Thanks: 0
Needs Pictures: 0
Picture(s) thanks: 0
Results 1 to 15 of 22
Thread: Bangers and mash
-
31st October 2013, 06:09 PM #1Hewer of wood
- Join Date
- Jan 2002
- Location
- Melbourne, Aus.
- Age
- 71
- Posts
- 12,746
Bangers and mash
The vegetarian kid was out tonight and it was my turn to cook. What did my partner Helen feel like eating?
A snag.
So off to the local market which has lots of choices and I picked up a length of boerewors if that spelling is right. A South African snag.
Plus mash and broccoli. I cut the broccoli down and simmered the pieces briefly in chicken stock with some chilli flakes. Adds a bit of interest.
On the stereo Schwarzkopf was sounding out Strauss' Four Last Songs. No-one does it better.
There are times to grit your teeth and there should be times you set aside for yourself to weep, for the inevitable losses and failures in life, and this recording releases me to weep. That's just plain suffering; not a medical condition.Cheers, Ern
-
31st October 2013 06:09 PM # ADSGoogle Adsense Advertisement
- Join Date
- Always
- Location
- Advertising world
- Age
- 2010
- Posts
- Many
-
31st October 2013, 06:18 PM #2
Bangers and Mash to me is 3 short fat Beef Bangers, Light and Airy Mash and a good onion gravy. Best with cooked onion thru the gravy.
Each to their own, hope the boss enjoyed her treat!Pat
Work is a necessary evil to be avoided. Mark Twain
-
31st October 2013, 06:27 PM #3Hewer of wood
- Join Date
- Jan 2002
- Location
- Melbourne, Aus.
- Age
- 71
- Posts
- 12,746
I can't beat the missus' mash: light and airy says it.
OP's is always the best treat.
'cept when you know in your heart it's time to give as best you can.Cheers, Ern
-
31st October 2013, 07:00 PM #4
Boerewors, now you are talking real food. Although they claim it's authentic those of us who have eaten the real thing under the African stars know they have not quite got it.
Should be served with stiff maze meal porridge (pap in South Africa, or sadza in Rhodesia [that was]) not mash, although that's what I get now.
RegardsHugh
Enough is enough, more than enough is too much.
-
31st October 2013, 08:16 PM #5GOLD MEMBER
- Join Date
- Jan 2010
- Location
- Melbourne
- Posts
- 2,636
Darn you, I've just had dinner and now I'm hungry again.
-Scott
-
31st October 2013, 09:55 PM #6Deceased
- Join Date
- Jun 2003
- Location
- ...
- Posts
- 7,955
-
31st October 2013, 10:45 PM #7Hewer of wood
- Join Date
- Jan 2002
- Location
- Melbourne, Aus.
- Age
- 71
- Posts
- 12,746
Don't think my Dutch mum ever served the original version.
The others you mentioned, oh yes. And stumpot.Cheers, Ern
-
31st October 2013, 11:04 PM #8.
- Join Date
- Feb 2006
- Location
- Perth
- Posts
- 27,787
Somewhat depressingly I've found Mash sends my sugar levels sky high so one of the few ways I find I can eat potato and stay below the level is to bake them.
One of my favourite easy recipes involving quality sausages and potato is
Half a dozen small potatoes chopped in half.
Some thick slices of sweet potato or any other orange veggie.
Half a dozen small onions cut in half
Any other veggies that can be easily baked - I find parsnip, or chopped red or green pepper, or both, work well with this dish
Handful of pitted olives.
A whole clove of garlic peeled and rough chopped.
As many quality sausages as you are allowed.
(Optional) Chilli flakes or chopped fresh chilli
Just throw the whole lot in a large baking dish and dollop some good olive oil over the top - diet conscious people can use a spray of olive oil if they wish.
Thoroughly tumble everything (I use my hands) so that everything gets a coating of oil and bake for an hour.
If you remember every 20 minutes or so stir so all the flavours get into everything
Serve with a green veggie for contrast.
