Bangers And Mash In Yorkshire Pudding Recipes

BANGERS & MASH YORKSHIRE PUDDING RECIPE BY TASTY

Steps:

• To make the Yorkshire puddings, sift the flour and salt into a large bowl and mix in the eggs and half the milk. Whisk until a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
• Preheat oven to 220°C (425°F)
• Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling. Turn the oven down to 200°C (400°F) and pour a tablespoon of Yorkshire pudding batter into each hole. Bake for 15 minutes or until risen and golden brown.
• To make the mash, peel and slice three medium potatoes. Boil in salted water until soft. Drain, then add the butter, sour cream, and milk, and mash until smooth. Season with salt, pepper, and fresh chives.
• To make the bangers, quarter two sausages and chop one onion. Fry the onion for two minutes, then add the sausages and fry both until cooked.
• To assemble, add a teaspoon of gravy to the bottom of the Yorkshire pudding, then add the onions on top, then the mash and a sausage quarter. Sprinkle with more chives.
• Enjoy!

BANGERS AND MASH IN YORKSHIRE PUDDING

Steps:

• Preheat the oven to 220ºC/gas 7.
• First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
• Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
• Reduce the oven temperature to 180ºC/gas.
• Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
• Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
• To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
• Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
• To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!

MAC'S TOAD-IN-THE-HOLE (NON-TRADITIONAL)

Steps:

• For the giant Yorkshire puddings: In a large mixing bowl, whisk the eggs lightly. Add the flour and salt and whisk to create a paste. Add one-third of the milk and whisk until completely incorporated. Add another third and incorporate fully. Add the remaining third and incorporate completely. The batter should resemble heavy cream in consistency. Add more milk if required. Cover the mixture with plastic wrap and allow to rest in the fridge for at least 30 minutes or up to overnight. Preheat the oven to its highest setting (but no more than 500 degrees F). Put six 6-inch empty round cake pans on a sheet tray and into the hot oven and allow them to heat through for 15 minutes. Working quickly to avoid the pans losing heat, pull them from the oven, split the oil evenly between the 6 pans and return them to the oven for another 15 minutes. Remove the batter from the fridge and stir gently if the mixture has separated. Working extremely quickly to retain the heat in the oiled pans, split the batter mixture evenly among the 6 pans and return them quickly to the oven. Bake until puffed up and golden brown, about 25 minutes. Don't be tempted to sneak a peek for at least 22 minutes, as partially risen puddings will collapse and be ruined. When ready, remove the pans from the oven and allow the puddings to cool slightly to set for a couple of minutes before removing. Serve immediately.
• Meanwhile, for the mashed potatoes: Peel and dice the russet potatoes into equal pieces about 1-inch square. Put the potatoes into a large pot, cover with cold salted water and bring to a boil on high heat. Once boiling, reduce the heat to a simmer. In a separate pot, gently heat the half-and-half, butter, and some salt and pepper until warmed through. Once the potatoes are tender, drain in a colander, return to the large pot and add the half-and-half mixture. Mash with a potato masher until smooth. Taste for seasoning and adjust the consistency, using more half-and-half if necessary. They should be loose without being runny. Keep warm until serving. For the sausages: Pan-fry the sausages over medium heat, turning frequently to brown evenly.
• Gravy: Make a brown gravy according to packet instructions or reheat your left-over roast turkey gravy in a pan. Caramelize and add onions if an onion gravy is desired.
• To assemble: Place the giant Yorkshire pudding in the middle of a large dinner plate, fill with a generous heap of mashed potatoes, top with 2 crossed sausages and flood the entire dish with lashings of gravy. Serve immediately.

BANGERS AND MASH WITH ONION GRAVY

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
• Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
• When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

YORKSHIRE PUDDING WRAP

Steps:

• Whisk the flour, eggs and milk together with a pinch of salt until smooth. Cover and rest for 30 mins (or chill in the fridge overnight).
• Heat oven to 220C/200C fan/ gas 7 and put a large pan of salted water on to boil. Heat the oil in a large roasting tin (40cm x 30cm approx) in the oven for 10 mins. Once hot, pour in the batter and cook for 25 mins or until puffed up and golden.
• Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.
• When the pudding comes out of the oven, remove from the tin, flatten with the back of a large metal spoon and halve lengthways. Spread 1 tbsp horseradish over each half, followed by the mustard, beef slices, peas, kale and gravy. Wrap up and serve.