Portrait of a recipe
Fantasy author Garth Nix loves food – lots of different types of food – but put his back to the wall (or a tree as was the case with the Kids & YA Festival), and he plumps for bangers and mash – an all-time favourite for many. So we have used the Taste recipe with red onion gravy below because we used the Cleaver’s gluten free mint and lamb sausages and red onion gravy (made with red wine) because red wine goes so well with lamb. We hope you enjoy them as much as we did.
800g cream delight potatoes peeled and cooked (you don’t have to peel the potatoes if you want some healthy roughage, and you barely notice the difference).
1/2 cup warm milk (or you can use just one small egg – it does the same job)
30g melted butter
8 thick pork sausages (or any sausages really, we used minty lamb sausages)
- 3/4 cup plain flour
1/4 salt-reduced traditional gravy powder
1/3 cup of red wine
1 cup Massel beef stock
2 tbsp chopped flat-leaf parsley
Place potato in a saucepan. Cover with cold water.
Bring to the boil over high heat.
Boil for 15 minutes or until tender. Drain.
Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated.
Add milk and butter. Mash until smooth.
Season with salt and pepper.
Meanwhile, heat the oil in a large heavy-based frying pan over medium heat.
Add sausages. Cook, turning, for 10 minutes or until cooked through.
Transfer to a plate. Cover to keep warm.
Return pan to medium heat.
Add onion. Cook, stirring, for 8 minutes or until softened.
Add gravy powder. Cook, stirring, for 1 minute or until combined.
Remove from heat.
Gradually stir in combined wine and stock.
Return to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens slightly.
Image Credit: Sarah Mills