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Odd Bangers & Mash

Odd Bangers & Mash

At both No.1 and The Inn on The Green one of Sue’s ‘Pub Classics’ was Bangers & Mash. It was my turn to burn water last night and we had a bit of Puff Pastry left from the Pies we made the other day. So What do you get if you cross Pigs in Blankets with a Sausage Roll?

I guess a recipe isn’t required here.

Method:-

(1) Wrap your Sausages in Bacon.
(2) Roast until the Sausages are cooked, it doesn’t matter at this stage if the Bacon is crispy.
(3) Remove from the oven and allow to cool slightly so you can handle then.
(4) Wrap Puff Pastry around the middle of the Pigs in Blankets and run a knife across a couple of times to give the appearance of a Sausage Roll.
(5) Place back in the oven at 180c for 10 minutes or so until the Pastry is golden brown.

We had ours on a bed of mashed Potatoes with peas mixed in and Onion Gravy.
 

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Chicken with Blue Stilton and Mushroom Sauce

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Category: Recipes

Chicken with Blue Stilton and Mushroom Sauce

Sue’s daughter bought her a selection of great Welsh Cheeses for her birthday. So armed with Blue Stilton this was her creation last night.

Sauce Ingredients:-

Crème Fresh
Soft Cheese (Philadelphia or similar)
Blue Cheese
Shallots, sliced
2  Cloves of Garlic, minced
300ml of Chicken Stock
100ml Cheap White Wine
A knob of Butter
Rehydrated Wild Mushrooms ( Auricularia Auricula-Judae ), chopped
Salt & Pepper

Method:-

(1) Fry the Shallots and then add the Garlic until the Shallots are softened.
(2) Season with Salt & Pepper.
(3) Add the Chicken Stock and Wild Mushrooms then simmer for 20 minutes.
(4) Add the Wine Wine and simmer for another 20 minutes.
(5) Add the Blue Stilton and allow to break down.
(6) Add the Crème Fresh and Soft Cheese and stir in.
(7) Add the Butter and turn off the heat.
(8) Stir and serve.

We served the sauce of Chicken breasts stuffed with Blue Stilton. With Broccoli, Carrots, fried Potato discs and a bit of fresh Parsley to garnish.

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