Learning With Lindsey Bareham
I’ve been meaning to put this up for some time, and only now I’ve had a bit of a think, have I found a handle to hang the post on.
It started by Lindsey’s recipe for bangers and mash.
Her method for frying sausages worked well.
Four Of The Black Farmer’s Finest
I just fried them in a little oil for thirty minutes. I think in the past, I’ve always tried to cook them too quickly.
I used four of the Black Farmer’s finest, as like all good sausages they are gluten free. I met the actual Black Farmer once and what a gentleman he is. Long may he continue to be successful!
Lindsey also taught me how to cook the onions.
Heat 2 tbsp oil in a second frying pan and add the sliced onion. Cook briskly, tossing constantly for 5 minutes. Reduce the heat to medium-low and cook for 20-30 minutes, stirring often, until slippery soft. Add 1 tbsp balsamic vinegar and 2 tbsp water. Let it bubble away. Turn off the heat.
They were delicious, but so was it all.
Bangers And Mash A La Lindsey
Perhaps, I did cook too much potato, but it was the first time I had cold apple sauce with hot sausages.
If the recipe had one problem, there was a lot of washing up.
Too Much Washing Up!
But I’ll forgive Lindsey that!
No comments yet.
Leave a comment