I am not sure about you but I am definitely suffering from Olympic-withdrawal. I went from planning my days according to the athletic schedule, ensuring that I was in front of the television around the times of my favourite events. The excitement of London 2012 feels like ages ago, so in loving memory of the Games I took a traditionally British dish, ‘Bangers & Mash’ and added a twist. This recipe is interesting to cook and devour with its depth of flavour and layered textures.
Live, Love, Eat.
- 0.5 lbs pork mince
- 1.5 tablespoons sage
- 1/2 tablespoon paprika
- 1 onion
- 7 garlic cloves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 egg, beaten
- 4 tablespoons unsalted butter
- 2 large potatoes, chopped
- 1/4 cup of heavy cream
- 1 cup of frozen peas, thawed
- 1/2 cup stock (I used chicken)
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons flour
- 1 tablespoon tomato paste
- salt & pepper
- olive oil
- Mix pork mince, sage, paprika, dice 1/4 of the onion and 2 garlic cloves, Worcestershire sauce, honey, egg, salt and pepper in a bowl. Roll the mixture in parchment paper and put in the freezer to let it set. Preheat oven at 350 degrees.
- Put potatoes and 3 crushed garlic cloves in enough water to completely cover them and boil until the potatoes easily slide off a fork. Mash potatoes with cream, salt and butter until perfectly creamy.
- Put frozen peas in boiling water for about four minutes and then rinse with cold water. Set aside 1/3 cup of stock and blend the rest of the stock with peas and 1 tbsp of flour. Spread a spoonful of pea mixture thinly on a parchment paper and add a layer of Parmesan cheese, the mixture should make about 6 mounds. Bake in the oven for 10 minutes and then cool in the fridge until ready serve.
- Cook sausage mixture in a frying pan with 1 tbsp of oil over medium heat, browning on each side before turning the heat down a little and covering with a pot cover for about six minutes.
- Remove sausages and add 1/3 cup of stock with 1/2 onion sliced, 2 diced garlic cloves, tomato paste, 1 tbsp flour bringing to a boil and then simmer for at least 10 minutes before serving.