This is Not Just Any Bangers and Mash

Peas by Birdseye, sausages by Linda McCartney. I'm not the biggest fan of the normal Linda McCartney sausages. Sorry Linda, I prefer Heather's but wow, these special edition red onion and rosemary sausages are excellent. I hope 'special edition' doesn't mean they are going to disappear from the shelves soon. Ignore the cooking instructions to bake or grill, these are great fried. The gravy has been doctored with fried onion and some left over Christmas Maderia, I could eat vats of it on it own!


And the mashed potato.... well we all have our favourite methods! Mine has been influenced by an old friend who introduced me to the whisk method years ago. You get wonderful light mash and of course you get to lick the beaters. Added to the boiled potato is unsweetened soya milk, vitalite, salt, pepper and that 'cat nip for vegans' - a couple of spoons of nutritional yeast. How do you make yours?

Comments

  1. vegan.in.brighton4 January 2012 at 22:19

    I always put nooch in my mash too, yum! I'm going to have a look for those sausages tomorrow.

    ReplyDelete
  2. PixieRoseDresses5 January 2012 at 10:12

    looks really yum! I'm going in search too! :)

    ReplyDelete
  3. Anonymous6 January 2012 at 03:26

    Nice meal! I keep meaning to try noochy mash, next time def will.

    ReplyDelete
  4. Sally Kitten9 January 2012 at 06:36

    Nothing beats Mash Potato! Love it! :) xx

    ReplyDelete

Post a Comment

Popular posts from this blog

Cola de Mono

Image
Colo de Mono (Tail of the Monkey) is a Chilean concoction traditionally drunk ice cold at Christmastime. Obviously their winters are a lot warmer than ours so in the UK it's more suited to this time of year. The Chileans use aguadiente an overproof cane spirit. I use Cachaca 51 which I have in for Mojitos and Caipirinhas. Traditionally made with cows milk, here is my vegan version. Colo De Mono Makes 1 pint Serves 4 2 cups of vanilla soy milk 1/3 cup of caster sugar 1/3 teaspoon of cinammon 3 teaspoons of instant coffee 1/2 cup of spirit* Bring the milk, sugar and cinnamon to a low boil in a pan stirring until the sugar is dissolved. Turn off the heat and stir in the coffee. Leave to cool. Once cool add the spirit and chill in the fridge. It will keep for 2 weeks. Serve over ice or straight up but make it cold. * Spirit - I use Cachaca but have heard that people use tequila too.
Read more

Interview With Lisa Goddard of Lily and Dilly

Image
If you've eaten vegan cake in Manchester City Centre in the last few years then chances are you'll have eaten cake baked by Lisa Goddard of bakery Lily and Dilly . We caught up with Lisa to find out what set her on the vegan baking path! So, Lily and Dilly? What made you set up as an independent bakery and where does the name come from? Having worked as a stop frame animator for 12 years, I was getting rather fed up with short term contracts, so the last time I was made redundant, I decided not to chase work round the country, and if that meant a career change, then so be it. A friend of mine had just set up The Cocoa Emporium as an independent Chocolatier, so I gave her a hand whilst navigating through the benefits system, mostly to get me out of bed on a morning! Doing baking for her farmers market was fun, as it was one of my main hobbies, so when she asked if I fancied getting a little shop  with her, it seemed a nice chance to start something new. We got the shop
Read more

Growing your own, bargains and a breakfast recipe

Image
I've started sprouting again! In my old flat I used to do sprouting all the time. The flat was in an old 1930's building and had radiators run from a central boiler room and it was always nice and warm. The constant warm temp made sprouting pretty fail safe. Now I'm in a Derbyshire stone house where it's not as warm the results haven't been as great and I gave up trying  but with this very hot summer we are having I thought I would give it another go and I'm glad I have done. As I already have the seeds it kind of feels like free food too! I'm using these sprouts  from A Vogel. This week I've grown alfalfa but pictured is my first attempt from the week before which was a mix of radish, lentil and rocket which grew into lovely peppery tasting sprouts that we used to garnish our bowl meals for the week. These took 4 days to grow and I nearly gave up on day 2 because I could see mold. Luckily I googled and found out that it wasn't mold at all but r
Read more