Friday, 11 November 2011

Honey-Mustard Bangers and Carrots Mash

I am not a fan of British cuisine. I don’t even think that British are fan of their food either. But when it comes to bangers and mash, they really know what they are talking about. This is a new version of the traditional banger and mash that I found from the recipes of my beloved mentor, Nigel Slater.

For the glaze you’ll need:

·  A tablespoon of whole-grain mustard
·  A tablespoon of Dijon mustard
·  A tablespoon of honey
·  2 tablespoon of lemon juice

·  And 6 Pork Sausages

·  Olive Oil

Place the Sausages in a deep baking tray with some olive oil and put them in a hot oven (200 °C). Bake them for about 10 minutes on each side.
Take the sausages out of the oven and pour over the marinade. Make sure that the sausages are well soaked in the marinade.
Put them back in the oven for 15/20 more minutes.

For the Carrot mash to serve with the sausages you’ll need:

·  6 carrots
·  20 g of butter
·  Salt and pepper

Steam the carrots. Once they are tender, smash them with a fork or with an actual masher. Don’t fully mash the carrots but leave few chunks in it. Mix the mash with the butter and season with salt and pepper.

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