A Brit, a Yank and a Kitchen

Friday, June 9

Bangers & Mash

Last night a rare thing happened.

I let Dave in the kitchen.

Dave is a really good cook... the problem is, I usually dont let him anywhere near the kitchen. I've already decided most days what we are having for dinner before lunch time. Poor Dave is just an innocent bystander. But I knew we had a few potatos that needed eating, and I also was aware of the stash of English bangers in the freezer that also needed eating... so I asked Dave if he would like to cook one of my favorites, his Bangers and Mash.

How we happened upon these bangers is a bit of a funny story. There is an Irish pub in town, Meg O'Malleys.. that has fantastic Bangers. While we were eating there one day, and Dave was commenting on how good their bangers are... Dave wondered outloud where they could have found them in these parts. So... I decided to just ask the waitress, who, in turn, went back to the chef.. and believe it or not, he was nice enough to tell us exactly where they get their bangers. The source turned out to be none other than one of my favorite local foodie shops, Petty's Meats. So on we went to Pettys and purchased our own bangers.... unfortunately... we dont find ourselve at Meg O'Malleys much anymore! O_O!!!

Roast the bangers in the oven on a foil covered cookie sheet at 350 until they are crispy and brown. While they roast, make some mashed potatoes, Dave used 3 russets, cut into 8ths boiled in salted water, drained, and mashed with half a stick of butter and plenty of heavy cream. (hey I never said this was diet food) Add salt and pepper to taste. This is always perfectl with peas... and rounded off with BEER. English preferably.

Dave requested that I take a picture of his plate, since he thought his looked MUCH better than mine. I'm American.. what do I know about plating an English meal properly? ;-)


Blogger maltese parakeet said...

what's the sauce?

9:56 AM  
Blogger Lea said...

oh! lol

Dave has a little tub of some instant Brisith brown gravy... I'll have to ask him the brand... but he did camrelize some onions with sugar and put them in there for extra flavor. =)

10:03 AM  
Blogger Lea said...

This is the gravy he uses I believe...

10:06 AM  
Blogger Sam said...

great post Lea, and a smashing meal. I am a big fan of roasting sausages. I particularly like what Nigel Slater says about that subject:
"I want a sausage that is sticky outside and juicy within, I want its skin to be tight and deep brown, and to be coated in that savoury, Marmite-like goo that comes with slow cooking"

(from his book "Real Food")

11:08 AM  
Blogger mooncrazy said...

A very stick-to-your-ribs sort of meal with a fine Geordie broon.

12:52 AM  

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