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Title: Bangers And Mash
Yield: 1 Serving

Ingredients

      3    lower fat smoked
           -chicken-apple saus
      4    sweet apples; whole, cored,
           -peel
           -- intact
      4 md rutabagas; peeled and
           -- quartered
      4 lg russet potatoes; peeled and
           -- quartered
    1/2 ts finely ground sea salt
    1/2 c  1%fat  butter milk
    1/8 ts grated nutmeg
    1/8 ts freshly ground white pepper
           ***BROWN ONION SAUCE***
      1 ts light olive oil with a dash
           -of toas
           -- sesame oil
      2 md onions; peeled and sliced
           -- thin
      1 ts dill seed
      1 ts caraway seed
      1 ts yellow mustard seed
      1    sweet apple; peeled, cored,
           -and
           -- sliced
      1 c  low sodium chicken stock
      1 c  de-alcoholised dry red wine
      1 tb arrowroot mixed with 2tbsp
           -de-alcoh
           -- red wine
           ***GARNISH***
      2 tb chopped fresh parsley
      4 ts dry English mustard mixed
           -with 4tsp
           -- 2-percent-fat milk

Instructions

Preheat the oven to 180C. Place the sausages and apples together on a
shallow baking pan and bake for 30 minutes. Remove the peel from the
apples and mash three reserving one for the sauce below.

In a medium saucepan, boil the rutabagas in water to cover for 30 minutes.
Drain, return to the same pot, and mash until smooth.

In another medium saucepan, bring the potatoes to the boil in water, add
1/4tsp of the salt and cook for 20 minutes. Drain, return to the same pot
and place over a very low heat, cover with a kitchen towel and let steam
dry for 15 minutes. Mash the boiled potatoes with the buttermilk, nutmeg,
white pepper and the remaining 1/4tsp salt until smooth.

For the brown onion sauce, while the bangers and mash are cooking, heat
the oil in a high-sided skillet on medium high heat, add the onions, dill,
caraway and mustard seed and cook, uncovered, 5 minutes without stirring.
Add the sliced apple, stir once, cover and cook for 5 minutes.

Pour in the stock and wine, stirring and scraping all the pan residues up
into the liquid until the bottom of the pan is perfectly clean, and simmer
5 minutes. Remove from the heat, stir in the arrowroot slurry, return to
the heat, and bring to a boil to thicken, about 30 seconds. Mash the
reserved baked apple, stir into the sauce, and set aside.

To serve place one scoop each of the mashed potatoes, apple and rutabaga
down the centre of each serving plate. Slice each sausage into quarters
lengthways. Ladle some sauce on one side of the mash and top the sauce
with three quarters of sausage. Spoon some peas on the other side of the
mash. Garnish with parsley and a tablespoon of the mustard mixture next
to the sausage.

Converted by MC_Buster.

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From Jack.Waite@gte.net Sat Jan 09 21:27:18 1999
I got Nick Stellino's companion cookbook for this series and so it was easy
to find. I watched his show this afternoon too and this recipe sounds
good. Included the recipe for the potatoes too. Enjoy.
Andi

Preparation Time: 0:00

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