27-April-20: After a big weekend, Chief Taste Tester Dazza decided he wanted something simple and delicious and offered to do “ye olde” Bangers and Mash, with caramelised onions.
I thought best at least have some greens, to some level of protestation, so added lightly steamed Brussel Sprouts. NOT mouldy balls like we had as kids – I think everyone has a Brussel Sprouts horror story 🙀☠️👹
I like the baby sprouts you can sometimes get in the supermarket, cut them in half and cook them covered in the microwave, with a bit of water for no more than 2 minutes or less (trial and error again) Then let them sit for another couple of minutes to finish off cooking in the covered bowl.
Sausages were just upmarket supermarket pork and fennel snags. However, Dazza, as a snags connoisseur, likes to cook his slowly on a low heat, so they gently cook through rather than on a high heat 😋
Mash – nothing fancy but kept the mash simple with milk and butter
Caramelised onions (original recipe came from Coles Taste which he refined):
- 2-3 onions sliced – red or brown (depending on how much you like them)
- 2+ Tbs brown sugar
- 2+ Tbs Balsamic vinegar
- Olive oil and butter for cooking
The trick to this is slow cooking the onions slow and from trial and error, Dazza has found using about a tbs of butter along with about half a tbs of olive oil, helps bring out a bit more flavour and liquid, so that when add the sugar and balsamic, you get a bit more sauce.
Cook the onions over low heat for 15-20minutes, stirring occasionally so they don’t burn. They need to be really soft and golden before adding the brown sugar. Continue cooking over low heat until sticky and caramelised.
Monday night – Happy Soul Food – simple and delicious
