Recipe for mashed potatoes topped with Spicy Bangers
1/4 cucumber – trim ends
1/4 lemon – zest & juice
1 potato – peel & dice (1½ cm)
2 pork bangers
1/4 onion – peel & slice thinly
1 tsp ground coriander
1 tsp cumin seeds
2 tsp atchar masala (spicy – add to your preference)
3g coriander – chop leaves roughly
1 1/2 tbsp carrot pickle (spicy – add to your preference)
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Cucumber ribbons: Use a potato peeler to carefully slice the cucumber lengthways into long, thin ribbons. When you reach the seeds, turn the cucumber and repeat on all the other sides. Discard the core containing the seeds.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest, then cut in half and juice.
Potato mash: Place a pot on high heat and add boiling water with a pinch of salt. Add the potato and boil for 15 minutes until soft. Drain, add a few splashes of milk, a knob of butter and salt and pepper to taste and mash with a potato masher.
Pork bangers: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bangers and brown for 3 minutes, shaking the pan to ensure they’re browned evenly (they don’t need to be cooked through at this point). Remove and set aside.
Cumin coriander onions: Using the same pan on medium-high heat with a drizzle of olive oil, add the onions with the ground coriander and cumin seeds and cook for 3 minutes. Add the bangers back into the pan with the atchar masala and cook for 8-10 minutes until the bangers are cooked through and the onions are soft. Moving everything around in the pan so the onions don’t burn.
Cucumber ribbon salad: Mix the lemon juice, coriander (reserve a little for garnishing) and HALF the lemon zest through the cucumber ribbons (add more to taste) and season with salt and pepper.
Serve the potato mash topped with the onions and pork bangers, with the cucumber ribbon salad and carrot pickle on the side. Sprinkle with the rest of the fresh coriander
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.