-
1st November 2013, 12:40 AM #9
Boerewors is be reserved for the barbie (or "braai", in South Africa). It is not something you fry up in the kitchen! A barbie ain't a barbie without boerewors. Here in Perth it is sold everywhere.
Grilled in a large sausage ring - do not separate into small pieces until it is nearly done. This way the meat does not dry out.
Regards from Perth
DerekVisit www.inthewoodshop.com for tutorials on constructing handtools, handtool reviews, and my trials and tribulations with furniture builds.
-
1st November 2013, 07:59 AM #10Hewer of wood
- Join Date
- Jan 2002
- Location
- Melbourne, Aus.
- Age
- 71
- Posts
- 12,746
Bob, I have something similar. Bake at 200C pure pork snags with chunks of pumpkin and quartered red onions, sprigs of rosemary and time and plenty of olive oil to coat. Then serve with generous splodges of tomato salsa.
Cheers, Ern
-
1st November 2013, 09:41 AM #11
After reading all yous blokes recipes made me think that any man should be able to knock up an interesting meal for himself or others. Its not just the domain of the female. But.....(Yeh I know there is always a but) I did know a bloke whose wife was a nurse on revolving shifts. I bumped into him one day and he was grizzling about the wife on shift work and him having to get his own meals. The grizzle went on and on and culminated into him complaining about having to eat baked beans. I told him that even baked beans could be interesting by simply adding curry powder and just stir it in while on the stove heating up......The reaction was...."don't know how to use a stove".....I reckoned he deserved to starve!!!!
Ern, your European blood manifests in all sorts of ways. When you do it again, sing out and I'll come down for teaJust do it!
Kind regards Rod
-
1st November 2013, 10:02 AM #12Hewer of wood
- Join Date
- Jan 2002
- Location
- Melbourne, Aus.
- Age
- 71
- Posts
- 12,746
LOL.
Even canned baked beans are now available with Sweet Chilli sauce. The vego kid loves it.
...
When I left home I could toast a slice of bread and that was it. Then taught myself from recipe books. Ain't hard. I was determined my three kids would learn to cook at home and once they'd reached an age at which they were competent each of them took their turn to cook for the family. They're all adults now and love cooking and baking.Cheers, Ern
-
1st November 2013, 10:52 AM #13.
- Join Date
- Feb 2006
- Location
- Perth
- Posts
- 27,787
A simple quick sausage meal I used to make when we got in late from work was to brown up snags in a sauce (not fry) pan (this also reduces snag spatter!) and when they were close to being done and would hold together, cut them into inch long segments, pour half a jar of spaghetti sauce over the them and heat until the snags were done, and then add a couple of cups of cooked pasta into the same pot. The snags I normally used for this were spicy italian type with a bit of chilli in them. Oh yeah, and I have even done this on more than one occasion with those long SA snags.
-
1st November 2013, 11:12 AM #14Hewer of wood
- Join Date
- Jan 2002
- Location
- Melbourne, Aus.
- Age
- 71
- Posts
- 12,746
That one gets the points for easy!
Peter, re Dutch food (and manners and morés in general) have you seen this? No. 19: Mashing their food (the stamppot) | Stuff Dutch People LikeCheers, Ern
-
1st November 2013, 11:52 AM #15Deceased
- Join Date
- Jun 2003
- Location
- ...
- Posts
- 7,955
I love it Ern, just like I've grown up with. I especially like the quotes
Hmph. Philistine. Everyone knows you arrange your stamppot into a ring around a centre depression, in which you pour gravy. We are dike builders, not food processors!
For all my sneering at the good ol’ fashion stamppot, I will admit that on a cold, chilly, rainy, grey Amsterdam winter evening – a stamppot does seem to hit the spot.
Peter.
Similar Threads
-
Mash Paddles
By Jeff Mills in forum WOODWORK - GENERALReplies: 10Last Post: 30th January 2010, 04:54 PM -
Bangers and Mash
By silentC in forum COOKINGReplies: 18Last Post: 15th July 2007, 11:11 AM