When cooked fresh, turbot meat is subtly flavoured and sweet. (It also stores well and can be kept for a few days due to its mild flavour and high gelatine content.) Turbot can be filleted, then steamed or sautéed. But I like to make serving turbot into a family occasion and roast the fish whole to be shared at the table.
Our Bangers & Mash consists of Cumberland sausages served with mashed potato and onion gravy. Traditionally served in pubs, a recent survey ranked it as Britain’s most popular comfort food. What are Bangers? Sausage Bangers surfaced during WWI and became even more widespread during WWII. Meat was in short supply and rationing meant sausages were made with inexpensive fillers like rusk or breadcrumbs. However, large amounts of water in the mix would result in the sausages bursting with a “bang” when fried. “Bangers” stuck and is still in use today. Pricking sausages with natural casings has two benefits, firstly it allows the steam to escape. Secondly, it also means excess fat can drain away. Cumberland Sausages: Being probably the most famous of British sausages, Cumberland’s have been a regional speciality for over 500 years. Because they are made using chopped rather than minced meat, Cumberland’s have a distinct taste and a coarse texture. County of Cumberland Absorbed into Cumbria in 1974, Cumberland as a county no longer exists. Sandwiched between Lancashire in the south, Scotland in the north and facing the Irish sea, it contained the Lake District, one of the most picturesque areas of the UK. County of Cumberland Since being granted Protected Geographical Indication (PGI) status in 2011, Cumberlands are a treasure of the British sausage industry. This helps to protect their heritage and authenticity in a world of fake sausages from overseas. Guide to British Sausages Find more information on British sausages at A Guide to British Sausages. The perfect accompaniment to bangers and mash is my great onion gravy. Cumberland Sausage CasseroleGrandads Onion GravyMashed PotatoBean and Sausage BakeSpanish Chorizo Sausage Recipe – Cumberland Bangers and Mash Cumberland Bangers and Mash Succulent Cumberland sausages embedded in a pile of creamy mashed potatoes and drenched in a rich onion gravy. For the Mash1 kg Potatoes (peeled Maris Piper)SaltPepper1 tbsp Butter1 Egg yolkFor the Sausages8 Cumberland sausagesOlive oil For the MashChop the potatoes into 2.5cm chunks.Add the potatoes to a pan of salted water and bring to the boil. Simmer for 20 minutes.Drain the potatoes and return to the pan. Add a knob of butter, a splash of milk, salt and pepper to taste, and the egg yolk.Mash the potato until smooth and creamy with no lumps.For the sausagesIn a frying pan over medium heat add a splash of olive oil and fry the sausages for 10 minutes turning regularly to brown on all sides. Serve with Grandads Onion Gravy Main CourseBritish daringgourmet.comgreatbritishmeat.comhemmingforddogblog.wordpress.com