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Bangers and Mash


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Bangers and Mash with Onion Gravy and Livers

Recipe by Eliott Brookes

Wine match -Huntaway Merlot Cabernet

Sausages

300g boneless, skinless pork shoulder, chopped

1 fennel bulb, chopped

¼ cup dill, chopped

¼ cup rosemary, chopped

Salt and freshly ground black pepper

 

Onions

5 onions, sliced

1 fennel bulb, finely sliced

2tbsp water

50g butter

1 tbsp wholegrain mustard

1 cup Wither Hills Pinot Noir

2 tbsp tomato paste

1 cup Campbells Real Beef stock

2 tbsp Worcestershire sauce

 

Mashed Potatoes

3 large Agria potatoes, peeled, roughly chopped

Cream

Milk

50g butter

 

Pancake

1 cup plain flour, sifted

2 tsp baking powder, sifted

1 egg

¼ cup sage, finely chopped

1 cup milk

Salt and freshly ground black pepper
1 tbsp canola oil

 

Greens

10 asparagus spears, ends trimmed

2 cups savoy cabbage, finely sliced

 

Livers

2 chicken livers

Flour, for coating

2 tbsp butter

 

1. To make the sausages, combine all of the ingredients and place in a meat grinder to mince. Mix the mince together well and season with salt and pepper. Lay a piece of cling film on the bench and place a portion of the mince, about 120g, in the centre and use the cling film to roll tightly into a cylindrical shape. Place in the refrigerator to chill.

2. To cook the onions, place the onions water and butter in a large saucepan and cook over medium heat until tender. Add the remaining ingredients, bring to the boil and simmer for approximately 1 hour or until very tender and moist. Season to taste with salt and pepper.

3. To make the mashed potatoes, place the potatoes in a large saucepan and add enough cream and milk, in equal quantities, to just cover the potatoes. Season with salt. Place over medium heat and simmer until just tender. Drain off the liquid and reserve. Pass the potatoes through a ricer or fine sieve and add the butter. Season to taste with salt and pepper. Add a little of the cream and milk to achieve the desired consistency.

4. Heat oven to 180°C. To make the pancake, place the flour and baking powder in a mixing bowl and make a well in the centre. Add the egg, sage and enough milk to make a smooth batter. Season with salt and pepper. Heat the canola oil in a large frying pan until smoking hot and pour in the batter. Place in the oven and bake until cooked through.

5. To cook the sausages, heat a large frying pan over medium high heat and add a splash of canola oil. Add the sausages and brown on all sides. Place in the oven and cook for 10-15 minutes until cooked through. Allow to rest for 5 minutes before serving.

6. To cook the greens, bring a small saucepan of salted water to the boil and blanch the asparagus until al dente. Place the cabbage in the same water and cook until al dente. Strain. Heat a small frying pan over medium heat and add the butter and fennel seeds. Cook until fragrant, then add the asparagus and cabbage. Season to taste with salt and pepper.

7. To cook the livers, dust the livers with the flour and heat the butter in a frying pan over medium high heat. Add the livers to the pan and cook for 1 minute on each side.

8. To serve, place the pancake on a serving plate and top with the mashed potatoes to one side. Place 2 sausages on each dish and top with the onion gravy. Slice the livers into 3 pieces and place alongside. Place the cabbage and asparagus next to the sausages.  

 

This recipe is untested in the MasterChef NZ kitchen

 




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