Bangers 'n' Mash

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by Steve 'Chops' Smith, Kelly’s At Southbridge

GMAZ interview by Scott Pasmore and Kaley O'Kelley

Posted on August 3, 2012 at 12:19 PM

Updated Friday, Aug 3 at 12:24 PM

PHOENIX -- With the London Olympics in full swing, Americans are eating up all things British -- in some cases literally. Bangers and mash is a traditional English dish featuring sausage and mashed potatoes.

Ingredients:
2 English style bangers (Schreiners has them)

Potato puree
1 large Kennebec potatoes
3 oz. heavy cram
2 oz. butter

Braised red cabbage
1/4 head red cabbage
2 oz. bacon
3 oz. apple
3 oz. red onion
1 oz. red wine
1/2 oz. honey
1 oz. red wine vinegar
1 oz. sugar

Mustard jus
2 oz. demi-glace
1 oz. whole mustard
1/2 oz. whole butter

Instructions
Poach Bangers in water until cooked.

Sear the bangers in a sauté pan with butter until brown.

Deglaze with Mustard Jus and butter.

Potatoes
Simmer potato in salted water until tender.

Strain water.

Peel potato and mash until smooth.

Fold in cream and butter; season with salt.

Cabbage
Render bacon.

Add onion and apple; sweat until translucent.

Add in cabbage and sweat for 10 minutes.

Add all ingredients and simmer gently until all liquid is reduced.


Kelly's At SouthBridge is located at 7117 E. Sixth Ave., Scottsdale. For more information, call 480-393-3205 or check out www.kellysatsouthbridge.com.

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