Saturday, June 27, 2015


Bangers and Mash

2 lbs sausages
1 Tbsp oil

2 Tbsp butter or margarine
1 Tbsp olive oil
2 red onions, halved and finely sliced
1-1/2 tsp flour
1 tsp red wine vinegar
1 cup full-bodied red wine
1 cup chicken or beef stock
sea salt and pepper, to taste
Prepared mashed potatoes

1. Preheat oven to 400°F. Place the sausages in a roasting pan, drizzle with the sunflower oil and toss to coat. Spread the sausages out in a single layer and bake, turning them after 15 minutes, until evenly colored, about 30 minutes.

2. Meanwhile, make the gravy: Melt the butter with the olive oil in a large saute pan over med-low heat. Cook onions until soft, about 20 minutes. Stir in the flour and cook until lightly colored, 2 to 3 minutes. Stir in the vinegar and cook until evaporated. Stir in the red wine and stock, increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat to low and simmer until a rich sauce forms, about 10 minutes. Season with salt and pepper.

3. Divide the sausages and mash among individual plates. Spoon some of the gravy on top and serve immediately.

Bubble and Squeak

1 tbsp fat or butter
4 sliced bacon or beef fry, chopped
1 onion, finely sliced
1 garlic clove, chopped
boiled cabbage, shredded (I used about 1/4 large head)
2 cups cold leftover mashed potatoes, or cold crushed boiled potatoes 

1.  Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the cabbage and let it colour slightly. All this will take 5-6 mins.

2. Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve. 

Cherry Bakewell Sponge Pudding

2 x 425g (30 oz) cans pitted black cherries, in syrup.  I used 1 jar of Trader Joe's Morello cherries.
6 Tbsp cherry jam
200g (14 Tbsp) butter or margarine, softened
200g (1 cup) light brown sugar 
3 large eggs
50g (1/2 cup) self-raising flour
140g (3/4 cup) ground almonds
1 tsp almond extract
50g (3/4 cup) sliced almonds
optional: powdered sugar or cream for topping

1. Heat oven to 350 degrees.  Pour about half the syrup from the cherries and all of the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy.  Stir and check frequently because it goes from not done to burned almost instantly.

2.  Spread the cherries in a single layer in a pan, about 18x25 cm. Pour the syrup over the top.

3.  In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract, and a pinch of salt with an electric whisk until combined.  Plop the mixture over the cherries.  Carefully even out.  Spread the sliced almonds on top.  Bake 45 minutes or until a toothpick comes out clean.

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