I started my blog up a mere 6 months ago now. It was something I was wanting to do for a while but faced the usual (I guess) hurdles of the fear of self publicising and having enough content. There was also the very real problem that I had no idea how these things work – but thanks to the good people at WordPress I was up and running easier than I imagined.
It’s been a great distraction from the day to day pressures of running a business and a brilliant way to channel my curiosity and interest in food and cooking. Then there’s the other benefits of being in a community of like-minded bloggers from across the world. I’ve been introduced to some genuinely interesting and funny people through this.
The only problem is it begins to takeover. I’m sure as most of you reading this with your own blogs know what I mean. I’m constantly on the look out for ‘bloggable’ ingredients and quirky produce.
I say problem, but then it isn’t really. It gets you out of your comfort zone, always looking for something new and interesting. Seeking out new cuisines and trying tricky dishes.
So, having said all that, I present to you – Bangers and Mash. They’re ‘Posh Bangers and Mash’ I grant you, but sausages and potatoes nonetheless. Hmm, I’ve learned nothing.
It was really the culmination of two scenarios – the ageing Toulouse sausage and mushrooms in the fridge and a little quest I had after reading a recipe by Frances Atkins, Head Chef at the Yorke Arms – where I had one of my favourite ever meals.
It included making a red wine reduction, which was something I hadn’t really been doing properly by all accounts. A bit embarrassing really as it’s so simple. I had some fresh chicken stock I made up earlier in the week and used that.
The mushrooms were a bit of a side-quest really but I’m really glad I did them as they worked brilliantly with a bit of strong Taleggio cheese and fresh basil on top.
I won’t go into making the mash, we all make own our favourites, but I mixed it with wholegrain mustard, butter and single cream. It was Friday after all.
- 4 Toulouse Sausages.
- 1 onion, sliced.
For the red wine reduction
- 1 large glass fruity red wine
- 300ml/1 cup Fresh chicken stock
- 1 tsp balsamic vinegar
- 1 knob of butter
- Salt if needed. I didn’t.
For the mushrooms
- 4 large mushrooms – I had Portobello.
- 1 tbps butter melted with a 1/4 tsp chopped garlic.
- 4 basil leaves. Shredded.
- Drizzle of olive oil
- Salt and pepper
- 4 slices of Taleggio cheese.
Start with the red wine reduction as this can take the most time. Pour the lot into a small sauce pan and bring to a simmer. Reduce until it coats the back of a spoon according to Ms Aktins. She’s absolutely correct of course… Finish it off with a knob of butter for shine and flavour.
Next roast the mushrooms in the oven with a drizzle of olive oil and salt for about 15 minutes on a moderate oven.
Halfway through, brush on the melted butter/garlic. Just before you need to serve, put the Taleggio cheese and basil on top. Melt under a grill until coloured.
For the sausages, simply pan fry them to brown all over with the onions and then place in the oven with the mushrooms to cook through. Deglaze the pan with a little red wine and add to the reduction if you want – I did and it made it even richer
Serve it all together with a nice cheffy drizzle of the reduction – it’s pretty rich. A good glass of red wine finished it off nicely! Happy weekend.