The nights are getting chilly and comfort food is in order. I always remember having bangers and mash as a child, always on the same night of the week. That was how it was - dinner was at 6pm and you always knew what was going to be on your plate. My grandfather used to walk down from his house in the same street to join us, the rules were strict and we always sat at the table. Unlike these days where we often grab our plates and curl up on the couch in front of the fireplace and the telly. So times have changed.
My mom would have used honey with the sausages but I have discovered Agave nectar and wow!!! This natural syrup is obtained from the sap in the hearts of the Agave or Maguey plant. It is slowly metabolised and has a very low Glycaemic Index. And best of all - its local, home grown in Africa.
Ingredients
8 pork sausages
1 tbsp whole grain mustard
2 tbsp agave syrup
zest and juice of one lemon
salt and pepper
1 tbsp fresh thyme, chopped
For the mash
750g potatoes, peeled and chopped into chunks
large knob of butter
2 cloves garlic, sliced
Warm milk
Method
1. Preheat the oven to 190C.
2. Place the sausages in a roasting pan, making sure they are in a single layer.
3. In a bowl mix together the mustard, agave syrup, zest and juice of a lemon, thyme and season with salt and pepper. Pour over the sausages.
4. Bake for 30 -40 minutes, turning the sausages a few times during cooking. This gives them a sticky, glossy coat.
5. While the sausages cook, make the mash by boiling the potatoes until soft. Gently heat the butter with the garlic until the butter has melted. Set aside. Drain the potatoes when cooked, discard the garlic and add the butter to the mash with enough warm milk to make a creamy mash.
6. Serve the sausages on top of the mash. Top with caramelised onions and parsley.
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