Bangers and Mash by Great British Chef Marcus Wareing | Dom Bill скачать в хорошем качестве

Bangers and Mash by Great British Chef Marcus Wareing | Dom Bill

In this video I've tried something a little bit different and I've cooked a British classic which I saw on BBC's Masterchef The Professionals cooked by Great British Chef Marcus Wareing. I love how Marcus has took this simple, home cooked dish and elevated it into something a bit more special. I've cooked it the way Marcus did, with a stout and onion gravy, beautifully caramelised sausages and a velvety pomme purée! Watch this through and let me know you how you can cook this restaurant worthy dish at home. Ingredients-  ➤ 1 baking potato ➤ 75g softened butter ➤ 50ml warmed milk ➤ 1 white onion ➤ 1 red onion ➤ A splash of olive oil  ➤ A couple of sprigs of rosemary  ➤ 3 cloves of garlic,1 finely diced, 2 kept whole and slightly crushed ➤ Good quality sausages, 3 per serving ➤ 250ml stout ➤ 250ml beef stock ➤ A good splash of brandy ➤ 1 tsp wholegrain mustard ➤ 1 tbsp balsamic vinegar  ➤ 1 tbsp runny honey This is the fine mesh sieve I used to create this dish-https://amzn.to/3uu6HQM Recipe- 1. Start off by baking your potato for an hour or so in a moderate oven. Once cooked, remove and leave to cool slightly, then half and put through a fine sieve. Place this in a saucepan and pour the stout in another saucepan and start to heat through.  2. Thinly slice your two onions, and then add your olive oil and 25g of the butter into a pan and then your onions. Use your hands to break the onions down slightly.  3. Once sweated down add a sprig of rosemary and the finely chopped clove of garlic. Cook for 5-10 minutes and then add brandy and use blowtorch to flambé. 4. Start your sausages in a medium frying pan, keep rotating them so they get evenly coloured. Add a little beef stock in with the onions, and once this reduces down add in the mustard and balsamic vinegar.  5. Now the gravy is reducing down add the stout in and the honey to counteract any bitterness.  6. Lastly, heat your potato through and add the butter and milk, season and whip into a very smooth consistency.  7. Sauce your plate first, then place your sausages on top, garnish with a sprig of rosemary and garlic, and add the pomme purée on next to the sausages.  ☕ Why not support me as a content creator by buying a a coffee- https://ko-fi.com/dombill 📸 Follow me on Instagram   / _dombill   My Useful Kitchen Gear (this is stuff I actually use in my kitchen) Microplane Gourmet Fine Grater- https://amzn.to/3FY5BQg Microplane Zester Grater with Stainless Steel Blade- https://amzn.to/3JIrDZG Le Creuset Signature Enamelled Cast Iron Round Casserole Dish- https://amzn.to/3zpAOcG Dough Scraper- https://amzn.to/3Ht2Kz8 KitchenAid Artisan Stand Mixer- https://amzn.to/3pYyHJN Cuisinart Mini Prep Pro- https://amzn.to/3mWZsw8 🎵 Music by Epidemic Sound (free 30-day trial - affiliate)-https://www.epidemicsound.com/referra... 📧 Send me any questions or queries thefoodiekitchenreview@gmail.com DISCLAIMER- Dom Bill is a participant in the Amazon Affiliate Program. Please consider helping my channel by purchasing through the above affiliate links, it does not cost you anything more and by clicking on the links, you will actively support the channel!  #bangersandmash