Thank you for your feedback
You just added this product to your wishlist.
You just removed this product from your wishlist.
You can't add more to wishlist
You can't add more to wishlist
Are you sure you want to clear your comparison?
Continue
You can only compare products from the same category.
You just added an item to compare! Keep going!
You just removed an item to compare! Keep going!
Your compare list is full!
You only added 1 product. Please add more products to compare
England Bangers and Jackie Camerons Mash with Your Greens
England Bangers and Jackie Camerons Mash with Your Greens

1m read

England Bangers and Jackie Camerons Mash with Your Greens
ENGLAND BANGERS AND JACKIE CAMERONS MASH With Your Greens1.png

#JackieCameronWorldWonderDishes

 

When you think of English cuisine, the first thing that comes to mind is undoubtedly bangers and mash. But this meal doesn’t have to be standard beige fare: this is the ideal dish to champion very simple ingredients and make them sing. Jackie Cameron is a mash magician, and has the perfect recipe for melt-in-your-mouth mash, every time.

 

Serves 4

 

Ingredients:

●      6 large potatoes

●      Salt and pepper

●      200g butter, salted

●      200ml cream

●      8 pork sausages

●      30ml sunflower oil

●      A choice of green vegetables such as the following:

●      1 punnet green beans

●      1 punnet tender stem broccoli

●      1 punnet mange tout

●      Salt

●      30g butter, salted

 

Method:

 

For the mash: Place the whole potatoes in a pot and add cold water to cover the potatoes. Bring to the boil on the gas hob of the Defy cooker. Cook until the potatoes are soft (test it with a knife inserted). Once cooked, push the potatoes through a sieve in small batches. The skin will stay behind in the sieve and can be discarded. This step has to be done while the potatoes are still hot, otherwise they will become gluey and sticky. In the meantime, place the 200g butter and cream in a pot on the gas hob of the Defy cooker and bring to the boil. Reduce the heat and continue to simmer until the butter and cream split. Then add the mash to the butter-cream mixture and stir until it becomes velvety smooth. Season with salt and pepper.

 

For the sausages: preheat the Defy Airfryer to 160˚C. Paint the sausages with the oil and place into the basket of the Defy Airfryer for 10 minutes or until cooked. 

 

For the greens: Bring a large pot of water to the boil on the gas hob of the Defy Cooker. Add plenty of salt to this pot. In a separate bowl, place lots of ice and water into the bowl and keep ready.  Plunge the green beans into the pot of boiling water for about 10 seconds. Remove from the boiling water using a slotted spoon and plunge straight into the bowl with ice water to stop the cooking process. By cooling the green beans down immediately, it will retain its green colour. Follow the same steps for the broccoli and mange tout (or any other green vegetables you are using).


To serve: Heat the mash and sausages. Melt the 30g butter in a pan on the gas hob of the Defy Cooker and add the green vegetables, once the butter has melted. Stir around in the pan until the vegetables are warmed through, taking care to not overcook. Serve immediately with the warmed sausages and mash.