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Thread: Bangers and mash
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1st November 2013, 11:57 AM #16Deceased
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1st November 2013, 11:58 AM #17Hewer of wood
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Yeah, my Dad got cross if we four boys messed around too much making a pond of 'shoe' (ie. gravy) in a dam of stamppot (mash). (I can't spell Dutch as you can see; it was entirely aural in my childhood and at one point the folks stopped speaking it as it was making for learning difficulties for one of the sons).
Cheers, Ern
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1st November 2013, 11:59 AM #18Hewer of wood
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What about you Derek? Speak Afrikaans?
Cheers, Ern
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1st November 2013, 12:31 PM #19Deceased
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1st November 2013, 01:03 PM #20
Bangers and Mash.jpg
Craig
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7th November 2013, 09:08 AM #21GOLD MEMBER
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Snags n Apple. Fairly quick.
Get whatever carbo thing going that you like. Quinoa is a good thing.
Just did Mild Italian (pork?) sausages = each cut each into 4 short lengths.
Get them going, medium, in a pan with a spatter screen.
Quarter and core 2 Granny Smiths per 3 sausages.
Cut each quarter into 4 pieces. In a bowl, toss with 1/2 tsp cinnamon.
Into the pan to finish with the sausage, the apple cooks very quickly and much of the
cinnamon blows off with the heat.
Some nights, I'll toss some rabbit food. These days at 53N, I'm pigging out on garden harvest
of steamed carrots, green beans & peas.
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7th November 2013, 10:49 AM #22
One thing I miss about England are the pork butchers snags. There's a certain crumbly texture and almost gooey consistency that just makes them absolutely fabulous. I recently found a butcher in Wondai who makes a half decent version; the only drama being it's on my drive in/out to work (2wk on/off shift work); and the only time I pass through Wondai when they're open is on my way home; therefore I can buy them once every four weeks.
My partner and our daughter are both philistines, they prefer cheapo supermarket rubbish.
I make this at least once every time I'm home; mainly for the daughter!
Toad in the hole. I usually make double the amount below to feed 3 with a bit left over for another day!
First you need to decide how much and what to cook it in; ideally you need a high sided oven tray or dish. I often use small loaf tins or even pie and muffin tins with the snags chopped up to fit. Or you can use one big high sided roasting dish. Whatever you decide; pour in about 1/8" oil/fat in the bottom and put into the oven at around 200 degrees to heat. You need the oil to be almost smoking before you pour the batter in. Speed is very important; you need to have everything ready to go when the tray comes out the oven; throw in the snags, pour the batter, throw back in the oven.
Snags, 2 per person
Plain flour; 1/2 cup per 2 people
Milk, 1/2 cup per 2 people
Pinch of salt
Eggs, 1 per two people (1 big egg or 2 very small, I usually use three eggs with 1 cup each of flour and milk)
Whisk flour, milk, eggs and salt together.
Cook snags slowly until browned but not fully cooked; throw into the hot dish. Pour the batter over the top and bake for about 30-45 minutes until all puffed up and dark brown. DO NOT OPEN THE OVEN DOOR UNTIL IT IS COOKED!!! If you do the heat escapes and you get to see the sad sight of the pudding deflating.
Serve with your choice of veggies and gravy
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