This Morning's Bangers and Mash

This Morning's Bangers and Mash

Chef Phil Vickery returns to the This Morning kitchen to demonstrate how to make his hearty bangers and mash.

Basic sausagesIngredients:1 kg minced pork, mixture of shoulder and belly meat, (20% ft) mince on a 5mm platesaltpepperfew dried breadcrumbsCHAR(13) + CHAR(10)Method:Mix really well, and then place into a sausage maker.Make the sausages.CHAR(13) + CHAR(10)Mashed PotatoesIngredients:500g raw, peeled potatoes gently cooked until soft and mashed with a masher or ricer75g melted unsalted butter150mls approx warm milksalt and freshly milled black pepperpinch ground nutmeg20 pitted black olives chopped roughly2 tbsp roughly chopped chivesMethod:First make the mashed potatoes.Place the warm mash into a bowl, add the milk and butter and stir well.Finally add the salt and pepper and mix well.You may need to add a little more milk to get a smooth, but not runny mash cover and keep warm.CHAR(13) + CHAR(10)Onion gravyIngredients:3 large onions, very finely sliced2 tbsp olive oil1 tbsp flour2 pints good, strong beef stocksaltfreshly milled pepperMethod:Heat the oil, then add the onions and cook for 20 minutes to soften, gently with a lid on.Add the flour and mix well.Add the stock and again cook gently for 20 minutes or until cooked and thickened.Season well with salt and pepper, serve.


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