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Bangers and mash with a sweet-chilli glaze

Recipe from: 1 july 2010
Preparation time: 10 mins
Cooking time: 25 mins
 
A simple and fun meal with a fabulous sweet 'n spicy twist.
 
 
 

Ingredients

 
  • A packet of good porkers (or beef/venison if you don’t eat pork)
  • 4
    potatoes
  • 75
    g
    butter
  • 75-100
    ml
    milk for the mash
  • 1
    Tbs
    sweet chilli sauce
  • 1
    Tbs
    canola oil
  • 1/2
    head of broccoli
  • 1-2
    cloves
    garlic (to your taste)
Servings: Change Serving
 
 

Method

 
Peel the potatoes, chop in quarters, place in a pot of cold, salted water and bring to the boil.

Place the sausages in a pan and pan-fry them in a little canola or vegetable oil.

Steam/ boil the broccoli until it is just done and remove from the water.

Mash the potatoes with 50g of the butter and milk and season to taste.

When the sausages are browning nicely and almost done, add the 2 T of sweet-chilli sauce and toss, cooking for a further few minutes.

Then remove from the pan.

Crush the garlic and toss the broccoli in the remaining butter and the garlic for 3-5 mins.

Serve with:
Extra chilli sauce.

Try these tasty alternatives:


Add 250ml of cream and 1 T wholegrain mustard at the same time as you would the sweet-chilli for a creamy mustard version.

Caramelise some onions for a relish over the sausages and add 1 T of mustard to your mash to add a bit of zip.
 

Read more on: shallow-fry pork
 

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2014-08-27 15:17
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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