Bangers with Onion Gravy & Colcannon
Start with the Onion Gravy to ensure you get the most flavour out of it...the entire meal should take an hour to prepare.
INGREDIENTS:
1 large onion + 1/2 tsp sea salt
1/2 cup of organic (35%) whipping cream
PROCEDURE:
Start by slicing the onion into thin strips, and cooking in a dry (yes dry) pan over low heat. As the onions begin to stick to the pan, keep adding a little bit of water to release the caramelized bits and add moisture to the onions. Keep doing this process until the onions are very dark golden brown, about an hour. Best to do this first, and continue to add a little water at a time, while everything else is cooking. Once you begin to cook the Banger Patties, you can add the heavy cream to the onions, turn up to medium and bring to a boil, stirring often to prevent the cream from burning. When the gravy thickens and becomes golden it is ready to serve over the Bangers.
Caramelize the onions by continuing to add a bit of water to prevent sticking for a full hour of cooking
While the onions are cooking, make the Banger Patties.
INGREDIENTS:
1 lb ground pork, beef or lamb
1/4 cup of hemp hearts
1/2 tsp each sea salt & fresh black pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 tsp onion powder
1/4 tsp nutmeg
Sprinkle of cinnamon
PROCEDURE:
Combine all ingredients until mixed well, and form into approximately 8 small patties, about 2 tbsp of mixture each. Cover and refrigerate for half an hour. Once you are done making the Colcannon, remove the patties from the fridge, and cook in a cast iron pan over medium heat until golden on each side and cooked through, about 3-4 minutes a side. The hemp hearts will burn, so don't use a super hot skillet.
The Banger Patties with Onion Gravy
Finally, make the Colcannon.
INGREDIENTS:
1 head of organic cauliflower, cut into small florets (or 4 cups frozen cauliflower rice)
1/4 cup of heavy cream
1 tsp each sea salt & fresh cracked pepper
4 tbsp of grass-fed butter, plus more for garnish
1 large clove of garlic, grated
2 green onions, whites and stems, sliced on the diagonal
4 cups of finely chopped kale leaves
PROCEDURE:
Steam the cauliflower in a large pot in about 2" of water with the lid on over medium heat, checking often to make sure it doesn't burn. For frozen cauliflower, less water is needed. Once the cauliflower is just soft, add to a high-speed blender with the heavy cream, salt & pepper, and blend until smooth-ish. In the same pot, heat the 4 tbsp of butter over medium heat. Add the garlic and green onions and sauté until soft, about 2 minutes. Add the cauliflower mash back to the pot, and stir in the kale. Cover and keep warm over very low heat. Now is the time to cook your Banger Patties.
Rich, creamy, decadent and SUPER nutritious Colcannon
Once the Colcannon, Onion Gravy, and Banger Patties are finished, divide into 4 portions. Add a scoop of Colcannon, make a small divot in the centre and add a bit more butter (this makes the dish if you ask me). Lay 2 of the Banger Patties, beside the Colcannon, and top the patties with the Onion Gravy, as shown below. Enjoy immediately, or keep in the fridge for a week or the freezer for 3 months.
Your meal completed!