Bangers & Mash

The EU is a big joke! They change our laws for fun! They take prisoners out of jail we put in! They tell us how to wrap and weigh our food! Its a big joke! We should be proud of our culture and stand by it, not change it to accomodate every other country!

LONG LIVE BANGERS

 

Stovies and Tatties

3 lbs tatties (potatoes)
1 large onion or 2 small
1 lb steak mince
4 ozs beef dripping or lard

1/2 pint of water
Meat stock cube or veg
Salt and Pepper

Keeps you warm and fills you up.

 

Thanks for recipe Halo, looks kinda like Shepard's pie, but made with sausage...

You all have stuff we don't tho...the salt, type of potatoes

 

Extracts from

I'm Italian/English. Food always been predominantly Italian...still is...looooove it:drool

Trick is what used/how cooked for healthy food. I've made simple modifications to some of mum's recipes with a health bent (e.g making of fat free sausages, dishes for meats/seafood/poultry/pasta/sweets/etc) while not losing that special taste, which would be sinful!

Voila! Best of both worlds - love of favourite food satisfied while maintaining a health regime. (My food tastes are wide (European/Asian/etc) so I can honestly say I love good food too.)


Cheers

LS

 

good lord.. I saw the thread title and I almost deleted it (not really, I knew it had to be a UK thing).

 

The trick is to save the hamburger grease when you fry up the hamburger to make the gravey, which is just flour and grease with a touch of salt to make a paste that just melts under the heat, then add milk. Too little milk and it jells, too much and it's very thin, should be slightly thick, then add the hamburger. You can always add more milk if you don't have enough.

The main reason is it is so popular with the military is it is easy to make huge quantities fast.

 

thank's Bill i will give it a try :drool

 

bangers and mash was always one of my favourites when I was in the UK but I fell in lve with chicken curry. Now I realie that is not a traditional English dish, but pretty much every pub I went to served it.

 

Thats what we do when we have a sunday roast bill. All the juices and fats which come out of the meat, whether it be pork, beef or chicken, goes into the gravy.

:yum Delicious :yum

 

4 pages and not one mention of HAGGIS, NEEPS and TATTIES!!!

Superb, and if eaten on a very special occasion a wee nip of malt whiksy over the haggis!! (Trust me it works well)

Broth, Steak Pie and Oat cakes and cheese are also usually served if at a Burns Supper.

 

I gotta know what is "Bums Supper"

 

It's another reason for the inhabitants of Scotland to party.:drink:celebrate

i am not sure but i think its the anniversary of his death confused

 

That's 'cos it was originally a thread about 'Sassannack' food.


For those that need to know:-

http://www.rabbie-burns.com/burnssupper/

 

Have a look here to find out what haggis is. (some nice pipes on this site too)

You will not beleive how it's made but by god it's tasty!!

Basic Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung (part of the intestine to cook ingredients in (used to be a sheep's stomach))
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Not many Sassenachs will eat it but they like jellied eels.........

 

Oats and Barley roasted in a sheeps stomach.

What's not to like?

First time I ever heard of it was on the movie "Highlander".

 

Go and find some my American (and Sassenach) friends!

We can have a Major Geeks Haggis Day!

http://img2.travelblog.org/Photos/1034/2460/f/7762-Mmmm--Haggis-0.jpg

 

Ty, he was a Bard, poet of sorts...must have been well liked.

You lost me after the 1st two ingredients...maybe if I did not know.

 

Haggis is excellent for the digestive tract, builds up your immune system and is good for the blood. Warms you up on a cold day and is very filling
Have a look on line for haggis suppliers USA/canada/europe etc.
The variety that you can buy in tins is not as good as fresh, obviously, but still quite palatious.