5. Add a dash of white wine
  6. Cook, turning occasionally for approximately 3-5 minutes (depending on how soft/crunchy you like your cabbage)

I won’t go into how to make the mash as I’m sure everyone has their tried and true recipes…in any event “Mashed Potato” is pretty self explanatory. If you are utterly clueless and for some reason unable to operate google…here’s a hint…lots of butter and milk!

To assemble:

  1. Spoon mash onto plate
  2. Top with cabbage, sausages (cut in half) and onions
  3. Drizzle some balsamic glaze on the side

Devour away!

A great Autumn dinner if you are craving Bangers and Mash but don’t feel like the heaviness of gravy. I must say, the sausages themselves were absolutely delicious. They didn’t have that horribly cloying aftertaste that you get with some cheaper (and fattier) varieties. I recommend stopping into The Meat Safe to pick some up if you are in the area.

Happy Easter all! xx L

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Comments
3 Responses to “dinner diary – caramelised beer bangers w mash, buttered cabbage & balsamic glaze”
  1. pierre says:

    the balsamic is just the “top” touch” of your dish !! bravo !! cheers Pierre de Paris

    • Merci beaucoup pierre! Balsamic is my go-to pantry ingredient …always a reliable addition….

      Ps. I am currently salivating over your wonderful recipes. I am in Paris this July so any restaurant suggestions would be most welcome! 🙂

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